Choc Nut Operation Management Case StudyEssay Preview: Choc Nut Operation Management Case StudyReport this essayOPERATION MANAGEMENTCASE STUDYPRODUCT NAME: CHOCO NUTMADE BY: JOHNOEL ASTUDILLO & SANTIAGA PATOYDATE: APRIL 11, 2019Table of ContentsINTRODUCTIONSWOT ANALYSISPROJECT LIFE CYCLEPRODUCT LIFE CYCLE4BUDGET & FINANCEINTRODUCTIONChocolate is the most popular food and snacks in the world. Chocolate has amazing complexities and levels of flavor. Our product is made from beans derived from cacao tree. These beans are very bitter, so the cocoa solid and cocoa butter has sugar added to it. It is comprising several raw and processed foods product from the seeds of tropical cacao tree. Cacao has been cultivated for at least three millennia in Mexico, central and south America with its earliest documented use around 1100 BC.
Cacao beans are very versatile and high in nutritional value, with a high fat content, high volume, low fat content, high soluble fiber, short lasting (about 2 lbs) of fiber, very high soluble vitamin A content, and high soluble fiber content. In addition, the bean is highly beneficial in maintaining healthy and nutrient rich intestinal flora. As a food and snack, chocolate has great properties including a rich antioxidant, antioxidant capacity, a low carbon footprint, a high density of fat, and a high nutrient density.1. Chocolate Chocolate is rich in Vitamin A2. As an antioxidant the Vitamin A in chocolate protects against the cancerous, inflammatory and fungal growths of the body and in turn helps to support and promote growth, repair, and maintenance of healthy organs.3. When growing in a chocolate environment, there is a high ratio of plant derived vitamins, minerals and amino acids to plant derived ones, but only in order to preserve a natural balance of the body. In many cases the most important antioxidant that is present in chocolate is vitamin A, which is the major source of vitamin A essential vitamins, including C and E. In addition the antioxidant properties of the vitamin A in chocolate are great.4. In particular, chocolate rich in the Vitamins C and Calc, and high in antioxidants including selenium, riboflavin, vitamin C and selenium, support the absorption of vitamins. The vitamin’s effect is extremely protective of the intestinal epithelial cells and helps them to absorb the protective antioxidant-rich nutrients.5. Chocolate also contains an essential fatty acid called beta carotene and is found naturally in chocolate, and its composition and purity make it a high value food.6. Caloric content of chocolate is different when consumed with regular dieters. Because the composition of whole chocolate is much heavier in rich amounts, it also serves to lower the chance of anemia through its fat-soluble activity.[4],5.6. The body also knows that its vitamins, vitamins A, B6, E, and K are beneficial to various physiological functions, including to enhance the immune system[4],5.6.4. In addition, the concentration of a plant’s vitamins is so high, that a significant fraction of the natural antioxidants in the world are also absorbed from it. In contrast, in the case where consumption of an excess of an animal’s vitamins (i.e. vitamin D and vitamin E) allows for a higher dietary intake, the total vitamin content can be greater.[4] The natural vitamin supply decreases with increasing amounts of energy consumed and the dietary requirements of the individual person increase.7. Caloric Content of Carbs and Fats is Different In Chocolate, chocolate is made up of different amounts. A lot of calories (more calories than carbohydrates or fat) are generated by the building of tissues and the absorption of nutrients. In contrast, a low or very high intake of carbohydrates and fat will significantly increase the total calories produced.8. According to this review, there are many important nutritional properties in foods grown in a chocolate environment which are very important for maintaining good health. According to this study some
Cacao beans are very versatile and high in nutritional value, with a high fat content, high volume, low fat content, high soluble fiber, short lasting (about 2 lbs) of fiber, very high soluble vitamin A content, and high soluble fiber content. In addition, the bean is highly beneficial in maintaining healthy and nutrient rich intestinal flora. As a food and snack, chocolate has great properties including a rich antioxidant, antioxidant capacity, a low carbon footprint, a high density of fat, and a high nutrient density.1. Chocolate Chocolate is rich in Vitamin A2. As an antioxidant the Vitamin A in chocolate protects against the cancerous, inflammatory and fungal growths of the body and in turn helps to support and promote growth, repair, and maintenance of healthy organs.3. When growing in a chocolate environment, there is a high ratio of plant derived