Hello everyone
In this lesson we transfered our text for the post from german to english. We asked Elizabeth from India how far she have been coming with her part of the Project and she wrote, that she will finish it soon.
Our text is now ready to publish, we only need some pictures and the part from Elizabeth of course.
Unfortunately we coudn't visit a chocolate factory but we found lots of interessting facts in the internet which we could use.
Best regards,
Shana & Rahel
Here is our text for the post:
The chocolate production in Switzerland
In the course of the 16th century, chocolate came from America to Europe. In the 17th century the chocolate production in Switzerland began. In the second halt of the 19th century, Swiss chocolate spread abroad. Switzerland revolutionized through the invention of conching. The invention of milk chocolate by Daniel Peter was equally important. The most important and influential factories include Cailler, Lindt, Frey and Sprüngli. In 2016, 185,639 tons of Swiss chocolate were sold. This generated an industry turnover of 1,764 million. 65 % of the chocolate produced is exported abroad to over 140 different countries. Many people are not aware of the enormous consumption of resources. The cocoa bean in particular needs lots of water.
It takes 27,000 liters of water to produce one kilo of cocoa beans. The cocoa bean needs the most water for the growth of all food. For comparison: With the same amount of water, almost 34 kg of the water goes into growth.
Approximately a third of the water consumption is used for transport and storage. Extrapolated to the chocolate production in Switzerland, this means that over 2.5 trillion liters of water are used only for chocolate production (Refer to Lars and Dharanys’s page).
From the bean to the chocolate table
After importing the cocoa bean, the cocoa beans are roasted at temperatures from 100 ° to 160 °. The beans are then crushed in grinders. The fat of the cocoa bean comes out and combines the fragments into a liquid cocoa mass. Then, depending on the desired product, it is mixed with sugar and milk powder. Then the chocolate mass is conched. This means that it is heated to 90 ° and stirred. After about 8 hours, the delicate, liquid mass is poured into preheated molds. After cooling, the chocolate can be removed from the mold. In order for chocolate to last for a long time, it must be stored dry, airtight and refrigerated. The storage temperature should be between 12 and 20 ° and should not fluctuate.
What does this path mean for energy consumption?
The amount of energy that is required for the manufacture, transport, storage, sale and disposal is called gray energy. In Switzerland, gray energy primarily corresponds to non-renewable energy such as oil and coal. The amount of energy consumed in chocolate in Switzerland is 2.5 kW / h. Converted into heating oil, this is approximately 2.5 dl of heating oil, since ten kW / h correspond to approximately one Liter.