The latest report titled “Dark Chocolate Production” by Procurement Resource, a global procurement research and consulting firm, provides an in-depth cost analysis of the production process of Dark Chocolate.
Procurement Resource study is based on the latest prices and other economic data available. It also offers additional analysis of the report with detailed breakdown of all cost components (capital investment details, production cost details, economics for another plant location, dynamic cost model). In addition, the report incorporates the production process with detailed process and material flow, capital investment, operating costs along with financial expenses and depreciation charges.
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Procurement Resource’s detailed report describes the stepwise consumption of material and utilities along with a detailed process flow diagram. Furthermore, the study assesses the latest developments within the industry that might influence Dark Chocolate production cost, looking into capacity expansions, plant turnarounds, mergers, acquisitions, and investments.
Procurement Resource Assessment of Dark Chocolate Production Process:
1. Dark Chocolate Production Cost From Conching and Tempering: This report presents the detailed production methodology and cost analysis of dark chocolate industrial production across dark chocolate manufacturing plants. In this process, cocoa beans undergo a fermentation process, followed by drying to prevent mold growth. Next, the outer shells are removed to obtain the inner nibs. These nibs are treated with an alkali solution to reduce bitterness before being processed in a conching press to create a smooth paste. Cocoa butter is added to this paste, which is then tempered and molded into dark chocolate bars or blocks.
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Product Definition:
Dark chocolate is packed with minerals like iron, magnesium, and zinc. Plus, the cocoa found in dark chocolate is rich in flavonoids, which are antioxidants that can offer various health benefits. Chocolate comes from cacao, a plant that’s loaded with minerals and antioxidants. However, commercial milk chocolate has less cacao and more sugar, whereas dark chocolate contains more cacao and less sugar. The percentage of cocoa listed on the chocolate packaging refers to the amount of cacao in the product. Furthermore, the higher the percentage of cocoa, the more nutrients and benefits the chocolate may have. Dark chocolate also has compounds like polyphenols, which are antioxidants that can help prevent oxidative stress caused by free radicals in the body.
Market Drivers:
Dark chocolate is different from regular chocolate because it’s made with cocoa butter instead of other oils like palm and coconut. This type of chocolate is becoming more popular worldwide, especially in the food and beverage industry. Manufacturers are using it more often because people are becoming more health-conscious, and dark chocolate has many nutritional benefits. For instance, it contains antioxidants, flavonoids, and other important nutrients like phosphorus, manganese, iron, zinc, selenium, potassium, and magnesium. Due to the rich nutritional components, consumption is rising among the masses. With all these benefits, dark chocolate is being used in all sorts of food products like baked goods, candy, drinks, and more. As the food and beverage industry continues to grow, so will the demand for dark chocolate.
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Procurement Resource ensures that our clients remain at the vanguard of their industries by providing actionable procurement intelligence with the help of our expert analysts, researchers, and domain experts. Our team of highly seasoned analysts undertakes extensive research to provide our customers with the latest and up-to-date market reports, cost models, price analysis, benchmarking, and category insights, which aid in simplifying the procurement process for our clientele.
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