The Luxury Chocolate Tasting of R-Dizzle Rich

Purpose of the Tasting

The purpose of my chocolate tasting was to see whether the attendees could discern between the four various categories for the sourcing and materialization of chocolate as discussed in class and the readings: (1) Direct Trade, (2) Fair Trade, (3) Organic, and (4) Industrialized. Because much of Chocolate class was about the social, anthropological, and economic impacts of and differences between each of these chocolate types, I thought this would be an excellent theme to my tasting that brings historical, socioeconomic, and taste-related views.

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Figure 1. The fancy invitations I used to invite 7 participants to my tasting.

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Figure 2. The participants of my chocolate tasting.


Types of Chocolate in the Tasting

(1) Direct Trade There are four general types of chocolate (based on its production processes) that we have learned in Chocolate class. The first is Direct Trade, also known as bean-to-bar chocolate, as these companies have control of its manufacturing process from growing and harvesting of the cacao bean all the way to its packaging and selling into a bar. Direct Trade chocolate is usually a chocolate company that directly deals with farmers. There’s a bit of variation in its manufacturing processes, but this leaves more room for negotiation from the different chocolate companies. Direct Trade companies may place environmental and labor factors into consideration, but not to as far of an extent as other chocolate types such as Fair Trade. In Direct Trade, there is less regulation because it is assumed that there is maximum control between the cacao harvesters, manufacturers, and packagers of the chocolate product. However, the very direct control of these Direct Trade chocolate companies costs a high premium, making their products quite expensive. Because of the rarity of a chocolate company having complete control of an entire chocolate farm, which is usually located outside of the U.S., solely for their company, the quantity of Direct Trade producers which exists is very low.

(2) Fair Trade The second category of chocolates presented was the Fair Trade chocolate type. These mass-produced confections are intended to guarantee a consistent smell and taste, achieved through rigorous oversight and a careful blending of cacao. According to Michael D’Antonio of Hershey: Milton S. Hershey’s Extraordinary Life of Wealth, Empire, and Utopian Dreams, using liquid condensed milk instead of the powdered milk that the Swiss favored, Schmalbach’s mixture was easier to move through various processes: “…it could be pumped, channeled, and poured — and it required less time for smoothing and grinding. Hershey would be able to make milk chocolate faster, and therefore cheaper, than the Europeans” (D’Antonio 2006: 108). With techniques like these that were melded again and again by Hershey a century ago, efficiency of methods for the mass-production and -distribution of chocolate was possible. However, these efficient industrialized methods definitely compromise the ethics of labor, environmentalism, and health-focuses of these chocolates.

(3) Organic The third type of chocolate that is explored in this tasting is Organic chocolate. Organic chocolates place an emphasis on health and the environment. They do not use pesticides, and because it places such a large, conscious emphasis on these issues, there is a loss of yield that occurs in terms of its production and consumption. These chocolate products also tend to be extremely expensive, for there is usually a rearrangement premium placed on their price tag. Additionally, although organic chocolate products focus on health-related and environmental issues, there is no standard for the laborers of its production. Organic chocolate products must also all undergo certification, and usually the bars themselves are sold in small proportions.

(4) Industrialized The final category of chocolates which were presented during the tasting was Industrialized chocolate. Fair Trade chocolates emphasize the moral ethics of the chocolate production. They prioritize producing ethical, labor-regulated goods, and for this reason they also weigh between ingredient and product. These products also require a certification by one or more of the various Fair Trade certification companies. These groups usually require a type of price threshold, which makes this type of chocolate a little bit more expensive. Fair Trade chocolates also take the environment into account, although oftentimes not as much as Organic chocolates do. Fair Trade chocolates also focus on community development.


Advertising

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Figure 3. The advertising and packaging used for each of the four chocolates used in my tasting.

(1) Direct Trade:

Taza Chocolate, Seriously Dark, 87% Cacao, Organic Dark Chocolate

Screenshot 2019-05-16 16.00.59

Observations of Packaging:

  • Girly
  • Bright colors
  • Easy-to-read font that pops out

(2) Fair Trade:

Seattle Chocolate, Pike Place Espresso, Dark Chocolate Truffle Bar with Decaf Espresso

Screenshot 2019-05-16 16.01.55

Observations of Packaging:

  • “Adult-like”
  • “Rainy coffeehouse hipster”
  • Elegant
  • Cloudy color scheme (not as bright)

(3) Organic:

Lake Champlain Chocolates, Cacao Nibs & Dark Chocolate, 80% Cocoa

Screenshot 2019-05-16 16.03.04

Observations of Packaging:

  • Simple
  • “Typical coffee colors”
  • Compromise between adult- and kid-themed packaging (could theoretically work for either audience)

(4) Industrialized:

Cadbury, Royal Dark, Dark Chocolate

Screenshot 2019-05-16 16.04.53

Observations of Packaging:

  • Shiny
  • “Charlie and the Chocolate Factory”
  • Regal, luxurious

 


Works Cited

“Here There Will Be No Unhappiness.” Hershey Milton S. Hershey’s Extraordinary Life of Wealth, Empire, and Utopian Dreams, by Michael D D’Antonio, Simon & Schuster, 2006, pp. 106–126.

 

 

Alter Eco – Changing The Chocolate Industry As We Know It

The chocolate industry has received significant criticism in the past decades for unsustainable practices stemming from questionable labor practices, use of low quality ingredients, poor production standards and problematic advertisements trends. These troubled elements combined have been brought to light by professionals analyzing the human, environmental, economic and social impact of chocolate on communities across the world. Indeed, most of the problems highlighted within the industry are still rampant today. Very few companies can pride themselves for having sustainable practices from a bean-to-bar perspective. Alter Eco, based out of California, France and Australia, prides itself in providing its clients with “healthy, sustainable and socially responsible foods” (Alter Eco, 2015). Through its high standards for quality and social responsibility, Alter Eco is a powerful response to the problems highlighted with today’s chocolate industry and attempts to mitigate the problems rampant within the multi-billion-dollar industry of cacao.

Acopagro_

Alter Eco Foods provides its clients with a multitude of products ranging from chocolate bars, truffles, quinoa, and rice. Mathieu Senard, the co-founder and CEO of Alter Eco, states: [The company] started with chocolate, and then [evolved to] grains such as quinoa and rice. Our goal is to buy directly from cooperatives and, more importantly, pay a fair price” (Kaye, 2017). Alter Eco’s mission remains the same through its line of products. The company prides itself in its concept of “full circle sustainability” for all the products in its line. Full circle sustainability, in its most basic form, presents solutions to most of the problems highlighted by specialists in the chocolate industry. Most of the problematic companies view sales and production as a two-way street between the client and the business. Alter Eco views its everyday business practices from a different perspective by adding the environmental impact of production in their equation. With its globalized market, Alter Eco Foods is showing its competitors that sustainable practices in the labor, ingredients, production and marketing spheres is both attractive and delicious to consumers across the world.

The issue of child labor is an epidemic in Cacao plantations across the globe, and even more dominantly in Cote D’Ivoire. Chanthavong, in his analysis of child labor in chocolate production, writes: “Slave traders are trafficking boys ranging from the age of 12 to 16 from their home countries and are selling them to cocoa farmers in Cote d’Ivoire. They work on small farms across the country, harvesting the cocoa beans day and night, under inhumane conditions.” The problem of child labor, regardless of the production goals, is an incredibly sensitive issue that many governmental and non-governmental organizations are attempting to handle. In its efforts to limit the spread of child labor in Cote D’Ivoire and across the glove, Alter Eco sources its cacao beans from South American farmer-owned plantations, more specifically Peru and Ecuador. Furthermore, the company sources its Cacao butter from Dominican Republic, cutting any sort of possibility for economically- or socially-encouraging abusive labor practices. The company undoubtedly prides itself in its “single origin, highest quality cacao beans.” Alter Eco’s sustainable labor standards go much further than avoiding cacao originating from questionable sources with risk of child labor involvement. The company aims to rectify the issue of unsustainable labor practices through fair trade relationships, development programs, and women empowerment programs. Fair trade relationships are at the forefront of the sustainable labor practices push forth by the company’s values. Professor Martin from Harvard University writes: “Landlessness remains a serious problem among the descendants of enslaved people throughout the cocoa producing world today.” To further remedy these rampant issues, Alter Eco prides itself in sourcing all of its products from small-scale, farmer-owned cooperatives. Alter Eco is partners with the Institute of Marketecology (IMO), Fair Trade USA and the Fair Trade Labelling Organization (FTLO). This list of high-level certifications provides clients with the certainty that the labor practices for producers are socially acceptable and sustainable and that the values of the company for providing producers with good living and working conditions are followed.

Fivecocoakids-BBC+Dominic+Hurst

Alter Eco’s efforts to offer a socially- and ethically-acceptable product do not stop at the location and origin of its labor force. The company put in place a variety of development programs in order to increase the likelihood of sustainability of its producers and workers. Its Fair Trade Premiums, which allocate money throughout the supply chain, have allowed Alter Eco’s sugar cooperative, Alter Trade, to build a training center for their employees in the Philippines, simultaneously serving as an assistance center for families to visit. Furthermore, in its full-circle attempt to provide all workers with social and economic support, Alter Eco addresses an underlying issue in today’s farming practices in its development of leadership and empowerment programs for women. Women within the farming industry are often viewed as second-class individuals due to the utterly and outrageously outdated assumption that they will not be as useful as men on the land. Alter Eco writes: “Gender equality is an important aspect of the Alter Eco business model, all the way down to the field.” Through such a stance, Alter Eco attempts to remedy the gender disparity and inequality within the farming industry through maintaining that “women will assert their due role and space in both the management of the homestead farming economy and in the governance of [the land]” (AlterEco.com).

Guadalupe-405x304

The issue of unsustainable environmental practices within the chocolate industry is one Alter Eco addresses with strength. Indeed, as stated earlier, Alter Eco prides itself in adding the environment in its equation for sustainable production practices, which is something very few businesses work towards. Professor Martin from Harvard University, in her presentation entitled “Psychology, Terroir, and Taste,” states that Terroir and Harvesting practices can strongly affect, both positively and negatively, cacao quality and quantity. Furthermore, “the use of pesticides on the farms can lead to the destruction of part of the soil flora and fauna through both physical and chemical deterioration” (Ntiamoah, 2008). Alter Eco prides itself in assuring that all of its cooperative farms maintain their fields within American and European standards for organic certification. Such a certification makes sure the consumers are aware of what they are getting: a product “free of synthetic additives like pesticides, chemical fertilizers, and dyes, and [that] must not [have been] processed using industrial solvents, irradiation, or genetic engineering” (Henry, 2012). Such sustainable ecological and organic practices put forth Alter Eco’s values in promoting a product that is good for farmers, earth, and consumers. Alter Eco’s efforts in promoting sustainable environmental practices do not end at the farm or on the plantation. Although the company goes to great lengths to maintain its organic certification, it even goes steps further in pushing forward its values of sustainability. Through its commitment to becoming a carbon-negative business, Alter Eco has already received its Carbon-neutral certification, which confirms the company offsets the same amount of carbon dioxide (CO2) as it produces. “Alter Eco works closely with PUR Project and [its] farmers to plant trees for the amount of CO2 [produced]” (Alter Eco, 2017). Furthermore, in its efforts to become a carbon negative business, Alter Eco started its emission subdivision called PUR Project. “Contrary to offsetting, which consists in handling carbon compensation in other places by uncorrelated people and means, the insetting includes the handling of carbon compensation into the commercial dynamics of the company” (PUR Project, 2017). In other words, Alter Eco’s insetting efforts are rooted deeply in the idea that you must give back to the soil and air from which you took. In having an impact within its supply line, Alter Eco can assure that its efforts are not in vain, and that, although it plans to plant an additional 7,776 trees in 2017, the 28,639 trees (Alter Eco, 2017) already planted since 2008 are truly being put to good use to reinvigorate the soil from which so much is produced.

Alter Eco’s efforts to make their products more environmentally-friendly do not stop at their carbon-neutral status. They indeed go even further to make their products truly “full circle sustainable.” The packaging in which their chocolate and truffles are placed are fully compostable. Plastic and the conventional polyethylene packaging are quite detrimental to the environment due to the astronomical quantity of plastic sent to landfills or that finishes its life course in the oceans. The packaging developed by Alter Eco provides an eco-friendly alternative to the original plastic packaging found for most chocolate bars. This new packaging is made from compostable materials, GMO free, and without any toxic ink. Mathieu Senard adds: ““We believe the impact of our packaging is just as important as the product itself. How could we call ourselves a responsible, sustainable company when much of our packaging was going to landfills to live for hundreds of years?” (Alter Eco, 2015). This question raised by Senard is one answered by very few companies, which makes Alter Eco that much more efficient in its goal of changing the dynamics of chocolate production across the globe. To top off its environmental goals, Alter Eco has partnered with the 1% For the Planet Fund, which gives 1% of the company’s sales to a non-profit with environmental improvement goals.

 

 

Businessman David Ogilvy was once quoted for saying: “The more informative your advertising, the more persuasive it will be.” Advertisements and marketing are truly at the forefront of the chocolate industry’s sales. Whether it is for Valentine’s Day, Easter, Christmas, or Halloween, chocolate advertisements are all over television networks, the internet, and social media. Nonetheless, there are many problems and complaints associated with today’s chocolate industry and its marketing techniques. During her lecture at Harvard University about “Race, Ethnicity and Gender” in today’s chocolate industry, Professor Carla Martin elaborated on today’s chocolate marketing techniques and its associated prejudice, stereotypes, and discrimination. Most of this discrimination comes in the form of racism or sexism. Women are portrayed as irrational in the presence of chocolate while men are portrayed as sexualized bodies. Simultaneously, race is also being portrayed in stereotypical and offensive ways. Alter Eco attempts to go against all these rampant problems with marketing for chocolate. The company presents its potential buyers with an honest, informative advertising. Fagerhaug (Honest Marketing, 1997) writes: “The main point about honest marketing is to run the business in such a way that a customer at any time can feel the certainty any customer longs for; that he or she made the right choice.” When a customer purchases a product from Alter Eco, there is a directly associated certainty in the quality and honesty of the product received.

alter-eco-coc-edit

In conclusion, Alter Eco attempts to provide its clients around the world with a sustainable chocolate product that tackles most, if not all the problems associated with today’s chocolate market. Through its fair labor practices, honest ingredients, conscientious production techniques and reliable advertisements, Alter Eco gives its customers exactly what they can expect. If more companies put as much care and attention in their products as Alter Eco does, the world would be a much better place. Alter Eco is undoubtedly part of the solution to the problems in the world’s chocolate and cacao industries.

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Works Cited:

“Alter Eco – B Corporation”. B Corporation Website. Fair Trade & Organic Foods, 2017.

“Alter Eco Foods”. AlterEco.com, Web. Accessed 05.03.2017.

“Alter Eco 2015 Impact Report”. AlterEco.com. Pages 7/7. 2017.

Business Wire Magazine. Alter Eco Logo Image. Media Image (Jpeg). Web. 05.03.17. http://www.businesswire.com/news/home/20160419005633/en/Alter-Eco-Unveils-Annual-Full-Circle-Sustainability-Social

Chanthavong, Samlanchith. “Chocolate and Slavery: Child Labor in Cote D’Ivoire.” TED Case Studies. American University. Pages 17/17. 2017.

Fagerhaug & Andersen. “Honest Marketing: A Coherent Approach to Conscientious Business Operation.” Norwegian University of Science and Technology. 2017.

Henry, Alan. “What Does Organic Really Mean, And Is It Worth my Money?” Lifehacker.com. 2012.

Laye, Keon. “Alter Eco Wants to Make Chocolate a Regenerative, not Extractive, Industry.” Triple Pundit Online Publishing, 2017.

Lovely Package. Alter Eco Packaging Image. Media Image (Jpeg). Web. 05.03.17. http://lovelypackage.com/alter-eco/

Martin, Carla D.“Race, ethnicity, gender, and class in chocolate advertisements”, Harvard University, CGIS, AAAS 119x, 2017.

Martin, Carla D. “Slavery, abolition, and forced labor”, Harvard University, CGIS, AAAS 119x, 2017.

Martin, Carla D. “Psychology, Terroir, and Taste”, Harvard University, CGIS, AAAS 119x, 2017.

“Mission/Values.” Fair Trade USA. Fair Trade USA, 2016.

Ntiamoah, Augustine. “Environmental impacts of cocoa production and processing in Ghana: life cycle assessment approach.” Journal of Cleaner Production, Print. 2008.

Plan Vivo. Pur Project Logo image. Media Image (Jpeg). Web. 05.03.17. http://www.planvivo.org/

Smedley, Tim. “Forget About Offsetting, Insetting is the Future.” The Guardian. Web, 2015.

Squicciarini & Swinnen. “The Economics of Chocolate”, Oxford Scholarship Online, 2016.

