Cocoa Sticks in St. Lucia

video

LAND

Natural resources:

The only natural resource used to make cocoa are the cocoa beans!

Cocoa beans

Factors of Production In Making Cocoa

LABOUR

Human resources:

The human resources involved are the farmers who plant the cocoa beans, the workers who harvest and ferment the cocoa beans and the people that control the drying trays to protect the beans

Farmers placing the beans out to dry

CAPITAL

man made resources:

The capital resources used during this production are the drying trays, the fermentation boxes, trucks used to transport the cocoa, and the machine used to roast the beans.

Fermentation Boxes

This video focuses on how Hotel Chocolat began and the way their chocolate factory works

Anjay's Cocoa Sticks

Bibliography

http://www.hotelchocolat.com/uk/rabot-estate/saint-lucia

http://www.hotelchocolat.com/uk/rabot-estate/saint-lucia/cocoa-plantation

http://www.hotelchocolat.com/uk/rabot-estate/saint-lucia/manufactory

http://www.hotelchocolat.com/uk/rabot-estate/saint-lucia/cocoa-growing

https://www.thewhiskyexchange.com/p/31798/anjays-100-cocoa-stick-80g

The Production of Cocoa in St. Lucia

Anjay's cocoa crafts the finest all natural product with cocoa beans harvested in St. Lucia.

Led by: Angelina Smith (a.k.a. Anjay); she has been producing cocoa sticks for almost 20 years now.

The cocoa sticks are manufactured and sold in Choiseul, Saint Lucia

Cocoa sticks are sold at markets in St. Lucia

80-gram cocoa stick; made from only naturally ground cocoa beans

"The perfect base for a St Lucian cocoa tea - just add water, milk, cinnamon and vanilla"

By: Troya Gajadhar

cocoa in st. lucia

Cocoa is the third main commercial crop in St. Lucia. It is used to make chocolate bars, or cocoa sticks. People love buying the chocolate bars made in St. Lucia because it is more natural. Cocoa sticks are used to make cocoa tea, a popular favourite in St. Lucia; especially on Jounen Kweyol

Harvesting, Fermenting and Drying

Fermenting

The pods are picked after they have rested for three days when they are ripe. The seeds and pulp are placed in the fermentation shed in wooden boxes. The process lasts for 7 days; the beans undergo a chemical reaction in which the chocolate flavors are formed

Harvesting

Manufacturing

*Empty pods are used as organic fertilizer

Maillard Reaction

Natural sugars give off heat and alcohol which stop the beans from germinating while developing the chocolaty flavors.

Usually, only about 1%-3% of cocoa flowers, which are very delicate further into pods. They take about 6 months to grow into mature pods

Harvesting occurs twice every year

Between November and February and April and June

This video shows and explains what happens while the beans dry

drying

Building a chocolate factory was specific interest to Prince Charles. Usually, only the raw materials (cocoa beans) is exported in industrialized nation. Creating the chocolate factory will allow the company to create value on St. Lucia through exporting St. Lucian chocolate (finished product)

After 7 days, the beans are put out to dry in the sun. The beans are placed on special trays so they can be covered quickly. The beans need to be protected form tropical showers and to avoid burning or over-drying. They are put in the shade between 12pm and 2pm

Beans outside drying

How it All Began

Cocoa Production In St. Lucia

On March 7th The Prince of Wales (Prince Charles) and the Duchess of Cornwall visited the Rabot Estate.

The co-founders of Hotel Chocolat took him to the site where the chocolate factory is to be built (among the trees.)

Around the estate was showed to The Prince and a demonstration of grafting was given.

This Prezi will discuss the manufacturing of chocolate. This will explain, how the cocoa pod (natural resource) is harvested by human resources and then transported as part of the business's capitol resource

Grafting

Raw Materials

and

Farming

The process of cocoa production all starts with a cocoa seedling. Before planted on the farm, the seedlings are nurtured because cocoa is a difficult tree to grow.

All new cocoa seedlings are created through grafting

Grafting is a process in which cuttings from the best trees can be grown on strong productive rootstock

What makes growing cocoa so difficult is the fact that the tree needs sun, shade, rain and protection. The tree is fragile and can be harmed by pests, diseases and winds.

Steps of grafting a cocoa tree

Cocoa seeds in the process of growing

Business 9

May 11th 2016

Image by Tom Mooring