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SYNOPSIS
1. INTRODUCTION
2. PROCESS OF MAKING CHOCOLATE
3. HISTORY OF CHOCOLATE
4. NESTLE COMPANY PROFILE
5. DEALERS PROFILE
6. ANALYSIS OF CONSUMER SURVERY AND
FINDINGS
7. SUGGESTIONS AND CONCLUSIONS
8. CONSUMER QUESTIONNAIRE BIBLIOGRAPHY
1 NESTLE CHOCOLATES
CHAPTER – 1
INTRODUCTION TO PROJECT REPORT
 INTRODUCTION
 INTRODUCTION TO PROJECT REPORT
 INFORMATION NEEDS
 METHODOLOGY
2 NESTLE CHOCOLATES
INTRODUCTION TO PROJECT REPORT
This report is based on “Marketing Management of Nestle
Products with special reference to chocolates” and its
particular case study is of the “Sri Vinayaka Enterprises”
which is the sole distributor of the Nestle Products in Shimoga.
This Project report speaks of various aspects like History of
agency, Manufacturer of Chocolate, History of the Company
etc.
This Project has been prepared with the help of the answers
received from the informants a case study of “Sri Vinayaka
Enterprises”.
INFORMATION NEEDS:
ON COCOA
Brief study on “Nestle India Ltd”
Perception of the various Chocolate
3 NESTLE CHOCOLATES
Spending Habits.
Having influences.
Buying Pattern.
Preferences of Attributes.
Strategy
Packaging Options.
Grievances and Suggestions.
METHODOLOGY:
This project Report has been completed using both
Primary and Secondary Data.
Primary Data is the Original data gathered specifically on
the Project at hand. It gives latest information. In this report,
Questionnaire techniques have been used to get desired
information. 50 persons have responded and this has helped
to draw conclusions.
4 NESTLE CHOCOLATES
For the collection of primary data, respondents from all
the areas of Shimoga City have been taken into consideration.
Shimoga is divided into different sections, consumers of each
section are interviewed and information is collected.
Information relating to a past period have been collected
from secondary data were magazines, News Papers, Internet
and Records of the Company.
The areas covered under the survey are Gandhi Bazar,
Vinobha Nagar, Nehru Road, Kuvempu Road, Garden Area,
RMC Yard etc.
5 NESTLE CHOCOLATES
CHAPTER – 2
PROCESS OF MAKING CHOCOLATE
6 NESTLE CHOCOLATES
PROCESS OF MAKING CHOCOLATE
The manufacture of chocolate begins with a thorough
cleaning of the beans. Beans are blended to achieve delicate
nuances of flavour and then roasted. When cooled, the cocoa
beans are broken and winnowed by separating the nib from
the shell in an air current. The waste shell is totally removed.
The clean, cool cocoa nib is ground under rotating stones,
desires, or rollers. The resulting chocolate libuor, more than
50 percent fat (cocoa butter) is liquid above 32c (90f) with a
proper mix of chocolate liquor, sugar, cocoa butter, and milk
solids (for milk chocolate), the production of chocolate begins.
These ingredients automatically weighted and conveyed to
large five – roll refiners. These heavy machines, with rollers
from 100 to 150cm (40 to 60 in) long and 30 to 40cm (12 to
16 in) in diameter crush the mixture four times. The particles
are reduced the smoothness typical of fine eating chocolate.
7 NESTLE CHOCOLATES
The chocolate is now conched, a unique process that
completely mixes the chocolate at high temperatures (540 –
710c/1300 - 1600f) while exposing it to a blast of fresh air.
During concluding, complex chemical changes take place that
further develops the chocolate’s delicate flavour.
The addition of venilla or other natural or artificial
flavours provides a final flavour note. Lecithin, an emulsitier
derived from the soyabean, is also added this establishes the
precise viscosity necessary for proper flow in molding or
eating.
The chocolate is now ready for use in molded bars,
hollow molded bunnies or Easter eggs, or as the coating
around a candy. Whatever, the product chocolate is probably
the world’s favourite flavour and truly deserves the
designation. The obroma cocoa, given it by the Swedish
botanist carolus Linnaeus in 1728 when he classified the
8 NESTLE CHOCOLATES
cocoa plant as the “FOOD OF THE GODS”. Major Documents
process of making Chocolates. Raw materials.
The important factors responsible for good taste of the
chocolate are the ingredients involved in it. The ingredients to
be mixed to make a good tasting chocolate should be of ideal
quality grown in climate which is favourable for its good
growth. The process of mixing the ingredients for making a
Chocolate is a complicated one.
9 NESTLE CHOCOLATES
The ingredients involved in making Chocolate are as follows:
Particulars Unit SCB 2000 QTY Amount % of

