Chocolate Market Research Articles

Psychological impacts of packaging aesthetics of chocolate and its effects on consumer purchasing decision

This essay investigates the psychological impacts of packaging aesthetics on consumer purchasing decisions, specifically in the chocolate industry. The global chocolate market is highly competitive, necessitating brands to distinguish themselves through effective packaging strategies. This study explores three key elements of packaging aesthetics: color, background image, and information label, and their influence on consumer behavior. This research contributes to understanding how packaging aesthetics can be optimized to influence consumer choices in the chocolate market.

Cocoa Producers’ Decision on Fermenting Beans in Jembrana Regency, Bali Province, Indonesia

Cocoa bean has an important role in the agricultural economy of Indonesia for its foreign earnings. Demand for high quality of cocoa beans is increasing fast due to the expansion of global cocoa and chocolate market. Bali Province also plays an important role in Indonesia’s cocoa production and export where the main cocoa plantation lies in Jembrana Regency cultivated by small-scale farmers. Chocolate industry requests for high quality cocoa beans from fermented cocoa for high prices, however farmers are still reluctant to do fermentation. This study aims at analyzing probability of farmer’s decision to ferment cocoa beans at Jembrana Regency, Bali Province, Indonesia. Logit regression was utilized where the dependent variable is in binary, which is the change in probability of a cocoa producer choosing to ferment their cocoa beans, given the independent variables included farm size, production and other occupation of farmers. The result from the average marginal effect shows that only production variable is significant to increase the probability of the cocoa farmers to ferment their cocoa beans. Result from the analysis indicates that on average for one kilogram increase in cocoa production per month, the probability of observing increases fermentation by approximately 0.26 percentage point. In other words, higher production volume increases the probability of the cocoa producers to ferment their cocoa beans. It is suggested to multi stakehonders in cocoa industry to further improve production through the implementation of good agricultural practices (GAP) and extending training for cocoa farmers.

Consumer’s Price Sensitivity and Shrinkflation Strategy as A Trailblazer of Chocolate Market

The chocolate industry is a multifaceted and constantly evolving landscape in which price sensitivity and shrinkflation are paramount in determining sales and profitability. This article sheds light on how changes are marked and prices are adjusted to cater to the discerning tastes of modern-day consumers. Examining new pricing strategies, product innovation, and branding gives an in-depth analysis of recent trends shaping this exciting industry. Therefore chocolate manufacturers need to consider the impact of marking changes on the market and consumer behaviour. The sample size of the study is 100, out of which 4 questionnaires are incomplete. Hence, the sample size of the study is 96, and the sample units are the consumers of chocolates in Kerala. the sample is large and widespread, a purposive sampling method is adopted. In this study, ANOVA, Multiple comparisons, and Chi–square tests are applied and tested. Shrinkflation marketing is one of the untouched areas by the researchers. It is vital to understand the way consumers behave on price sensitivity and do they accept package downsizing. This research aims to uncover how packaging and portion size alterations impact consumer behavior and preferences, to provide a deeper understanding of consumer psychology, which can have a big impact on how consumers perceive value. The effect of marking modifications on the market and customer behaviour must therefore be taken into account by chocolate manufacturers.

