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DR .C HOC


THE JOURNEY OF THE COCOA BEAN

24 Step one: the cultivation 27 Best department stores 30 High street splurge 32 Lovely lingerie 36 Cheap and chic stores 39 Cute and kitch boutiques 42 Vintage steals 45 Shoe shops 48 Bag stores 50 Jewellery boutiques

24 Step one: the cultivation 27 Best department stores 30 High street splurge 32 Lovely lingerie 36 Cheap and chic stores 39 Cute and kitch boutiques 42 Vintage steals 45 Shoe shops 48 Bag stores 50 Jewellery boutiques

HEALTHY CHOCOLATE RECIPES

HEALTHY CHOCOLATE RECIPES

24 A guide to Dubai’s malls xxx xx xxx xx xx xx x x 27 Best department stores 30 High street splurge 32 Lovely lingerie

24 A guide to Dubai’s malls xxx xx xxx xx xx xx x x 27 Best department stores 30 High street splurge 32 Lovely lingerie

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DR .C HOC

THE JOURNEY OF THE COCOA BEAN

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COCOA BEANS IS WHERE IT ALL STARTS, THE FRUIT OF THE COCAO TREE (ALSO CALLED A COCOA TREE). SCIENTISTS KNOW THAT THE CACAO TREE ORIGINATED SOMEWHERE IN SOUTH OR CENTRAL AMERICA. SOME SAYTHE FIRST TREES GREW IN THE AMAZON BASIN OF BRAZIL, WHILE OTHERS PLACE ITS ORIGIN IN THE ORINOCO VALLEY OF VENEZUELA. WHEREVER ITS FIRST HOME, WE KNOW THE CACAO TREE IS STRICTLY A TROPICAL PLANT THRIVING ONLY IN HOT, RAINY CLIMATES. COCOA CAN ONLY BE CULTIVATED WITHIN 20 DEGREES NORTH OR SOUTH OF THE EQUATOR.


COCOA BEANS ARE THE PRODUCT OF THE CACAO TREE. IT TAKES APPROXIMATLY 8 MONTHS FOR A BLOSSOM BUD TO BECOME A FRUIT.

THE COCOA BEANS ARE CAREFULLY PUT INTO SACKS TO BE SHIPPED AROUND THE WORLD.

AFTER THE HARVEST IS COMPLETED, THE BEANS ARE READY TO BE TRADED TO THE MARKET.

CHOCOLATE IS PACKED INTO VARIOUS BOXES, PACKETS AND WRAPPERS OF DIFFERENT DESIGNS TO SUIT DIFFERENT TARGET MARKETS. DR .C HOC

WHEN THE BEANS ARE FULLY RIPE , THE PODS ARE READY FOR THE HARVEST. IT TAKES THE WHOLE YEAR›S CROP FROM ONE TREE TO MAKE 450GMS OF CHOCOLATE.

ONCE THEY HAVE ARRIVED AT THEIR VARIOUS DESTINATIONS, THEY ARE READY TO BE PROCEESED INTO WHAT WE KNOW AS CHOCOLATE.

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SOWING

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Chocolate products are made from cocoa beans, the seeds inside the fruit pods of the cocoa tree ! Each Pod Contains about 20 to 40 beans. Cocoa Trees require a warm, humid climate and can only be cultivated in a zone about 20 degrees north or south south of the equator.

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GERMINATION/ CULTIVATION

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The seeds need an adaquate amount of sunlight and rain and heat in order to grow fully. They can only thrive in tropical climates

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Cocoa beans are harvested twice a year, genarating a main harvest and a smaller mid crop. The ripe pods are cut from the stem and branches of the tree and split open.

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The beans, covered in a thin layer pulp are removed, collected into cases or heaps and covereed. They are left to ferment for about 3 to 7 days. Fermintation gives the beans a dark colour and pleasent aroma. the beans are then dried and at which point they are ready to transport. 9


HANDSHAKE

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Supply and demand for the cocoa beans varies each year, which is why the price of cocoa is a subject to considerable fluctuation.

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Cocoa is traded on the world phyiscal cocoa market, where buyers, sellers and brookers nogotiate agreements covering the type, quality and delivery of he unproccessed beans.

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The hot, damp climate neeeded to grow cocia beans is not conductive to storage or processing that is why coccoa beans are shipped to supply port in tempreture climate zones, closer to where the chocolate products will be consumed.

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The beans are sent to transshipping port by ship, train or boat. The beans are stored in a stored warehouse. Amsterdam is the world’s biggest transshippment port for unprocessed beans.

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The cocoa beans are then ground under heavy steel rollers with some heat. The grinding process also produces its own heat. The beans change into a thick paste called cacao liquor and contain about 50-55% cacao butter.

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The mixture is ground between rollers and conched. Conching is a mechanical treatment in which the chocolate is kept in constant motion. This homogenizes and binds the liquor, enables volatile acids to escape, and allows the chocolate aroma to develop further.

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After all the processing of the cocoa bean, it is then moulded into various shapes onto a conveyer belt where factury workers sort through themw.

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Packaging is the most important part since it’s it plays a fundamental role in the consumers’ experience of purchasing and consumming the chocolate. The taste and asthetics are equally as important as each other.

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