rates 100 1000 RS. total
units units usage
RAW
MATERIALS
COCOA Kgs 21611 5964 131 30
BUTTER
EVERYDAY Kgs 9445 6967 58 13
SP
EVERYDAY Kgs 8285 6233 52 12
DIARY
WHITENER
COCOA Kgs 12553 3508 44 10
PASTE
SUGAR Kgs 1520 26398 40 9
R H P K OIL Kgs 6610 3544 24 5
PALKHENA Kgs 8340 2814 24 5
RICE Kgs 7539 1666 13 3
CRISPIES
WHEAT Kgs 1303 6880 9 2
FLOUR
LIQUID Kgs 1689 5086 9 2
GLUCOSE
COCOA Kgs 6792 1094 7 2
POWDER
ED GHEE Kgs 11852 354 4 1
H V FAT Kgs 3876 1071 4 1
OTHER 12 3
ITEMS
TOTAL 430 100
10 NESTLE CHOCOLATES
CHAPTER – 3
HISTORY OF CHOCOLATES
 COCOA
 HARVESTING AND TREATMENT
 GRADES AND MARKETING
 MANUFACTURE AND USES
HISTORY OF CHOCOLATES
CHOCOLATE:
Chocolate is the food made by combining
the roasted kernel of the cacao bean with
sugar and cocoa butter, the fat released
when the bean is ground. Chocolate may
also contain natural or artificial flavours,
emulsifiers, and in the case of milk
chocolate milk solids.
Federal standards define several kinds of chocolate
products. Bitter chocolate, or chocolate liquor, is the roasted
ground kernel (nib) of the cacao bean; it is commonly known
as bakers, or baking, chocolate. A minimum of 15 percent
liquor mixed with sugar and cocoa butter is sweet chocolate.
When the amount of chocolate liquor is greater than 35%, the
product is bittersweet chocolate. A combination of at least
12% dry whole milk solids, sugar, cocoa butter and at least
10% chocolate liquor produces milk chocolate.
HISTORY:
The term chocolate was originally applied to a drink
similar to today’s hot chocolate. The explorer Hernan Cortes
introduced the drink to Spain upon returning from his Mexican
expedition (1519). Gradually spreading from Spain through
Europe and in to England, the chocolate drink became
increasingly popular. In the 17th century, chocolate houses
were the social meeting places of the day.
In 1828, the Dutch made chocolate powder by squeezing
most of the fat from finely ground cocoa beans. The cocoa
butter from pressing was soon being added to a powder –
sugar mixture, and a new product, eating chocolate, was born.
In 1876, a Swiss firm added condensed milk to chocolate,
producing the world’s first milk chocolate.
From the three chets of cocoa beans that Cortez’s
exported to Spain, cocoa bean exports in the world reached
an annual 2 million metric tons in the mid 1980s. One fifth of
all the exports went to the United States. With this
tremendous usage of chocolate, the United States still ranks
tenth in the world with a per capita consumption of 4 kg
(9.71b) annually, for behind the first place Swiss, who eat 9.5
kg (211b) per person annually.
COCOA:
The tropical tree from which cocoa powder chocolate are
derived. Cocoa trees are of the family sterculiaceae, generally
the obroma cocoa rarely T. Penetagona or T. Spherocarpa;
they are not to be confused with the coconut palm. (Cocos
nucifera)
The cocoa tree, a native of central and South America,
may attain a height of 40ft, in a natural condition; however, in
cultivation it is generally pruned to 15-25ft. For ease in
harvesting the fruit. It has a wide branching habit; the downy
surfaced twigs support dropping leathery leaves, often a foot
long. Small pinkish blossoms borne directly on the tree trunk
and on larger branches are followed by green, pod like fruits,
which when ripe range in colour from yellow – orange – to dark
reddish – purple. The pods, resembling enlarged cantaloupes
or cucumbers, are five ribbed and woody; within 25-50
almonds shaped, whitish, lavendor or purplish seeds are
imbedded in a white or pinkish, mucilangious pulp.
The fact that there seeds provide materials useful as
food and drink was well known to the pre-Columbian natives
of its source area, tropical Middle America, particularly to the
Mayans and Aztecs who used the beans also as a beverage,
the ground roasted seeds being whipped up in hot water and
flavoured with vanilla and spices. On his fourth voyage in
1502, Columbus took back cocoa beans to Spain where the
drink was greatly improved by the addition of sugar. For
nearly 100 years the Spaniards kept their secret, but the use
of cocoa spread slowly to other parts of Europe. In 1657 a
French man opened a shop in London, at which solid chocolate
for making the beverage could be ourchaed at 105 to 155 a
pound. At this price only the wealthy could afford to drink it,
and there appeared in London, Amsterdam and other
European capitals fashionable chocolate famous clubs. About
1700 the English improved chocolate by the addition of milk.
The reduction of the cost of the beverage was hampered in
great Britain by the imposition of high import duties on the
raw cocoa bean, and it was not until 1853, when the duty was
lowered to a uniform rate 1d. a pound, that chocolate became
popular.
Chocolate manufacture started in the American colonies
in 1965 at Dorchester, mass, using beans brought in by New
England sea captains from their voyage to the West Indies.
James baker financed the first mill, which was operated by an
Irish immigrant John Hanan. Waterpower was used for
grinding the beans.
Eating chocolate became popular around the middle of
the 19th century and coating chocolate for use on candies and
biscuits (cookies) came in to use soon afterward. Milk
chocolate was introduced in Switzerland in 1876. M.D. Peter
and its popularity spread throughout the world introduced
CULTIVATION:
Preparation of the area for planting consists mostly in
slashing and burning existing vegetation, perhaps girdling tall
trees and leaving others for shade, planting, except under
more advanced management, is by rather closely spaced
seeding, sometimes later thinned to keep the stronger plants.
In other cases, nursery grown and selected seedlings are
transplanted when about two feet or more apart. there is
some of more certain vegetative propagation of superior
strains by cuttings and bud grafting, shade by food plants,
especially bananas, is provided in most areas for the thinner
plantings. The tree, which would grow eventually to 30 to 40
feet, in height, is generally pruned to 15 to 25ft to aid
harvesting. There is little cultivation or fertilization other than
slashing undergrowth. The tree begins to bloom and fruit
three or production about the eighth year. There is
disagreement as to the length of fruiting life, but 30 to 40
years is common and nearly 100 years is reported.
HARVESTING AND TREATMENT:
A full – grown tree produces annually approximately
6000 small pink blossoms directly on the trunk and main
branches, of which from 20 to 40 nature in to fruit pods.
Though these ripen intermittently throughout the year, most
ripen in one or two main periods. Four – fifths of the world
crop is harvested in the period from September to March. The