Slave Free Chocolate. Chocolate’s Slave Trade Image. Media Image (Jpeg). Web. 05.03.17. http://www.slavefreechocolate.org/

The Problem of Child Labor in the Cocoa Plantations. Africa News Service, Feb 2, 2012

WordPress.Willandmegan. Alter Eco Chocolate Bar Image. Media Image (Jpeg). Web. 05.03.17. https://willandmegan.wordpress.com/tag/alter-eco/

Choco-lot of Deceit: How Chocolate (and Sugar) Culture and Ads Impact Children’s Health

Introduction

Chocolate is a staple for U.S. children, whether they consume it in the form of chocolate milk at schools; receive chocolate gifts for birthdays, Easter, Christmas, Valentine’s Day, and Halloween; or whether they indulge in chocolate through impulse purchases and conscious consumption at restaurants. It can hardly come as a surprise that this consumption–which includes the ingestion of copious amounts of sugar within various forms of chocolate–has seen the same upward trend as many chronic illnesses now affecting children, including diabetes and obesity.

Children cannot be blamed for this uptrend. They are reliant on their parents to regulate their dietary consumption. Furthermore, they are seen as a valuable target audience for chocolate and confectionery makers, who create appealing targeted messages aimed to make children (and their parents) more receptive to consuming chocolate, establishing brand loyalty early on, and exacerbating the rise of the aforementioned chronic illnesses.

This analysis of the chocolate market and its ties to children will first give a general overview of the global and U.S. chocolate markets, looking specifically at the chocolate sales aimed at and purchased by children and teenagers. It will then examine the history of chocolate, the intertwined narrative of chocolate and sugar, the addictive qualities of sugar, and the intentional misdirection away from the negative impacts of sugar by the industry itself.

Setting the Stage: The History of Chocolate and Sugar

The History of Chocolate

Cacao, chocolate, and chocolate beverages were first consumed by the Olmecs as far back as 2,600 years ago, which was regarded to have aphrodisiac, spiritual, medicinal, and godly qualities. It was subsequently used by the Mayans and the Aztecs, with both preparing the beverage similarly, although the former consumed it hot, while the latter consumed it cold. This cacao was used for legal tender, an elite commodity (as a beverage), and rituals. It was also used in marriage discussions and fertility rituals [1].

For instance, the Aztecs held enormous storehouses of cacao beans, since they had to be transported 900 miles to the Aztecs cities, as the Mexican soil did not favor cacao tree growth. For a trader, one load of cacao was three xiquipillis, or 24,000 beans; the major courts, such as that of Netzahualcoyotl, had to be stocked with 4 xiquipillis daily, equivalent to 11,680,000 beans annually, or 486 loads [2].

Cacao was highly revered as a godly commodity. The foam itself was seen as the most sacred part of the drink [3] and was seen as an elixir for the soul. When depicted on ancient artifacts, it is often featured being consumed by the gods or depicts the royal bloodline of deities by portraying the deity blossoming forth among pods and flowers [4].

However, the chocolate produced and exalted in these Mesoamerican civilizations did not remain unchanged after the arrival of Columbus, nor is this ancient the most commonly consumed in contemporary America, especially among the young children in question, who would not be receptive to unsweetened, bitter chocolate.

According to The True History of Chocolate, some of the older ingredients Europeans began to substitute out were:

  • “Ear flower”
  • Chili pepper

These new ingredients included:

  • Cinnamon
  • Anise seed
  • Black pepper

However, the largest change was the regular addition of cane sugar [5]. Before chocolate became the tantalizing treat of children’s dreams (and dieticians’ nightmares), it had to become intimately interwoven with sugar. Just like cacao, sugar has a complex narrative often full of deceit and exploitation.

The Human Toll of Sugar Production

Enslaved people on a Caribbean sugar plantation harvesting sugar cane

Sugar was first produced in 500 C.E., with Hindu religious texts mentioning the boiling of molasses and crystallization. Before sugar was produced in the New World, it was grown in the Middle East. Sugar spread through conquest, trade, and travel, with Europe first having access to sugar in 700 C.E and having continued exposure during the Crusades. However, even after Middle Eastern sugar production slows when operations were moved to the New World, the sugar plantations were supposedly transplanted [6].

The warm, moist climate of the Caribbean, which facilitated cacao growth, also proved extremely favorable for sugar crops. Once the sugar cane is ready to harvest, it is collected, chopped, and then ground into a pulp. This pulp is then pressed, pounded, or soaked in liquid. Next, the liquid is heated, which causes it to evaporate and concentrate into sugar crystals. The video below demonstrates the complexity of creating sugar even the available modern technology [7]. For production in the 1800s, the process was much more difficult.

Because of the labor-intense process required to produce sugar, sugar company owners turned to slaves to reduce costs. Overall, 12.5 million abducted Africans were shipped to the New World, of which 10.7 million survived the Middle Passage; in other words, 14.4% of kidnapped people died. Once there, 95% were sent to Brazil and the Caribbean, with only 5% being sent to the present-day U.S. In the Caribbean from 1701 to 1810, Barbados had 252,500 and Jamaica has 662,400 African slaves [8].

Corruption Continues: Sugar Lies in the 1960s

“They were able to derail the discussion about sugar for decades.”


Stanton Glantz, professor of medicine at U.C.S.F. and an author of JAMA Internal Medicine

The deceit around sugar continued into the 1900s, where the sugar industry used its immense power to prioritize profit over health, a trend seen by many confectionery companies and other large corporations that purposefully target children without any regard for their health. During the 1960s, and for the next five decades, the sugar industry paid scientists to shift the blame for the rising trend in obesity rate onto fat [9].

The trade group called the Sugar Research Foundation paid 3 Harvard scientists to “minimize the link between sugar and heart health and cast aspersions on the role of saturated fat” [10].

However, this was not an isolated incident, with Coca-Cola also having bribed researchers with millions in 2015 to have them downplay the connection between sugary drinks and obesity. Moreover, more directly connected to chocolate makers, in June 2016, The Associated Press reported that candy makers were also funding biased reports to claim that children that who ate candy weight less than those who did not [11].

As these cases show, these large sugar and candy industries are not interested in the well-being of American children; in fact, they are perfectly willing to fabricate lies that directly impact children and their health to generate revenue. In the case of the candy makers, their corruption of scientific research is especially concerning because it prevents parents from making informed decisions for their children’s health, and it demonstrates that any targeted action toward children, especially regarding food advertising, should be viewed with scrutiny.

Before examining the role of marketing to children and the harmful impact of advertising on youth, a brief overview of the chocolate market is necessary.

Overview: Global and U.S. Chocolate Markets

Global Markets

Globally, 300 million people consumed 7.3 billion tons of retail chocolate confectionery annually during 2015-2016, with it expected to reach 7.7 million tons by 2018-2019 [12]. This comes out to around 12 pounds per person [13]. These global sales of chocolate reached $98.2 billion USD during the same years, with the U.S. comprising the largest percentage [14]. However, these numbers only portray a minuscule portion of the narrative for the contemporary chocolate market. The average omits the unequal distribution of both producers and consumers; ignores the nuanced intersections with race, class, gender, age, and sexuality that impact target audiences and their consumption; and obscures the immense power disparities between the poorest cacao farmers and the most profitable chocolate corporations.

This enormous industry is incredibly homogeneous; for instance, only 3 companies make up 99.4% of snack-sized candy on the market [15]:

U.S. Markets

The U.S. makes up the largest portion of the industry, with 4 of the top 10 global confectionery companies by net sales value originating in the U.S [16] :

  1. Mars Wrigley Confectionery, division of Mars Inc (USA) – $18,000
  2. Mondelēz International (USA) – $12,390
  3. Hershey Co (USA) – $7,779
  4. Kellogg Co (USA) – $1,890

Overall, the U.S. market in 2015 amounted to approximately $18.3 billion USD in global of the total global sales of $98.2 billion [17], meaning the U.S. market accounts for 18.6% of the global market.

Marketing to Children

Young toddler reaching for sugary cereal

Children are a valuable market for advertisers, especially in industries that directly appeal to children and teenagers, such as toys, clothing, license and merchandise, and of course, food. Marketing to kids is a large, profitable business, with $17 billion spent annually on advertisements specifically targeting them (up from $100 million in 1983). Likewise, children under 14 spend approximately 40 billion annually and teenagers spend $159 billion, with children overall influencing $500 billion in purchases yearly [18].

These children spend their lives constantly bombarded with branding, holding 145 brand conversations a week; witnessing more than 25,000 ads a year just on television from the ages of 2-11; and consuming ads via the Internet, cell phones, video games, and even in school [19]. With such a constant stream of advertising, chocolate makers stand to make generous profits from children, even at the expense of their health.

Federal Trade Commission Regulations on Advertising to Children

Under the Advertising and Promotion Law 1997, Minnesota Institute of Legal Education, the Deception and Unfairness Authority, under Section 5 of the FTC Act, prohibits unfair and deceptive acts in commerce, as set by their Deception Policy Statement. They identify deceptive advertising toward children as:

“An interpretation that might not be reasonable for an adult may well be reasonable from the perspective of a child. Claims tend to be taken literally by young children” [20].


Starek, III, Roscoe B. “The ABCs at the FTC: Marketing and Advertising to Children.” Federal Trade Commission, July 18, 2013.

They clearly consider the more limited ability of children to “detect exaggerated or untrue statements,” which may have been used in ads to further promote sales. Of course, teenagers have a much easier time discerning between truth and exaggeration in advertisements, but they can also still be reasonably misled by advertising, especially in a field as dynamic and unstable as nutrition.

The FTC includes a special page dedicated to addressing food marketing to children and adolescents, especially since irresponsible advertising would only serve to exacerbate the increasing obesity and chronic illness rates in the U.S. However, the FTC did note that: “responsible marketing can play a positive role in improving children’s diets and physical activity level” [21]. Perhaps chocolate companies, especially since many have been making public commitments to provide ethically sourced, sustainable chocolate, can also make a similar commitment to responsible marketing toward youth.

Nesquik banned from describing hot chocolate as a “great start to the day” in the UK.

The Negative Effects of Advertising on Children and Adolescents

As advertising in media (and to children) evolves, the line between entertainment and advertising blurs (ex. The production and entertainment value of Super Bowl commercials). This line, already more ambiguous for younger children and teens, becomes harder and harder to differentiate, and with that, the impact of advertising on children should be carefully examined. How much is too much? Where does it fall into exploitation? How do large chocolate corporations appeal to one of their target demographics–children–ahead of their competition without falling into manipulation? Besides carefully following the FTC’s regulations, the psychological and behavioral impact of marketing to children should be clearly understand by both the government and chocolate companies, and clearer regulations for what is or is not acceptable should be drafted to manage chocolate and other food companies.

For instance, some of the themes conveyed in ads toward children can influence poor behavior in children. Just as advertisers seek children for marketing because they are malleable and are still developing their life-long preferences and tastes [22], children can be exposed to detrimental themes such as unhealthy food brand preferences, tobacco, etc. Likewise, children, particularly girls (although it also affects boys) may be harmed or have negative body/self esteem issues exacerbated by harmful marketing [23].

Children under 7 are especially vulnerable because, according to Piaget, they are not able to detect “persuasive intent,” meaning they are much easier to fool and manipulate [24]. Likewise, although there are calls to educate children about advertising to help them protect themselves from malicious ads, but current efforts may not be effective; in fact, some studies have shown that the <7 may be much higher, with “children…not capable of understanding the ‘commercial intent’ of advertising until they reach the age of 12” [25].

Example of Rejected Chocolate Advertising

Kinder Egg Websites

In the UK, several Kinder egg websites (a subsidiary of Ferraro) promoting Kinder toys and eggs have been banned for promoting junk food advertising toward children. Some, like Kindernauts, had activity pages and child-friendly crafting activities, while others, like magic.kinder/en, have Kinder-themed video games for children aged 3+. In the UK, these violate their Committee of Advertising Practice rules of not promoting food with high fat, salt, or sugar for youth [26].

Endnotes

  • [1] Martin, Carla D. “Mesoamerica and the ‘Food of the Gods.’”
  • [2] Coe, Sophie D., and Michael D. Coe. The True History of Chocolate.
  • [3] Martin, Carla D. “Mesoamerica and the ‘Food of the Gods.’”
  • [4] ibid.
  • [5] Coe, Sophie D., and Michael D. Coe. The True History of Chocolate.
  • [6] Mintz, Sidney W. Sweetness and Power: The Place of Sugar in Modern History.
  • [7] Discovery UK. SUGAR | How It’s Made.
  • [8] Eltison and Richardson, “Trans-Atlantic Slave Trade Database.”
  • [9] O’Connor, Anahad. “How the Sugar Industry Shifted Blame to Fat.”
  • [10] ibid.
  • [11] ibid.
  • [12] “Consumption of Chocolate Worldwide, 2012/13-2018/19.” Statista.
  • [13] Martin, Carla D. “The Rise of Big Chocolate and the Race for the Global Market.”
  • [14] “Chocolate Retail Sales Worldwide 2016.” Statista.
  • [15] Martin, Carla D. “The Rise of Big Chocolate and the Race for the Global Market.”
  • [16] “The Chocolate Industry.” International Cocoa Organization.
  • [17] “Chocolate Market Retail Sales Worldwide by Country, 2015.” Statista.
  • [18] Martin, Carla D. “Race, Ethnicity, Gender, and Class in Chocolate Advertisements.”
  • [19] ibid.
  • [20]  Starek, III, Roscoe B. “The ABCs at the FTC: Marketing and Advertising to Children.” Federal Trade Commission.
  • [21] “Food Marketing to Children and Adolescents.” Federal Trade Commission.
  • [22] “Marketing and Advertising to Children.” ICC – International Chamber of Commerce.
  • [23] Lapierre, Matthew A., Frances Fleming-Milici, Esther Rozendaal, Anna R. McAlister, and Jessica Castonguay. “The Effect of Advertising on Children and Adolescents.”
  • [24] ibid.
  • [25] Watson, Bruce. “The Tricky Business of Advertising to Children.”
  • [26] Smithers, Rebecca. “Websites of Kinder Chocolate Banned over Ads Targeting Children.”

Works Cited

Multimedia Cited

Harvard Square CVS Chocolate Selection

CVS Pharmacy is a popular retail store across the United States offering everything from school supplies to pharmaceutical needs. It can be found in pretty much every corner of the country and most everyone has been inside one at least a dozen times in their lives. Of course a store with so much general merchandise also offers a selection of foods, not in the least of which is chocolate. For this blog post, I travelled to the local CVS pharmacy in Harvard Square and examined their chocolates to see what kind of standard one of the most widespread stores in America holds for their selection of chocolate. After all, because of how standardized CVS stores are in what they carry, these same chocolates are likely everywhere being offered everywhere else in the U.S. as well. It is because of this reason that makes their selection of chocolate so important, its availability to the general populace means these brands get the most face time and highest likelihood of being bought by consumers. Unfortunately, after examining the Harvard Square CVS selection I found that it was inadequate. With consideration of price point and intended audience, I believe that because of concerns of variety and ethical concerns I believe that CVS Pharmacy can do still do a better job curating their chocolate collection.

First of all, I want to note that I suspected that many CVS shoppers don’t usually go to CVS for chocolate directly. However, just because many people don’t go to CVS for chocolate doesn’t mean that CVS can just offer any type of chocolate. So I began to make a thorough exploration of the store and I found that it wasn’t actually very well organized for chocolates likely because CVS’s primary audience is not at CVS to buy chocolate. There was a small main section for sweets including candy and chocolates, but this wasn’t the only place for chocolate – there was chocolate everywhere in the store often mixed into other sections of snacks. Probably the most notable alternative section to the main chocolate area was there a small stand that had a selection of “premium” chocolates.

The Premium Section at CVS

Throughout the store there were many different types of chocolate. There was a fair assortment of different forms from bars, pretzels to balls. On the face of it, it seemed like most of these chocolates all belonged to different companies. However, on closer inspection of the companies behind the chocolate, it turns out that despite a plethora of chocolates, most of the brands of chocolate throughout the store were one of these four companies: Lindt, Hersheys, Mars, and Nestle.

Of course, this wasn’t really a surprise. These four companies are giants in the chocolate world. It makes sense that a popular and generalist store like CVS would of course carry the most popular and general chocolate companies. It is also in line with the intended audience of CVS. It’s meant for everybody and so for this reason it’s clear that the intended audience for all their products (and not just chocolate) is just average consumers. Average consumers that are coming in are more likely to be buying chocolate more on a whim. Even if it’s not on a whim, it’s likely in junction with purchasing other items from CVS. CVS is such a general merchandise store that there seem to be little reason to go to CVS solely for the reason to be buying chocolate. If the latter were the case then these consumers would likely go to a higher end chocolate store that offers more gourmet options. If one buys chocolate on a whim, they’re most likely to be choosing brands and types of chocolate that they are familiar with. Familiarity and brand recognition is what companies like the four mentioned above are king of.

