Do you know what these are?

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Presentation transcript:

Do you know what these are? Photo © mccun934.

How is this connected to the first image? Photo © John Loo.

Watch one of the following videos about chocolate production: www.grenadaexplorer.com/tip/cocoa www.sfu.ca/geog351fall03/groups-webpages/gp8/prod/prod.html www.aphrodite-chocolates.co.uk/how_chocolate_made.htm

From bean to bar: the chocolate production process The cocoa beans grow in large pods on the cacao tree in the tropical climate zones of the world. The pods are knocked off the trees by hand and split open with special knives. The pods contain the cocoa beans, which are covered in a sticky white substance – it is a bit like when you open broad bean pods. Photos © David and Jan Carter.

The beans are spread out and covered with banana leaves to ferment for 6 or 7 days. This means they get hot and ferment. This natural process helps the beans lose their bitter taste. Then the beans are spread out on bamboo racks to dry in the sun. Workers turn them by raking to dry them evenly. Photo © mccun934.

After drying the beans are bagged up according to their size and colour. Then they are ready for transport to a local factory, or for export to other countries. Photos © David and Jan Carter.

The bagged beans are weighed on large scales and auctioned (sold to the highest bidder) to buyers from chocolate-making companies all over the world. Photos © David and Jan Carter.

At the factory the bags are opened up and the beans are poured onto a mesh table. Once on the mesh table the beans are checked. The lady here gets rid of any sticks or stones or broken beans. Photos © David and Jan Carter.

Next, the beans are roasted and the shells separated from the inner part of the bean, called the nib. The separation process is called winnowing. Photos © David and Jan Carter.

The nibs are ground down (milled) into a smooth dark paste The nibs are ground down (milled) into a smooth dark paste. The paste, known as chocolate liquor, consists of cocoa mass (or solids) and cocoa butter. The mass and/or butter is blended with other ingredients, such as sugar, in a process called conching to produce dark, milk or white chocolate. Photo © gabrielsaldana.

Cocoa producing world percentages for Activity sheet 19 Côte d'Ivoire 34.7% Ghana 20.6% Indonesia 13.8% Cameroon 5.9% Nigeria 5.9% Brazil 4.7% Ecuador 3.7% Malaysia 0.9%