pod is simply cut from the tree and the tough, fibrous hull
opened with a machete, after which the seeds and fermented.
The fermenting, whether carried out in a primitive pile on the
ground or in a more modern preformatted box or tank under
cover and high temperature, takes 3 to 10 days depending on
the type of cocoa, and involves draining away the juicy.
“Sweating” of the pulp and the mixing and stirring of the
beans to obtain an even fermentation and to avoid under or
over-fermentation. The heat kills the germ in the seed,
temperatures as high as 124 feet develop and at this time are
formed the precursors responsible for chocolate flavour when
the beans are roasted. The beans become plump and full of
moisture; the interior develops an even, reddish- brown tint
and a heavy, sharp fragrance. The pulp is easily removed.
The beans are then dried, in some cases after washing.
Drying is sometimes done on special mats or racks and it may
be by sun or artificially; it takes a few days or weeks, until the
water content is reduced to 6% to 8%. The beans may then
be bagged in burlap for handling.
GRADES AND MARKETING:
Cocoa is classified in World trade as base or flavour
grades, or as ordinary and fine. In general, these grades
relate not to difference on processing but to varieties, of
which there are many, the two main groups being criollo and
forastero. Approximately 10% of world production is of the
fine or flavour grades called criollos, trinitarious or high
forastero, marketed especially under the trade names of
arriba, Maracaibo, caracos and Trinidad estates and produced
mostly in Venezuela, Ecyador, the West Indies, Ceylon and
java. They are largely grown under a plantation system
utilizing 100ac or more. Forastero types constitutes the base
or common grades marketed as Accra from Ghana (where
they constitute half the export trade and the main source of
income for the majority of the people) and Bahia from Brazil,
as well as Lagos from Nigeria and Sanchez from the
Dominican Republic. They usually constitute about 90% of the
world’s crop, are hardies and give larger yields of medium
quality beans selling for lower prices than the flavour grades.
MANUFACTURE AND USES:
The United States ahs the World’s largest industry,
ordinarily taking as much as 30% of the World’s export and
reducing the raw cocoa beans to the several products. There
are also major cocoa manufacturing centers is several western
European countries and in Canada, Australia, India and Japan.
PROCESSING COCOA BEANS:
After being cleared and sometimes washed, the beans
are carefully roasted at 275 to 350 feet to develop flavour,
colour and aroma and to aid shelling; they are then broken
into particles called nibs by a rolling or cracking process and
winnowed to remove the fibrous shells, the shells, 10% - 14%
of the total weight, may be used for cocoa tea but usually are
used in fertilizers. The nibs of designed grades and flavours
are blended and ground to a cocoa mass or chocolate liquor,
which after cooling sets is to a hard brown block. Part of the
natural fat cocoa butter may then be removed by hydraulic
pressure. Various type of chocolate may result, depending on
the amount of butter remaining of flavoring added and further
processing. Unstructured chocolate are banking. Chocolate is
the ground moulded in to bars. Sweet drinking chocolate has
had sugar added and ahs been somewhat refined. Eating
chocolate continuing more cocoa butter and flavoring.
SWEET CHOCOLATE:
In the manufacture of sweet chocolate, granulated as
pulverized sugar is mixed with the chocolate liquor and then
resulting paste is ground by passing it over steel roll refiners.
As the addition of sugar reduces the overall fat content,
additional cocoa butter must be supplied to the mix to
maintain sufficient fat to permit further processing and
molding. A typical sweet chocolate contains 42% chocolate
liquor, 42% sugar and 16% added cocoa butter. After the
processing, the sweet chocolate is cooled and molded into
cakes for use by the candy industry as a coating for centers or
it may be cost directly into small bars suitable for eating.
MILK CHOCOLATE:
Milk chocolate is sweet chocolate
in which flavour been modified by the
addition of whole milk solids. The
U.S., Standard calls for a minimum of
12% whole milk solids, but good quality chocolates may
contain as much as 20% to 22%.
WAFER CHOCOLATE:
It is a wafer biscuit in a delicious chocolayer. The
chocolayer is made of a compound, which gives a ‘chocolatey’
feel and flavour. This type of chocolates therefore, cannot be
(technically) referred to as a ‘chocolate’.
CHAPTER – 4
NESTLE COMPANY PROFILE
 HISTORY OF COMPANY
 HISTORICAL DEVELOPMENT
 MAIN BRANDS
 ACCELERATING GROWTH IN 1999
NESTLE COMPANY PROFILE
HISTORY OF COMPANY:
The story of chocolate began in the new world with the
Mayans, who drank a dark brew called “cacahuaquchtl”, later
the Aztecs consumed chacahoua and used the cocoa bean for
currency. In 1523, they offered cocoa beans to Cortez, who
introduced chocolate in the old World, where it swiftly became
a favourite food among the rich and noble of Europe.
From the beginning, turning raw, bitter cocoa beans into
what one 17th century writer called, “the only true food of the
gods” has been a fine art, a delicate mixture of alchemy and
science. Centuries ago it was discovered that by fermenting
and roosting the beans, an almost otherworldly flavour could
be created. In 1875, after years of trying a 31 year old candy
maker in every named Daniel Peter figured out how to
combine milk and cocoa powder. The result was milk
chocolate.
Peter, a friend and neighbor of Henri Nestle, started a
company that would quickly become the world’s leading
maker of chocolate. For three decades the company called
Peter, Cailler, Kohler relied on Nestle for milk and marketing
expertise.
In 1929, the almost inevitable merger took place as
Nestle acquired Peter, Cailler, Kohler.
The key factor, which drove the early history of the
enterprise that would become the Nestle Company, was Henri
Nestle’s search for a healthy, economical alternative to
breastfeeding for mothers who could not feed their infants at
the breast.
In the mid – 1860s Nestle, a trained pharmacist began
experimenting with various combinations of cow’s milk,
wheat flour and sugar in an attempt to develop an alternative
source of infant nutrition for mothers who were unable to
breast feed. His ultimate goal was to help combat the
problem of infant morality due to malnutrition. He called the
new product Farine Lactee Henri Nestle.
Nestle’s first customer was a premature infant who could
tolerate neither his mother’s milk nor any of the conventional
substitutes, and had been given up for lost by local