RESEARCH OF THE MARKET OF CHOCOLATE AND CHOCOLATE PRODUCTS IN THE WORLD

Purpose. The aim of the work is to present the results of a comprehensive analysis of the world market of chocolate products. Research methods.To achieve the goal of the research, the article uses a set of scientific methods, in particular: comparative and statistical analysis – to study the peculiarities of the development of the world market of chocolate products; problem-oriented – to identify the main problems of the economic development of the chocolate market and identify the factors affecting it; statistical analysis – for the interpretation of the global production of cocoa beans in the period 2020–2023, the dynamics of the shares of countries – the leaders in export and the shares of the largest countries – importers of chocolate products in the world; index method – for evaluating the concentration levels of the world market of chocolate products. Findings. An assessment of the market concentration of the world’s companies producing chocolate and chocolate productswas carried out: in 2022, the Herfindahl-Hirschman index was 1814.863; the market concentration index for the studied companies was 43.07, which indicates the average level of monopolization in the world market of chocolate and chocolate products. Linda index showed that the four most profitable companies: Mars Incorporated, Mondelez International, Ferrero Group, Hershey formed a stable oligopoly. The Gini index (0.416) showed the average unevenness of income distribution between the largest companies – producers of chocolate on the world market. The analysis of the economic situation of the world market of chocolate products made it possible to identify the main factors influencing the development of this industry in 2020–2023, namely: decrease in the supply of cocoa beans, due to the closure of borders between states due to the pandemic and a decrease in their yield; increase competition from other confectionery products. Chocolate consumption in developed markets such as Europe and North America remains stable, while sales growth in emerging markets has slowed; according to chocolate manufacturers, there is a growing awareness of consumers about the health and benefits of food, which contributes to the growth of demand for dark chocolate, chocolates with reduced sugar content, healthy additives and organic components, and chocolate – premium class.; according to chocolate manufacturers, there is a growing awareness of consumers about the health and benefits of food, which contributes to the growth of demand for dark chocolate, chocolates with reduced sugar content, healthy additives and organic components, and chocolate – premium class; an important trend in the development of the global chocolate market is the increasing integration of advanced technologies, such as artificial intelligence, machine learning and blockchain, which are used to improve the efficiency of development and product quality; key industry players are making significant investments that are expected to drive innovation and expansion in the global chocolate market. These investments are aimed at developing new assortment items and expanding distribution networks, which, in turn, will stimulate potential demand; the growth of e-commerce has impacted the chocolate industry, providing customers with easy options to buy chocolate online. Chocolate brands have been able to establish a more direct relationship with consumers through direct sales, and online platforms have made it easier to find chocolate products. Overall, despite bottlenecks in chocolate supply chains and competition in the confectionery industry, the prospects for the global chocolate market in terms of growth in consumer demand, innovation in technology and changing consumer preferences, investment from key players in the industry are optimistic. It is expected that in 2023–2030, the global chocolate market will show constant positive growth. Practical implications. The results of this study may be useful for the subjects of the global market of chocolate and chocolate products, which are aimed at developing foreign economic activity. The available data highlights the factors that are most crucial for the development of the chocolate and chocolate products industry, which provides a better understanding of the functioning of the global chocolate and chocolate products market. Originality/value.The article examines the world market of chocolate and chocolate products: the industry of cocoa bean production and the dynamics of world prices for these products are analyzed; export and import indicators of chocolate movement between countries are determined; an assessment of the concentration of the world chocolate market was carried out using the Herfindahl-Hirschman index, the concentration index, the Lind index and the Gini index. The companies that occupy the largest share of the studied market have been identified.

Разработка детализации единой ТН ВЭД ЕАЭС по товарной позиции 1806 и методики дифференциации ставки ввозной таможенной пошлины на шоколад

The article deals with the issues in the chocolate market, its classification in the unified Customs Code of the EAC and problems in customs and tariff regulation of the import of chocolate. To solve existing issues has developed the level of product aggregation of the unified Customs code of the EAEU by HS heading 1806 in terms of products in blocks, slabs or bars, additions (changes) to the explanations to the unified Customs Code of the EAEU and import rate tiering on chocolate. The proposed solutions are based on taking into account differences in the consumer properties of merchandises.