In terms of price points, I found that most of the chocolates offered were anywhere form $2.00 to $4.00 on average. The highest priced chocolates I found were in the premium chocolate section with Lindt’s Lindor Truffles costing $5.29. Very often a lot of the chocolates, whether premium or not, would have promotions where it wouldn’t be uncommon to get a small deal for purchasing two of the same chocolates. For example, the Truffles were going on sale 2 for $8.00 despite the fact that they’re being listed as premium chocolates.

Every item has a promotional sale on it

There are two things that are clear from their price points and promotions. Promotions tend to show either that chocolates are not being sold well and I think this helps support my reasoning that the primary audience of CVS is not travelling to CVS for chocolates and might need incentive to purchase more. Secondly, the low price points all around show the lack of diversity the CVS selection of chocolate is. It is precisely because of how mainstream the types chocolates are that CVS can order in bulk, sell in bulk and price them in bulk. Hersheys for example even back in 1910 had such a “low cost… every grocer, druggist, and candy store owner in America could stock Hershey products” (D’Antonio, 2006).  I think it shows how much of a conglomerate both CVS and these chocolate corporations are. There isn’t really any sort of care in the selection, its just purchasing whatever big brand is out there and having as much of it as possible. As you can see from the picture below CVS’ selection ends up being in line with the present American nature of having too much stuff and an excess of consumerism. I think Goody puts it best when describing the revolution of industrial food that “larger stores offer lower prices, wider choices and the impersonality of selection that a socially mobile populations appears to prefer” (Goody 1982).

So many chocolates, so impersonal

However, is there really any way that we can buy chocolate in bulk this cheaply without hurting someone down the supply line? If anything, big corporations are the most likely to be perpetrators of sourcing practices that aren’t up to ethical standards. While they have been trying to improve over the years, it still isn’t good enough. Bottom lines for corporations tend to be profit so its easy to skim out and take shortcuts, but this ends up hurting very real people. As we can learn from  This video shows how for our relatively cheap chocolate bars a farmer ends up working for so little he has never even tasted chocolate.

Farmers who have never tasted their own work before
A Chocolate Scorecard on Ethical behavior by chocolate company

The certified cocoa from the above chart mean cacoa that is both ethically and sustainably sourced. We can see that compared to some compard to some more boutique companies, ethical concerns aren’t really the top concerns of the big corporations companies. Its not a surprise when for Forrest Mars, his concern was to just produce as much chocolate as possible and out churn the competition (Brenner, 1998). Sure, these corporations have pledged to turn out ethical and sustainable chocolate, but this is very much more likely to be lip service and a want for not upsetting consumers than it is because they truly care. If they did care, they would have already changed their supply lines years ago. Cadbury’s debacle back in the early 1900s with slave labor sourced chocolate is a similar example of this. They took their time because they didn’t know the extent of slavery that was ongoing, but they didn’t care enough to actually check for years. As we can see from another example, author Ryan’s experience with an industry executive in 2005 found that he believed there was no real child slavery in chocolate and that he ‘found it a joke’ (Ryan, 2011).These things just go to show how some of the most prominent corporations that we see in our everyday lives can really have a lack of empathy and in the end this effects those at the bottom of the supply chain the worst.

The only part of the entire section of chocolate in CVS that didn’t belong to one of the big brands was a small hidden narrow shelf in the premium chocolate section. It offered Endangered Species Chocolates, but its selection was so small it didn’t even fill up the whole shelf. It’s not put at eye level either and if one was looking for chocolates that weren’t from a giant corporation, they would have had to really put in some level of effort to find these.

Hidden, tucked away in the shadows is an actually ethical brand of chocolate

I understand that CVS’ audience is an average consumer who is likely not there to purchase chocolate and if they do so it’s on a whim. It also makes sense that for big chocolate corporations the bottom line ends up being about selling as many chocolate in bulk as they can. The low prices in CVS are in line with both the audience’s intentions and the goals of CVS and the corporations. But, I am not propose that CVS should become a place where there is only a selection of fair-trade premium chocolates. I do think that big companies are part of the problem when it comes to the ethical concerns of a supply line and its not just the chocolate corporations themselves, its also the retail stores.  I believe that CVS should begin transitioning to offer a larger variety of chocolates that are not just from large corporations. Instead of a just offering a premium chocolate section, they could just put up another stand that allows them to offer “Fair-trade” chocolate or “ethical” chocolates. They could even just make one part of the premium chocolates shelf solely for these new brands. Given how chaotic their current array of chocolates already are in the present, it wouldn’t be too much farther of a stretch to offer a better selection. If they could do this then it would go a long way in supporting ethical concerns in the supply line of chocolate because of how widespread CVS stores are. Doing just a small part could make a big difference and they wouldn’t even lose out on their normal profits. CVS really has much of a duty to the underpaid farmers as the big chocolate corporations. You can be better CVS.

Works Cited:

Brenner, J. G. (1998) The Emperors of Chocolate: Inside the Secret World of Hershey and Mars. (pp. 183).

D’Antonio, M. (2006). Hershey. New York, NY. (pp. 121).

Goody, Jack. (1982). Industrial Food: Towards the Development of a World Cuisine. (pp. 87).

Ryan, O. (2011) Chocolate Nations: Living and Dying for Cocoa in West Africa. (pp. 45)

Multimedia:

Child Labor in Your Chocolate? Check Our Chocolate Scorecard. (2018, October). Retrieved from https://www.greenamerica.org/end-child-labor-cocoa/chocolate-scorecard

VPRO Metropolis. [VPRO Metropolis]. (2014, February 21). First taste of chocolate in Ivory Coast [Video file].

Where to buy chocolate ?: A Comparative Analysis of Chocolate Markets in Harvard Square

Chocolate uniquely embodies a number of contradictions. It’s almost universal, yet very personal. Consistent, yet incredibly diverse. Sweet, yet bitter. Luxurious and expensive, yet cheap and ubiquitous. Valentine’s day for adults, halloween for children—there is a chocolate for everyone. Considering all the different profiles and qualities that chocolate has taken on in its millennia-long history, it follows that there are a number of establishments consumers can go to in order to enjoy this versatile treat. Walking through Harvard Square, one can find themselves at any of the three main purveyors of chocolate—each of which carries its own unique implications, connotations, and ‘personality.’

The first such setting is perhaps best characterized by convenience, and in the context of Harvard Square, there is no store more convenient than CVS (so convenient that, not long ago, there were three within a one block radius of each other). Though technically a pharmacy, most CVS locations are better known for their general merchandise, including everything from toiletries to convenience foods. With its vast and diverse offerings, and over 9,800 stores across the United States, CVS is the epitome of a chocolate purveyor to the masses. That is, similar to grocery stores or large chain supermarkets such as Walmart, Stop & Shop, or Kroger, which is where the majority turn to for confectionary purchases (IBISWorld). That being said, chocolate is far from the focal point of these stores.

Figure 1

Just across the street from CVS, one may find themselves at Cardullo’s Gourmet Shoppe, which is representative of a different type of setting for buying chocolate, perhaps best described as ‘specialty stores.’ Cardullo’s in particular offers an array of fresh foods and gourmet delicacies from around the world, including wine, cheese and, of course, chocolate. There are a number of other stores nearby (and across the country) with a similar premise as Formaggio Kitchen or Bacco Wine & Cheese, where chocolate is not necessarily the focus or the sole product featured, but the food categories offered are still limited. Consequently, each such category is theoretically given more ‘weight’ in how important it is to the store. This specialization also carries the implication that the products offered are carefully/deliberately curated, and are of high quality.

The last stop on this chocolate journey through Harvard Square brings us to L.A. Burdick, which takes specialization to the next level. At L.A. Burdick, one can find themselves in a chocolate heaven of Larry Burdick’s creations, which is the clear and primary focus of the establishment. Other such stores in the greater Boston area may include the Teuscher Chocolates of Switzerland, Beacon Hill Chocolates, and EHChocolatier, representing the most niche of the three main ‘purchasing settings’ as they all primarily sell gourmet chocolate goods of their own creation.

The differences between these purveyors could not be more stark and yet they are all places consumers go to buy chocolate. Their various focal points and priorities are reflected in their respective selections, pricing, sourcing, and messaging.

Variety

Walking through the ‘Candy’ and ‘Chocolate’ aisle at CVS, one is immediately struck by the bold, bright colored packaging that marks almost all of their chocolate products. As displayed below, many of these are variations of the big name chocolate candy bars/treats that pervade the US such as Kit Kat, M&M’s and Reese’s Cups. But perhaps the first thing to note about the CVS chocolate section is how the overwhelming majority are more candy bar than actual chocolate. That is, there is a limited selection of primarily chocolate-based products (those with few additional ingredients such as caramel or ‘fruit & nut’), even fewer options for plain milk chocolate (four to be exact, of which three are owned by the same parent company), and only three options for dark chocolate. In a separate aisle, however, there is a stand for what CVS labels “Premium Chocolates,” where they have three additional labels with a ‘pure’ chocolate option—Ghirardelli, Lindt, and Endangered Species. Ghirardelli and Lindt both have multiple choices for cacao percentage (they are also owned by the same parent company).

The variety of chocolates at CVS is relatively new phenomenon that reflects the evolving tastes of American consumers. Indeed, “American consumers are expanding their consumption beyond traditional mass market chocolate such as Hershey”s” (Squicciarini & Swinnen). That being said, this notion of variety can be misleading considering that around 80% of the 45+ chocolate products found in these sections at CVS are owned/distributed by just 4 corporations, half of which are Hershey products and the other half of which are Mars, Lindt, and Ferrero products (Ferrero acquired Nestlé’s U.S. chocolate business in 2018). The selection at CVS mirrors U.S. overall market share, with these four companies controlling just about 80% of the market (Wilmot & Back). Indeed, large scale deals between retail chains like CVS and chocolate conglomerates likely perpetuate the dominance of these companies’ products in the chocolate market. Thus while the amalgam of packaging colors, shapes, and sizes may give the impression of diversity, it becomes clear that most of the chocolate and brand variety is superficial with the only differentiator being the flavoring.

Figure 3: Just four companies control about 80% of the overall chocolate market share, which mirrors the selection variety at CVS.

Compare this to Cardullo’s Gourmet Shoppe—a family-owned, local specialty store that’s been at the heart of Harvard Square for nearly 70 years and it’s a completely different story. While they still have their fair share of ‘industrial chocolate’ varieties, i.e. “mass-produced confections [that] are intended to guarantee a consistent smell and taste, achieved through rigorous oversight and a careful blending of cacaos” (Sethi), it’s the relative variety of craft chocolate brands that leaves the greatest impression upon arriving at their designated chocolate and dessert sections. With their selection including around 15 companies producing craft chocolate who specialize solely in chocolate production, it’s easy to get a hint of the diversity in the market—as well as in taste.

Figure 4: Portion of industrial chocolate available at Cardullo’s

Moreover, within their rather vast chocolate selection, there are two columns that, at first glance, may be reminiscent of CVS’s offerings in terms of its colorful packaging and familiar brands (see Figure 4). Upon further inspection however, their place at Cardullo’s becomes evident. While chocolates in this section are indeed of the ‘industrial’ variety, they are included at Cardullo’s because the brands or country of origin are uncommon for the U.S. For example, Figure 5 illustrates that the Kit Kat at Cardullo’s has an origin and branding difference—the Cardullo’s version is manufactured by Nestlé, as is the case for all Kit Kats outside the US, while the U.S. version is made under license by a division of The Hershey Company.

Figure 5: Left side is Kit Kat sold at CVS, right side is that sold at Cardullo’s

Such differences have notable implications for the chocolate itself, which trace back to around the 1930s when the “process of manufacturing chocolate was gradually shifting from improvisation to exact science as manufacturers experimented with various ways to render the essence from roasted cocoa beans. No two companies employed the same practices […] Each process produced its own unique flavor, and over time, these differences translated into distinct national tastes” (Brenner 63). In the case of a Kit Kat for instance, the European version contains less sugar and a higher cocoa and fat content than its American counterpart. This national preference has even gone as far as affecting legislation such that in the UK a product is required to be at least 25% cocoa solids in order to be called milk chocolate, whereas in the US such a designation requires only that it contain a minimum of 10% chocolate liquor (Spector).

Unlike Cardullo’s and CVS, L.A. Burdick sells all its chocolate under its own brand name. It is a charming store that specializes in chocolate creations of all forms. Here, one finds a very different kind of variety wherein all of the chocolate is made from, and branded as, the same source (i.e. L.A. Burdick), but there are numerous varieties with different shapes, sizes, types, flavorings, consistencies, etc. Specifically, they offer a number of regular and themed “collections” or assortments featuring different combinations of their 36+ truffle and bonbon varieties. While some of these, usually those that are on the smaller side such as their “Chocolate Bee Collection” are displayed for purchase in the shop, the majority are available to order online as customizable gifts or for a range of special events. In the physical store, however, there is also the option to purchase several of their bonbons and truffles on an individual basis. Alongside these delicacies, they also sell chocolate-covered nuts and dried fruits, an impressive collection of more conventional chocolate bars, as well as an array of (mostly) chocolate pastries and confections. Considering these products are all made under the same name, the extent of their chocolate bar collection is particularly noteworthy: they offer 18 varieties covering a range of cacao percentages, flavorings/added ingredients, and cacao bean origin. Throughout the store there are also a handful of artfully crafted, intricate chocolate creations (e.g. Rocher nest), with one even explicitly labeled as ‘display only,’ further emphasizing the blurry line between these artisanal chocolates and art. Lastly, and perhaps most popular, is their variety of drinking chocolate options. This includes three standard drink preparations in addition to a ‘single source dark chocolate’ option, whose source rotates every month among seven different locations, each with a specific and unique flavor profile that they detail on their menu.

Quality

Quality is perhaps one of the most cited traits in chocolate, but it is also one of the most ambiguous. Depending on who you ask, quality in chocolate can refer to any number of traits–be it the cacao plant variety or origin, the maker, the consistency, the taste, the process, or even the brand. Indeed, perceptions of quality vary country by country and are often reflective of the level of a country’s economic development. Cidell and Alberts found that “quality is based on material characteristic whose relative importance in determining quality depends on the country in which different stages of economic innovation took place.” Different producers catering to different audiences tend emphasize different things with the mass market producers we tend to find at CVS emphasizing taste, consistency and lifestyle elements (think “Have a break. Have a Kit Kat”). The smaller capacity chocolate makers we find at Cardullo’s (and potentially L.A. Burdick), on the other hand, emphasize the handmade nature, small production runs, ‘pure’ ingredients and natural tastes.

There are real differences between brands of chocolate, though the effect of those differences on the esoteric notion of quality is up for debate. For example, soy lecithin is used in the majority of chocolate products as a surfactant, meaning it lowers the viscosity of the chocolate during the production process, thereby making it easier to work with for tempering and molding. While the same can be achieved by adding more cocoa butter, this is a lot more expensive as well as more time consuming as it requires a longer period of conching (Terenzi, Chess). As a result, many of the mass produced chocolates—including all of those sold at CVS employ the former process and ingredients. The chocolates at Cardullo’s tend to communicate their quality through a varied selection of single-origin bars, thereby suggesting the use of high-quality beans and/or specialty cacao which subscribes to “a notion of quality that is linked to lack of defects and the presence of fine flavor and aroma(s)” (Martin). Similarly, they imply that an “artisanal” approach to chocolate-making leads to a higher quality product—though this is not necessarily as straightforward as it may seem since the term has no standardized implication for their cacao bean sourcing or production practices. Rather, it can be more a marketing effort to increase perceived quality. On the other hand, Cardullo’s does carry some mass produced well-branded chocolates as well with dubious quality relative to their price. For example, Valrhona, Neuhaus and Godiva, all carried by Cardullo’s, have extremely strong reputations and consumer perceptions of quality, yet all contain soy lecithin and other additives in their dark chocolate products (on the other hand, Cardullo’s was the only store visited to carry some chocolate bars with just cocoa constituents and cane sugar—all of L.A. Burdick’s bars contain the ingredient). One area where consumers can gain real insight into the chocolates at Cardullo’s are the bean to bar varieties—while these chocolates are not guaranteed to be good, this increases the likelihood that the cacao is deliberately sourced as opposed to using bulk commodity cacao.

I would be remiss if, in a discussion of quality, I ignored the significant role that marketing and branding have on perceived quality, regardless of the actual ingredients, tastes, origins, etc. of the chocolate. Indeed, consumer information is imperfect and, as with wines, the majority of consumers tend to rely on factors like brand reputation, package appearance, cacao percentage, and, of course, price. Many of L.A. Burdick’s chocolates, though sold at a specialty store under a specialty brand, lack complete transparency as to their origins and are, in fact, private labeled chocolates made by other companies (potentially some of the same companies that make lower cost chocolate for stores like CVS). There are infinite ways to define quality in chocolates and most would agree the chocolates at Cardullo’s are of “higher quality” than those at CVS, but that is not universally true and the processes and ingredients used to deride more mass market chocolates can still find themselves in the ‘higher end’ line up of specialty shops like Cardullo’s. Unsurprisingly, CVS’s selection doesn’t stand out on the quality front—the majority of their chocolate options are in the form of candy bars, which were historically designed with the express purpose of using cheaper ingredients under the guise of a chocolate product, which in pn packaging would appear comparable in size to a plain chocolate bar (Lecture, The Rise of Big Chocolate).