physicians. People quickly recognised the value of the new
product, after Nestle’s new formula saved the child’s life and
within a few years, Farine Lactee Nestle was being marketed
in much of Europe.
Henri Nestle also showed early understanding of the
power of branding. He had adopted his own coat of arms as a
trademark; in Swiss German, Nestle means ‘little nest’. One
of his agents suggested that the nest could be exchanged for
the white cross of the swiss flag. His response was firm; “I
regret that I cannot allow you to change my nest for a Swiss
cross …. I cannot have a different trademark in every
country, anyone can make use of a cross, but no-one else
may use my coat of arms”.
Meanwhile, the Anglo-Swiss condensed Milk Company,
founded in 1866 by Americans Charles and George Page,
broadened its product line in the mid-1870s to include cheese
and infant formulas. The Nestle Company, which had been
purchased from Henri Nestle by Jules Monnerat in 1874,
responded by launching a condensed milk product of its own.
The low companies remained fierce competitors until their
merger in 1905.
Some other important first occurred during those years.
In 1875 every resident Daniel Peter figured out how to
combine milk and cocoa powder to create milk chocolate.
Peter, a friend and neighbor of Henri Nestle, started a
company that quickly became the world’s leading maker of
chocolate and later merged with Nestle. In 1882, Swiss miller
Julius Maggi created a food product utilising legumes that was
uqick to prepare and easy to digest. His instant pea and
bean soups helped launch Maggi and Company. By the turn
of the century, his company was producing not only
powdered Soups, but bouillon cubes, and sauces and
flavorings.
IN 1903, NESCAFE IS HONOURED BY THE U.S. ARMY
AND NAVY FOR SERVICES RENDERED IN WWII
The effects of the onset of World War II felt immediately
by Nestle Profits dropped from $20 million in 1938 to $6
million in 1939. Neutral Switzerland became increasingly
isolated in a Europe at war and the company transferred many
of its executives to offices in Stamford, Connecticut.
The first truly global conflict ended forever the
traditional company structure. To overcome distributing
problems in Europe and Asia, factories were established in
developing countries, particularly in Latin America.
Ironically, World War II helped speed the introduction of
the company’s newest product, Nescafe. After the United
States entered the war, Nescafe became a staple beverage of
American servicemen serving in Europe and Asia. Annual
production levels reached one million cases by 1943.
As in World War O, production and sales rose in the
wartine economy. Nesle’s total sales jumped from $100
million in 1938 to $225 million in 1945. As the end of the war
approached, Nestle executives found themselves
unexpectedly heading up a worldwide coffee concern, as well
a company built upon Nestle’s more traditional business.
FOLLOWING WWII, NESCAFE LEADS THE WAY FOR
NESTLE’S TREMENDOUS GROWTH
The close of world War II marked the beginning of the
most dynamic phase of Nestle’s history. Throughout this
period, Nestle’s growth was based on its policy of diversifying
within the food sector to meet the needs of consumers.
Dozens of new products were added as growth within the
company accelerated and outside companies were acquired.
In 1947, Nestle merged with Alimentana S.A. the
manufacturer of Maggi seasonings and soups, becoming
Nestle Alimentana Company. The acquisition of Cross and
Blackwell, the British manufacturer of preserves and caned
foods, followed in 1950s as did the purchase of Findus Frozen
Foods (1963), Libby’s fruit juices (1971) and Stouffer’s frozen
foods (1973).
Meanwhile, Nescafe continued its astonishing rise. From
1950 to 1959, sales of instant coffee nearly tripled, and from
1960 to 1974, they quadrupled. The company’s total sales
doubted twice in the 15 years after World War II. The
development of freeze – drying led to the introduction, of
Taster’s Choice instant coffee, in 1966.
Finally, Nestle’s management reached the decision to
diversify for the first time outside the food industry. In 1974,
the company became a major shareholder in L’Oreal, one of
the World’s leading makers of cosmetics.
NESTLE AIM TO MAKE A STRONG IN THE ASIAN MARKETS:
The first half of the 1990s proved to be a favourable time
for Nestle Trade barriers crumbled and world economic
developed into a series of more or less integrated trading
areas. The opening of Central and Eastern Europe, as well as
Chine, and a general trend towards liberalization of direct
foreign investment bode well for a company with interests as
far flung and diverse as Nestle.
Nestle opened the 20th century by merging with the
Anglo-Swiss condensed Milk Company to broaden its product
range and widen its geographical scope. As we go into a new
millennium, Nestle is the undisputed leader in the food
industry, with more than 500 factories in over 70 countries
and sales of more than CHF 70 billion.
Consolidation since 1996 has been demonstrated by the
acquisition outright of the Italian mineral water concern San
Pellegrino (1997), the acquisition of Spillers Pet foods of the
UK (1998). And also with the decision to divest the Findus
brand in order to concentrate on high added value frozen food
products (1999). The acquisition of Spillers Pet foods
strengthens Nestle’s European position in the pet food market
which was lacked out in 1985 with the purchase of Camation
and its Frishies brand.
Nestle’s recent decision to divert its roast and ground
business in the U.S. (Hills Bros, MJV, Chase & Sanborn) will
allow us to focus our US coffee strategy on the new premium
line of Nescafe which was launched in September 1999 on the
west coast.
Maintaining a leadership position under rapidly changing
circumstances requires a degree of agility not normally
associated with a company the size of Nestle. The Company’
Strategy will continue to be guided by several fundamental
principles. Nestle’s existing products will grow through
innovation and renovation while maintaining a glance in
geographic activities and product lines. Long-term potential
will never be sacrificed for short-term performance. The
Company’s priority will be to bring the best and most relevant
products to people, wherever they are, whatever their needs,
throughout their lives.
HISTORICAL DEVELOPMENT:
1866 – Company’s Foundation.
1905 – Merger between Nestle and Anglo Swiss condensed
Milk Company.
1929 – Merger with Peter – Cailler – Kohler, chocolate,
suissessa
1947 – Merger with Alimentana SA (Maggi)
1971 – Merger with Ursina – Frack (Switzerland)
1985 – Acquisition of carnation (USA)
1988 – Acquisition of Buitoni Pergina (I)