The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor

AbstractDark chocolate is a complex food defined by its unique flavor, taste, mouthfeel, and melting properties. The craft chocolate market is a new segment of the US confectionery industry that highlights cocoa bean origin by making two‐ingredient dark chocolate composed of cocoa liquor and sugar. To study the impact of natural variance in fat levels inherent to unblended cocoa liquor in two‐ingredient chocolate, we made 70% cacao dark chocolate from cocoa liquor reconstituted from cocoa powder and cocoa butter at total fat contents of 30%, 35%, and 40% (w/w), and collected sensory and acceptability data from 108 regular chocolate consumers. Increasing fat content did not significantly affect liking (p > .05). However, with increasing fat levels, perceived intensities of bitter taste, cocoa flavor, and drying mouthfeel significantly decreased, and sweet taste perception significantly increased (p < .05). Consumer chocolate preference (milk vs. dark) significantly affected perceived intensity of drying mouthfeel.Practical ApplicationsOur research suggests that liking of astringent stimuli may result in decreased perception of astringency in highly astringent foods. Further research is recommended to understand this mechanism as well as the physical and chemical underpinnings by which fat content impacts sensory perception of dark chocolate.

Not all farms are created equal: Shady African cocoa farms promote a richer bat fauna

Bats provide important pest suppression services with economic value to cocoa farmers, yet the impact of cocoa farm management on bat diversity metrics is still poorly understood. This is especially important if we consider that Afrotropical cocoa farms supply 68 % of the world's chocolate market, with expected increases in production in the forthcoming decades. In this study, we investigated for the first time how bat abundance, richness and diversity varied between African cocoa farms with different levels of shade tree cover, shade tree communities and cocoa characteristics. We found that shade tree cover and shade tree height were the main drivers associated with an increase of Shannon diversity, and abundance and richness of insectivores. Frugivorous and nectarivorous bats were positively associated with the presence of planted shade trees, but richness varied with the size of shade trees. The insectivorous Hipposideros fuliginosus was only present in high shade farms, being captured 51 times only in this shade system, while the frugivorous Myonycteris angolensis was associated with low shade farms. Our findings show that indeed not all farms are created equal, with high shade farms with large, tall forest shade trees (i.e., containing key plant resources) having richer bat communities. Therefore, policymakers seeking to conserve wildlife within cocoa farming systems should adopt cocoa management systems like those mentioned above and promote a combination of forest and planted shade trees to be able support a rich community of insectivorous, frugivorous and nectarivorous bats and maintain their associated ecosystems services.

The Golden Romance from Italy to the World

Ferrero Rocher, an Italian chocolate that ranks among the top three on various sales charts every Valentine's Day, quickly captured the Chinese chocolate market and gained recognition from the Chinese people since the establishment of its official distribution in China in 1994. In 2014, Ferrero released a mini-film advertisement "Layers of Thought, Layers of Joy" that attracted a large number of consumers' attention, triggering extensive discussion and boosting the brand image of Ferrero in China, and promoting the sales of Ferrero Rocher chocolate series in China. Therefore, based on the Ferrero mini-film advertisement "Layers of Thought, Layers of Joy" and the development of related products such as Nutella and Kinder Joy, this study will explore the form, narrative technique, marketing strategy, and emotional appeal behind the advertisement from the perspective of advertising psychology theories.

Features of chocolate market

Sweet dishes are very nutritious due to the high content of sugar and fat in a number of products. Many sweets are considered healthy, as they contain necessary nutrients for the body. The article considers the features of the chocolate products market as a component of the confectionery market.

Earn a living? What the Côte d’Ivoire–Ghana cocoa living income differential might deliver on its promise

Despite the high value of the global chocolate market and the high profitability of the few multinational companies dominating it, the farmers growing cocoa beans remain poor. To change this, the two biggest cocoa producers, Côte d’Ivoire and Ghana, have jointly introduced the cocoa Living Income Differential (LID) policy. Charging higher prices for beans, the policy might help mitigate both poverty and the serious child labour and deforestation issues associated with cocoa farming, for which poverty is regarded as a root cause. Nevertheless, the design of the policy and the current lack of complementary measures raise doubts about the success and longevity of the policy and concerns about the implications for farmers in other countries. Accounting for the repercussions with international cocoa markets, this study quantifies the magnitude of the policy’s effects in the LID countries and elsewhere under several alternative configurations of policies and market reactions with the support of model simulations and finds increases in farmer income ranging from zero to sizeable. Discussing the policy’s potential impacts in the past and present context of the cocoa industry, it identifies a number of issues threatening its sustainability. Moreover, it underlines the strong dependence of the policy’s success on chocolate manufacturers’ support unless complemented by supply management measures. Such measures could limit the aggravation of, or even improve, the income situation for farmers elsewhere and the child labour and deforestation issues.

