Category: Chocolate

When most people are asked if they like chocolate they will say yes. There are more people who do than don’t. This answer though is an uninformed response. As far as most people are concerned chocolate comes from the store, we are unaware of the process that gets it into the pretty packages we bring it home in. However, there are some things people don’t know about the process, good and bad things. There are environmental effects as well as economic effects that play into the world of chocolate too.

The use of the cacao plant has been dated back to over 4000 years ago in 2000 BC in the Amazon rainforest. Some of the first records of chocolate go back to the Maya civilization; they referred to the plant as xocoatl. They thought chocolate was a food of the gods and symbolized life and fertility. It was often used in religious ceremonies as offerings to their gods. As the Mayan civilization spread through the Yucatan Peninsula, they began to be among the first to cultivate cacao plantations around 600 A.D. At this time chocolate was a drink that had spices like cayenne pepper added to it, similar to what we would call Mexican hot chocolate today. It remained in a drinkable form with a few changes to the recipe over the years until around the mid-19th century.

In 1846 Joseph Fry created the first molded chocolate bar but it was a bittersweet taste, they began being mass produced in 1866. Then around 1875 Henry Nestle the creator of evaporated milk and Daniel Peter, a Swiss chocolate maker came together to make a more sweet and palatable chocolate. It wasn’t until the year 1900 that Mr. Hershey began production of the first American made chocolate bar which is still sold in stores today. Of the world, the US is only responsible for about 20% of the world’s chocolate consumption. The average American consumes around 11 pounds of chocolate each year that doesn’t seems like much but it is when you take into consideration that 1 pound of chocolate takes 400 dried beans to create.

The work that goes into the cultivation and harvesting of cacao plants is a very hard and strenuous process. Each tree takes around 3 years to mature to fruit bearing age. Once it bears fruits it only yields 30-40 pods per year, and each pod only yields about 30-40 beans. The harvesting process is done by hand because the chocolate pods can grow from anywhere on the tree. They are collected in baskets carried by the workers, after being cut from the tree with saws. Once a workers’ basket is full, they return to the clearing and process their baskets. They begin this by splitting open the pods and scraping out the pulp and cocoa beans. The beans and pulp are then left to ferment for between 3-7 days. This is where the rich chocolate flavor and sweetness begins. Once the fermentation process is over the beans are laid in a single layer and dried in direct sunlight, then packed in bags and sold and shipped around the world where the manufacturing process begins.

Most of the chocolate comes from West Africa which collectively supplies nearly 70% of cocoa beans, in particular the Cote d’Ivoire supplies around 35% of the world’s cocoa. Most of this work is done by the extremely poor, child laborers or even slaves. According to the International Labour Organization, child labor is defined as “work that is mentally, physically, socially or morally dangerous and harmful to children, and interferes with their schooling by depriving them of the opportunity to attend school by obliging them to leave school prematurely or by requiring them to attempt to combine school attendance with excessively long and heavy work” (International Labour Organization, 2004)

They spend their waking hours devoting their life to harvesting cocoa beans for anywhere between 85-50 cents a day or in most cases no pay at all; most will never taste the refined chocolate products they supply the beans for. The children usually between ages 12-18 work around 12-18 hours a day. Some children as young as the age of 5 have been discovered working the plantations though. These children are usually kidnapped or involved in human trafficking and sold to plantations for pennies, in return for dangerous and physically taxing work. According to an article released in 2018, “Most child slaves on cocoa farms (Ivory Coast and Ghana) come from Mali and Burkina Faso, two of the poorest nations on Earth. The children, some as young as ten, are sent by their families or trafficked by agents with the promise of money. They are made to work long hours for little or no money” (Dumay & Guthrie, 2018). Some of these children get will be beaten if they try to escape or if they aren’t producing satisfactory work.

Despite the efforts of the world’s biggest chocolate industry slavery still runs rampant in West Africa. The work they are doing is only touching around 10% of the affected children. A study published by Fortune magazine in 2016 there are an estimated 2.1 million children involved in cocoa slavery. In the same article a young boy is interviewed and asked what he thought of people in other countries enjoying chocolate. His reply is truly disheartening, he is quoted responding by saying, “They are enjoying something that I suffered to make, they are eating my flesh”. That statement is not nearly as easy to swallow as a Hershey bar.

Child slavery obviously being the worst offense of the chocolate industry, it also takes a hefty toll on our environment. Researches in the UK have been studying the carbon footprint of chocolate and the findings are shocking. A study that was published in food research international, found that the chocolate industry produces nearly 2.1 million tons of greenhouse gases each year. In the same study it was found that one chocolate bar uses around 260 gallons of water during the manifesting process.

