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Title: Sweet Old Chocolate...

Student Name: Humberto Guzman

English 1301: Section # 4th Pd

STC Prof: Mr. Daniel García

Date: Dec 1 2024

SWEET OLD CHOCOLATE…

Chocolate is a universally beloved treat that brings joy with each bite. Its smooth texture

and sweet taste can even make the most stoic person feel like Godzilla dancing through a sea of

peppermint clouds. However, few people understand the complex journey that lies behind the

glossy packaging and tempting aroma. The process begins with the cultivation of cocoa trees in

tropical climates and continues until chocolate bars line store shelves. Each step is carefully

crafted and accompanied by various challenges.Yet, beyond the scientific precision of chocolate-

making, there exists a darker reality, marked by ethical concerns such as child labor and harsh

working conditions. I have explored the multi-layered process of chocolate production,

examining everything from the growth of cocoa beans to distribution while critically addressing

the moral questions raised by the industry’s labor practices.

Chocolate embarks on its fascinating journey in the lush equatorial regions, where cocoa

trees (Theobroma cacao) flourish under the perfect blend of heat, humidity, and dappled sunlight.

These trees are predominantly cultivated in several key countries, including Côte d'Ivoire,

Ghana, and Indonesia. Together, these nations contribute to over 70% of the global cocoa supply,

as reported by the International Cocoa Organization. Cocoa trees are remarkably delicate
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organisms, highly sensitive to even minor changes in their climate and environment. The cocoa

pods, which house the essential beans used in chocolate production, grow directly from the tree's

trunk and branches, a unique characteristic of these plants. Each cocoa tree requires meticulous

and dedicated care, involving proper irrigation techniques, effective pest control measures, and

careful shade management to promote optimal growth. Unfortunately, the advent of climate

change introduces a significant challenge for cocoa farming. Increasing global temperatures and

unpredictable rainfall patterns threaten to disrupt the delicate ecological balance critical for

sustaining healthy cocoa trees. According to reports from the ICCO, these climate-related issues

have already resulted in notable fluctuations in cocoa yields on a global scale. Farmers, as

highlighted in studies published in the Journal of Agricultural Labor, are increasingly facing

mounting challenges in successfully maintaining their crops. These inconsistent weather patterns

not only affect production but also threaten the livelihoods of those who depend on cocoa

farming for their income. As a result, the cocoa industry is at a crossroads, requiring innovative

solutions and adaptations to ensure its sustainability for the future.

Harvesting cocoa is a meticulous art that requires a blend of skill, precision, and care.

The journey begins when the cocoa pods reach maturity, typically between five to six months

after flowering. Farmers meticulously observe the trees, employing both visual and tactile

assessments to determine the perfect moment for harvest. The pods, which can vary in color

from deep yellow to vibrant purple, must be carefully cut from the trees using sharp machetes. If

harvested prematurely, the beans inside may lack the complex flavors that develop fully as the

pods ripen. A single healthy cocoa tree can yield approximately 20 to 30 pods annually, with

each pod housing between 20 to 50 precious beans. This means that the output of a single tree
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can significantly contribute to the overall yield of a farm, but it also emphasizes the importance

of careful harvesting techniques. The process demands not just skill but also coordination, as

entire families or small farming communities often come together to participate in the harvest,

reinforcing social bonds and shared labor. This labor-intensive process poses substantial physical

challenges for workers. According to research published in the Journal of Agricultural Labor, the

harvesting of cocoa places considerable strain on the body due to the repetitive motions and

manual efforts involved. Unlike other crops that can be mechanically harvested, cocoa requires a

hands-on approach, making the task both time-consuming and physically demanding. Farmers

must navigate the dense canopies of cocoa trees, ensuring they carefully cut pods without

damaging the branches or neighboring fruit. This intricate process highlights both the dedication

required by cocoa farmers and the rewarding yet challenging nature of cocoa cultivation (Jones

80, Perez 240).