Key factors influencing the development of the chocolate market

The modern consumer is becoming an increasingly active and selective shopper every year. According to the Deloitte consumer research center, 38% of Russian consumers prefer to visit stores even when they are not in dire need. It is important for such consumers to see new products on the shelf, study them and make a decision about buying such goods in the short term, taking into account all the information on the labeling. To a large extent, the consumer sector is influenced by global trends, which are reflected in domestic consumption due to their popularity among customers through promotion through social networks in the context of a healthy lifestyle and support from manufacturers and retailers through the production and introduction of "trendy" products into the production and assortment matrix. In this regard, confectionery products in general and chocolate, as a significant product in the volume of industry revenues at the expense of value, are becoming one of the most studied product categories by consumers. This is due to innovations within the category and the impact of the consumption of calorie products on the health and appearance of the consumer.

Saccharomyces cerevisiae and Pichia manshurica from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans.

The use of yeasts as starter cultures is a promising alternative to produce fermented cacao with particular characteristics regarding the quality of aromas and physical and chemical characteristics that are accepted by the chocolate market. This study aimed to evaluate the physical and chemical transformations of cocoa beans during fermentation after inoculation with starter cultures of yeast species Pichia manshurica (PF) and Saccharomyces cerevisiae (SF), both previously isolated in cocoa bean fermentations in the Brazilian Amazon, in comparison with a fermentation without the inoculum addition (CF). During the fermentation time, which was carried out on a cocoa farm in Igarapé-Miri (Amazon biome, Pará, Brazil), the contents of phenolic compounds (catechin and epicatechin), sugars (glucose, fructose, and sucrose), acetic acid, and ethanol were monitored by HPLC, and the volatile compounds profiles were assessed by GC-MS. The starter culture of P. manshurica was able to produce fermented cocoa beans with highly desirable characteristics for the production of good quality chocolate: low acidity, a broad variety of aromatic compounds with floral, fruity, and sweet characteristics, in addition to showing high contents of catechin and epicatechin, which are known by their antioxidant properties. Therefore, the use of starter cultures with species of yeasts isolated in the Amazon region, during cocoa fermentation, is an alternative to obtain fermented seeds with high quality favoring the commercial agreements in the chocolate market by cocoa producers. PRACTICAL APPLICATION: The addition of starter cultures was able to produce cocoa beans with good quality. Yeasts species isolated and identified in Amazonian cocoa fermentation can improve the profiles of aromatic compounds. Catechin and epicatechin contents are higher in inoculated cocoa beans fermentations.

‘57 Chocolate: Entrepreneurial Initiatives to Revive Ghana’s Chocolate Market

Ghana, one of the largest suppliers of cocoa in the global market, is widely known for its cocoa beans but not chocolate. A new wave of entrepreneurs emerging from across the African continent are now addressing this issue through efforts to grow the domestic chocolate industry. The case of ‘57 Chocolate presents an entrepreneurial initiative of two African women who are on a mission to revolutionize the chocolate industry using cocoa beans from Ghana. The case unfolds with a duo of Pan African sisters, Kimberly and Priscilla Addison, passionately using local cocoa to make premium African chocolates that are now available in both local and global markets. In addition to discussing how the brand is standing out in the chocolate market, the case identifies the competitors and goes on to evaluate how the entrepreneurial spirit of the founders is uplifting the image of Ghana.

FACTORS INFLUENCING BRAND IMAGE TO SILVERQUEEN CHOCOLATE PURCHASE DECISIONS

Background: The chocolate industry is one of the industries whose opportunities are quite large with increasing competition. Various chocolate brands such as Silverqueen, Cadbury, Toblerone, and others are trying to compete in the chocolate market.
 
