Vinco team

Welcome to our presentation

What have we researched?

Chocolate     • It’s a confectionary which everybody eats• It’s the widest-spread sweet in the whole

world• Its production technology is emblazoned with

legends• It’s simply interesting

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

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

• 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

Storage and transportation

• 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

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

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...

Production

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

Survey

• Transmission of infections from hands by eating chocolate

• Melting chocolate on fingers

Problem

• The solution should not be expensive for companies

• The item has to be easily packed with the chocolate

A Choco-gripper:

And what is our idea?

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

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

Advantages

Merchandising• Choco-snatches can be printed with

various motives – movie characters, cartoons, celebrities

• Attractive design for children• Creating collectables and series

Advantages

We presented the results to our colleagues at

school

Thank you for your attention!