1992 – Acquisition of Perrier (F)
MAIN BRANDS:
Dairy products:
Nido, Nespray, Carnation, Milkmaid/ La Lechera, Gloria,
Neslac, barenmarkee.
Soluble coffee:
Nescaffe, Taster’s choice, Ricore, Ricoffy.
Roast and ground coffee:
Bonka, Zoegas, Loumidis.
Mineral water:
Nesquick, Nescau, Mestea, Milo, Carnation, Libby’s.
Breakfast cereals:
Nestle.
Coffee creamers:
Coffee – mate.
Frozen foods:
Stouffer’s, Buitoni, Maggi.
Ice creams:
Nestle, Frisco, Dairy farm, Mognolia, Motta, Camy, etc.
CHOCOLATE AND CONFECTIONARY:
Nestle, Crunch, Cailler, Frigor, Chokito, Sarothi, Galak,
Milky bar, Yes, Kit-Kat,
Quality Street, Smarties,
After Eight, Baby Ruth,
Butter finger, Lion, Nuts,
Rolo, Aero, Polo, etc.
FOOD SERVICES AND PROFESSIONAL PRODUCTS:
Chef, Davogel, Santa Rica.
PET CARE:
Friskies, Fancy Feast, Alpo, Mighty Dog, Gourmet.
OPHTHAL MOLOGICAL PRODUCTS:
Alcon
COSMETICS:
Eoreal.
ACCELERATING GROWTH IN 1999:
The Nestle Groups consolidated sales for the first ten
months of 1999 amount to CHF 60.5 billion, an increase of
2.2% over the period January to October of 1998 and 3.6% at
comparable structure and constant exchange rates.
In spite of a difficult economic environment in Eastern
Europe and in South America, the Group confirmed its
acceleration of sales throughout the first ten months.
Cumulative real internal growth at the end of October 1999
stood at 3%. At today’s press conference the Group’s
Management disclosed further that the negative impact of
exchange rates with –2.4%, is decreasing, while acquisition
net of divestitures contributed one percent to sales growth.
Finally, price adjustments account for 0.6%, reflecting overall
low inflation rates and favourable raw materials costs.
Nestle expects the positive trend to continue for the
remaining weeks of 1999 and looks forward to consolidated
sales of more than CHF 73 billion for the year as whole profits
should grow at a rate corresponding at least to the growth of
sales.
NEW CORPORATE STRATEGY OF NESTLE INDIA:
Nestle along with Hindusthan Lever, offers the best
exposure to the value added processed foods market. The out
looks for this business view of the extremely low penetration,
rising awareness, growing urbanization and growth of
convenience foods. With a well driver brands, Nestle is well
placed to capitalize on the future growth of the foods business
in India. Its growth drivers would be Coffee, Products,
Chocolates and Confectionery.
Under the leadership of a new Managing Director, Mr.
Carlo Donati, Nestle India has drawn up a new corporate
strategy that is fundamentally changing the way the company
has looked at the India market and consumers in the past.
The company is now revisiting its pricing strategy to enhance
its customer base in the domestic market. Nestle is also
working on repositioning its self as a key player in the foods
business. Simultaneously, the company has taken aggressive
steps towards widening its supply chain, creating
supplementary distribution channels and putting in place a
remuneration policy linked to employee productivity. We
believe that Nestle will begin to reap the benefits of its new
strategy in the current year. We expect the stock to trade at
over Rs.750 in 12 months time.
A WHOLE SOME FOODS COMPANY:
Nestle now wishes to be recognised as an important
foods company instead of a milk and coffee company, a goal it
plans to achieve in the next 5 years. The company’s five
thrust areas within the foods business are beverages, culinary
products, infant foods, chocolates and confectionary items.
While, ‘Nescafe’ will be the torchbearer, the other focus
brands are ‘Allen’, ‘Cerelac’, ‘Kitkat’, ‘Milo’, Maggi’ and ‘Polo’.
Any product that fails to make it to leadership position in its
segment will be shelved. Unlike the past, when the company
had tended to rush into new segments and product categories
just to get volumes, Mr. Donati’s plans are to consolidate
current resources.
LOW-FAT, HIGH BULK DIET:
Nestle India has previously followed a strategy of milking
its brands by way of regular price increases, sometimes at the
cost of volumes. Market research has shown that Nestle’s
products form a small percentage of the food consumption
basket of families at the lower end of the target market.
Realizing this, the company is now revisiting its present
strategy to enhance its customer base in the domestic
market. While it has always had a number of products in the
niche segments, the company is now also focusing on the
lower end of the market. The purpose is to increase volumes
as well as profitability.
A PINCH OF A DASH OF THAT:
In line its strategy, Nestle is now offering a Rs. 10
discount on Nescafe. This is the first time that the company
has cut prices in the product, and the move has already
boosted volumes. Nestle’s ubiquitous brand, Maggi, had been
witnessing a decline in growth and market share ever since a
change in the product about 18 months ago. The relaunch of
Maggi Noodles via a return to the original recipe (“Phir Pehle
Jaisa”) has been a success. Our interaction with some of their
dealers suggests that sales have now gone through the roof
and are growing at over 35% (while the number is not
representative of the whole country, we believe it is well
above management’s expectations). To increase its presence
in the confectionery segment, the company is planning to
launch the fox range, a bestseller brand from its international
hamper.
BETTER AFTER-TASTE?
There has been a sharp drop in Nestle’s export of coffee
to Russia in the first quarter, and it seems like it will be a while
before we see a turnaround. While we cannot rule out a
negative impact on overall sales going forward, the impact on
profits will be much lower, since the price risk for these sales
was and will continue to be borne by nestle Russia.
STOCK UP ON THE GOODIES:
Nestle’s new strategy should result in strong sales
growth over the next few years and profits should grow even
faster thanks to the company’s efforts at improving
efficiencies.
A BIG BARGAIN:
As India’s economy grows, the Indian consumer will
become more sophisticated and there will be a growing
preference for branded foods. Nestle stands to benefit the
most as it is spread across all categories of branded food.
Another strong case for buying into nestle is the fact that it is
going through a process of extensive restructuring both on the
product portfolio as well as cost structure that will lead to a
sustained improvement in operating margins.
Sales turnover of Nestle India for the following years.
Years Sales turnover (in crores)
1999 711.72
2000 996.33
2001 1204.73
2002 1425.60
2003 1599.90
GRAPH SHOWING SALES TURNOVER OF NESTLE COMPANY
Net profit of nestle company for the following years
Years Net profit (in crores)

