OBJECTIVE By the analysis on this subject, we aim to know about the best feasible brad of chocolates in the market. This analysis helps us to know the required advertising strategy which should be applied to make the specified brand of chocolate more popular and also lay an emphasis on what more the customers want more the customers want as the best the taste. We also get to know, what actually the acquired strategy is applied by the company.
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Transcript
OBJECTIVE
By the analysis on this subject, we aim to know about the best
feasible brad of chocolates in the market. This analysis helps us to
know the required advertising strategy which should be applied to
make the specified brand of chocolate more popular and also lay an
emphasis on what more the customers want more the customers
want as the best the taste. We also get to know, what actually the
acquired strategy is applied by the company.
FINDINGS
1. People like Cadbury more as comparison to Nestle.
2. People consume Choc. Once in a week and 30% of people
consume daily.
3. 55% people consume Choc. For refreshment and 30% for
4. Out of 100%, 60% people prefer choc for refreshment and 30% for
feben.
5. 90% people are aware of all the three brands.
6. 80% people prefer Cadbury rather than Amul of Nestle.
7. Most of the people prefer Cadbury because of taste, flavour and
easily availability too.
8. 90% of people says Yes. i.e. adv helps in brand selection.
9. Pappu Pass Ho Gaya is the most popular adv. Among the people
may be because of its brand Ambassador Amitabh Bacchan.
10. Most of the people suggest for the price value.
CADBURY
ABOUT CHOCOLATE
Cadbury has been synonymous with chocolate since 1824, when John
Cadbury opened his first shop, establishing a flourishing
dynasty that today provides the world with many of its
favourite brands of chocolate.
Learn about the fascinating history of chocolate: how the botanical
name for cocoa is "Theobroma Cacoa" with Theobroma meaning 'God
food'; when and how chocolate was first introduced to Europe; how
'xocolatl' - a bitter frothy drink, beloved by Montezuma - made the
transition into food centuries later; and how its reputation for heightening
pleasure made it the stuff of myth and legend.
Discover the history of Cadbury, from its social pioneering to the
perfection of the recipe for Cadbury Dairy Milk; first launched in 1905, and
still a market leader today. Find out all there is to know about making
chocolate, and amaze yourself with the brand stories and brand timeline
that show how many Cadbury brands have been favourites since the early
1900s.
HISTORY OF CHOCOLATE
The origins of chocolate can be traced back to the ancient Maya and
Aztec civilisations in Central America, who first enjoyed
'chocolatl'; a much-prized spicy drink made from roasted
cocoa beans. Chocolate was exclusively for drinking until
the early Victorian era, when a technique for making solid 'eating'
chocolate was devised. Throughout its history, whether as a cocoa, a
drinking chocolate beverage or confectionery treat, chocolate has been a
much sought after food.
The story of cocoa begins with cocoa trees, which, for thousands of
years, grew wild in the tropical rain forests of the Amazon basin and other
tropical areas in Central and South America. Hundreds of years before
cocoa was brought to Europe, the Maya Indians and the Aztecs
recognised the value of cocoa beans both as an ingredient for their special
drink and as currency.
and Maya Civilisation
It was the Maya Indians, an ancient people whose descendants still live
in Central America, who first discovered the delights of cocoa as long ago
as 600 AD.
The Maya lived in the Yucatan Peninsula; a tropical area in what is now
Southern Mexico, where cocoa trees grew wild. They harvested cocoa
beans from the trees in the rain forest, then cleared areas of lowland forest
to grow their own cocoa trees, in the first known cocoa plantations.
Chocolatl was made from roasted cocoa beans, water and a little spice:
and it was the most important use of cocoa beans, although they were
also valued as a currency. An early explorer visiting Central America found
that:
4 cocoa beans could buy a pumpkin
10 could buy a rabbit, 100 a slave.
Because cocoa beans were valuable, they were given as gifts on
occasions such as a child's coming of age and at religious ceremonies.
The Maya had complicated religious beliefs, with many gods. Ek Chuah,
the merchant god, was closely linked with cocoa and cocoa fruits were
used at festivals in his honour. Merchants often traded cocoa beans for
other commodities, and for cloth, jade and ceremonial feathers.
Maya farmers transported their cocoa beans to market by canoe or in
large baskets strapped to their backs. Wealthy merchants travelled further,
employing porters, as there were no horses, pack animals or wheeled
carts in Central America at that time. Some ventured as far as Mexico, the
land of the Aztecs, introducing them to the much-prized cocoa beans.
Chocolate Across Europe
Christopher Columbus is said to have brought the first cocoa beans
back to Europe from his fourth visit to the 'New World' between 1502 and
1504. However, the many other treasures on board his galleons were far
more exciting, and the humble cocoa beans were neglected.
It was his fellow explorer, the Spanish Conquistador Don Hernan Cortes,
who first realised the commercial value of the beans. He brought cocoa
beans back to Spain in 1528 and gradually the custom of drinking
chocolate spread across Europe, reaching England in the 1650s.