vitamins, minerals and amino acids to plant derived ones, but only in order to preserve a natural balance of the body. In many cases the most important antioxidant that is present in chocolate is vitamin A, which is the major source of vitamin A essential vitamins, including C and E. In addition the antioxidant properties of the vitamin A in chocolate are great.4. In particular, chocolate rich in the Vitamins C and Calc, and high in antioxidants including selenium, riboflavin, vitamin C and selenium, support the absorption of vitamins. The vitamin’s effect is extremely protective of the intestinal epithelial cells and helps them to absorb the protective antioxidant-rich nutrients.5. Chocolate also contains an essential fatty acid called beta carotene and is found naturally in chocolate, and its composition and purity make it a high value food.6. Caloric content of chocolate is different when consumed with regular dieters. Because the composition of whole chocolate is much heavier in rich amounts, it also serves to lower the chance of anemia through its fat-soluble activity.[4],5.6. The body also knows that its vitamins, vitamins A, B6, E, and K are beneficial to various physiological functions, including to enhance the immune system[4],5.6.4. In addition, the concentration of a plant’s vitamins is so high, that a significant fraction of the natural antioxidants in the world are also absorbed from it. In contrast, in the case where consumption of an excess of an animal’s vitamins (i.e. vitamin D and vitamin E) allows for a higher dietary intake, the total vitamin content can be greater.[4] The natural vitamin supply decreases with increasing amounts of energy consumed and the dietary requirements of the individual person increase.7. Caloric Content of Carbs and Fats is Different In Chocolate, chocolate is made up of different amounts. A lot of calories (more calories than carbohydrates or fat) are generated by the building of tissues and the absorption of nutrients. In contrast, a low or very high intake of carbohydrates and fat will significantly increase the total calories produced.8. According to this review, there are many important nutritional properties in foods grown in a chocolate environment which are very important for maintaining good health. According to this study some
SWOT analysisSTRENGHTSWEAKNESSESSurprise giftsStores are available in almost every marketScheme cardsStrong demandDeveloping good skillsMotivating people and reward winning performanceStill not an export qualityPackaging is not attractiveLack of product mixLack of innovative designOPPORTUNITIESTHREATSCan export the product by increasing qualityIncrease the product rangeIncrease the personal relationHuge investment on advertisementHighly qualified employees in big brandsIn peak time public purchase generally branded chocolates and local manufacturers are ignoredGovernment policiesPROJECT LIFE CYCLEROASTINGAfter being cleaned, the cacao beans pass to the first critical step in flavor development at the factory. There are two main approaches to roasting: roast the beans for a short time at high heat, which produces a strong chocolate flavor but eliminates any subtle, floral notes and risks the development of charred flavors from over-roasting, or roast the beans for a long time at low heat, which allows the more delicate flavors to come through but sacrifices the big chocolate flavor.
GETTING RID OF THE SHELLSAfter roasting, the beans are put through a winnowing machine which removes the outer husks or shells, leaving behind the roasted beans, now called nibs.
MILLINGThe nibs are then ground into a thick liquid called chocolate liquor, essentially is cocoa solids suspended in cocoa butter. Despite its name, chocolate liquor contains no alcohol
PRESSINGThe processing now goes in a couple of different directions. Some batches of chocolate liquor are pressed to extract the cocoa butter, which leaves a solid mass behind that is pulverized into cocoa powder. The remaining cocoa butter is reserved to help in chocolate- making. Other batches of chocolate liquor are used directly to make chocolate.
THE BEGINNING OF CHOCOLATETo make dark chocolate, chocolate liquor, sugar and other minor ingredients such as vanilla are mixed together and kneaded until well blended. To make milk chocolate, milk and sugar are mixed together and then blended with chocolate liquor. This sweet combination of ingredients is stirred until the flavors are thoroughly combined.
REFININGAfter being mixed, both dark and milk chocolates go through the same process. The mixture travels through a series of heavy rollers which press the ingredients until the mixture is refined to dry flake. Additional cocoa butter and a small amount of emulsifying agent are added to the flake and then mixed to make a smooth paste ready.
TEMPERINGThe mixture is then tempered, or passed