So yeah, damn Chineses are eating up all the chocolate, and it costs too much to force child slaves to harvest chocolate.
I actually did a study on the slave trade and it’s involvement to chocolate, in college, and learned some cool shit. It’s actually hard to grow chocolate on the planet, as it only grows near the equator. Most of it is harvested with slaves, to keep costs low. Chocolate SHOULD actually be a fucking luxury, like truffles and caviar. Instead we eat it at a rate exceeding what we can grow.
Do people really think scientists wont find a way to genetically engineer cocoa to grow under more broad conditions once it starts getting more scarce?
Also lol at those companies
“WE’RE RUNNING OUT OF CHOCOLATE! BUT WE’LL BE DAMNED IF WE STOP PRODUCING AND SELLING IT TO YOU!”
Cocoa beans need a tropical climate to thrive in. Unless we figure out how to create artificial climates, there’s a limited amount of space to grow the things and waaaay too many motherfuckers eating them shits.
Besides, I doubt all of the candy bars and cakes already produced would sell out that quickly. Just sounds like an excuse to jack the prices up if you ask me.
I’d be pretty upset if dark chocolate starts going up in price. 35-70% or bust for me unless it’s swiss milk chocolate or other EU brands, the Swiss knows their stuff when it comes to chocolate. Dutch is great too.
A interesting bit i saw from wikipedia not the best source but it makes plenty of sense to me
Hershey process" milk chocolate is popular in North America. It was invented by Milton S. Hershey, founder of The Hershey Company, and can be produced more cheaply than other processes since it is less sensitive to the freshness of the milk. The process is a trade secret, but experts speculate that the milk is partially lipolyzed, producing butyric acid, which stabilizes the milk from further fermentation. This compound gives the product a particular sour, “tangy” taste, to which the American public has become accustomed, to the point that other manufacturers now simply add butyric acid to their milk chocolates.
Don’t like that taste at all.
Another interesting note, the amount of actual chocolate in milk chocolate can be as low as 10%. 20-25% for EU chocolates.
and the fuck is this
In March 2007, the Chocolate Manufacturers Association, whose members include Hershey’s, Nestlé, and Archer Daniels Midland, began lobbying the U.S. Food and Drug Administration (FDA) to change the legal definition of chocolate to allow the substitution of “safe and suitable vegetable fats and oils” (including partially hydrogenated vegetable oils) for cocoa butter in addition to using “any sweetening agent” (including artificial sweeteners) and milk substitutes. Currently, the FDA does not allow a product to be referred to as “chocolate” if the product contains any of these ingredients.[11] To work around this restriction, products with cocoa substitutes are often branded or labeled as “chocolatey” or as in the case of Hershey’s Mr. Goodbar containing vegetable oils, “made with chocolate”.
Lol companies been doing nonsense like that for ages. You can call a product “light” if you make it a lighter shade of colour, weigh less, or make the colour of the container brighter.