Price

The difference in cost between these three distinct chocolate purveyors is a little more straightforward in that, unsurprisingly, there is a linear, upward trajectory of sale price as the stores become more specialized. As the stores became more expensive, their range of prices also grew significantly, with L.A. Burdick’s, the most expensive store, having the largest gulf between its lowest cost and highest cost products. In discussing pricing however, it is important to consider the fact that it’s not only a function of the cost of the product—though that is an important consideration—but also a deliberate marketing and brand positioning decision. That being said, in the stores considered here, there is a difference in the underlying cost of producing the chocolate products that correlates with their final price. The chocolates sold at CVS, made in large manufacturing facilities targeted at the mass market, and often with bulk commodity cacao, are cheaper because such processes and resources cost less per product. On the other hand, some of the options at Cardullo’s were largely higher priced because they were made in smaller batches, used more manual or time-consuming processes and/or employed more expensive (and fewer) ingredients—as an example, Dick Taylor’s single-origin dark chocolates only have two ingredients (i.e. cacao and cane sugar) (Abesamis). Such craft chocolates often exist at “a disadvantage to the bulk, industrial market, as they often operate along lines less traditional to capitalist production” (Martin), but make up for this disadvantage by positioning their brands as premium products deserving of a higher price point.

Perception and branding is another extremely powerful driver of pricing (Lybeck, et al.). Consumers often associate specialty shops with artisan-like quality and higher prices, just as they might believe a dedicated butcher shop has higher quality meats than the butcher at a supermarket. The same phenomenon plays out in the stores that I visited, with the most specialized store, L.A. Burdick, having higher priced chocolates than Cardullo’s even though it is unclear if the underlying cost or quality of the chocolates each sells is as different. The premium at L.A. Burdick is placed on the perceived additional care a specialty shop would put into their product because, after all, it’s the only product they sell. L.A. Burdick’s website emphasizes this care (and the associated costs) when they emphasize the “hand-made” elements, even though there is likely no discernible difference between a hand-packed and machine-packed high quality chocolate: “each artisan bonbon is hand-cut or shaped, hand-garnished, hand-finished, and hand-packed” (“Chocolate Assortments”).

Takeaway: Intended Audience

Much of the reasoning behind the decisions described above, from product selection to pricing strategy, boil down to their respective target audience/consumer. As such, there is no ‘better’ place to buy chocolate (as far as chocolate for chocolate’s sake goes, this can be a different story with respect to ethical considerations), but rather the right place to suit your specific wants and needs. This is indeed reflected in the variety, quality, and cost of their respective selections. That is, at CVS, nearly everything from their chocolate options and placement in store to their pricing strategy screams convenience, accessibility, and a focus on impulse purchases (the majority of their chocolate selection is scattered by the registers and self-checkout stations) making it no secret that their chocolate selection is not a priority—nor should it be. Rather, open 24/7 in a college town with busy students and professionals, CVS is appealing to the average consumer. Specifically, it relies on those who go there for convenience because in addition to its uninterrupted hours, it’s an established, nationwide brand where people know they can go to find a little bit of everything. In this vein, it wouldn’t even make sense for CVS to offer more exclusive (and by extension, more expensive) options as they’re not targeting consumers with the deliberate intention of buying chocolate, but rather as an add-on to toothpaste at the register, a last minute ‘get well soon’ gift, or a quick snack. The other shops, however, can be destinations where consumers often come in with strong chocolate purchasing intent.

Thus while these three purveyors differ significantly in their stocking, quality and pricing strategy when it comes to chocolate, they each fill a large desire for their respective products. Indeed, their coexistence and success in different parts of the market is emblematic of the versatile role chocolate plays in our society—one that can be a low-cost treat, a delicacy, a consolation gift or an expression of love.

Works Cited

Abesamis, Abigail. “What’s Fancy Chocolate Made Of That Makes It So Expensive?” HuffPost Life, HuffPost News, 28 Aug. 2018, http://www.huffingtonpost.ca/entry/fancy-chocolate-expensive_n_5b7d8c4de4b07295150f25c6.

Amir, Anna. “Industry Report 31135: Chocolate Production in the US.” IBISWorld, IBISWorld, Feb. 2019, clients1.ibisworld.com/reports/us/industry/default.aspx?entid=230.

Berger, Jonah, et al. “The Influence of Product Variety on Brand Perception and Choice.” Marketing Science, vol. 26, no. 4, 1 July 2007, pp. 460–472., doi:10.1287/mksc.1060.0253.

Brenner, Joel Glenn. “Chapter Five: To the Milky Way and Beyond.” The Emperors of Chocolate: Inside the Secret World of Hershey and Mars, Broadway Books, 2000, pp. 49–69.

Chess, Kate. “Soy-Free Chocolate.” The Equal Exchange Blog, Equal Exchange, 28 Sept. 2018, blog.equalexchange.coop/soy-free-chocolate/.

“Chocolate Assortments.” L.A. Burdick Handmade Chocolate, L.A. Burdick Chocolate, http://www.burdickchocolate.com/chocolate-assortments.aspx.

Chocolate Industry Analysis 2018 – Cost & Trends, FranchiseHelp, 2018, http://www.franchisehelp.com/industry-reports/chocolate-industry-analysis-2018-cost-trends/.

Cidell, Julie L., and Heike C. Alberts. “Constructing Quality: The Multinational Histories of Chocolate.” Geoforum, vol. 37, no. 6, 2006, pp. 999–1007., doi:10.1016/j.geoforum.2006.02.006.

Lybeck, Annika, et al. “Store Brands vs. Manufacturer Brands: Consumer Perceptions and Buying of Chocolate Bars in Finland.” The International Review of Retail, Distribution and Consumer Research, vol. 16, no. 4, 2006, pp. 471–492., doi:10.1080/09593960600844343.

Martin, Carla D. “Sizing the Craft Chocolate Market.” Fine Cacao and Chocolate Institute (Blog), 31 Aug. 2017, chocolateinstitute.org/blog/sizing-the-craft-chocolate-market/.

Martin, Carla D. “The Rise of Big Chocolate and Race for the Global Market.” Chocolate, Culture, and the Politics of Food. 13 Mar. 2019, Harvard University: Cambridge, MA, Harvard University: Cambridge, MA.

Sethi, Simran. “What Separates ‘Craft’ from Industrial Chocolate? It’s about Diversity.” The Washington Post, WP Company, 8 Feb. 2017, http://www.washingtonpost.com/lifestyle/food/the-elusive-qualities-that-separate-craft-from-industrial-chocolate/2017/02/07/1e5452a8-ecb8-11e6-b4ff-ac2cf509efe5_story.html?utm_term=.0c7775ef6e2c.

Spector, Dina. “Why British And American Chocolate Taste Different.” Business Insider, Business Insider, 27 Jan. 2015, http://www.businessinsider.com/why-british-and-american-chocolate-taste-different-2015-1.

Squicciarini, Mara, and Johan Swinnen. Economics of Chocolate. Oxford Univ Press, 2016.

Terenzi, Sharon. “Soy Lecithin in Chocolate: Why Is It So Controversial?” The Chocolate Journalist, 9 Oct. 2018, thechocolatejournalist.com/soy-lecithin-chocolate/.

Wilmot, Stephen, and Aaron Back. “Are Americans Falling Out of Love With Chocolate?” The Wall Street Journal, Dow Jones & Company, 5 Feb. 2018, http://www.wsj.com/articles/are-americans-falling-out-of-love-with-chocolate-1517832874.

A Mestizo Tradition in Cacao: The Introduction and Incorporation of Molinillos

The history of chocolate mirrors the history of mestizaje from Mesoamerica to modern-day Mexico and Central America, with the contemporary product serving as the result of both Mesoamerican and Spanish influences. Even the production of authentic, ancient, or traditional Mesoamerican cacao beverages and chocolate are infused with post-colonial influences, from the addition of new ingredients to entirely new techniques for crafting chocolate. Of these, the introduction of the molinillo, now considered a staple component in crafting traditional Mexican chocolate, represents the culmination of indigenous and Spanish techniques.

Pre-Conquest Mesoamerican Chocolate

Cacao was harvested and consumed as early as the Olmec civilization, with cacao originating from their word for currency, ka-ka-w [1]. The Mayans adopted cacao into their respective civilization–for consumption, as legal tender, and for rituals.

Cacao was essential for social, physical, and spiritual well-being, regarded for its medicinal, spiritual, and aphrodisiac qualities. The Mayan would prepare the batidos and other hot chocolate beverages from the ground cacao pulps. They were also used for arranging marriages, with the term tac haa, “to serve chocolate,” commonly used to describe the discussions in which they would determine marriages while drinking chocolate. Mixtec went a step further, using “cacao” as a phrase for royal marriage [2]. For the Aztecs, only the elites and wealthy consumed it because it couldn’t grow in Mexico, so they had to transport it 900 miles on their back [3].

Aztec sculpture holding a cacao pod.

Early pre-Columbian religious references to cacao are also prevalent in both Mayan and Aztec artifacts, with the Popol Vuh ascribing cacao with godly qualities and the Dresden Codex featuring cacao throughout, including consumption by the gods [4]. Likewise, in the Madrid Codex, Aztecs believed that cacao beans were the physical manifestation of Quetzalcoatl [5]. Other religious depictions included:

  • Cacao in fertility rites, with Ixchel and the rain god exchanging cacao.
  • Cacao tree depictions of royal bloodlines, with deities emerging from cacao trees with pods and flowers to symbolize their royal blood [6].

Figure: Aztec statue holding a cacao pod.

“Chocolate for the body; foam for the soul.”

Meredith Dreiss, Chocolate: Pathway to the Gods [7]

The foam produced was of special religious importance, with the foam seen as the most sacred part of the drink [8]. With this reverence toward the froth, the molinillo, as the instrument used to facilitate easier production of the froth, would also be revered and would become deeply intertwined in the chocolate-making process.

Molinillo in Mesoamerica? The Spanish Arrive

Many would expect that the Mayans and Aztecs used molinillos, since they are now regarded as crucial instruments when crafting authentic traditional chocolate beverages, but in fact, the molinillo was most likely introduced by the Spanish, possibly during the 16th century. While it is true that pre-Columbian texts mentioned turtle/tortoise shell stirring spoons and stirrers, there were no mentions of molinillos in pre-Columbian texts. Moreover, it was noticeably absent from the first Nahuatl-Spanish dictionary in 1571 [9].

Some of the possible confusion could stem from anachronistic depictions of the molinillo, such as the one below:

 “The artist has misunderstood the use of the metate [curved cacao grinding stone], and has mistakenly included the post-Conquest molinillo. (From J. Ogilby, America, London, 1671.) 

Instead, they used “small, hemispherical bowls” as drinking and mixing vessels, made with materials ranging from ceramics, to decorated calabash gourds (Crescentia cujete tree), to gold (huei tlatoani). Foam was created by pouring chocolate repeatedly between drinking vessels to produce the foam [10].

Left: 6-9th century Mayan ceramic vessel, Guatemala  | right: 7-8th century Mayan ceramic vessel, Mexico
Mayan woman producing foam via pouring technique

It wasn’t until 1780, when Jesuit Francesco Saverio Clavigero, mentioned the molinillo but not the traditional method of pouring the beverage to produce foam [11].

Molinillo: The Basics

The molinillo, a kitchen tool used to froth hot chocolate beverages, is a carved, handcrafted wooden stick, with a slender handle at one end and a knob at the other [12]. Its name is derived from its circular shape and its motion when used for producing foam resembling that of a molino (windmill) [13]. Each molinillo is unique and varies in size depending on the amount of beverage to be produced. The first iterations involved a simple ball or square at the end of a long handle. However, these soon were adapted to better facilitate frothing. Modern molinillos are crafted from a single block of wood, forming a slender wooden “whisk” with a long tapered handle and a carved knob with rings and other movable parts on the other end [14].

Each molinillo is unique, and the basic design can be flourished with details such as colored accents or ivory pieces, as well as square tops instead of rounded [15].

Molinillo with Color Accents
Molinillo with Squarish Top

Using a Molinillo

Frothing hot chocolate beverages with a molinillo is straightforward. Simply put, the slender handle is gripped between the palms, which are then rubbed together to rotate the carved knob back and forth. This motion grinds the chocolate discs used for the beverages against the pestle bottom of the drinking vessel [16], allowing the beverage to froth within a few minutes.

A Mexican Cook, “Using A Molinillo to Make Hot Chocolate.”

The motion is so simple, in fact, that the molinillo frothing process is even a popular rhyme among Mexican children and their teachers:

Bate, bate, chocolate,
tu nariz de cacahuate.
Uno, dos, tres, CHO!
Uno, dos, tres, CO!
Uno, dos, tres, LA!
Uno, dos, tres, TE!
Chocolate, chocolate!
Bate, bate, chocolate!
Bate, bate, bate, bate,
Bate, bate, CHOCOLATE![17]

Bate = Stir or whip
tu nariz de cacahuate = roughly "your peanut nose"
Uno, dos, tres = One, two, three

Crafting Molinillos

“Molinillo and chocolate depend on each other–one cannot exist without the other. “

Molinillos are carved from a single piece of wood rotating on an axis. Typically soft wood from trees like the aile mexicano (Alnus acuminata ssp. glabrata) are used for carving because they are odorless and flavorless as to not impact the flavor of the chocolate. The black sections of the molinillo are not painted; rather, the friction from the velocity of the wood spinning on the axis of the machine burns the wood a darker color, which the crafter then polishes. Once the base is completed with all the large grooves, all the smaller notch carvings (helpful for circulating the milk to increase frothiness) are completed by hand [18].

Molinillo Tradicional [Making a Molinillo from Wood]

Each molinillo is unique, and the basic design can be flourished with details such as colored accents or ivory pieces:

Artisanal Molinillo Crafting

For molinillo artisans in areas popular for their chocolate, such as 3rd generation crafter Jesus Torres Gomez, carving molinillos, among other wooden kitchen utensils, is both a skill and an artform, passed down for over 100 years as they continue to modify and perfect their craftsmanship. While he uses a motor to facilitate the rotation of the wood piece, all the carvings are completed by hand. He produces 3 types of molinillos:

  • Criollo, for making the foam for chocolate atole in the central valleys.
  • For making the foam for hot chocolate.
  • More elaborate item to serve as a decorative souvenir for tourists in Oaxaca (not meant to be used).

Similar to the more extravagant uses of chocolate and chocolate-producing equipment in Mesoamerica, these items are often also used for special events, including weddings and quinceañeras (coming of age celebration for 15th birthday) [19].

Jesus Torres Gomez, “Artesano de Molinillos”

Modern-Day Molinillos and “Authentic Recipes”

Contemporary molinillos serve more as a nostalgic artifact than a necessary tool for the average chocolate beverage consumer. For champurrado–traditional Mexican chocolate-based atole– and hot chocolate, recipes available online often include many modifications to traditional recipes, incorporating many ingredients not available to pre-Columbian Mesoamericans. For the thicker champurrado, they are often flavored with vanilla, cinnamon, anise, nutmeg, cloves, and other spices, as well as grated piloncillo (raw, undefined sugar cane)[20].

Likewise, they often include milk instead of water, and they are frothed with whisks or spoons. For “authentic Mexican hot chocolate” recipes, chocolate beverages are not strictly based on traditional Mayan or Aztec chocolate recipes; similar to the effect of molinillos on chocolate crafting, they combine indigenous and Spanish influences. However, molinillos are still incorporated into more traditional recipes, particularly Oaxacan hot chocolate, which uses water instead of milk and is whisked with a molinillo [21].

Endnotes:

  • [1] Khan, Gulnaz. “Watch the Ancient Art of Chocolate-Making.”
  • [2] Martin, Carla D. “Mesoamerica and the ‘Food of the Gods.’”
  • [3] Festa, Jessica. “Sweet Guatemala: A Look At The Country’s Mayan Chocolate History And Modern Experiences.”
  • [4] Martin, Carla D.
  • [5] De la Fuente del Moral, Fatima.
  • [6] Martin, Carla D.
  • [7] Dreiss, Meredith L., and Sharon Greenhill. Chocolate: Pathway to the Gods.
  • [8] Martin, Carla D.
  • [9] Coe, Sophie D., and Michael D. Coe. The True History of Chocolate.
  • [10] ibid
  • [11] ibid
  • [12] Edwards, Owen. “A Historic Kitchen Utensil Captures What It Takes to Make Hot Chocolate From Scratch.”
  • [13] CORTV. Jesús Torres Gómez artesano en molinillos.
  • [14] Bowman, Barbara. “Molinillo – Mexican Chocolate Whisk (Stirrer).”
  • [15] ibid
  • [16] “Molinillo: Hot Cocoa Frother | Mexico, Wooden Stick, Traditional Hot Chocolate Grinder, Frothing Stick, Molinillos.” UncommonGoods.
  • [17] Fain, Lisa. “Mexican Hot Chocolate and a Molinillo.”
  • [18] Cocinando con Rita. Molinillo Tradicional.
  • [19] CORTV.
  • [20] Rodriguez, Vianncy. “How to Make Champurrado.”
  • [21] “How to Make Authentic Mexican Hot Chocolate.” A Side of Sweet.