Once Don Cortes had provided the Spanish with a supply of cocoa
beans and the equipment to make the chocolate drink, a Spanish version
of the recipe was devised. Monks in monasteries, known for
their pharmaceutical skills, were chosen to process the beans and perfect
the drink to Spanish tastes. Cinnamon, nutmeg and sugar were added,
the chilli pepper was omitted and it was discovered that chocolate tasted
even better served hot.
Cocoa beans were in short supply, so for nearly a century the special
chocolate drink recipe was a closely guarded secret.
English and Dutch sailors, who found cocoa beans in the Spanish
'treasure' ships captured as they returned from the New World, failed to
recognise their importance. The precious beans were thrown overboard by
angry sailors reputed to have thought them 'sheep's droppings'.
An Italian traveller, Francesco Carletti, was the first to break the
Spanish monopoly. He had visited Central America and seen how the
Indians prepared the cocoa beans and how they made the drink, and
by 1606 chocolate was well established in Italy.
The secret of chocolate was taken to France in 1615, when Anne,
daughter of Philip II of Spain, married King Louis XIII of France. The
French court enthusiastically adopted this new exotic drink, which was
considered to have medicinal benefits as well as being a nourishing food.
The supply of cocoa beans to the French market greatly increased after
1684, when France conquered Cuba and Haiti and set up its own cocoa
plantations there.
In the 17th century, the Dutch, who were great navigators, broke Spain's
monopoly of cocoa when they captured Curacao. They not only brought
cocoa beans from America to Holland, where cocoa was greatly acclaimed
and recommended by doctors as a cure for almost every ailment, but also
enabled the trade in cocoa beans to spread.
Chocolate probably reached Germany in 1646, brought back by visitors
to Italy. The secret of the aromatic chocolate-flavoured drinks finally
reached England from France in the 1650s when they became very
popular at the court of King Charles II.
Up until this point all chocolate recipes were based on plain
chocolate. It was an English doctor, Sir Hans Sloane, who - after travelling
in South America - focused on cacao and food values, bringing a milk
chocolate recipe back to England. The original CadChocolate Houses
When chocolate finally reached England in the 1650s, the high import
duties on cocoa beans meant it was a drink only for the wealthy. Chocolate
cost the equivalent of 50-75 pence a pound (approximately 400g), when
pound sterling was worth considerably more than it is today. Gradually
chocolate became more freely available. In 1657, London's first Chocolate
House was opened by a Frenchman, who produced the first advertisement
for the chocolate drink to be seen in London:
"In Bishopgate St, in Queen's Head Alley, at a Frenchman's house, is
an excellent West Indian drink called Chocolate to be sold, where you may
have it ready at any time and also unmade at reasonable rates."
Fashionable chocolate houses were soon opened where the people
could meet friends and enjoy various rich chocolate drinks, many of which
were rather bitter to taste, while discussing the serious political, social and
business affairs of the day or gossiping.
Samuel Pepys, the famous diarist, wrote of his visits to chocolate
houses:
"Went to Mr Bland's and there drank my morning draft of chocolate."
The most famous one was White's Chocolate House in the fashionable
St James Street, opened in 1693 by Frances White, an Italian immigrant.
The chocolate drinks, served along with ale, beer, snacks and coffee,
would have been made from blocks of solid cocoa, probably imported from
Spain, and a pressed cake from which the drink could be made at home
was also sold. Around 1700 the English improved the drink by adding milk.
By the end of the 18th century London's chocolate houses began to
disappear, many of the more fashionable ones becoming smart
gentlemen's clubs. White's Chocolate House is to this day an exclusive
gentlemen's club in St James', London.
bury Milk Chocolate was prepared to his recipe.
Drinking Chocolate
Early cocoa and drinking chocolates were balanced with potato starch
and sago flour to counter the high cocoa butter content. Other ingredients
were added to give healthy properties.
The Cadbury family were closely involved in the evolution of drinking
chocolate. From his grocery shop in Birmingham, where he sold mainly
tea and coffee, John Cadbury started preparing cocoa and drinking
chocolate, using cocoa beans imported from South and Central America
and the West Indies. He experimented with a mortar and pestle to produce
a range of cocoa and drinking chocolates with added sugar.
By 1831 the cocoa and drinking chocolate side of the business had
expanded, so he rented a small factory in Crooked Lane not far from his
shop and became a 'manufacturer of drinking chocolate and cocoa'. This
was the real foundation of the Cadbury manufacturing business as it is
today. The earliest preserved price list of 1842 shows that John Cadbury
sold sixteen lines of drinking chocolate and cocoa in cake and powder
forms. Customers would scrape a little off the block and mix it with hot milk
or water. A solid chocolate for eating was introduced by John Cadbury in
1849, which by today's standards wouldn't be considered very palatable.
In 1866 George Cadbury (John 's son) brought to England a press
developed in Holland by Van Houten. The press changed the face of
cocoa and chocolate production, as it was designed to remove some of the
cocoa butter, enabling a less rich and more palatable drink to be produced.
There was no longer any need to add the various types of flour and
Cadbury's new cocoa essence was advertised as 'Absolutely
pure...therefore Best'.