1999 40.47
2000 53.16
2001 54.26
2002 74.33
2003 86.19
GRAPH SHOWING NET PROFIT NESTLE COMPANY
Operating profit of nestle India for the following years.
Years Operating profit

1999 80.39
2000 118.27
2001 134.28
2002 174.71
2003 197.73
GRAPH SHOWING OPERATING PROFIT OF NESTLE COMPANY
Equity dividend of nestle company for the following years.
Years Equity dividend

1999 32.14
2000 41.78
2001 35.35
2002 57.85
2003 62.67
GRAPH SHOWING EQUITY DIVIDEND OF NESTLE COMPANY
Equity dividend in percentage of nestle company for the
following years.
Years Equity dividend (%)

1999 50
2000 65
2001 45
2002 60
2003 65
EQUITY DIVIDEND IN PERCENTAGE OF NESTLE COMPANY
70
60
50
40
30
20
10
0
1999 2000 2001 2002 2003
YEAR
Nestle India Ltd has reported a 14 percent increase in its
net profit. 98.5 crores for the year ending December 31, 1999
as against Rs. 86.2 in the year ago period. The company’s
board has recommended divided of Rs4.50 per share taking
the total dividend to Rs. 8.50
Domestic sales for the year were higher at Rs.1,315.6
crores (1232.9cr), while export sales were down at Rs.228.3
crores. According to the Company, export sales fell because
of the economic and depressed market conditions in the
Russian economy along with more competitive sourcing of
coffee into Russia.
Net sales were Rs.1543.9 crores (Rs.1599.9 cr.), while
other income Rs.8.3 crores (Rs.12.8 cr). Total expenditure
was Rs.1317.5 crores. Interest was Rs. 26.5 crores (Rs.4.39
cr); and taxation Rs.59.7 crores (Rs.37.4 cr); impairment of
fixed assets accounted for Rs. 12.3 crores provision for
contingencies Rs. 14.2 crores (Rs.7.1cr)
CHAPTER – 5
DEALERS PROFILE
SRI VINAYAKA ENTERPRISES -A CASE STUDY
SRI VINAYAKA ENTERPRISES
Sri Vinayaka Enterprises is located at 2nd cross Tilak
Nagar in Shimoga city. It was started in 1994 with an initial
capital of 4 lakhs.
Mr. Lakshmikanth L.V. is the proprietor of Sri.Vinayaka
Enterprise is the distributor of Nestle India Ltd. Apart from this
they are distributors of Philips India Ltd, Joy Co India Private
Ltd, MTR Foods Ltd, Parrys confighnory, Laxmi Agerbattis, Agni
Matham, Temple Briefs, Jyothi Laboratories.
ORGANISATION STRUCTURE
Sri Vinayaka Enterprises was established as a sole
trading agency, in the year 1994. it was started with an initial
investment of Rs. 4 lakhs. The proprietor of Sri Vinayaka
Enterprises is L.V. Lakshmikanth.
Their transaction is with the State Bank of Mysore. They
have a profit margin of 5.8%. They pay Rs.7500 per month for
shop and godown rent. They distribute the products through
their own vehicles and they get 3000 sq feet of 2 godowns to
store the stocks. They pay Rs. 800 per month for electricity bill
including godown and office.
Sri Vinayaka Enterprises has given employment to 20
persons. To look after a accounts section an accountant have
been appointed. To deliver the products 6 delivery boys have
been appointed. A 6 salesman and 2 others have also been
appointed.
MARKETING MIX
Marketing mix refers to a combination of various
marketing activities that are co-ordinated to reach a particular
market segment. The elements of a marketing mix are the
4’p’s that is product, price, promotion and distribution. It is the
optimum combination of all marketing, ingredients in the light
of all marketing ingredients on the light of the current
marketing environment.
PRODUCT
Product is a set of tangible and intangible attributes,
which provide want satisfying benefits to a buyer in an
exchange. Such attribute includes color, price, packaging and
the reputation and services of the manufactures and the
middlemen.
Sri Vinayaka Enterprises deals with the Nestle India Ltd.,
Nestle India Ltd., produces two kinds of products i.e., Baby
Foods and Cereals and also Chocolates. Baby Foods and
Cereals includes Nestle Milo, Cerelac Nestum etc. chocolates
are of many verities like Nestle Munch, Kit-Kat, Polo Mint,
Nestle Crunch etc.
PRICE
Price is the index of value. It is what we pay for what we
get. It is what the consumer pays or is expected to pay or is
expected to pay in exchange and anticipation of the expected
utility.
The manufacturers fix the price of the products. Sri
Vinayaka Enterprises sells the products according to the price
fixed by the Nestle India Ltd.
PROMOTION
Promotional strategy focuses upon making the product
flow through the marketing channels to the target market.
Promotion is any marketing effort whose function is to inform
or persuade actual or potential consumers about the merits of
a given product. Four major tools of promotion are
Advertising, Sales Promotion, Publicity and Personal selling.
Advertising refers to any paid form of non-personal
presentation of ideas, goods or services by an identified
sponsor.
Nestle India advertises through various media like
Television, Radio, News Papers, Outdoor Posters etc. Sri
Vinayaka Enterprises has no problem with advertising. They
go directly to the market.
DISTRIBUTION
A channel of distribution for a product is the route taken
by the ownership or title to the product as it moves from the
products to the ultimate consumer.
Sri Vinayaka Enterprises has their own vehicles for
distribution of products. They distribute the Nestle Chocolates
through Auto and a Van and spot booking and spot delivery in
a case of out station through van.
MARKETING CHANNELS
NESTLE INDIA LIMITED
C AND F AGENT AT HUBLI
SRI VINAYAKA ENTERPRISES
RETAILER
CONSUMER
Sales and Analysis
Comparative analysis of sales of Nestle products and
Chocolates by Sri Vinayaka Enterprises.
Year Total Sales of Total sales of Nestle

Nestle Products Chocolates
(in Lakhs of Rs) (in Lakhs of Rs)
1999-00 85 12.5
2000-01 90 14
2001-02 99 20
2002-03 105 30
Graph showing sales of Nestle products and Chocolates
by Sri Vinayaka Enterprises.
160
140
120 30
20
100
14
12.5
80
60
105
99
85 90
40
20
0
1999-00 2000-01 2001-02 2002-03
Total Sales of Nestle Products Total sales of Nestle Chocolates
ORGANISATIONAL CHART
PROPRIETOR
ACCOUNTANT
SALES REPRESENTATIVE
HELPERS DELIVERY BOYS
Terms and conditions governing company’s sales:
 Delivery against advance cheques given and to be
preserved by the company immediately after dispatch.
 Orders to be placed on weekly basis on the average sales.
 Door delivery of products, lotty freight paid by the
company.
CHAPTER – 6
 ANALYSIS OF CONSUMER SURVEY AND FINDINGS
 KEY FINDINGS OF THE STUDY
ANALYSIS OF CONSUMER SURVEY AND FINDINGS
Analysis of survey of “Nestle Chocolates” with particular
reference to marketing management.
The survey is conducted among different class and age
group of people residing in Shimoga city. To secure more
items of information from a sample of responds of informants
representative of a large group, questionnaire method is
adopted. Information gained from respondents are analyzed
and classified. The main aim of this survey is to study the
people’s attitude towards Nestlé’s chocolates.
The consumers questionnaire has responded by 50
persons and made this survey success. The percentage wise
opinion has also shown in all the tables formed below for this
purpose.
Table - 1
This table shows the number of informants belonging to
different age groups responding to the questionnaire.
Informants Number of No.of informants
informants In percentage (%)

Children 10 20%
Teenagers 30 60%
Adults 10 20%
Total 50 100%
PIE CHART SHOWING NUMBER OF INFORMANTS
Adults Children
20% 20%
Teenagers
60%
From the above table it is clear that out of 50 persons a
major portion who have responded to the questionnaire is
teenagers followed by children and adults.
Table – 2
Table showing the monthly income of the respondents family
(adults)
Income Total Percentage