Works Cited

Multimedia Cited

———. Molinillo with Squarish Top. Gourmet Sleuth, Molinillo – Mexican Chocolate Whisk (Stirrer). Accessed May 16, 2019. https://www.gourmetsleuth.com/images/default-source/articles/molinillo-3.jpg?sfvrsn=2.

Chocolate as a Pedagogical Tool for Teaching about Race and Racism: A High School Lesson Plan

TLDR: The following is a 2-3 day lesson plan for high school educators adapted from and inspired by Dr. Carla Martin’s course “Chocolate, Culture, and the Politics of Food” at Harvard University. The main goal of this lesson plan is to develop students’ contemporary understandings of race and racism by situating this knowledge within the historical processes of colonization, slavery, and racial representation—through chocolate! Students should already have basic knowledge about the world geography, colonization of the Americas, chattel slavery, and the Jim Crow era.

Background for Teachers

What’s the big deal about chocolate?

Chocolate is a unsung hero of many of our everyday lives in America, especially in the lives of young people who always appreciate a chocolate candy bar after a long day of school, some chocolate cake after they’ve finished their vegetables at dinner, or a waffle cone full of chocolate ice cream on a hot summer day. If chocolate is ever controversial, it is because we may disagree with our friends or family members about whether white chocolate versus milk chocolate versus dark chocolate is the best, or in deciding if it’s really that much worth it to spend a few extra dollars on a Dove bar over a Hershey’s in the supermarket checkout line. However, what if we step back and begin to think about how chocolate got to the checkout line, on our plate, or in a waffle cone? What if we begin to think about chocolate as something that is cultural, political, social, and historical? Why in our society, for example, do we use the word “chocolate” to describe dark skin? What might chocolate be able to tell us about social phenomena like race and racism when we dig a little deeper? In fact, to understand race and racism through the lens of chocolate—something that seems like such a mundane yet integral part of our everyday lives—allows us to understand, as Michael Omi and Howard Winant tell us, how race and racism indeed shapes all part of our society and our identities. [1]

This is where Dr. Carla Martin steps in. Dr. Martin is a lecturer in the Department of African and American Studies at Harvard as well as the founder and executive director of the Fine Cacao and Chocolate Institute (FCCI), an organization which works to advance quality products and ethical practices in chocolate supply chains, especially issues related to unfair treatment of Black and Brown farmers in Africa and Central America. In her work and studies, Dr. Martin looks at the historical and global processes of colonization and harmful labor practices in the rise of chocolate production and consumption, predominantly focused on the people of Central America and West Africa. Through a disciplinary approach—combining anthropology, sociology, economics, history, political science, biology, African American studies, Latinx studies, and more—she teaches about the history of growing cacao (the plant used to make chocolate), chocolate’s changing cultural meanings from days of Aztecs and Mayans to being eaten by people around the world today, the relationship between the European colonization of Mesomerica and the rise of slavery to the global chocolate market today being controlled by only a few companies which often treat Black and Brown cacao farmers unfairly, and the ways that we have understood and represented race in and through this history to the contemporary moment. Her class at Harvard, called “Chocolate, Culture, and the Politics of Food,” is extremely popular. Incentivized by weekly chocolate tastings, this course brings together a unique group of students, many of whom are white and middle-class, that typically wouldn’t take a class focused on questions of race and racism.

Schools in the United States can be understood as institutions of knowledge and identity formation which have historically been both constituted by and constitutive of meanings of race since the moment European colonizers began eliminating Indigenous people and enslaving Africans on this land, Bettina Love calling them “spaces of Whiteness”—Black and Indigenous people have nonetheless remained resistant and resilient, forging since their own institutions of knowledge and collective identity, which included establishing the public school system in the American South.[2-5] Nevertheless, the dominant mode of American schooling has always been one that seeks to do away with Indigenous culture and sensibilities, disempower and exploit Black people, and uphold ideals and systems that privilege white people. Talking specifically about the logic of whiteness in schooling/formation of knowledge, Du Bois writes, “How easy, then, by emphasis and omission to make children believe that every great soul the world ever saw was a white man’s soul; that every great thought the world ever knew was a white man’s thought; that every great deed the world ever did was a white man’s deed; that every great dream the world ever sang was a white man’s dream.”[6] A decade later, Carter G. Woodson would echo Du Bois’ sentiment, writing, “Why not exploit, enslave, or exterminate a class that everybody is taught to regard as inferior? There would be no lynching if it did not start in the classroom.”[7] What Du Bois and Woodson are fundamentally pointing to, and what I am presupposing in my own argument here, is that, as Jarvis Givens puts it, “violence inflicted upon Black bodies” by white people originates “at the level of ideas and knowledge.”[8] Thus, the intervention that Dr. Martin makes through her course allows us think about how chocolate can be used as a salient pedagogical tool for constructing anti-racist knowledge not only at the university level, but for all learners, especially in spaces that are white and middle-class.

Why teach about Race and Racism?

More than 150 years since Emancipation and half a century since the Civil Rights Movement and social transformation out of the Jim Crow order, racism continues to structure American society. Today, life in the United States is characterized by what Michael Omi and Howard Winant call racial hegemony, that is whereas the nation’s past was characterized by violent, legally-explicit domination of Black and Brown people (such as through forced labor and lynching), racism today exists in the form of colorblind racism.[9] While many people, particularly white Americans, use phrases such as “I don’t see color” to express that they try to treat everyone with understanding and compassion regardless of their racial identity, not recognizing the racial identities of others in our communities—Black and Brown people especially—can signal that we don’t see the histories and social barriers that play a role in the challenges they may face or unique cultural contributions they contribute.[10-11] By doing so in the context of education, we engage in ways of teaching that alienate and disempower Black and Brown students while socializing white students into thinking that their privileges are inherent and that racism does not exist in our contemporary moment and—therefore—does not need to be challenged beyond being friendly to people of all races.[12] However, in a contemporary era of mass incarceration, the Black-White wealth gap, disparities for Black and Brown people in healthcare and education, widespread white nationalist politics, and the continued enslavement/exploitation of Black and Brown in global supply chains, it is crucial that educators reckon with the ways we are teaching our youth about race and racism and, just as importantly, thinking about these issues ourselves. As sociologists Michael Omi and Howard Winant tell us, “We cannot step outside of race and racism, since our society and our identities are constituted by them; we live in racial history.”[13] All things considered—as Black and Brown educational leaders such as Frederick Douglass, Anna Julia Cooper, Carter G. Woodson, Bob Moses, and Bettina Love have modeled for us throughout U.S. history—educators can do their part to challenge racism today by teaching more critical approaches to history and society that 1.) acknowledge that racism is real today and plays a role in all parts of our lives, 2.) examine the history and dynamics of racism as a human creation organized around arbitrary meanings assigned to differences in human bodies in order to justify economic oppression that especially benefits white elites, and 3.) give students the knowledge and tools needed to be identify contemporary racism and challenge it in their schools and communities. Drawing from the example set by Dr. Martin, chocolate is a creative way that we may be able to do that.

Resources for teaching about race and racism.

Lesson Plan

Introductory Activity: Unpacking Assumptions about Race, Racism, and Chocolate

Live word clouds by Poll Everywhere are an fun, interactive, and effective way to introduce a new topic to your students, especially one as complex as this. Students, of course, bring their own assumptions, experiences, and associations into the classroom about any topic, and this approach allows you to draw out what those perspectives are so that you may reference and unpack them throughout your lesson.

ChocolateWordCloud

As I discussed in the introduction, chocolate is thought of in our society as something that is ahistorical, apolitical, and acultural; however, many us of do have very personal memories, feelings, and preferences in regards to the sweet treat. This gives your students an opportunity to showcase those and begin thinking about the role of chocolate in their contemporary lives. The same applies to issues of race and racism.

  • You may consider posing questions like this in the following order. After each question, pause to discuss the word cloud that was generated, paying attention to what words/concepts seem to be the most prevalent in the classroom but also those that may be unique:
    • “What words or phrases come to your mind when you hear the word the word ‘chocolate’?”
    • “What words or phrases come to your mind when your hear the word ‘race’?”
    • “What words or phrases come to your mind when you hear the word ‘racism’?”
  • While inputting their responses, encourage students to think about the feelings, memories, images, preferences, movies, TV shows, songs, commercials, and even things they’ve learned in school that they associate with the word.

Part One: Who is Willy, Really? The Racist Origins of The Chocolate Factory.

To begin this lesson, you will be discussing this clip from the 2005 film Charlie and the Chocolate Factory. As explored below, the novel and film have racist origins that problematically normalize slavery and mock indigenous cultures as it relates to cacao’s origins and the production of chocolate.[14] You can read more about that from David Yacovone whose work I will draw from below. In addition to showing this one clip, you may dedicate an additional class period or homework assignment to viewing the entire film before the start of the lesson.

  • Begin by asking students to raise their hands if they are familiar with the story of Charlie and The Chocolate Factory; that could be the 1971 film, the 2005 film with Johnny Depp, or the original 1964 children’s book by Roald Dahl. Now have a student volunteer summarize the plot. You will probably hear back that five children, including Charlie, won golden tickets to tour Willy Wonka’s secretive chocolate factory; after each child except for Charlie failed to impress Wonka, they were each taken away by Oompa Loompas, leaving Charlie to inherit the factory.
    • Ask your students to describe the Oompa Loompas. Most of us know them as the small, brown or orange, Wonka factory workers that sing catchy tunes as they whisk away the naughty children who have failed to meet Willy’s standards.
    • Have your students break into pairs, brainstorm what the lives of the Oompa Loompas are like, and then share out to the group: How did they get to the factory? How much are they paid, and what kinds of benefits might they receive? Where are their families? How do you think they feel about their jobs? What are their individual personalities and lives like? What is their relationship to the chocolate their producing?
  • Introduce the YouTube clip “Charlie and the Chocolate Factory – Loompa Land” from the 2005 film in which Wonka explains how he came into contact with the Oompa Loompas while exploring Loompaland.[15] Post chart paper in four different locations of the classroom with the following quotes and related questions on them. Break students into four, pre-established groups; have them discuss and write out their responses on the sheets for 7-10 minutes.
    • “What a terrible country it is… The whole place is nothing but thick jungles, infested by the most dangerous beasts in the entire world.” How does Wonka represent Loompaland? What other countries do Americans often stereotype this way? Do you feel that it is wrong for Wonka, who is an outsider, to describe to another country this way, especially based on such a limited experience there?
    • “I went to Loompaland looking for exotic new flavors for candy. Instead, I found the Oompa Loompas.” What was Wonka’s primary motive for going to Loompaland? Think about it from his perspective as a business owner from another country. What might be wrong with Wonka saying he “found” the Oompa Loompas? Were they ever actually “missing”? How might the Oompa Loompas feel about a stranger coming to take their country’s plants, especially the cocoa beans that they view as sacred/religious, for his own financial gain?
    • “The Oompa Loompas ate nothing but green caterpillars, which tasted revolting. But the food they longed for most was the cocoa bean. An Oompa Loompa was lucky if he found three of four cocoa beans a year. But oh how they craved them. And all they’d ever think about was cocoa beans.” The film then shows Oompas Loompas bowing down to worship the cocoa beans and dancing around it headpieces made from cocoa pods. How does Wonka represent the food and culture of the Oompa Loompas? How does he use their love of cocoa beans to his own advantage? What does Wonka taking the cocoa beans and selling them for his own financial gain mean for the sacred/religious value that the Oompa Loompas place on them?
    • Speaking to the chief in Loompaland, Wonka says, “Come live in my factory. You can have all the cocoa beans you want! I will even pay your wages in cocoa beans if you wish!” Reflecting on that memory, he tells the family in his factory, “They are such wonderful workers.” How does the film represent the Oompa Loompas’ language? Why do you think the Oompa Loompas now sing in English when they initially spoke the language of Loompaland? How does Wonka use their love of cocoa beans to his own advantage? What purpose do the Oompa Loompas have for Wonka? Based on the way he represented their country, their food, and their language, do you think he actually values their culture or just their ability to work and produce chocolate for him?
  • Go around the room and have each group share out some of the key points from their quote discussion for 3-5 minutes each.
  • Have students return to their desks. Share the following with them:

As some of you have discussed in your responses to the clip, Willy Wonka represents the Oompa Loompas and Loompaland through unfair stereotypes and uses them for his own advantage while doing it.[16] However, it is important that we realize that this just isn’t the case of one character in a movie, but actually represents a longer real history of how people in the United States and Europe represent certain people and their cultures and have taken advantage of them—or exploited and appropriated them—for our own enjoyment and financial gain, particularly as it relates to chocolate.[17] As some of you may have gathered from our discussions so far, in our real world, these are the unfair, often inaccurate, racist ways in which we represent the people of African and Latin American descent, the people who we do actually have to thank for the chocolate we enjoy today.[18] That’s something that we will be exploring in the rest of our lesson.

Nonetheless, these racist representations were not a coincidence to the story of Charlie and the Chocolate Factory and were intentionally written in by the author Roald Dahl when he published the book in 1964, a time when Black and Brown people around the world were engaging in social movements to challenge white supremacy, racism, and poverty; such as the Civil Rights Movement, Black Power, and the American Indian Movement here in the United States. Historian David Yacovone tells us that Dahl originally wrote the Oompa Loompas in as enslaved Africans.[19] The following image, in fact, shows how they were illustrated in the 1964 edition of the book:[20]

OompaLoompas

According to Yacovone:[20]

When Charlie and the four other golden ticket holders and their parents first spied the Oompa-Loompas Wonka explained that the workers were not made of chocolate, but they “are real people! They are some of my workers!” They belonged to “a tribe of tiny miniature pygmies known as Oompa-Loompas. I discovered them myself,” Wonka exclaimed. I brought them over from Africa myself—the whole tribe of them, three thousand in all. I found them in the very deepest and darkest part of the African jungle where no white man had ever been before.”

After luring them in with the promise of endless cocoa beans, according to Yacovone:[20]

Wonka “shipped them over here, every man, woman, and child in the Oompa-Loompa tribe. It was easy. I smuggled them over in large packing cases with holes in them, and they all got here safely.”

Once enslaved and shipped over to England in way similar to that of real enslaved Africans on the Middle Passage, Wonka not only forced them to do labor in his factory for nothing but beans in return and no chance of leaving or asking for more, but he also performed unethical experiments on them at his own leisure, such as turning them into blueberries.[23] This treatment reflects the real violent ways that enslaved Black and Brown people have been treated by Europeans and the United States in the production of chocolate both historically and even in many ways in today’s world.[24-25] Eventually, Dahl would revise this racist representation in his story in 1982 after decades of criticism from the NAACP, but he continued to use such racist representations in other stories, and as we just saw, those representations continue to circulate through the 2005 film, one the most popular movies about chocolate in our contemporary lives.[26] By not questioning the meanings behind these representations, as you all have done so well today, and understanding their histories, we hide the ways in which Black and Brown people still experience racism in our world today. To learn this history, we can all do our part to create a world without racism and poverty.

Part Two: Culture, Colonization, Slavery, and Chocolate Bars: How Chocolate Went from Something Sacred to Something Bittersweet

In part two, I will work with Professor Martin to further develop this lesson plan to include the cultural and spiritual significance of cacao in ancient Mesoamerican culture, the fundamental role of colonization and slavery in appropriation and production of chocolate in the Global North (drawing on my earlier blog post in the course), and the inequality and role of consumers in global chocolate production today.

Part Three: How to Recognize and Respond to Racism Today

To wrap up the lesson, teachers will revisit the earlier considerations around race and racism in Charlie and the Chocolate Factory, examining chocolate’s broader use as a racist metaphor for Blackness in the twenty and twenty-first centuries. To end, students will again respond via live word clouds to the initial questions, comparing their original word clouds to the newly-enlightened ones, and the teacher will discuss ways for students to challenge racism in their lives today, which may include: creating a community action project to address an issue of racial inequality in their community in partnership with a local chocolate shop/producer, starting a reading/discussion group to talk about issues related to race and racism, starting a “Chocolate Week” to educate their school or community on the history of chocolate and celebrate/support the producers who we have to thank for it, implementing strategies to call out and change racist behaviors or representations. To celebrate their new knowledge, students should have a chance to enjoy ethically-sourced chocolate at the conclusion of the lesson!

Endnotes

[1] Michael Omi and Howard Winant, Racial Formation in the United States, 3rd ed. (New York, Routledge/Taylor & Francis Group, 2015), 137.

