Vinco team Welcome to our presentation

What have we researched? Chocolate It’s a confectionary which everybody eats It’s the widest-spread sweet in the whole world Its production technology is emblazoned with legends It’s simply interesting

Collecting Knowledge Because of commercial secret we were not allowed to visit any chocolate factory We started an communication with an expert from the local chocolate factory We contacted an expert from university (Mrs. Gabriela Fulová) who recommended and lent us some literature We gained further information from our books and from the internet

Cocoa beans Chocolate is produced from cocoa beans Cocoa trees have been planted (already for 2000 years) mainly in tropical America, Africa and Asia Cocoa berries are picked 5 years after planting of a cocoa tree The berries are manually picked twice a year The cocoa seeds are taken from berries, they are first fermented and then dried and cleaned This product is called a cocoa bean

There are strict rules for storage of cocoa beans in transport centres The storeroom has to be isolated so that cocoa is not in any contact with other aromas Cocoa is an important commodity traded on commodity exchanges Storage and transportation

Cocoa beans are roasted, grinded and cleaned into form basic material – chocolate liquor Liquor cocoa butter is produced by squeezing the cocoa and then it is cleaned several times Cocoa powder is grinded from cocoa solid and it is chemically processed to improve its attributes Production

Dark chocolate Is produced from cocoa powder, cocoa butter, sugar and a bit of soy lecithin added as emulator Milk chocolate Is produced from cocoa powder, cocoa butter, sugar, milk powder, soy lecithin and vanillin Production

Produced chocolate mass is cooled and warmed several times to gain wanted delicacy During this process it is refined by conching Finished chocolate is poured into forms and after cooling packed and sent to shops The whole process is already fully automatized In the shops, people buy chocolate...and eat... Production

We did a survey at our school, we asked around 80 people: More than 50% of people prefer milk chocolate More that 25% prefer flavoured chocolate One-third of people eat chocolate less than once a week, the rest eat chocolate more often And one-third lick their fingers after eating chocolate which can result in infection Survey

Transmission of infections from hands by eating chocolate Melting chocolate on fingers Problem The solution should not be expensive for companies The item has to be easily packed with the chocolate

A Choco- gripper : And what is our idea?

HYGIENE Choco-snatch will be absolutely hygenic No bacteria will be transmitted from fingers Advantages

Warmth insulation Thanks to the choco-snatch, your chocolate will not melt on your fingers It will be produced from biodegradable and ecological materials Advantages

Merchandising Choco-snatches can be printed with various motives – movie characters, cartoons, celebrities Attractive design for children Creating collectables and series Advantages

We presented the results to our colleagues at school

Thank you for your attention!