The consequent availability of cocoa butter led to the development of
the smooth creamy chocolate we know today.
First Chocolate For Eating
The inventor of 'chocolate for eating' is unknown, but in 1847, Fry &
Sons of Bristol, which merged with Cadbury Limited in 1919, sold a
'chocolate delicieux a manger'. Many people credit this as the very first
chocolate bar for eating. John Cadbury added a similar product to his
range in 1849, and by today's standards these original chocolate bars
would not be considered very palatable.
The introduction from Holland of the van Houten cocoa press to the
Cadbury Brothers Bridge Street factory in 1866 was the real
breakthrough, not only for the Cadbury business, but also for
the development of eating chocolate.
Cocoa butter, extracted from the cocoa beans, is the essential
ingredient for eating chocolate. The Cadbury Brothers developed a new
eating chocolate recipe, which produced chocolate quite similar to that
which we now enjoy.
At that time only plain dark chocolate could be made: this refined
chocolate was used for moulding into blocks and bars or for covering fruit-
flavoured centres, to make the first chocolate assortments.
In 1875, a Swiss manufacturer, Daniel Peters of Vevey, produced the
first milk chocolate bar using powdered milk. The idea of combining
chocolate and milk wasn't entirely new, as the Cadbury Brothers had sold
a milk chocolate drink between 1849 and 1875 from the original recipe by
Sir Hans Sloane.
Milk chocolate bars were made by Cadbury Brothers in 1897. It was a
very coarse, dry eating chocolate, made by blending milk powder with the
basic chocolate ingredients of cocoa butter, cocoa mass and sugar.
By this time Daniel Peters had perfected his recipe and was now using
condensed milk rather than powdered milk to produce a chocolate with a
superior taste and texture. Swiss milk chocolate dominated the British
market - a situation the Cadbury family set out to challenge.
CADBURY MILESTONES
The Cadbury story is a fascinating study of industrial and social
developments. From a one man business in 1824, Cadbury has grown to
be one of the world's largest producers of chocolate.
Use our milestones to view Cadbury history at a glance; discover how
the company grew and when the key products were introduced. See how
a small family business developed into an international company and how
the high standards of the Cadbury brothers were combined with the most
sophisticated technology, skills and innovation.
You can view the history decade by decade for an overview, or click
on a specific year for more details. You'll find a fascinating story of work
and life ethics working together in practice.
MAKING CHOCOLATE
Cadbury makes a variety of chocolates for different
purposes but the two main types are Cadbury Dairy Milk,
milk chocolate and Cadbury Bournville plain chocolate.
The taste and texture of Cadbury chocolate are based
on long traditions of expertise in recipe and processing
unique to Cadbury. Techniques are improving all the time
and new technology enables the whole process to be
finely tuned to match evolving tastes and preferences.
Production starts at the Chirk cocoa factory, where the highest quality
cocoa beans are processed to produce cocoa mass containing 55% cocoa
butter plus extracted cocoa butter, the basis for all chocolate products.
When plain chocolate is made the 'mass' goes straight to the
Bournville factory in Birmingham while the 'mass' for milk chocolate
production is taken to the Cadbury milk factory at Marlbrook,
Herefordshire, in the heart of English dairy country.
At the milk processing factory fresh liquid full cream milk is cooked with
sugar and condensed to a thick liquid. Cocoa mass is added, making a rich
creamy chocolate liquid, which is then evaporated to make milk chocolate
crumb. As these ingredients are cooked together the very
special rich creamy taste of Cadbury chocolate is
produced. 95,000 tonnes of crumb a year are produced at
Marlbrook to be made into chocolate at the Cadbury
chocolate factories at Bournville, Birmingham and Somerdale, Bristol.
On arrival at the chocolate factory the crumb is pulverised by heavy
rollers and mixed with additional cocoa butter and special chocolate
flavourings. The amount of cocoa butter added depends on the
consistency of the chocolate required: thick chocolate is needed for
moulded bars, while a thinner consistency is used for assortments and
covered bars.
In the UK up to 5% vegetable fat is added to compensate for
variations in cocoa butter, allowing the melting properties of the
chocolate to be controlled to a precise standard, and preserving the full
taste and texture of the chocolate. Cadbury use carefully selected
vegetable oils similar in nature to cocoa butter: African Shea, Indian Sal
and Malaysian Palm oils are all part of the recipe.
Both milk and plain chocolate, which has had sugar and cocoa butter
added to the mass before pulverising, undergo the same final special
production stages, producing the famous smoothness, gloss and snap of
Cadbury chocolate.
BRAND STORIES
CADBURY DAIRY MILK
With a glass and a half of full cream milk in every half
pound!
HEROES
An assortment of all your favourite Cadbury chocolate bars in miniature!
CADBURY CREME EGG
A thick Cadbury chocolate shell filled with a delicious
soft fondant centre!
MILK TRAY
The biggest selling personal gift assortment in the UK market!
ROSES
An assortment of milk and dark Cadbury chocolates,
that make the perfect gift for every occasion.
FLAKE
Only the crumbliest, flakiest Cadbury chocolate tastes