[2] Patrick Wolfe, “Settler Colonialism and the Elimination of the Native,” Journal of Genocide Research 8, no. 4 (2006), 392.

[3] Wolfe, “Settler Colonialism and the Elimination of the Native,”  399.

[4] Heather Andrea Williams, Self-taught: African American Education in Slavery and Freedom, John Hope Franklin Series in African American History and Culture (Chapel Hill: University of North Carolina Press, 2005), 13.

[5] Bettina Love, We Want To Do More Than Survive: Abolitionist Teaching and the Pursuit of Educational Freedom (Boston, MA: Beacon Press, 2019), 13.

[6] W. E. B. Du Bois, “The Souls of White Folk,” Monthly Review 55, no. 6 (2003):  46.

[7] Sylvia Wynter,  “No Humans Involved: An Open Letter to My Colleagues,” Forum H.H.I. Knowledge for the 21st Century 1, no. 1 (Fall 1994): 57-59.

[8] Jarvis R. Givens, “‘There Would Be No Lynching If It Did Not Start in the Schoolroom’: Carter G. Woodson and the Occasion of Negro History Week, 1926–1950,” American Educational Research Journal (2019): 9.

[9] Omi and Winant, Racial Formation, 132, 211.

[10] Eduardo Bonilla-Silva, Racism Without Racists: Color-blind Racism and the Persistence of Racial Inequality in America, 5th ed. (Lanham, Maryland: Rowman & Littlefield, 2017), 2-4.

[11] “Color Blindness,” Teaching Tolerance, accessed May 07, 2019, https://www.tolerance.org/professional-development/color-blindness.

[12] Bettina Love, We Want to Do More Than Survive: Abolitionist Teaching and the Pursuit of Educational Freedom (Boston: Beacon Press, 2019), 14.

[13] Omi and Winant, Racial Formation, 137.

[14] Donald Yacovone, “Oh No! The Depressing Truth About the Willy Wonka Chocolate Factory Workers,” History News Network, December 30, 2018, accessed May 3, 2019, https://historynewsnetwork.org/article/170755.

[15-16] “Charlie and the Chocolate Factory – Loompa Land,” Youtube video, 3:41, “Willy Wonka,” January 16, 2015, https://www.youtube.com/watch?v=pQ5GgslLgVQ.

[17] Sophie D. Coe and Michael D. Coe, The True History of Chocolate, 3rd ed. (New York City, NY: Thames & Hudson, 2013).

[18] Jack Bareilles, “Women, Gays, and Other Voices of Resistance,” Zinn Education Project, 2011, accessed May 13, 2019, https://www.zinnedproject.org/materials/women-gays-and-other-voices-of-resistance/.

[19-23] Yacovone, “Oh No! The Depressing Truth,” https://historynewsnetwork.org/article/170755.

[24] Coe and Coe, The True History of Chocolate, 186-196.

[25] Sidney W. Mintz, Sweetness and Power (New York, NY: Viking, 1985): 169-176.

[26] Yacovone, “Oh No! The Depressing Truth,” https://historynewsnetwork.org/article/170755.

Bibliography

“Charlie and the Chocolate Factory – Loompa Land.” Youtube video, 3:41. “Willy Wonka,” January 16, 2015. https://www.youtube.com/watch?v=pQ5GgslLgVQ.

Bareilles, Jack. “Women, Gays, and Other Voices of Resistance.” Zinn Education Project. 2011. Accessed May 13, 2019. https://www.zinnedproject.org/materials/women-gays-and-other-voices-of-resistance/.

Bonilla-Silva, Eduardo. Racism without Racists: Color-blind Racism and the Persistence of Racial Inequality in America. Fifth ed. Lanham: Rowman & Littlefield, 2018.

Coe, Sophie D., and Michael D. Coe. The True History of Chocolate. 3rd ed. New York City, NY: Thames & Hudson, 2013.

Du Bois, W. E. B. “The Souls of White Folk.” Monthly Review 55, no. 6 (2003):  44-58.

Givens, Jarvis R. “‘There Would Be No Lynching If It Did Not Start in the Schoolroom’: Carter G. Woodson and the Occasion of Negro History Week, 1926–1950.” American Educational Research Journal (2019): 1-38.

Love, Bettina. We Want To Do More Than Survive: Abolitionist Teaching and the Pursuit of Educational Freedom. Boston, MA: Beacon Press, 2019.

Mintz, Sidney W. Sweetness and Power. New York, NY: Viking, 1985.

Omi, Michael, and Howard Winant. Racial Formation in the United States. Third ed. New York: Routledge/Taylor & Francis Group, 2015.

Williams, Heather Andrea. Self-taught: African American Education in Slavery and Freedom. John Hope Franklin Series in African American History and Culture. Chapel Hill: University of North Carolina Press, 2005.

Wolfe, Patrick. “Settler Colonialism and the Elimination of the Native.” Journal of Genocide Research 8, no. 4 (2006): 387-409.

Wynter, Sylvia.  “No Humans Involved: An Open Letter to My Colleagues.” Forum H.H.I. Knowledge for the 21st Century 1, no. 1 (Fall 1994): 42-73.

Yacovone, Donald. “Oh No! The Depressing Truth About the Willy Wonka Chocolate Factory Workers.” History News Network. December 30, 2018. Accessed May 3, 2019. https://historynewsnetwork.org/article/170755.

Final Paper: Chocolate and ADHD

I Introduction

To better understand the thought process that a stakeholder, such as a parent of a child with ADHD, might go through as they attempt to understand what role chocolate should play in their child’s life, this project simulates the experience from the point of view of the parent. To that end, this project first explores a typical informational website that a parent might find through a simple web search with the keywords ‘chocolate’ and ‘ADHD,’ since that would likely be how many parents would start their journey of information gathering. Then, anticipating that some parents might wish to further explore the relevant scientific literature, this project explores a couple of representative scientific studies on PubMed that a parent might find. In order to best reflect the agency of the parent as they try their best to make complex decisions for their children, this project attempts to narrate the diverse range of potential considerations for the parent to grapple with as they progress through their journey of information gathering.

II Thesis

For both the educational websites and the scientific articles, parents can find multiple legitimate reasons to second guess the trustworthiness, especially when pharmaceutical advertisements and industry ties create, at least appearance of, potential influence. While the information on chocolate and ADHD was relatively sparse for both educational websites and scientific literature, the general consensus was that chocolate, and other dietary choices, do not cause ADHD or worsen the symptoms. There were a small number of studies that suggested various mechanisms in which chocolate could in fact be therapeutic, but these studies all appeared to be isolated from each other, suggesting that this specific line of research is still in its infancy stages; parents of an ADHD children should probably wait for these studies to be reliably replicated by other studies before putting too much faith in any preliminary study’s findings.

III Online Resources: ADDitude Website

One of the few articles online that explicitly mentions chocolate and ADHD is an article from ADDitude5. The website describes itself as being “the trusted resource for families and adults living with ADHD and related conditions and the professionals who work with them”1. They further elaborate, “since 1998, millions have trusted ADDitude to deliver expert advice and caring support, making us the leading media network [emphasis added] for parents and adults living with attention-deficit disorder, and for professionals working in the field.”

Before reading what the article states about chocolate and ADHD, parents of children with ADHD often first make decisions regarding how trustworthy the content is. If they do not find it trustworthy, they might not even bother to read the article.

One factor to promote trust is the stamp of medical authority. Next to the author’s name is the author’s title (‘PH.D.’), and underneath that is a note “Reviewed on January 18, 2019,” which seems to echo the language of a peer-review scientific process5. At the bottom of the website is a disclaimer that “ADDitude does not provide medical advice, diagnosis, or treatment. The material on this web site is provided for educational purposes only”5. This disclaimer appears to flatly contradict the website’s claim that they “deliver expert advice,” and arguably undercuts the importance of highlighting the author’s authority status. Of course, this is assuming that the reader actually scrolls down to the bottom of the page to read the disclaimer, which is probably unlikely overall. This suggests that the disclaimer’s primary aim to avoid future legal risk, rather than to inform the current reader about the nature and limitations of the website.

Another factor to consider is the pharmaceutical advertising, and whether the revenue from pharmaceutical companies could influence the website’s content. The screenshot (see above) captures at least once incident in which the article displays an advertisement for Vyvanse â, which is a prescription stimulant medication for ADHD. There is a hint of irony that right above the headline (which is about ADHD brains craving stimulation) is an advertisement with bright green colors meant to grab the reader’s attention. A purple button pops out in contrast against this bright green background, beckoning the reader to click to “Learn more.” The section for “important safety information” is quietly placed to the side in small font, perhaps so that a parent might overlook the warning that Vyvanse is a controlled substance with risk for abuse/dependence.

III Online Resources: Pharmaceutical Advertisements

Parents may wish to better understand the history of marketing ploys that the makers of Vyvanse have employed in the past as they decide whether they can trust ADDitude in spite of the website’s financial relationship with Vyvanse. In other instance of Vyvanse attempting to incorporate their ads against the backdrop of an ostensibly educational medium, readers may wish to take a look at a live TV interview on ABC News featuring Ty Pennington, a celebrity who is open about having ADHD (see clip above)2. At the end of the segment, the interviewer asks him for recommendations for ADHD resources. Pennington repeatedly struggles to recall the exact name of a certain ADHD support website; he ultimately settles on recommending ‘Vyvanse.com,’ which suggests that Vyvanse could have played a financial role for Pennington and/or the ABC News interview. Given that Pennington misspelled Vyvanse with a ‘c’, it could suggest that he does not personally make it a habit to visit that website, and that instead he was coached to give this shout out to the Vyvanse website.  

Readers may be further surprised to learn that Shire, the company that owns Vyvanse, also owns Adderall â (they sold away the rights to the immediate release (IR) formulation, but still own the extended release (XR) versions)4. Vyvanse and Adderall both rely on amphetamine as the active drug, but Vyvanse is a prodrug formulation of amphetamine, which means that the amphetamine in Vyvanse does not become activated until it has passed through the patient’s digestive system7. Theoretically, this can reduce the temptation for the patient to abuse the medication (snorting, intravenous, etc.) compared to non-prodrugs such as Adderall. As such, Shire had hoped that the FDA would classify it as a schedule 4 substance instead of a schedule 2 substance (such as Adderall, Ritalin, and other stimulant medications)7. This lower classification would allow prescribers and patients to face fewer government regulations. For instance, prescribers would then be allowed to write scripts that include monthly refills (instead of needing to write a new prescription each month). Though Shire ultimately failed to persuade the federal government, Shire appears to have convinced the medical establishment to accept its claims about Vyvanse’s hypothetical safety advantages7.

Shire’s need to promote Vyvanse, perhaps even at the expense of their existing Adderall XR product, begins to make more sense to the reader once they understand the context of Shire’s competition from generics. After Shire’s patent protections on Adderall XR expired, Shire’s sales plummeted from nearly 300 million dollars per quarter in 2009 to 67.4 million dollars in Q2 20104. While this decline was to be expected, even desired from the public’s perspective, Shire shockingly later managed to increase its sales by 21 percent to $111 million in Q1 20114. According to legal complaints by generic competitors, Shire first further raised the price of their brand name Adderall XR, and then manipulated the complex national supply chain of the raw amphetamine such that the generic manufactures had a shortage of raw material4. Thus, even though affordable generics were theoretically available, many patients had to resort to paying for the exorbitantly expensive brand name version. Even after the shortage of generic Adderall XR eventually cleared up, Shire was able to continue to benefit long term from this chaos, due to its new product, Vyvanse. During the shortage, patients who could not afford the brand name Adderall XR, or who perhaps could not physically locate any pharmacies that had any Adderall XR, naturally could be incentivized to try Vyvanse, which was not undergoing a shortage, and which was less expensive at the time than brand name Adderall XR4. By building a long-term customer base for Vyvanse, which is still is patent protected until 2023, Shire retains a dominant share of the ADHD medication market4.

III Online Resources: Chocolate and ADHD

The factors mentioned above are just some examples of the considerations that could be in the back of the mind of an actively engaged reader who encounters this ADDitude article on ADHD and chocolate. Some might read the article with heavy skepticism (or perhaps choose to skip the article entirely), while others might decide to grant credibility to the claims made in the article.

The article explains that the impulsive ADHD brain has trouble with self-regulation, particularly in the dopamine reward center5. As such, “chocolate is appealing to ADHD brains because it increases glucose and has the added stimulation of caffeine.” The glucose satisfies the ADHD brain’s cravings, which leads to a release of dopamine in the dopamine reward center. While this can bring needed “please and greater calm” to the ADHD brain, “many people with ADHD chide themselves for indulging in [pleasurable foods], when their brains are actually demanding those foods instead of salad.” The article sympathizes, “It is no wonder that those with ADHD struggle with diet and nutrition. When they self-medicate with food, their brains enjoy a surge of dopamine,” and their various chemical imbalances are addressed, at least temporarily. Addressing more broadly the general life struggle of an ADHD individual, the article explains, “understanding what ADHD brains want makes it clear that the struggle for self-regulation is neurological, and has nothing to do with character deficiencies.”

This article does not explore treatment options, so it does not explicitly address the issues of whether chocolate (and/or poor diet) is the cause of ADHD, or whether or not it can worsen ADHD symptom severity. It does seem to suggest that the ADHD leads to the overeating, rather than the other way around, but an explicit clarification would have been helpful. Also, it broadly lumps chocolate together with carbs, pastas, and cookies as being generally unhealthy foods; the author might be scientifically justified with this system of classification, but she never cites any outside sources or evidence. One possible explanation was that her main purpose of the article was not to give dietary advice, but rather to increase self-compassion in ADHD individuals who might otherwise be berating themselves for not being able to stick to their own dietary goals. In the context of the Vyvanse ads, the reader may wonder whether this article is attempting to emphasize a chemical imbalance view of ADHD in order to render the reader more amenable to the idea of a pharmaceutical treatment.

IV Medical Literature: Chocolate Does Not Cause ADHD

For stakeholders who are still are looking for hard, scientific reassurance that ADHD is not caused by poor dietary habits, the general medical consensus is that diet does not cause ADHD. A metareview notes that “parents and teachers alike attribute excessive motor activity and other disruptive behaviors to candy consumption,” which are often hypothesized to harm children through a combination of sugar, food additives/coloring, and through chocolate itself3. However, after combing through numerous placebo-controlled studies, the researchers could not find a single study that supported any of those hypotheses. They conclude, “for children with behavioral problems, diet-oriented treatment does not appear to be appropriate. Rather, clinicians treating these children recommend a multidisciplinary approach. The goal of diet treatment is to ensure a balanced diet with adequate energy and nutrients for optimal growth”3.

IV Medical Literature: Dark Chocolate Can Improve Attention

A study on humans found that dark chocolate improved alertness and attentiveness as measured by EEG scans6. A negative side effect was that it raised blood pressure due to the stimulants in the cocao. However, the side effect of raised blood pressure could be offset by adding L-theanine to the dark chocolate. Unfortunately for consumers, chocolate bars with L-theanine are not yet available, so Larry Stevens, one of the authors of the paper, opines that companies should heed the results of the study and consider developing such a chocolate bar6.

Certainly, at least one chocolate company will be carefully examining the results: Hershey, which is listed in the paper as a sponsor of the study. On the website of the press release that accompanied this paper, one online visitor commented, “We’re supposed to expect unbiased results for a study on chocolate sponsored by Hershey? Hello- this isn’t good.” See screenshots below6.

Someone who is presumably Larry Stevens himself (based on the user name) responds with a long defense (see screenshots below)6. Stevens first acknowledges and thanks the commenter for raising awareness of this important issue. He unequivocally stands by the impartiality of the research and explains that “Hershey’s role was only to respond affirmatively to my request to provide the chocolate confections used in the study and to quite astutely suggest the addition of the L-Theanine additive.” He elaborates on all the effort that the research team did by themselves (without any involvement or help by Hershey), and that clarifies that the team members never received any offers of gifts or rewards.

While his explanations, if they are to accepted at face value, could adequately explain away the ethical concerns, it may not have been worth it from a public perception standpoint to have accepted the free chocolate confections, especially if the expense of chocolate confections is negligible compared to the rest of the expenses of running this human clinical experiment. Further, by accepting the advice from Hershey on adding the L-Theanine test group, it could feed a public perception that public taxpayer dollars for research are being diverted for Hershey’s own purposes; after all, if Hershey is indeed interested in experimenting with L-Theanine, they could have conducted their own private experiment with their own money. Of course, this criticism may or may not be fair, but the public’s perception of these issues can influence how receptive the public is to accepting scientific findings and to politically supporting public research funding.

V Conclusion

Ultimately, the parents of children with ADHD must make their own judgments regarding which pieces of advice to heed and which to ignore. Parents must constantly screen for signs of potential sources of biasing influence, such as pharmaceutical or food industry ties. Similarly, educational websites and scientific articles must remain cognizant of the myriad of ways in which they can be scrutinized by parents, and they must earn the trust of the parents if they are to succeed at spreading their intended information.

