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The Economics of Chocolate$
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Mara P. Squicciarini and Johan Swinnen

Print publication date: 2016

Print ISBN-13: 9780198726449

Published to Oxford Scholarship Online: March 2016

DOI: 10.1093/acprof:oso/9780198726449.001.0001

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Chocolate Consumption, Manufacturing, and Quality in Europe and North America

Chocolate Consumption, Manufacturing, and Quality in Europe and North America

Chapter:
(p.119) 6 Chocolate Consumption, Manufacturing, and Quality in Europe and North America
Source:
The Economics of Chocolate
Author(s):

Heike C. Alberts

Julie Cidell

Publisher:
Oxford University Press
DOI:10.1093/acprof:oso/9780198726449.003.0006

This chapter compares North America and Western Europe in terms of chocolate consumption patterns. The differences in these patterns are based in large part on varying regional definitions of quality, not only in terms of the character of the ingredients—cacao, fat, and sugar—and their sourcing, but how those ingredients are combined through the production process as well as the ‘scientific’ process of testing for quality. The complex nature of chocolate as a processed food product, along with its symbolic value as a consumption item, means that it is not simple to identify the source or even the meaning of ‘quality’, and demonstrates that food quality is both socially and materially constructed.

Keywords:   cacao, chocolate, consumption, Europe, ingredients, production process, North America, quality, testing

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