A successful story of chocolate happening at Ferrero

During the year 1946, in Italy, where, after the war, candy and confections were in short supply and were purchased mainly for special occasions from the local sweet shop. It was there in the northwestern Italy small town of Alba, a master confectioner Pietro Ferrero developed a system that enabled him to mass-produce true quality confections and offer them to consumers at reasonable prices.

He set for himself a few philosophies and principles when making chocolate
• Use only the highest-quality ingredients
• Be unique! Never copy anyone else; then
• Manufacture with the most modern technology

Add to that, procedures for ensuring consumers taste only the freshest possible product, as well as some very clever marketing, and the Ferrero story began to unfold.

The first of the Ferrero products was Pasta Gianduja, a chocolate-hazelnut spread that, re-named Nutella®, was destined to become the #1 selling sweet spread in the world. Since that first successful venture, Ferrero has gone on to introduce many of the most celebrated confectionery brands in the world.

Picture show the brand-nutella.

Although Pietro Ferrero and his brother Giovanni had laid the groundwork for future company success, when both died in the early 1950's, it fell to Pietro's son, Michele Ferrero, to continue the pursuit of their vision, as Ferrero expanded across Europe and then abroad.

Ferrero first moved beyond Italy in 1956, establishing both manufacturing facilities and offices in Germany. This was followed by new facilities in France in 1958.
In the late 60's and early 70's, Michele Ferrero began a strong new phase of international expansion with sales offices and production facilities outside Europe. Ferrero U.S.A., Inc. was first, then came Ferrero Canada, Ferrero Australia, Ferrero Ecuador, Ferrero Brazil, Ferrero Japan, and Ferrero Inc. in Puerto Rico.

More recently, offices have been opened in Hungary, Poland and in the Czech Republic.

Pciture show the layer of Ferrero Rocher.



Picture show that the product for Ferrero.




Ferrero Rocher - Fine Hazelnuts Chocolate.


Raffaello - The Crispy, Creamy Coconut Almond Treat.

Mon Cheri - Fine Milk Chocolate With Toasted Hazelnuts.

For more information plwase go to :

http://www.ferrerousa.com/

The origins of chocolate

The tasty secret of the cacao (kah KOW) tree was discovered 2,000 years ago in the tropical rainforests of the Americas. The pods of this tree contain seeds that can be processed into chocolate. The first people known to have made chocolate were the ancient cultures of Mexico and Central America. The Maya and their ancestors in Mesoamerica took the tree from the rainforest and grew it in their own backyards, where they harvested, fermented, roasted, and ground the seeds into a paste.

By 1400, the Aztec empire dominated a sizeable segment of Mesoamerica. The Aztecs traded with Maya and other peoples for cacao and often required that citizens and conquered peoples pay their tribute in cacao seeds—a form of Aztec money. The Mayans and Aztec’s mixed ground cacao seeds with various seasonings to make a spicy, frothy drink. Chocolate also played a special role in both Maya and Aztec royal and religious events. Priests presented cacao seeds as offerings to the gods and served chocolate drinks during sacred ceremonies.

Europe’s first contact with chocolate came during the conquest of Mexico in 1521. The Spaniards recognized the value attached to cacao and observed the Aztec custom of drinking chocolate. Soon after, the Spanish began to ship cacao seeds back home. When the Spanish conquistadors brought cacao home, they doctored up the bitter brew with cinnamon and other spices and began sweetening it with sugar. They managed to keep their delicious drink a Spanish secret for almost 100 years before the rest of Europe discovered what they were missing. Sweetened chocolate soon became the latest and greatest fad to hit the continent.

For centuries, chocolate remained a handmade luxury sipped only by society’s upper crust. But by the 1800s, mass production made solid chocolate candy affordable to a much broader public. The Industrial Revolution witnessed the development of an enormous number of new mechanical inventions and ushered in the era of the factory. The steam engine made it possible to grind cacao and produce large amounts of chocolate cheaply and quickly. Later inventions like the cocoa press and the conching machine made it possible to create smooth, creamy, solid chocolate for eating—not just liquid chocolate for drinking.

New processes and machinery have improved the quality of chocolate and the speed at which it can be produced. However, cacao farming itself remains basically unaltered. People grow cacao in equatorial climates all around the world today using traditional techniques first developed in Mesoamerica. Cacao is still harvested, fermented, dried, cleaned, and roasted mostly by hand.

Today, additional steps in the processing of cacao help create a variety of new flavors and forms for chocolate candy. But cacao is more than a source for calories and confections. The chemicals and substances in cacao can be extracted and incorporated into cosmetics and medicines. And the by-products of cacao can be used as mulch or fodder for cattle.