Works Cited

  1. “About Us.” ADDitude, 17 Apr. 2019, http://www.additudemag.com/contact-us/about/.
  • Debra A. Krummel, Frances H. Seligson, Helen A. Guthrie & Dr. Dian A. Gans (1996) Hyperactivity: Is candy causal?, Critical Reviews in Food Science and Nutrition, 36:1-2, 31-47
  • Montopoli, M., Stevens, L., Smith, C. J., Montopoli, G., Passino, S., Brown, S., … Wu, J. (2015). The Acute Electrocortical and Blood Pressure Effects of Chocolate. NeuroRegulation, 2(1), 3–28.
  • Rosack, Jim. “Novel Drug for ADHD Wins FDA Approval.” Psychiatric News, 6 Apr. 2007, psychnews.psychiatryonline.org/doi/full/10.1176/pn.42.7.0001a.

A Study of New Orleans’ Piety and Desire Chocolate

Disclaimer: While this is an ethnographic look at the Piety and Desire Chocolate brand, it is incomplete simply for the fact that I have not actually seen the store, factory, or products in person myself, nor have I ever visited New Orleans or conducted significant research of the sociocultural atmosphere of the place. This post is also strictly meant to be read in an academic and is not an endorsement of the Piety & Desire Chocolate brand, nor is it sponsored by the company.

Meet Piety and Desire Chocolate

Piety and Desire Chocolate is a craft “chocolaterie” in New Orleans, Louisiana, not far from the French Quarter. Owner and chocolate maker Christopher Nobles opened the “factory and boutique” in 2017 and has started making a name for the brand in the realm of local, artisanal products in New Orleans. I encountered them surfing the “#beantobar” tag on Instagram, evidence of the brand’s commitment to marketing its process as a way to distinguish itself in a competitive food market.

According to their website, the brand describes itself as:

Piety and Desire Chocolate mines the fine lines. Just as its holy beginnings as a “food of the gods” led to its transformation into a seductive delight, so we strive to strike the perfect harmony between reverence and passion in the balance of science and art, the parity of piety and desire.

Detail-oriented and passionate about their product, Piety and Desire appears to uphold the commitment to high-quality products of the craft food movement. (Martin) The name of the company is striking, too, and clearly important to the business’s philosophy of chocolate making. Piety and desire – both human elements with long histories with cocoa – are at the foundations of the company’s motivation, according to an interview with Nobles:

I wanted a name that reflected my family’s six-ish generations of New Orleans history in an honorable, non-fleur-de-lis-laden or culturally appropriated fashion… I’m the third of the past five generations to settle in (Faubourg) Marigny. [The name] Piety and Desire mirrors the history of cacao itself. Beginning as a sacred food of the gods in ancient Mesoamerica (among many spiritual aspects), these noble seeds also represented more secular aspects of life, from its use as a currency to its use as an aphrodisiac.

Christopher Nobles, Freund interview

Immediately from these two sources of information about the company, its website and its owner, a prospective consumer is marketed a product that is desirable for more than just its taste – it is desirable for its cultural and religious symbolism, for its connection to nobility, and for the sensual experience so highly associated with it.

Another important part of the company’s model is its commitment to the environment. According to its frequently asked questions section, the company website states:

Not only are our chocolate bars are all packaged with recycled paper and compostable cellophane, but the outside sleeve is wildflower-seed-infused. You can simply plant this sleeve to support your local pollinators!

a photo featuring two bars of single-origin, bean-to-bar chocolate by Piety & Desire Chocolate; to the right, we see that the 55% bar is wrapped in a biodegradable sleeve as Nobles discussed in his interview with The Advocate

This specific packaging choice shows a real dedication to environmental issues and the health of the planet. In addition to recyclability, compostability, and the extra benefit of encouraging consumers to plant wildflowers after indulging in their confections, Piety and Desire also offers vegan options among its products. The impact of veganism of the environment is a highly contentious issue, but including vegan products widens the audience of the store such that people who may already be concerned about the environment (and thus choose to be vegan) are more likely to bring their patronage.

The packaging also points to another result of Piety and Desire’s bean-to-bar philosophy: it lacks many certifications that some would expect as givens for a craft chocolaterie. They are not certified organic, according to their frequently asked questions, but the company offers a worthy explanation as to why they do not have this certification for the cacao they buy. Bean-to-bar chocolate requires a certain level of engagement between chocolate makers and cacao farmers that does not exist in other corners of the industry. By pointing out that the cacao they buy is most likely grown organically but grown by farmers who may not be able to afford the fees associated with official certification, Piety and Desire goes one step further and puts their customers in direct conversation with the farmers who supply their cacao. Consumers who talk with Nobles or read their website, or even scroll through their Instagram account, are made to think about the conditions of cacao farmers. Piety and Desire engages in direct and conscious trade, lacking a “fair trade” certification, as well. The willingness to explain why these perhaps-expected certifications are absent is very positive because, as we have seen since our first lecture, not all certifications mean what we as consumers may think that they mean. (Martin, “Chocolate Politics…) Ethical actions do not always come with labels to brand them as such.

More Context

One cannot discuss Piety and Desire Chocolate without discussing New Orleans. The culture and history of the place is inextricably linked to the chocolate that Piety and Desire creates in many different ways.

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The flavors and shapes of the bonbons that Nobles crafts in-house are very specifically situate the brand in New Orleans. From King Cake and Sazerac bonbons to the use of very New Orleans flavors like bourbon, coffee, and rum, the brand appeals to local tastes.

Nobles also specifies that he uses “100% raw Louisiana cane sugar” in all his products in various interviews, on the packaging for Piety and Desire Chocolate, and on their website. Despite the historical connection between cane sugar production and plantation slavery (in Louisiana, no less), the use of a local sugar to sweeten the chocolates and confections he makes seems to be seen as a point of pride and a dedication to crafting high quality products. After all, emblazoning “made with 100% raw Louisiana cane sugar” on packaging makes it into a marketing tactic.

In this vein, I became interested to know more about this “raw” sugar. Piety and Desire Chocolate uses sugar from Three Brothers Farms in Louisiana, a family owned operation. As we know, to get to any crystalline form of sugar, heating is necessary (Mintz, pp. 21); therefore, the “raw” label of this sugar boggled me. Having discussed the use of buzz words like “raw” in class as a tactic to increase perception of chocolate as a healthy food, it is unsurprising to see on this packaging, especially having seen packets of “Sugar in the Raw©” in coffee shops all around Harvard Square. But I digress.

On top of using local flavors, cultural institutions like Mardi Gras, and some local ingredients, the language used in the official company Instagram page was fascinating to me. Here, I wish that I had more personal knowledge of New Orleans’ cultural norms, especially due to the complicated and fraught racial history of the region, but I will attempt to unpack what I can. The language used, presumably by Nobles as the proprietor of Piety and Desire Chocolate, very clearly uses ebonics and stylized writing in order to communicate a “blaccent.”

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This reminded me of Robertson’s discussion on how people talk about chocolate:

In the mythology of chocolate the power relations of production and consumption are subsumed by a more attractive narrative of exotic peoples and their surroundings, and by historical anecdote. Chocolate seems to generate a particular type of history writings – even in purportedly ‘academic’ texts – one which delves unashamedly into the realms of fantasy and romance.


Robertson, pp. 85-6)

A huge aspect of white fantasy is the fantasy of black bodies, black actions, and black words – we can see as much is the gentrification of hip hop and rap by artists like Iggy Azalea and Miley Cyrus, to point to one modern example. The use of the blaccent in advertising initially made me, as a spectator, imagine that the person making this chocolate was black. Of course, as someone very far removed from New Orleans, I am not sure this is a fair assumption to have had, but it was an assumption nonetheless. Then, through my research, I saw that Christopher Nobles was the owner of Piety and Desire Chocolate – a white man.

This context put almost everything I had thought about Piety and Desire in a new light. While there are bonbons in the store’s offerings that use common, locally-based flavor profiles, there were also more complex, rare flavor offerings including saffron, matcha, jasmine, and goat cheese, to name a few. While there may may be no such thing as an “average consumer,” (Martin, “Haute patisserie…”) and generalizations simply do not apply in the real world of consumer palates, seeing flavors like this – flavors that a consumer could never find in the candy isle of a drug store – made me think even more about Piety and Desire’s audience. As someone from a low-income background, I know that I have seen my family members turn their noses up at flavors which come from outside our comfort zone or flavors which have been marketed in such a way as to emphasize their “gourmet” qualities (one immediately thinks of truffle, for example). I wonder if this, too, is something that narrows the audience of a craft chocolate store like Piety and Desire, and how that can be amended – I firmly believe that flavors should not belong to certain classes, as food is a human right.

Without a detailed investigation of the demographics Piety and Desire serves, one cannot be certain of any sort of racial or class-based disparity in consumers, especially not in terms of flavor-profiling according to generalized perceptions of different races/classes. It is simply something to that I thought about as I continued to learn about the company; it became especially curious to me when I found this post on the company’s Instagram:

View this post on Instagram

Happy Juneteenth! In our hope to spread the celebration of this important commemoration of the abolition of slavery in the former Confederacy on June 19th, 1865, we will be giving away a free chocolate of your choosing simply for stopping in and saying, “Happy Juneteenth!” starting today and running through the end of June! No purchase necessary; truly Free, as all should be. Sadly, slavery still persists in this world in various places, most notably in the form of child slavery in the commodity cacao trade, chiefly in West African nations that supply the majority of the world’s industrial chocolate makers. This is one of many reasons we only engage in Direct Trade, paying well above market and “fair” trade pricing for an ethically produced and -traded agricultural product of the highest quality. Thank you for helping us make a small dent in this injustice through your patronage and for helping to spread the joy of the Change that manifested on Juneteenth while we Hope for the future to bring much more Love and Equality. ✨❤️✨

A post shared by Piety and Desire Chocolate (@pietydesirechoc) on

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I encountered it twice – once before seeing that Christopher Nobles was white, and then again after. My first impression was that the brand was attempting to raise awareness of cacao slavery and use its platform to try to inspire change. Additionally, giving away chocolate, however small of a boon it may seem in the grand scheme of things, seemed to be a form of reparations for a community which has been seeking long-deserved justice and reparations for generations. Before going more in depth on this particular topic, I’d like to evaluate the ethical stances of Piety and Desire Chocolate as a company more broadly.

Ethical Criteria

In an interview, Nobles is quoted as saying:

…our movement [craft chocolate] being a global business has a greater thread of social responsibility. Many of us go above and beyond the standards of Fair Trade, paying many times more than that price directly to producers, cooperatives and farmers in what’s known as direct or conscious trade. I feel it’s my responsibility to source from organic sources, who, by intercropping or abandoning less environmentally sustainable agricultural models, make the world a little bit greener.

Christopher Nobles

The ethical awareness, then, can be seen as foundational to the company’s operations. Beyond operations, the company’s impact on the consumer seems to be targeted as well, as best as these things can be. Without tasting the chocolate, the true sense evidence that would be able to tell someone if Piety and Desire Chocolate is doing anything different from the crowd of commodity chocolate brands with its chocolate, I am not sure I can address this; however, from its attempts to educate consumers not only about how its chocolate is made but also about social issues surrounding cocoa production, I think that Piety and Desire Chocolate is very good to its consumers.

Another positive aspect is the commitment to environmental health, evidenced by packaging choices that go above and beyond sustainability. While the pleasure-based language of much of its advertising does lead me to believe that physical health is not a priority of Piety and Desire, its use of local and some organic ingredients as part of the craft food movement, putting it in opposition to the heavily processed commodity food industry, makes me more hopeful about its health consciousness as a company. It is also transparent about its production process, both enumerating steps on its website and having an open-space design in its shop that allows consumers to see different stages of chocolate production.

Tying back to the conversation on Juneteenth, slavery, and reparations, an issue I had with Piety and Desire Chocolate’s model is that they seem not to use West African cacao. We know that most cacao comes from West African farmers, but that the craft food movement has been loath to use West African cacao due to questions of quality. (Martin, “Haute patisserie…”) Additionally, the McNulty article on Piety and Desire Chocolate stated that “Beans arrive fermented and dried in burlap sacks from farms in Central America and South America,” implying that there is no use of West African cacao in the company’s products. Of course, a direct inquiry in necessary to ascertain the validity of that claim, but operating on that assumption reveals some hypocrisy in the brand’s supposed activism.

How can Piety and Desire say that it is trying to promote awareness of the slavery in cacao farms when their direct/conscious trade cacao is not from West Africa, where this problem is the worst? How can they tie together the historical trauma of slavery in Louisiana to the slavery of modern day cacao farmers without acknowledging the greater similarity: that both involved the exploitation of West African people by white people? (Off) By not buying West African cacao, Piety and Desire is also not helping to end slavery on West African cacao farms. Using this tactic and connection to promote itself to an audience that likely includes people of the African diaspora in Louisiana seems tone deaf.

In conclusion, Piety and Desire Chocolate seems to have been founded from a place of immense privilege, as most artisanal chocolate is. This does not mean that their products are not created ethically or of lesser quality than they could be, but that they are simply one of many craft chocolate companies attempting to makes its mark on the industry without making much of an impact on the actual issues endemic to the industry. I think that Piety and Desire Chocolate does its part as well as it can in the context of the craft food movement, but I would like to know more about their pricing, the sources of their cacao, and the demographics of their customers.

Works Cited

Appealing to the Chinese Palate: The Struggle of Chocolate Companies in the Emerging Chinese Market

Chinese Traditions:

I grew up in a very traditional Chinese household, where my mother and father took care in buying foods from Chinese markets back in my small suburban Midwest hometown.  The dishes I had growing up were the same dishes that my mom and dad grew up eating in China, nutritionally balanced both in terms of the U.S. government’s MyPlate standards and the Yin-Yang balance that is rooted deep in Chinese culture and tradition.  However, chocolate was never an element of these meals.  That is not to say that I’ve never had chocolate before (whether it be in the sense of chocolates handed out at school during a Valentine’s Day event or the occasional chocolate gift from friends); nevertheless, our family has never had the habit of buying chocolate.  Our family’s traditions give a peek at how China’s isolationist culture has created a barrier to cacao-chocolate industries due to both traditional food tastes as well as an ethnocentric pride against foreign products.  These long-standing traditions that tie back thousands of years into China’s past provide insight into how some of the Big Five Companies— specifically Ferrero Rocher, Cadbury, and Nestle—struggled to market chocolate to a Chinese populace with virtually no exposure to the sweet treat.

A few years ago, I travelled back to China with my father and lived in Hangzhou, Zhejiang for two months.  During this time, I was able to understand a lot of the atmosphere and culture surrounding one of China’s most popular cities.  One of my biggest understandings in terms of food culture in Hangzhou was a very significant bias towards salty and umami foods.  The supermarket shelves were lined with a large assortment of salty snacks; fish tofu snacks decorate the central aisle and classic sweet potato chips stand beckoningly one the cashier shelves.  In the middle of the supermarket, small vendor-like counters offer mountains of steamed buns filled with a variety of meats, curries, and vegetable mixed filling.  Every direction one looks gives sign after sign of foods that satisfy salty and umami tastes.  On the other hand, a stark contrast between American and Chinese supermarkets is the distinct lack of assorted chocolate bars and snacks that are seen lining the cashier counters of stores in the U.S.; instead, these chocolate products are replaced by more traditional Chinese snacks such as bags of salted or seasoned sunflower seeds, an essential welcoming snack that is almost always offered to guests of the house in addition to fruit.  This lack of presence in chocolate in China again ties into China’s traditional tastes.  Because of the distinct food tastes among China’s population, chocolate has a hard time of showing up on supermarket shelves. 

This struggle of incorporating chocolate into Chinese markets began in the 1980s and 1990s, when the Big Five companies all tried their hand at assimilating China’s near one billion population into the chocolate-loving consumerism, with each company bringing its own strategy and experience into China’s budding and diversifying market (Allen 15).  Perhaps one of the biggest challenges facing these companies was trying to make chocolate desirable.  From the beginning of China’s history, China has mostly isolated itself from the rest of the world.  It wasn’t until the late 1900s when China marked the beginning of its transition from communism to market socialism (Allen 14).   This transition came with consequences, as not all of China’s one billion citizens could catch up to the upcoming sweep of technological and social changes over the next few decades.  In fact, less than 50 million people are living in the twenty-first century, while the rest of China’s population are in living conditions alike to that of the twentieth century or even from the late 19th century.  This disconnect of most of China’s population to changes from modern day society probably was the main cause in the struggle that surrounded big cacao-chocolate companies.  When chocolate first arrived in China in the 1980s, the isolated people of China perceived chocolate as a foreign good, something that they’d never interacted with in the past (Allen 11).  Many families in China struggle to feed their families even today, so people prioritize more well-rounded nutrition over the luxurious delicacy that is chocolate.  Knowing this, the Big Five chocolate companies all set foot into China’s emerging global market with the same amount of inexperience with Chinese consumers, all trying their hand at winning over one billion Chinese mouths whose tongues had never touched chocolate in any shape or form.