Despite the global demand for chocolate, many cocoa farmers live in poverty. In

countries like Côte d'Ivoire and Ghana, child labor remains a widespread problem. Reports from

UNICEF have documented children as young as ten working long hours, often in hazardous

conditions, such as handling sharp tools or being exposed to harmful chemicals. Many of these

children miss out on education, which perpetuates the cycle of poverty. Major chocolate

companies, including Nestlé and Mars, have pledged to eliminate child labor from their supply

chains, but progress has been slow. Ethical certification programs like Fair Trade and Rainforest

Alliance aim to address these issues by ensuring better wages and safer working conditions.

However, UNICEF highlights that only a small percentage of cocoa production is covered by

these certifications, leaving a significant portion of the industry unregulated.

After harvesting, the cacao beans undergo a critical process known as fermentation,

which plays an essential role in developing the rich, unique flavors that characterize chocolate.

This process begins with the harvested beans, still encased in their sweet, white pulp. The beans

are typically placed in wooden boxes or spread out on banana leaves, then covered to maintain

moisture and warmth. Fermentation generally lasts anywhere from five to seven days and is

facilitated by the natural presence of bacteria and yeast that occur in the environment. As these

microorganisms interact with the pulp, they break it down, leading to the release of heat. This

rise in temperature is crucial for the biochemical changes that the cacao beans undergo.

Throughout this period, the complex chemical reactions that take place contribute to a significant

transformation in the beans, effectively reducing their inherent bitterness and paving the way for

the development of the desirable, rich flavors associated with high-quality chocolate (Smith and

Brown 1129). The intricacies of the fermentation process are vital, as they profoundly influence

the final taste profile of the chocolate. Research published in the Food Chemistry Journal

highlights that several factors—such as temperature control, levels of oxygen exposure, and the

precise duration of fermentation—determine whether the resulting chocolate will exhibit fruity,

nutty, or earthy flavor notes. For instance, higher temperatures might promote different microbial

activities that lead to varied flavor outcomes. A meticulously executed fermentation process is

often what distinguishes top-tier chocolate from its mediocre counterparts, making it a decisive

factor in achieving exceptional quality in the final product (Smith and Brown 1131).

Once fermentation has reached its peak, the cocoa beans are carefully laid out under the

sun for several days. This drying phase is crucial as it significantly reduces the moisture content
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of the beans, which is essential for preserving their quality and preventing spoilage during

transportation. After they have reached the optimal dryness, the beans are packaged and shipped

to chocolate manufacturers across the globe. The art of roasting cocoa beans is a skill that

requires great attention to detail. Different beans may require specific temperatures and times to

achieve the desired depth of flavor. According to research from the Cocoa Research Centre, the

ideal roasting temperature typically ranges from 120°C to 150°C, and any deviation from this

range can lead to underdeveloped or burnt flavors. After the roasting process, the cocoa nibs are

further processed through refining and conching. Refining involves grinding the nibs into a thick,

dark paste referred to as chocolate liquor. This paste contains both cocoa solids and cocoa butter,

the essential components of chocolate. The conching process follows refinement and consists of

extensive kneading of the chocolate liquor for several hours. This step is designed to develop a

smooth, velvety texture by breaking down any remaining solid particles and aerating the mixture,

which enhances the overall mouthfeel and flavor profile of the chocolate. The combination of

these processes is critical in transforming cocoa nibs into high-quality chocolate products.

During the intricate manufacturing process of chocolate, the initial step involves the

separation of chocolate liquor into its two primary components: cocoa butter and cocoa solids.

This separation is crucial, as it lays the foundation for the distinct varieties of chocolate—dark,

milk, and white—that are produced. Each type of chocolate varies significantly in its formulation

due to the addition of various ingredients. For instance, dark chocolate typically contains a

higher concentration of cocoa solids and cocoa butter, with little to no milk, which contributes to

its rich, intense flavor profile. In contrast, milk chocolate incorporates a substantial amount of

milk powder, along with sugar, which enhances its sweetness and creaminess, creating a more
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approachable flavor for many consumers. White chocolate, on the other hand, lacks cocoa solids

entirely and is composed primarily of cocoa butter, sugar, and milk solids, resulting in a sweet

and creamy product that eschews the traditional chocolate flavor. Once the ingredients are

meticulously combined, the resulting mixture undergoes a critical process known as tempering.

