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Acceptance of Malaysian cocoa among the U.S. chocolate manufacturers

Per capita consumption of confectionery chocolate in the United States was below that in Europe. Nevertheless, with over 40% of the western world's purchasing power, the United States was a huge and growing market. Chocolate confectionery is dominated by bar goods having chocolate coating a lar...

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Main Author: Keeney, P. G . (Pennsylvania State University, University Park (USA). Depart ment of Food Science)
Format: Proceedings Paper
Language:English
Published: MIFT 2013
Subjects:
CACAO
CHOCOLAT
ETATS-UNIS
MALAISIE/ MARCHE
CHOCOLATE
ESTADOS UNIDOS DE AMERICA
MALASIA/ MERCADOS
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/2615
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spelling oai:http:--agris.upm.edu.my:0-2615Acceptance of Malaysian cocoa among the U.S. chocolate manufacturersKeeney, P. G . (Pennsylvania State University, University Park (USA). Depart ment of Food Science)CACAOCHOCOLATETATS-UNISMALAISIE/ MARCHECACAOCHOCOLATEESTADOS UNIDOS DE AMERICAMALASIA/ MERCADOSPer capita consumption of confectionery chocolate in the United States was below that in Europe. Nevertheless, with over 40% of the western world's purchasing power, the United States was a huge and growing market. Chocolate confectionery is dominated by bar goods having chocolate coating a larger mass of other material. Most coatings were milk chocolate which further diluted to 10-15% the contribution of chocolate liquor and cocoa butter to product weight. Although present in relatively small amounts these ingredients are indispensible to flavor and texture attributes perceived by consumers. The top selling bars had been around a long time, most for decades. Companies were fearful of adverse consumer reaction to the slightest alteration caused by changes in formulation of ingredients. They wanted them to remain exactly the same as always. Tampering was resisted unless it becomes absolutely necessary because of unavoidable economic or supply problems. Confectionery chocolate would always be the primary market for cocoa beans; however, producer groups should not neglect the needs of other segments of the food industry. Tonnage could be surprisingly large; it would take more than Malaysia's entire production to supply the cocoa needs of the US ice cream industry. We were in an era of marketing research in which consumer desires were the primary consideration in developing new products. It's increasingly complexed and sophisticated society and both producer and manufacturer must adapt in order to prosper and remain competitiveMIFTPetaling Jaya, Selangor (Malaysia)2013-07-12T02:43:13Z2013-07-12T02:43:13Z1983Proceedings PaperArticleNon-RefereedTowards better acceptance of Malaysian cocoa: proceedings of MARDI/MIFT seminar, Malaysian Institute of Food Technology, Petaling Jaya (Malaysia): Selangor (Malaysia), 23 Jul 1983, p. 7-10http://agris.upm.edu.my:8080/dspace/handle/0/2615MY8605545en
institution AGRIS
collection AGRIS
language English
topic CACAO
CHOCOLAT
ETATS-UNIS
MALAISIE/ MARCHE
CACAO
CHOCOLATE
ESTADOS UNIDOS DE AMERICA
MALASIA/ MERCADOS
spellingShingle CACAO
CHOCOLAT
ETATS-UNIS
MALAISIE/ MARCHE
CACAO
CHOCOLATE
ESTADOS UNIDOS DE AMERICA
MALASIA/ MERCADOS
Keeney, P. G . (Pennsylvania State University, University Park (USA). Depart ment of Food Science)
Acceptance of Malaysian cocoa among the U.S. chocolate manufacturers
description Per capita consumption of confectionery chocolate in the United States was below that in Europe. Nevertheless, with over 40% of the western world's purchasing power, the United States was a huge and growing market. Chocolate confectionery is dominated by bar goods having chocolate coating a larger mass of other material. Most coatings were milk chocolate which further diluted to 10-15% the contribution of chocolate liquor and cocoa butter to product weight. Although present in relatively small amounts these ingredients are indispensible to flavor and texture attributes perceived by consumers. The top selling bars had been around a long time, most for decades. Companies were fearful of adverse consumer reaction to the slightest alteration caused by changes in formulation of ingredients. They wanted them to remain exactly the same as always. Tampering was resisted unless it becomes absolutely necessary because of unavoidable economic or supply problems. Confectionery chocolate would always be the primary market for cocoa beans; however, producer groups should not neglect the needs of other segments of the food industry. Tonnage could be surprisingly large; it would take more than Malaysia's entire production to supply the cocoa needs of the US ice cream industry. We were in an era of marketing research in which consumer desires were the primary consideration in developing new products. It's increasingly complexed and sophisticated society and both producer and manufacturer must adapt in order to prosper and remain competitive
format Proceedings Paper
author Keeney, P. G . (Pennsylvania State University, University Park (USA). Depart ment of Food Science)
author_facet Keeney, P. G . (Pennsylvania State University, University Park (USA). Depart ment of Food Science)
author_sort Keeney, P. G . (Pennsylvania State University, University Park (USA). Depart ment of Food Science)
title Acceptance of Malaysian cocoa among the U.S. chocolate manufacturers
title_short Acceptance of Malaysian cocoa among the U.S. chocolate manufacturers
title_full Acceptance of Malaysian cocoa among the U.S. chocolate manufacturers
title_fullStr Acceptance of Malaysian cocoa among the U.S. chocolate manufacturers
title_full_unstemmed Acceptance of Malaysian cocoa among the U.S. chocolate manufacturers
title_sort acceptance of malaysian cocoa among the u.s. chocolate manufacturers
publisher MIFT
publishDate 2013
url http://agris.upm.edu.my:8080/dspace/handle/0/2615
_version_ 1782769720483643392
score 12.935284

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