Below - 3000 1 10
3000-5000 3 30
5000-7000 4 40
7000-and above 2 20
Total 10 100
PIE CHART SHOWING MONTHLY INCOME OF RESPONDENTS
Below- 3 50 30 0-57an -70 0dabove
Below - 3000 3000-5000 5000-7000 7000-and above
From the above table – 2 it is clear that respondents
whose family income is Rs.5000-Rs.7000 and Rs.3000-Rs.5000
have responded more compared to respondents whose family
income is above Rs.7000 and below Rs.3000.
It is clear from the information gained from informants
that income does not effect chocolate consuming. It was said
that they are tempted to chocolate and so cannot away from
it.
Table – 3
Table showing the pocket money of the teenagers who use
chocolates.
Pocket money Total Percentage (%)

From 50-100 8 26.7
100-200 10 33.3
200 and above 8 26.7
No pocket money 4 13.3
Total 30 100
By this table we came to know that most of them get
pocket money. Majorities of them get pocket money from
Rs.100-200 followed by 26.7% of them get 200 and above.
26.7% of them get pocket money 50-100. only a few that is
13.3% of them do not get pocket money.
Graph showing the pocket money of the teenagers who use chocolates.
Table –4
Table showing the number of informants who consume
chocolates.
Informants Total Percentage (%)

Consuming 47 94
Non-consuming 3 6
Total 50 100
Although a very little section of people are far away from
chocolates, it becomes clear from the table that 94% of the
informants consume chocolates.
Graph showing the number of informants who consume
chocolates.
Non-consuming
6%
Consuming
94%
Table – 5
The following table shows the sources influencing the
purchase of chocolates.
Sources Percentage (%)

Elders 12
Peer groups 17
Advertising 47
Impulse 6
Display 10
Shop keeper 8
Total 100
The following Graph shows the sources influencing the
purchase of chocolates.
8% 12%
10%
6% 17%
47%
Elders Peer groups Advertising

Impulse Display Shop keeper
 The greatest influence for the purchase of chocolates was
by advertisement.
 This was followed by peer groups.
 Followed by elders influence followed by display.
 Impulse and shopkeeper influence was least.
Key findings of the study:
Children below 10 years:
 Mostly influenced decision-makers and use buyers.
 Accompanied by elders.
 Impulse buying behaviour.
 Display and advertising influences is great.
 No brand loyalty.
 Spending ability is less.
 Shopkeeper influence is great.
Children between 10 and 15 years:
 Greater brand awareness.
 Spending ability is more.
 Greater brand loyalty.
 Sensitive influence by peer groups.
 Lesser influence by shopkeeper.
Teenagers between 15 and 20
 Characterized by greater spending ability.
 Propensity towards bar chocolates, cool drinks, on
cosmetics, fast foods, cigarettes etc.
 Greater influence by peer groups and advertising.
Young Adults:(20-25 Years)
 Occasional buyers.
 No standard buying pattern.
Adults (25 and above):
 Greater influence by shopkeeper .
 They are of the opinion that it spoils teeth and melts very
quickly.
Table – 6
Table showing the top the mind awareness of the informants.
Brand Unaided Aided recall Unaware

Cadburys 80 15 5
Nestle 76 17 7
Campco 67 22 11
Amul 59 20 21
Alpenleibe 20 14 66
Cadburys enjoyed the maximum top of mind awareness
followed by nestle followed by campco followed by amul
followed by alpenleibe.
Graph showing the top the mind awareness of the informants
80
70
60
50
40
30
20
10
0
Cadburys Nestle Campco Amul Alpenleibe
BRAND
Unaided Aided recall Unaware
Key findings of the study:
Regarding taste:
Nesle, Cadburys, Campo, Amul, Alpenleibe.
Regarding reputation of the brand and packaging:
Cadburys, Nestle, Amul, Alpenleibe.
Regarding price:
It was said that they would continue to purchase
chocolate if the price increases also. Consumer’s perception
was that higher price would influence more purchase.
Table –7
Table showing preferences in advertisement by the
informants.
Advertising Percentage (%)

Music 26
Song 24
Presentation 26
Humor 14
Animation 10
Total 100
 The more preferred aspect of an advertisement was the
MUSIC and the PRESENTATION.
 The second most preferred in SONG.
 The next preferred forms are HUMOUR and ANIMATION.
Graph showing preferences in advertisement by the
informants.
30
25
20
15
10
0
Music Song Presentation Humor Animation
Advertisement
Table – 8
Table showing the preferred packaging in chocolate.
Packaging Percentage (%)

Single sided twist wrapper 12
Double sided twist wrapper 35
Pillow pouche 25
Tear open 21
Others 7
Total 100
Graph showing the preferred packaging in chocolate.
Others
Tear open
Pillow pouche
Double sided twist wrapper
Single sided twist wrapper
0 5 10 15 20 25 30 35
∗ The most preferred form of PACKAGING was “DOUBLE
SIDED TWIST WRAPPER”.
Reason:
a. Traditionally most of the chocolate comes in double sided
twist wrapper.
b. Easy to remove and pop them in to mouth.
 The second most preferred form of PACKAGING was
“PILLOW POUCHES”.
Reason:
a. Greater fun to bite open.
b. Sealed properly hence taste would be preserved.
 The next preferred forms of packaging are “Tear Open”
followed by “SINGLE SIDED TWIST WRAPPER” followed by
“OTHERS”.
Table – 9
Table showing the suggestions of the informants for the
improvement of the nestle chocolates.
Suggestions Percentage (%)

