From Cocoa Pod to Chocolate Bar
In short: The journey of cocoa from West African farms to the final chocolate bar highlights a complex industrial process and the challenges faced by smallholder farmers.
A 1:39 short film in the series “Journey of a Thing”.
Sources used in this film: Cornell University Library, “CHOCOLATE”; Smithsonian Libraries and Archives, “Early 20th Century Chocolate and the Machines That Made It”; Smithsonian American History Museum, “Triple Chocolate Liquor Mill”; Smithsonian Magazine, “The Science of Good Chocolate”; U.S. Department of Labor, “ILAB Cocoa Storyboard”; NPR, “These Ivory Coast Cacao Farmers Had Never Tasted Chocolate”; Britannica, “How Is Chocolate Made? | Cocoa Beans, Step By Step, Cacao, Milk, White, & Facts | Britannica”; National Center for Biotechnology Information (NCBI), “Conching of dark chocolate – Processing impacts on aroma-active volatiles and viscosity of plastic masses”; Springer, “Monitoring of cocoa quality and conching, tempering, cooling processes in chocolate production with FTIR spectroscopy - Journal of Food Measurement and Characterization”; University College London (UCL), “Opinion: Why efforts by Côte d’Ivoire and Ghana to help cocoa farmers haven’t worked”.
Sources used in this film
- Cornell University Library — CHOCOLATE · View →
- Smithsonian Libraries and Archives — Early 20th Century Chocolate and the Machines That Made It · View →
- Smithsonian American History Museum — Triple Chocolate Liquor Mill · View →
- Smithsonian Magazine — The Science of Good Chocolate · View →
- U.S. Department of Labor — ILAB Cocoa Storyboard · View →
- NPR — These Ivory Coast Cacao Farmers Had Never Tasted Chocolate · View →
- Britannica — How Is Chocolate Made? | Cocoa Beans, Step By Step, Cacao, Milk, White, & Facts | Britannica · View →
- National Center for Biotechnology Information (NCBI) — Conching of dark chocolate – Processing impacts on aroma-active volatiles and viscosity of plastic masses · View →
- Springer — Monitoring of cocoa quality and conching, tempering, cooling processes in chocolate production with FTIR spectroscopy - Journal of Food Measurement and Characterization · View →
- University College London (UCL) — Opinion: Why efforts by Côte d’Ivoire and Ghana to help cocoa farmers haven’t worked · View →
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Sources
- Summary by Intellect · source: Cornell University Library: CHOCOLATE
- Also: Smithsonian Libraries and Archives: Early 20th Century Chocolate and the Machines That Made It
- Also: Smithsonian American History Museum: Triple Chocolate Liquor Mill
- Also: Smithsonian Magazine: The Science of Good Chocolate
- Also: U.S. Department of Labor: ILAB Cocoa Storyboard
- Also: NPR: These Ivory Coast Cacao Farmers Had Never Tasted Chocolate
- Also: How Is Chocolate Made? | Cocoa Beans, Step By Step, Cacao, Milk, White, & Facts | Britannica
- Also: National Center for Biotechnology Information (NCBI): Conching of dark chocolate – Processing impacts on aroma-active volatiles and viscosity of plastic masses
- Also: Springer: Monitoring of cocoa quality and conching, tempering, cooling processes in chocolate production with FTIR spectroscopy - Journal of Food Measurement and Characterization
- Also: University College London (UCL): Opinion: Why efforts by Côte d’Ivoire and Ghana to help cocoa farmers haven’t worked
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