Ferrero Rocher:

With its delicately wrapped chocolates in a golden-colored box, Ferrero Rocher was a brand that portrayed the good life.  Despite the company being relatively new to the global confectionery scene (introduced in 1982 in comparison to 1907 for Hershey and 1923 for Mars), Ferrero Rocher has been the most successful in establishing a large presence in the global market, and it became one of the first companies to enter China and depict the ideal image of chocolate in the minds of Chinese consumers (Allen 42-43).  Ferrero’s success in marketing chocolate to Chinese consumers originated from its intensely aggressive strategy of portraying its chocolate as the perfect gift.  One of the integral parts of Chinese social etiquette is the concept of giving gifts.  Regardless if the occasion is a wedding, a means to say thank you, or even just welcoming visiting guests into one’s home, gifts are deemed as a necessary and polite gesture towards each other.  It’s not uncommon to see families offer baskets of fruit or home-cooked dishes as gifts to strengthen social connections and express good tidings.  Ferrero Rocher saw this is a prime opportunity to take advantage of, targeting major festivals such as the Mid-Autumn Festival and Chinese New Year (Allen 62).  The company mass produced its finely wrapped chocolates just before these holidays and placed them on shelves in popular shopping districts.  The look of Ferrero Rocher’s chocolate satisfied the criteria that Chinese citizens look for in a gift: its lucky round shape and golden color combined with its status as a high-quality brand with fancy packaging strike a luxurious image in consumers’ hearts (Hermesauto).  Ferrero Rocher’s mission was to ensure the quality of its chocolate, giving Chinese consumers something that they could enjoy by guaranteeing its high quality and elevating it to a social status worthy of gift giving.

Cadbury:

Cadbury followed a similar initial path of chocolate distribution to Ferrero Rocher, but later the company took a new direction.  Cadbury believed that the key to achieving success with chocolate in China would be to build infrastructure to mass produce chocolate within China itself.  And so, in 1993, Cadbury established the first chocolate producing factory in the suburbs of Beijing (Coe & Coe 173).  This marketing move came with drawbacks; Cadbury took many gambles on the ingredients it used, including using China’s fresh milk production system for its milk chocolate instead of the safer, albeit lesser quality powdered milk (Allen 75-76).  Cadbury and Ferrero Rocher both show a willingness to adapt to the customs and traditions of the foreign land that they were trying to sell their chocolate to.  In Ferrero’s case, it was adapting to the culture of gift-giving, while Cadbury took a stand at using China’s natural ingredients.  On the other hand, Cadbury’s mission was different from Ferrero Rocher’s; instead of marketing their chocolate as a high-end luxury product that acted as a superior gift, Cadbury intended to make their chocolate a form of self-conception, to win over the pockets of Chinese consumers on the daily.  However, the previously established image of chocolate as a luxury good would prove a painful stake in trying to incorporate chocolate into Chinese customers’ daily consumption (Zhou).  Furthermore, the production of chocolate on mainland China came with many high costs: the risk that Cadbury took with using fresh milk from Chinese farm of questionable quality resulted in a cheesy smell and taste in their milk chocolate, a result of pasteurized milk.  As a result, Cadbury’s reputation sank to a low point, and the company would continue to struggle in regaining the hearts of Chinese consumers.  Another problem with Cadbury’s production came with its portioning; Chinese consumers favored food products that came in smaller portions, as that would present a smaller investment risk when purchasing the product for the first time (Allen 81).  These problems would haunt Cadbury up to this day as it still has been unable to place a strong, cohesive foot onto the chocolate market in China.

Nestlé:

Today, Nestlé’s brand is “Good Food, Good Life” (Nestle.com).  This message embodied Nestlé’s results and efforts in the global market.  Out of the Big Five companies, Nestlé is unique in its diverse line of products that offer not only rich chocolates but also included other offerings that would improve the health and nutrition of its consumers.  Nestlé’s products earned the company a reputation for healthy products that would flood Chinese pantries and incorporate itself into the lives of millions of Chinese citizens, a feat that the other four big companies continue to struggle to achieve (Allen 145).  This emphasis on health and nutrition ties in closely with Chinese traditions for maintaining health.  One of the challenging aspects of selling chocolate in China is the product’s innate nature as a sugary food.  These simple carbohydrates are often stigmatized by news and entertainment as a source of unhealthy calories, depicting chocolate as an indulgence rather than a staple food.  On the other hand, branding is an essential part of China’s consumer culture; as Jason Cieslak from Forbes Councils notes, a brand is “a purpose that attracts and unites employees who bring the product and customer experience to life; a purpose that connects different market segments and product offerings into a broader story and an emotional connection to customers who see a brand as an extension of their own value system” (Cieslak).  In other words, building up the brand of a company is important to establish a positive reputation with the consumer audience, thus leading to trust and connection between the brand and the consumer.  Nestlé built its brand first through non-chocolate products such as developing milk hydrating and processing technology, which ultimately improved the health and nutrition of Chinese citizens (Allen 147-148).  With this trust in place, Nestlé began exporting its chocolate, Kit-Kat, into Hong Kong, in the same way Cadbury and Ferrero Rocher began their chocolate expansion into China.  Nestlé also ran into a similar problem as Cadbury in terms of the portioning of its chocolate.  However, Nestlé decided that Kit-Kat’s seventy percent chocolate to thirty percent wafer composition possessed the light chocolate taste that would appeal to Chinese consumers, which preferred smaller proportions in food.  This proved successful for Nestlé, and Kit-Kat became the most popular of Nestlé’s chocolates in China’s global confectionary market (Allen 150).

These three of the Big Five companies—Ferrero Rocher, Cadbury, and Nestlé—all had to adapt to the traditions and cultural habits of Chinese consumers.  Ferrero Rocher conformed chocolate into a symbol of gift-giving.  Cadbury utilized domestic practices and incorporated local fresh ingredients for their domestic chocolate production in China.  And finally, Nestlé built its brand as a nutritious, healthy choice and formed a trustworthy partnership with Chinese consumers that gave its chocolate bar a solid reputation.  Overall, all the cacao/chocolate companies that try to capitalize on China’s emerging market face the same problems of adjusting to the vastly different customs of Chinese customers by understanding the needs and wants of people that have virtually never laid eyes on a bar of chocolate.

References:

Allen, Lawrence. “Chocolate Fortunes: The Battle for the Hearts, Minds, and Wallets of China’s Consumers.” Thunderbird International Business Review, vol. 52, no. 1, 2010, pp. 13–20.

Cieslak, Jason. “Why Brand Building Is China’s Key To The Future.” Forbes, Forbes Magazine, 30 Aug. 2018, http://www.forbes.com/sites/forbesagencycouncil/2018/08/30/why-brand-building-is-chinas-key-to-the-future/#da9ac9266e44.

Coe, Sophie D. The True History of Chocolate. 3rd ed., Thames & Hudson, 2013.

Hermesauto. “Chocolate Is Big Business in China.” The Straits Times, 15 Feb. 2019, www.straitstimes.com/lifestyle/food/chocolate-is-big-business-in-china.

Zhou, Hongcheng. “Why the Chinese Are Still Not Sweet on Chocolate.” Sixth Tone, 16 Mar. 2017, http://www.sixthtone.com/news/2061/why-the-chinese-are-still-not-sweet-on-chocolate.

Multimedia Sources:

“10 Asian Snacks You’ve Been Missing Out On.” Spoon University, 27 June 2017, spoonuniversity.com/lifestyle/the-10-best-asian-snacks-you-have-been-missing-out-on.

“Cadbury Dairy Milk.” Cadbury, http://www.cadbury.co.uk/products/cadbury-dairy-milk-11327.

Ferrero Chocolate Boxed Chocolates. http://www.walmart.ca/en/ip/ferrero-rocher-boxed-chocolates/6000189677536.

“KitKat Lose Trademark Appeal for Its Shape.” Trademark Lawyer Magazine, trademarklawyermagazine.com/kitkat-lose-trademark-appeal-shape/.

Nestle.com, http://www.nestle.com/.

An Examination of Unethical Practices in the Cocoa Industry

An Examination of Unethical Practices in the Cocoa Industry

(Food Empowerment Project)

Introduction

This semester we looked intensively at the use of slave labor in the chocolate industry, and the responsibility of chocolate companies to do their part in ensuring that the chocolate they sell is not coming from unethical child labor. Top chocolate selling companies like Nestle and Hershey have all taken accountability for their role in the problem and pledged to fight to eliminate child labor in the production of cocoa.  In fact, a couple of years ago, Nestle made the news with its pledge that its iconic KitKat bars would be made with cocoa that has been verified by third party agencies to ensure that it was supplied from ethical sources. Yet, KitKat is only one type of bar that Nestle makes, and no statement was issued regarding whether or not the rest of their chocolate products would be subjected to this new guideline. This small step was not highly regarded by those looking for chocolate companies to take legitimate steps towards fighting this issue. Although Nestle hoped that their pledge would take some pressure off of them, it had no such effect. In 2018, a U.S. federal appeals court reopened a lawsuit filed by a group of former child slaves accusing Nestle of perpetuating child labor in the Ivory Coast. (Bellon) Nestle was also sued by a legal firm who alleges that they deceived consumers about the use of slave labor to provide cocoa for their brands Crunch and Butterfinger. This same legal firm has also opened a lawsuit against Hershey and Mars on similar grounds. So, the three largest chocolate companies in the world, are all facing lawsuits over using chocolate that is the result of slave labor. Anyone who is familiar with the horrors children face on cocoa farms would surely be angered and disgusted. Due to the history of this country, the term slavery should be enough of a trigger word alone to dissuade any company from wanting to be associated with any product that is the result of slave labor. This, coupled with the fact that chocolate companies are consistently being sued for their role in perpetuating slave labor on cocoa, makes me wonder why chocolate companies are not doing more to distance themselves from these unethical cocoa farms. 

Background

First, let’s take a look at some statistics that contribute to the problem. There are about 5 to 6 million cocoa farmers in the world, and another 40-50 million who depend on the cocoa industry for their livelihood. (USDOL) Almost 70% percent of the world’s cocoa comes from West Africa. Nearly 40% of the Ivory Coast’s population is involved in some form of cocoa farming and 60% of the Ivory Coast’s export revenue is funded by the cocoa industry. (USDOL) As you can see, West African countries heavily depend on the cocoa industry for economic stability. For many of them, it is their most consistent and stable form of income for the country. Thus, it makes sense that they want to minimize their costs as much as possible. The typical cocoa farmer in the Ivory Coast and Ghana is paid an average of $2 per day. This forces many farmers to turn to the cheapest form of labor possible, child/slave labor. Because many in West Africa live in poverty, children are often forced to start working to help support their families at very young ages. This makes them a lot more susceptible to being trafficked, kidnapped, or sold into slave labor. The children can work up to 100 hours a week and perform a number of dangerous tasks such as: operating a machete, carrying bags of cocoa pods that weigh over 100 lbs, and operating in close proximity with chemicals without protective gear. (slavefreechocolate) If they try to escape or aren’t working fast enough, they are beaten and whipped. Some of the children involved in slave labor are as young as 5 or 6 years old.

 (International Labor Rights Forum)

Chocolate Companies’ Role

With the knowledge of all the horrors children face in the cocoa industry, it would seem that everyone, including the major chocolate companies, would want to fight to end this issue. Yet, chocolate companies have been largely idle. In 2001, the US House of Representatives decided to take action and voted to consider a bill which would require all chocolate companies to confirm that they were child labor free and to label their products this way. (Willow) American chocolate companies responded with a fierce lobbying campaign against this law. They argued that there was no way for them to control what happened on cocoa farms across the world, and that cocoa supply lines were usually so long and complex that it was nearly impossible to verify that the cocoa they receive came from a farm that did not make use of child labor. Because of the lobbying efforts of American chocolate companies, the protocol the house wanted to vote on was watered down and released in 2001 as the Harkin-Engel Protocol. (Willow) The Harkin-Engel protocol did not require companies to verify that their chocolate is not supplied by slave labor, and the issue of labeling seemed to be completely forgotten. We are almost 20 years removed from the release of the protocol and almost nothing substantial seems to have been accomplished. Even KitKat’s gesture is not even close to the type of support needed to spark real change in the industry. This was a major win for chocolate companies, whose response to the original protocol is indicative of the fact that they just don’t have any real interest in solving this issue.

(Bellon, 2018)

 There are a couple reasons the chocolate giants are disinterested in putting forth any real effort towards solving the child/slave labor issue we have examined so far. One, as stated earlier, is that it would require effort on the part of the chocolate companies to ensure that their cocoa is produced ethically. Supply chains in the cocoa industry are long and complex, and because of the enormous child labor problem in Western Africa, it would take a lot of verification on their end to determine that the companies they are buying from are using ethical practices. However, second and probably most important, is the fact that it would require chocolate giants like Hershey and Nestle to sacrifice some of their profit. According to the Prime Minister of the Ivory Coast, chocolate companies will have to pay around 10 times the current price of price of cocoa if they want to end the use of unethical child labor there. This would obviously drive up the price of their products, and cut into a big percentage of their profits. Any strategy that encourages corporations to sacrifice profit in the name of morality is one that is flawed. So, let’s look at some alternative ways to end dangerous child labor on the Western Africa cocoa farms.

Causes

The biggest reason that this situation exists is poverty. The West African economy depends so heavily on the cocoa industry, however there is not even a minimum wage or minimum price for farmers to sell their cocoa. This was not the case until the cocoa industry was privatized in 1999. Once the industry was privatized, cocoa prices fell drastically, poverty became widespread, and the government stopped spending money on necessities such as healthcare and education. (USDOL) This all came at the expense of the cocoa farmers who work in isolation on small farms with no way to communicate with each other about market cocoa prices. World cocoa prices have been well below the price of production costs since the industry was privatized. Some countries refuse to buy cocoa from West African countries who they suspect of using slave labor on their farms. This causes West African farmers to have to sell their cocoa at an even lower price. Farmers do not even make enough money to afford trucks to transport their beans so they are forced to rely on exploitative middlemen, who give them cash for the beans and haul them away. Without the knowledge of the worth of their beans, farmers are unable negotiate better prices for them. Instead, they must just accept the prices that these exploitative buyers are willing to pay or risk not selling their beans at all. So, even if cocoa prices rise, the farmers themselves will not be able to benefit from it.

Solutions

A major step towards a solution would be for more advanced countries, like the United States, who purchase large amounts of cocoa from countries who use slave labor and are concerned about slave labor in Africa to invest in the farmers in those countries. Equipping farmers with something simple like trucks to transport their beans to markets would allow them to have an understanding of world prices, negotiate better prices for themselves, and cut out exploitative middlemen who take away a lot of their profit. This alone would increase producer surplus exponentially and allow farmers to be able to rely on more ethical forms of labor to produce their cocoa. Another possible solution would be a mandate of a minimum price for cocoa. Thanks to Fair Trade Certified producer groups, this is the case in some countries in Western Africa. These groups cover different nine African countries and represent thousands of farmers. Chocolate companies who buy from farms belonging to a Fair Trade Certified group pay the farmers the world market price plus a stipend that guarantees farmers have livable wages. (Food Empowerment Project) Farms that belong to these groups are inspected once a year and there is zero tolerance for unethical labor practices. Although only a small portion of the world’s cocoa is produced on Fair Trade Certified farms, they represent a possible solution to the problem. A more drastic approach would be to standardize groups like this, and to force all farms to join a group like this in order to be legally able to sell cocoa beans. This approach would likely be seen as problematic because the chocolate giants are not buying their cocoa from Fair Trade Certified farms. However, to combat that point, we must hold large chocolate-selling companies like Nestle and Hershey accountable. Countries who allow these chocolate giants to sell their products should pass legislation similar to that of the original Harkin-Engel protocol proposal. These companies should not be allowed to sell their products without verifying that their cocoa is supplied by ethical sources. This is extremely important because, like the farmers, these companies are looking to minimize their production costs. Changing the way the farmers do business won’t completely eradicate child labor if the chocolate giants are not forced to also make the switch to more ethical practices. Forcing the chocolate companies’ hand will ensure that the farmers are not the ones who suffer the consequences of changed legislation. Because, as we have seen, when the farmers suffer, they turn to cheap, unethical solutions.

Conclusion

West African countries depend heavily on the cocoa industry for economic success. Their reliance on this industry, cocoa farmers struggle to sell their product for a livable wage and chocolate companies refusal to acknowledge their role in the situation resulted in this large-scale slave labor problem that we see today. If we truly want to eradicate this problem in Western Africa, solutions like the one laid out in this paper are a good start. I hope that through this paper you have a better understanding of the horrors of slave labor on cocoa farms. However, I also hope that you are optimistic about the future, because solutions are right in front of us. We just have to hold the major players in this cruel game accountable.

References

Media Citations

  • International Labor Rights Forum, 2014