Improve the taste 9
Maintain reasonable price 23
Increase in quality 68
Total 100
Nearly 68% have suggested to increase in quality and 23% to
maintain reasonable price and 9% to improve the taste.
Graph showing the suggestions of the informants for the
improvement of the nestle chocolates.
68
70
60
50
40
30 23
20
9
10
0
Improve the taste Maintain Increase in quality
reasonable price
CHAPTER – 7
 SUGGESTIONS AND CONCLUSIONS
SUGGESTIONS:
The following are some of the suggestions for the
company for the improvement of “NESTLE CHOCOLATES”.
1. The formulation of nestle chocolate could be bettered.
There were a lot of grievances voiced against the taste.
This negative attitude needs to be tempered. More
importantly because taste was considered as the most
improvement attitude.
2. PRICING:
Buyer’s believe in the implicit subjective process viz., if it
costs more, it must be better. Price of chocolate was
considered to be relatively high. Reasonable price is to be
maintained to reach the expected market share through a
compromise.
3. DISTRIBUTION:
Stock availability was also considered as the most
important attributes. Distribution could be made better.
4. PACKAGING:
Taste of the chocolate can be preserved in pillow
pouches. So, such type of packaging should be
encouraged.
All these put together helps to achieve higher demand
for the product and thus it increases in sales.
CONCLUSIONS:
To maintain steady place in the market against peer
brands, consumers are to be satisfied properly. Consumer
needs are always subject to the direct attack by competitors
who desire to serve those it needs in the market. So,
marketing executives must have adequate information
regarding factors influencing customer needs and behaviour
and thus they try to satisfy them.
Nestle has banged the competitors through advertising
and has created its company image. Company image is the
personality of the company as perceived by customers,
prospects, shareholders and the general public. The company
cannot be content their with present performance. There
should be strong claim as “superior to those peer brands”.
The company through research and development
department should undertake tasks to improve the quality of
the existing products and new product development.
Thus it can be concluded that nestle India ltd by regular
market research and realization of customers preferences can
attain market expansion.
CHAPTER – 8
 CONSUMER QUESTIONNAIRE
 BIBLIOGRAPHY
CONSUMER QUESTIONNAIRE
1. Name :
2. Address :
3. Do you get [palette money: Yes / No
if no, go to questions
a. If Yes, How Much (Per Month)
From Rs 50-100
Rs 100-200
Rs 200 & Above.
b. On what would you spend your pocket money?
4. What Are the Various Chocolates you are aware of ?
5. Have you heard of these chocolates?
a. Nestle much
b. Cadbury’s perk
c. Alpenleibe
d. Campco
e. Nutrine
6. Do you eat chocolates: yes / no
if yes continue.
7. How many chocolates do you consume per week?
8. In nestle’s chocolates, which one you prefer most?
a. Nestle munch
b. Nestle bar-one
c. Crunch snacks
d. Nestle kit-kat
e. Nestle classic milk choco
f. Nestle milky-bar
g. Nestle charg
9. You Are Influenced To Purchase Chocolate From
a. Elders
b. Peer groups
c. Advertising
d. Impulse
e. Display
f. Shop keeper
g. Taste
10. Now taking the various Chocolates you have tested, How
would you rank them.
Nestle Cadburys Kandus Campco

Taste
Stock
Availability
Reputation
Of the brand
Price
Packaging
11. Talking about taste that what appeals to you most in taste?
a. Sweet
b. Chocolate inside
c. Wafer biscuit with delicious chocolayer
d. Sticks to the mouth
e. Leaves the mouth with good feeling
f. Blend of chocolate and caramel
g. Any other [specify]
12. Which Packaging Would You Prefer The Most For Chocolate
a. Single sided twist wrapper
b. Double sided twist wrapper
c. Pillow pouch
d. Tear open
e. Any other [specify]
13. Do you see advertisements : yes \ no
if yes, continue.
14. What do you like the most in advertisements?
a. Music
b. Song
c. Humour
d. Presentation
e. Animation
15. If the price of your consuming chocolate goes up by (Say)
a. 50 paise
b. 1 rupee
c. 2 ruees & above
Would you still consume the same :yes/no
If yes, which one:
16. Are there any draw backs in : yes / no
Nestle’s chocolates
If Yes, Specify
BIBLIOGRAPHY
• MARKETING MANAGEMENT By: SHERLEKAR
• ENCYCLOPEDIA
• NEWSPAPER AND MAGZINES
• INTERNET
(www.nestleindia.com)

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SYNOPSIS

2. PROCESS OF MAKING CHOCOLATE

4. NESTLE COMPANY PROFILE

6. ANALYSIS OF CONSUMER SURVERY AND

7. SUGGESTIONS AND CONCLUSIONS

8. CONSUMER QUESTIONNAIRE BIBLIOGRAPHY

INTRODUCTION TO PROJECT REPORT

 INTRODUCTION TO PROJECT REPORT

This report is based on “Marketing Management of Nestle

Products with special reference to chocolates” and its

particular case study is of the “Sri Vinayaka Enterprises”

which is the sole distributor of the Nestle Products in Shimoga.

This Project report speaks of various aspects like History of

agency, Manufacturer of Chocolate, History of the Company

received from the informants a case study of “Sri Vinayaka

Brief study on “Nestle India Ltd”

Perception of the various Chocolate

Grievances and Suggestions.

This project Report has been completed using both

Primary and Secondary Data.

Primary Data is the Original data gathered specifically on

the Project at hand. It gives latest information. In this report,

Questionnaire techniques have been used to get desired

information. 50 persons have responded and this has helped

the areas of Shimoga City have been taken into consideration.

Shimoga is divided into different sections, consumers of each

section are interviewed and information is collected.

Information relating to a past period have been collected

from secondary data were magazines, News Papers, Internet

and Records of the Company.

The areas covered under the survey are Gandhi Bazar,

Vinobha Nagar, Nehru Road, Kuvempu Road, Garden Area,

RMC Yard etc.

PROCESS OF MAKING CHOCOLATE

The manufacture of chocolate begins with a thorough

cleaning of the beans. Beans are blended to achieve delicate

nuances of flavour and then roasted. When cooled, the cocoa

beans are broken and winnowed by separating the nib from

the shell in an air current. The waste shell is totally removed.

The clean, cool cocoa nib is ground under rotating stones,

desires, or rollers. The resulting chocolate libuor, more than

50 percent fat (cocoa butter) is liquid above 32c (90f) with a

proper mix of chocolate liquor, sugar, cocoa butter, and milk

solids (for milk chocolate), the production of chocolate begins.

These ingredients automatically weighted and conveyed to

large five – roll refiners. These heavy machines, with rollers

from 100 to 150cm (40 to 60 in) long and 30 to 40cm (12 to

16 in) in diameter crush the mixture four times. The particles

are reduced the smoothness typical of fine eating chocolate.

completely mixes the chocolate at high temperatures (540 –

710c/1300 - 1600f) while exposing it to a blast of fresh air.

During concluding, complex chemical changes take place that

further develops the chocolate’s delicate flavour.

The addition of venilla or other natural or artificial

flavours provides a final flavour note. Lecithin, an emulsitier

derived from the soyabean, is also added this establishes the

precise viscosity necessary for proper flow in molding or

The chocolate is now ready for use in molded bars,

hollow molded bunnies or Easter eggs, or as the coating

around a candy. Whatever, the product chocolate is probably

the world’s favourite flavour and truly deserves the

designation. The obroma cocoa, given it by the Swedish