This phase is essential, as it not only impacts the texture but also the visual appeal of the

chocolate. During tempering, the chocolate is carefully heated and cooled to specific

temperatures, which allows the cocoa butter crystals to stabilize. Achieving the correct tempering

temperature is vital, as it ensures the chocolate acquires a glossy finish and a satisfying crisp

snap when broken. If the tempering process is executed improperly, the chocolate may suffer

from a condition commonly referred to as "bloom." This defect manifests as unsightly white

streaks or patches on the surface of the chocolate, caused by the cocoa butter separating from the

chocolate and rising to the surface. Such a condition not only detracts from the chocolate's

aesthetic but can also affect its texture and mouthfeel. Research conducted by The Chocolate

Academy emphasizes the critical importance of maintaining precise temperature control

throughout the tempering process. Variations in temperature can significantly influence the

crystallization of cocoa butter, directly determining the final quality, flavor, and overall

enjoyment of the chocolate product. Proper tempering ensures that chocolatiers can produce

high-quality chocolate that delights consumers with its sensory attributes.

Once chocolate has been expertly molded into bars and various delightful shapes, it

undergoes a meticulous packaging process designed to both protect and showcase its rich allure.

This packaging is essential, as it prepares the chocolate for its journey across the globe, ensuring

it arrives in pristine condition. Effective distribution logistics play a pivotal role in this process,
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guaranteeing that each bite of chocolate retains its intended flavor profile and velvety texture,

which are integral to the consumer experience. The global chocolate market is a vast and thriving

industry, valued at over $150 billion, illustrating its universal appeal. However, companies in

this sector are frequently confronted with significant challenges. Among these is the critical task

of maintaining strict temperature controls during shipping and storage. These measures are vital

to prevent the chocolate from melting or degrading, which would detract from its quality and

enjoyment. Thus, a well-coordinated supply chain is indispensable in meeting the ever-growing

demand for this beloved treat.

The journey of chocolate from bean to bar showcases human ingenuity while also

highlighting significant global inequalities. While the process is fascinating, it is crucial to

address the ethical issues associated with chocolate production. The ultimate goal of chocolate-

making is not just to create a delicious treat but also to promote fair labor practices. To revisit the

metaphor, chocolate may feel like Godzilla stomping through a world of peppermint dreams, but

gaining insight into the complexities of its production enhances our experience. As consumers,

we have a responsibility to make informed choices by supporting ethical brands that provide

sweetness without compromise.

Works Cited

International Cocoa Organization (ICCO). "The World Cocoa Economy: Current

Situation and Outlook." International Cocoa Organization, 2022,

www.icco.org/about-us/international-cocoa-agreements/.

UNICEF. "Child Labour and the Cocoa Industry." UNICEF Global Report on Child

Labor, 2021, www.unicef.org/reports/child-labour-and-cocoa-industry.

Food Chemistry Journal. Smith, Lisa, and John K. Brown. "The Impact of Fermentation

on

Cocoa Bean Flavor Development." Food Chemistry Journal, vol. 35, no. 4, 2020,

pp. 1125-1142.

Cocoa Research Centre. Jones, Michael L. "Roasting Cocoa: Precision in Flavor

Enhancement." Journal of Cocoa Studies, vol. 45, no. 3, 2019, pp. 78-92.

The Journal of Agricultural Labor. Perez, Marta. "Labor Conditions in Cocoa Harvesting:

A Persistent Challenge." Journal of Agricultural Labor, vol. 50, no. 2, 2021, pp.

231-245.

The Chocolate Academy. "Tempering and Refining: Science Behind the Perfect

Chocolate." Chocolate Academy Reports, 2022,

www.chocolateacademy.com/resources/tempering-refining-science.
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