Milk Chocolate - 5 Principles Used To Make A Country Famous As A Manufacturer Of This Sweet Treat

Candy means many things to people, but you might not associate it with a successful attitude. Switzerland, or rather some passionate entrepreneurs there centuries ago, were able to achieve fame for their country as a leader in the manufacturing of fine chocolates, even considering that they were late comers, compared to their neighboring countries. Not only did they leave behind the legacy of great taste that we enjoy today, but their five strategies for business success deserve a little recognition, as well.

Of course, they probably didn't recognize their attitudes and actions as examples of evergreen business practices that many of today's business owners instinctively adopt... and there's no evidence that they consciously recognized them as smart business practices at all... they just had the desire to make every single batch of their chocolate candy better than the last. According to research, their maxim was "Only the best quality is good enough".

Brand names like "Lindt", "Tobler", "Villars", and "Kohler" may just bring forth tempting images (or that sweet tooth urge), but what you may not realize, is that these are names of real people... the kind of people who started businesses - dealing with naysayers, government intervention, and most likely, a feeling of loneliness, at least until success became apparent. These men, and there are many others, as well, are some of the pioneer 'chocolatiers' of Switzerland. And this was during a time when the rest of Europe; Spain, Italy, and England, were known for their success in the manufacture of chocolate. Switzerland was the underdog seeking a come-from-behind victory in this industry. Against these odds, they won.

Through what are now recognized as common sense business practices, a passion for the chocolate candy industry, and unity of purpose (i.e. improving the quality of their chocolate) these pioneers brought fame to Switzerland, making it known throughout the world as the manufacturer of high quality chocolate, which is why you probably thought "Swiss Chocolate" as you read the question in the introductory paragraph above.

What were these five business practices employed by Swiss pioneers that ensured the recognition of Switzerland as a leader in chocolate candy manufacturing?

1. You could just say they "used their noggins" - or, that they "resourcefully utilized their inventive skills and technical genius"

2. They followed through with the creative visions in their minds and built the most efficient manufacturing machinery possible - then upgraded as technology evolved

3. They continuously refined their recipes with the goal to improve the quality of their products with attention to the elements of taste, texture, and appearance

4. They were willing to leave their home towns and their families in order to gain knowledge and low-paid work experience making chocolate - then they returned to Switzerland to put their knowledge and skills to work, forging joint venture partnerships that mutually benefitted all participants

5. They never forgot the needs and desires of their customers, placing customer satisfaction as their highest goal

It was the genius of these Swiss pioneers of chocolate that brought us the invention of milk chocolate, combining milk and sugar with the bitter cocoa; resulting in the pleasant taste we're privileged to enjoy today. "Conching" is another process that came from a Swiss chocolate manufacturer, as well as the addition of cocoa butter to chocolate candy recipes. This is what makes today's chocolate too irresistibly rich and creamy to stop at just one bite - except for those with 'super power' self discipline.

Some of these candy manufacturers learned their skills and techniques from other countries, as well. But, they all deserve to be memorialized for taking action and following through on what many probably told them would be unsuccessful.

More fascinating information about these early candy manufacturers can be found through a web search. which will provide many intriguing details. It may even move you to observe a 'moment of silence' in gratitude for those who came before us, giving us the variety of luscious sweet milk chocolate confections we enjoy today.

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Posted in: chocolate,Country,Famous,Manufacturer,Principles,Sweet,Treat

Popcorn - A Great Treat And Family Tradition, But What Is It And Where Does It Come From?

By reading this article, you'll come away with a few golden nuggets of information that'll guarantee you the reputation of "smartest" guy or gal in the room. That is, if someone asks the right question... and, based on the popularity of this search query, you surely don't want to gamble on those odds, do you?

That delicious buttered, gourmet flavored, or plain unseasoned treat you habitually snack on while at the movies, while enjoying a good game or playing cards with the family started with some serious research and development by scientists, then relied on a smart farmer. A smart farmer who knew which of the six kinds of corn to raise in order for it to turn into the fluffy, delicious, and nutritious snack you'll consume, on average, at the rate of 54 quarts each year. He (or she) also needed to know all about how to plant, care for, and harvest this plant.

The scientific name for the type of corn that pops is Zea Mays Everta. There are three main components of the kernels of this kind of corn that are important to know:

•One is the "endosperm". It's made up of granules of starch, both hard and soft. It's a carbohydrate that provides energy

•The "germ, or "embryo" is the living part of the corn kernel - it uses this energy from the carbohydrate

•The "pericarp" is the outer hull of the kernel, and is made up of cellulose. It's usually white or yellow, though it can also be red, black, or other colors

The science behind growing corn that pops into perfect specimens involves breeding for genetic traits, inbreeding that eventually leads to the breeder being able to identify, segregate, and save the seed of the most desirable plant, then inbreed again to continue the process to end up with the most perfect specimen. It takes eight years of this breeding process to end up with a selection that is stable and no longer segregating. Then, two of those inbred selections are crossed to produce a hybrid. It is that hybrid kernel that is planted and harvested by the farmer. It's then shipped to the supermarket or specialty popcorn shop, where it's made available to you, the customer.

Most popcorn is raised by farmers in the "corn belt" of the United States; Iowa, Illinois, Indiana, Kansas, Kentucky, Michigan, Missouri, Nebraska, and Ohio. These farmers need to know how far apart to plant the popcorn, how much moisture to provide it, and how to tell when it's ready to harvest. The percentage of moisture in the kernels of corn has everything to do with how well it will pop. Ideally that percentage is usually 16-20% at the time of harvesting, though there are considerable cleaning, sorting and polishing processes performed after harvesting that leads to the reduction of moisture content to about 14%, considered ideal for best popping.

Popcorn pops when the internal temperature of the kernel reaches 400 to 460 degrees Fahrenheit. The popping takes place because the moisture bound within the endosperm turns to steam. Since the pericart (or hull) is hard, pressure builds up within the kernel. The starch inside becomes soft like gelatin and moisture vaporizes until the pressure in the kernel reaches 135 pounds per square inch! This pressure increases until the pericart (hull) ruptures and the gelatinized starch granules puff out. Literally, the kernel turns inside out, and what you see on the outside, the white part of the popped kernel, is the endosperm.

This is just a brief and simplified summary of what popcorn is, and how it pops. Even so, you've hopefully gained a greater appreciation for the skills, knowledge, and work required to bring this "simple", delicious, and nutritious snack to the marketplace. And, if you've enjoyed learning some background about this popular treat, you'll naturally have the desire to pass this information on to others who may consider "popping" this frequently asked question.

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Posted in: Family,Great,Popcorn,Tradition,Treat,Where