 Objective: To find out the factors that influence the decision in the purchase of Silverqueen chocolate on PT. Mas Permai City branch of Pekanbaru city.
 
 Methods: This research uses a quantitative approach with primary data sources from interview results and secondary data from company data. The data is then analyzed with quantitative descriptive analysis.
 
 Results: It is expected of the company to price Silverqueen brand chocolates more. Because looking at the lowest number of brand image indicators about the price of Silverqueen brand chocolate affordable for Silverqueen brand chocolate consumers, then the company should pay more attention to the market price of Silverqueen brand chocolate to be more in demand outlet owners in buying Silverqueen chocolate.
 
 Conclusion: It is expected for the company to pay attention to any kind of factors that influence the purchase decision

Tropical Forests and Cocoa Production: Synergies and Threats in the Chocolate Market

Tropical Forests and Cocoa Production: Synergies and Threats in the Chocolate Market

How Do Brazilian Consumers Relate to Chocolate Brands? Validity and Reliability Evidence of the Chocolate Brands Relationship Scale

Although the chocolate market has become increasingly larger and more competitive, no diagnostic measures were found to evaluate relationship marketing from customer perspectives in this very attractive market in the B2C context. Thus, the main purpose of this paper is to obtain validity evidence for the Chocolate Brands Relationship Scale (CBR Scale), a scientific instrument that enables the identification and measurement of the prime aspects perceived by chocolate brands’ customers as relevant in their relationship with such brands. Additionally, we tested the influence of the relationship, evaluated from the validated CBR Scale, with the chocolate consumers’ satisfaction. We conducted a survey with 523 Brazilian consumers, and data were analyzed using Confirmatory Factor Analysis. The CBR Scale is composed of 21 items divided into three factors: Brand Trust, Shopping Experience and Perceived Quality. As theoretical implications, we produce a valid and reliable operational measure, offering a useful starting point from which further theoretical and empirical research of customer relationship management, branding strategies, brand loyalty, and brand experience in the chocolate market can be built. Managerially, the CBR Scale is a valid instrument for practitioners and managers in the chocolate sector to access customers, establishing and developing long-term relationships with them.

Traditional varieties of cacao (<em>Theobroma cacao</em>) in Madagascar: their origin and dispersal revealed by SNP markers

Cacao (<em>Theobroma cacao</em> L.) is an important Neotropical crop originating in South America and dispersed by European explorers, arriving in Madagascar in the late 19^th century. Although Madagascar is an important producer of cocoa for the premium chocolate market, the varietal composition and genetic diversity in cacao germplasm from Madagascar, especially in traditional cacao farms, remains unknown. A total of 190 cacao accessions, including 40 farmer accessions collected from traditional cacao farms in Madagascar, and 150 accessions representing seven reference cacao populations, were analyzed using Single Nucleotide Polymorphism (SNP) markers. Multivariate analysis and Bayesian stratification resulted in the clustering of the 40 farmer accessions into three groups: Criollo, Amelonado and Trinitario. These three traditional varieties were commonly cultivated in tropical America in the 18^th century, but most of them have been replaced by improved varieties. The present study demonstrated that Madagascar is distinctive in that all three traditional cacao varieties, Criollo, Amelonado and Trinitario, are still maintained on-farm for cocoa production, as in Mesoamerica and the Caribbean several hundred years ago. Results from the present study are significant in terms of understanding the early dispersal of cacao from tropical America and Asia to Africa, in addition to the well-documented route from Brazil to São Tomé &amp; Príncipe. The results also provide new information for planning future conservation and utilization of cacao germplasm in Madagascar.

