Manufacturing is the next big step in coming closer to having a piece of chocolate. Once the cocoa beans have reached the Hershey’s Company, they are ready to be made into cocoa butter and chocolate.
The first steps are testing, cleaning and roasting. The cocoa beans are tested for any defects like insects and mold. After they have done this, they make the cocoa beans into chocolate liquor. This is so the company can test the flavor and the smell. Once the Hershey’s company decides they like the liquor, the factory will clean the beans to remove any gross substances and bacteria (“ecolechocolat”).
After they clean them, they’ll be put into a huge roaster for about 35 minutes where the shell of the cocoa bean separates from the bean kernel. This is called the fanning process. Once they are roasted, they’ll do the next step which is winnowing. This process involves the beans being placed into a current of air so that excess nibs are removed from the bean (“ecolechocolat”).
Then, these nibs are then crushed to make a liquid cocoa butter. They are crushed between large, heavy steel discs that melt the fat inside the cocoa butter to create the actual chocolate liquor. One of the last steps to finally get to the molding process is conching. This process is where the sweet, chocolatey flavor develops. The conch machine rotates the chocolate liquor (with the other ingredients) for maybe hours or days until that bitter taste is gone (“ecolechocolat”).
Finally the last part, molding the chocolate. The chocolate liquor is tempered and cooled until it’s molded however the Hershey’s company wants or it might go through another process to get any added caramel or peanut butter inside (“ecolechocolat”).
Although it may seem like manufacturing chocolate might have harmful disadvantages to the environment, Hershey’s is actually a very eco-safe company. According to the article, “Hershey Converts Two More Plants to Zero Waste to Landfill,” Hershey had stated that 11 factories in North America no longer routine dispose waste in to landfills (“The Hershey Company, 2014”). In 1937, Milton Hershey started the companies first recycling center in PA. To further their efforts in keeping the environment safe, 4 of the 8 factories in North America added biogas-capturing equipment (“Hershey Converts Two More Plants to Zero Waste to Landfill, 2013”). Hershey is also adding things like more energy efficient lighting and they have recently reduced the weight of their packaging by 0.05 grams. This weight change equals about 271,800 pounds of wrappers that are saved in a year. They have also stated that cutting their paper usage, will save 1,957 trees. With all this energy saving and environmental friendly equipment, Hershey’s goal is to achieve 100% sustainable cocoa in all their chocolate (“The Hershey Company”, 35). All these contributions will make other companies want to follow the more sustainable route and hopefully become as successful and as loved as the Hershey company.