Vinco team

1
Vinco team

• Welcome to our presentation

2
What have we researched?

• Chocolate
•      
• Its a confectionary which everybody eats
• Its the widest-spread sweet in the whole world
• Its production technology is emblazoned with
  legends
• Its simply interesting

3
Collecting Knowledge

• Because of commercial secret we were not allowed
  to visit any chocolate factory
• We started an e-mail communication with an expert
  from the local chocolate factory
• We contacted an expert from university (Mrs.
  Gabriela Fulová) who recommended and lent us some
  literature
• We gained further information from our books and
  from the internet

4
Cocoa beans

• Chocolate is produced from cocoa beans
• Cocoa trees have been planted (already for 2000
  years) mainly in tropical America, Africa and
  Asia
• Cocoa berries are picked 5 years after planting
  of a cocoa tree
• The berries are manually picked twice a year
• The cocoa seeds are taken from berries, they are
  first fermented and then dried and cleaned
• This product is called a cocoa bean

5
Storage and transportation

• There are strict rules for storage of cocoa beans
  in transport centres
• The storeroom has to be isolated so that cocoa
  is not in any contact with other aromas
• Cocoa is an important commodity traded on
  commodity exchanges

6
Production

• Cocoa beans are roasted, grinded and cleaned into
  form basic material chocolate liquor
• Liquor cocoa butter is produced by squeezing the
  cocoa and then it is cleaned several times
• Cocoa powder is grinded from cocoa solid and it
  is chemically processed to improve its attributes

7
Production

• Dark chocolate
• Is produced from cocoa powder, cocoa butter,
  sugar and a bit of soy lecithin added as emulator
  
• Milk chocolate
• Is produced from cocoa powder, cocoa butter,
  sugar, milk powder, soy lecithin and vanillin

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Production

• Produced chocolate mass is cooled and warmed
  several times to gain wanted delicacy
• During this process it is refined by conching
• Finished chocolate is poured into forms and after
  cooling packed and sent to shops
• The whole process is already fully automatized
• In the shops, people buy chocolate
• ...and eat...

9
Survey

• We did a survey at our school, we asked around 80
  people
• More than 50 of people prefer milk chocolate
• More that 25 prefer flavoured chocolate
• One-third of people eat chocolate less than once
  a week, the rest eat chocolate more often
• And one-third lick their fingers after eating
  chocolate which can result in infection

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Problem

• Transmission of infections from hands by eating
  chocolate
• Melting chocolate on fingers

• The solution should not be expensive for
  companies
• The item has to be easily packed with the
  chocolate

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And what is our idea?

• A Choco-gripper

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Advantages

• HYGIENE
• Choco-snatch will be absolutely hygenic  
• No bacteria will be transmitted from fingers

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Advantages

• Warmth insulation
• Thanks to the choco-snatch, your chocolate will
  not melt on your fingers
• It will be produced from biodegradable and
  ecological materials

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Advantages

• Merchandising
• Choco-snatches can be printed with various
  motives movie characters, cartoons, celebrities
• Attractive design for children
• Creating collectables and series

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We presented the results to our colleagues at
school
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• Thank you for your attention!