Draft:Chocolate industry
Lead
History
[edit]In the 1850s, Western chocolate makers gained prominence for the first time. Before then, chocolate making was the domain of small producers.[1]
During the first half of the 20th century, manufacturers in the US struggled with the lack of air conditioning technology. In the summers of 1920s Connecticut, one manufacturer only opened their store at night, and sold the rest of their chocolate door-to-door in the early mornings.[2]
At the end of the 20th century, corporate acquisitions resulted in three companies, Barry Callebaut, Cargill and Olam performing most cocoa processing, down from 40 companies around twenty years prior.[3]
As of 1994, an estimated 15–20% of chocolate was eaten by itself. The rest was eaten in other products: coating ice creams, biscuits and interiors such as nuts.[4]
When the European dispute ended over including fats in chocolate, Robert Linxe wrote that industrial chocolate manufacturers already included fats, but concealed the fact.[5]
Composition
[edit]As of 2019, the American chocolate market, and the snack market more generally, had split into two market segments: consumers primarily motivated by the experience of consuming products, and consumers who desired non-consumption attributes such as craft production and ethics including localism and environmentalism.[6]
Processers (grinders)
[edit]As of 2015, about 60% of cocoa processing was undertaken by Barry Callebaut, Cargill and Olam.[3]
Manufacturers
[edit]In 2015, the companies Mars Inc., Mondelēz International (owners of Cadbury), Ferrero, Nestlé and The Hershey Company held 61.8% of the chocolate market share. Other companies within the top ten largest chocolate companies by revenue include Meiji Co., Lindt, Arcor, Glico and Storck.[7][a] Chocolate brands in Europe are unusually old for the food and drink industry, with an age of 95 years among the main brands as of 2016[update].[8]
Cultural
[edit]https://www.ecorfan.org/pdf/ECORFAN_Journal_Mexico%20V7%20N17_3.pdf
Footnotes
[edit]- ^ Companies excluded that are not primarily chocolate manufacturers
References
[edit]- ^ Clarence-Smith (2000), p. 4.
- ^ Allen (2010), p. 229.
- ^ a b Leissle (2018), p. 76.
- ^ Nuttall & Hart (1994), p. 362.
- ^ Ribaut (2003).
- ^ Allen (2018), p. 455.
- ^ Leissle (2018), pp. 73–74.
- ^ Ramli (2017), p. 3.
Sources
[edit]- Allen, Lawrence L (2010). Chocolate Fortunes: The Battle for the Hearts, Minds, and Wallets of China's Consumers. Amacom. ISBN 978-0-8144-1432-3.
- Allen, Lawrence (June 4, 2018). "Global M&A: Still the chocolate industry sweetspot?". Thunderbird International Business Review. 61 (2). doi:10.1002/tie.21996.
- Clarence-Smith, William Gervase (2000). Cocoa and Chocolate, 1765-1914. New York: Routledge. ISBN 978-1-134-60778-5.
- Leissle, Kristy (2018). Cocoa. Cambridge: Polity. ISBN 978-1-50951-320-8.
- Nuttall, C; Hart, W A (1994). "Chocolate marketing and other aspects of the confectionery industry worldwide". In Beckett, Stephen T (ed.). Beckett's Industrial Chocolate Manufacture and Use (2nd ed.). West Sussex, UK: Springer Science+Business Media. ISBN 978-1-4613-5879-4.
- Ramli, Nur Suhaili (2017). "A review of marketing strategies from the European chocolate industry". Journal of Global Entrepreneurship Research. 7. doi:10.1186/s40497-017-0068-0.
- Ribaut, Jean-Claude (8 December 2003). "Le chocolat tient Salon à Paris" [Chocolate at the Salon in Paris]. Le Monde (in French). Archived from the original on 11 April 2021. Retrieved 15 March 2025.