Chemical and sensory profiles of Peruvian native cocoas and chocolates from the Bagua and Quillabamba regions

Peru is home to six of the main genetic clusters of cocoa (Theobroma cacao L.) and is an important exporter of fine-flavor cocoa varieties. Two varieties of Peruvian native cocoa, in high demand for the fine chocolate market, grow in the regions of Bagua (Amazonas) and Quillabamba (Cusco). The main chemical and organoleptic characteristics of these two varieties were determined. Cocoa pastes and chocolates made with cocoa from these regions were subjected to chemical proximate analysis and determination of fatty acid profile, theobromine, caffeine, total phenolics, total flavonoids, antioxidant activity, and main sensory attributes. A multiple factor analysis (MFA) was applied to the data. Samples from Quillabamba differ from those of Bagua mainly by having a higher fat and lower theobromine content. The main sensory attributes detected for Bagua samples that differ from, those of Quillabamba were fruity, acidic, astringent, and bitter notes.

Effectiveness of antibody specific for heat-processed milk proteins and incurred calibrants for ELISA-based quantification of milk in dark chocolate matrices

Although undeclared milk is prevalent in chocolate products, processing-induced alterations of milk proteins and matrix composition prevent reliable quantification of this allergen by current enzyme-linked immunosorbent assays (ELISA). High affinity antibodies (Abs) are required to detect milk protein epitopes that may be modified by manufacturing procedures. We therefore developed an Ab specific for heat-processed milk proteins (HPMP), which might allow enhanced milk quantification in processed complex matrices, including chocolate. When characterizing HPMP-Ab by immunoblot analysis, greater signal intensities were observed with heat modified proteins. Using a sandwich (s)-ELISA, HPMP-Ab reacted with high affinity to purified major milk proteins, proteins extracted from milk-derived ingredients and reference materials subjected to several thermal processing procedures. Milk-incurred cookies (0–17.7 ppm) and tempered dark chocolate samples (62% cacao: 0–134 ppm; 100% cacao: 0–75 ppm) were assessed using HPMP-Ab in a revised s-ELISA. To optimize protein extraction, samples were defatted with hexane; cookies were then extracted using a high salt buffer (HSB)/1% Tween (T)-20 while chocolate samples were extracted using HSB/1%T-20/5% polyvinylpyrrolidone (PVP)/1% fish gelatin. Despite reliable detection of milk proteins using incurred cookies and tempered 62% dark chocolate samples, as shown by acceptable dynamic ranges of the HPMP-Ab binding curves, high baseline absorbance/background persisted using 100% dark chocolate samples. The HPMP-Ab ELISA was highly specific; no cross reactivity was observed when testing a broad range of food commodities using incurred cookies as calibrants. The HPMP-Ab demonstrated the capacity to detect declared milk proteins in products containing a variety of milk-derived ingredients and undeclared milk proteins in products with precautionary labeling when used to analyze chocolate market samples (up to 85% cacao). Milk proteins were also detected in cross-contact samples produced on equipment used to manufacture milk chocolate, utilizing tempered 62% dark chocolate samples as calibrants. Our results establish the benefits of using HPMP-Ab and matrix-specific incurred calibrants for milk quantification in chocolate matrices by ELISA.

Understanding American premium chocolate consumer perception of craft chocolate and desirable product attributes using focus groups and projective mapping.

Craft chocolate is a relatively new and fast-growing segment of the American chocolate market. To understand American premium chocolate consumer perception of craft chocolate and desirable chocolate product attributes, we conducted a mixed-methods study using focus groups and projective mapping. Projective mapping revealed that participants segmented products in terms of quality based upon usage occasion rather than cost or other factors. We found that American premium chocolate consumers use search attributes such as segmentation, price, availability, and packaging as quality determinants. Additionally, they desire credence attributes that convey trust through, for example, the presence or absence of sustainability certifications, or a semblance of meaning. Premium chocolate consumers seek out experience attributes such as utility and/or joy, which are achieved by purchasing a chocolate product as a gift, for its nostalgic purposes, or for desired post-ingestive effects. We propose a Desirable Chocolate Attribute Concept Map to explain our findings.