The chocolate industry makes of 100 billion used a year and still hasn’t figured out a way to avoid child slavery, and destroying the environment. Considering it’s us the consumers who pay a few dollars every time we buy a chocolate bar. If we diverted our money to freeing the children who suffer so we can satisfy our sweet tooth, the chocolate industry would have no choice but to divert their attention and funds to helping to end the destruction of lives and our planet. In an ideal world one child should never have to suffer so another could enjoy a chocolate bar.

In this essay, I’m going to discuss whether there really is a relationship between chocolate consumption and heart health problems. I will formulate my conclusions based on the analysis of studies devoted to this topic.

Studies Review

First of all, I want to review the studies that have been conducted and highlight their results. For example, Veronese et. al. (2018) try to have an insight into the relationship between the consumption of chocolate and health outcomes due to its ingestion. According to the authors, literature that explains the potential health benefits when one consumes chocolate is unclear. Also, the research has lacked systematic scrutinization, hence undermining the evidence such literature provides. The article, therefore, primarily aims at mapping and grading the various health aftermaths due to chocolate consumption subjecting systematic reviews to an umbrella review (a review that helps policymakers and decision-makers to understand a topic of concern easily). In the study, the researchers followed standardized procedures for an umbrella review. They used a systematic review to search the MEDLINE/PubMed, Scopus, Embase, and Cochrane Library/DARE databases from their inception. Then, they proceeded to search reference lists of articles, starting with the eligible one, to those whose authors they could not identify. In the search, they included, without language restrictions, a formal systematic review with an option of considering meta-analyses of both interventional and observational studies focusing on the effects of chocolate on human health. While two authors did a primary screening, a third author resolved any disagreements by screening the abstract or the title that the first two disagreed. The authors also did a peer-reviewed systematic review, a meta-analysis of observational studies, and meta-analyses of randomized controlled trials (RCTs).

The results of the investigation showed that outcomes of cardiovascular disease (CVD) death, stroke, acute myocardial infarction, and diabetes did not provide strong evidence, whereas heart failure, coronary artery disease, and atrial fibrillation had an insignificant association with the chocolate intake. Systematic reviews also showed that chocolate consumption did not protect one against depression. The significance of these results is the indication of the misperception people have on chocolate consumption relating to health matters.

Kerimi A. and Williamson G. (2015) in their article ‘The Cardiovascular Benefits of Dark Chocolate’ stated that dark chocolate has biologically active components like lipids, sucrose, catechins procyanidins, and theobromine, all of which affect the cardiovascular system. Studies suggest that cocoa benefits its consumers by improving the functioning of endothelial. Cocoa also improves blood pressure and platelet aggregation. On the other hand, the effect of chocolate is complex since the lipids and sucrose may adversely impact on the endothelial function by nitric oxide bioavailability and insulin signaling. Chocolate components such as epicatechin and sugar may sometimes oppose one another in their action, or from time to time act together, like in the case of components like epicatechin and theobromine. And despite cocoa providing benefits to the cardiovascular system as studies confirm, it is still yet not clear its exact components that influence the benefits.

Usually, after consuming dark chocolate, its components are distinctively digested and absorbed in different ways. Depending on their combination, theobromine, catechins, procyanidins, sucrose, and lipids have either opposite or complementary effects on cardiovascular biomarkers as well as endothelial function. Other than being derived from caffeine metabolism, theobromine is also a xanthine alkaloid. The component is resistant to cocoa processing which exists at high levels in dark chocolate. Due to the feature, the component is used to indicate cocoa content in chocolates. Studies have shown that theobromine gets absorbed effectively into the blood, with a half-life of 7.2 hours.

Even though sucrose lacks in cocoa, the component is added at the manufacturing stage of dark chocolate production. The sucrose then gets hydrolyzed into fructose and glucose in the small intestine by the enzyme sucrase-isomaltase, which gets absorbed into the blood by sugar transporters. Therefore, after a person consumes dark chocolate, their blood contains higher levels of theobromine, epicatechin, glucose, fructose, and triglycerides. Based on bioavailability studies, epicatechin and theobromine have short-lived direct effects. However, genetic changes from them could last longer. Both fat and sugar help in generating energy for the body, but their excess supply is stored, exposing the body to effects, both in the short and long run.

Generally, it is difficult to establish the main determinant of any perceived benefits, or relationships of the components that make up the dark chocolate. Challenges like disparities in the cohort backgrounds, study duration, as well as lack of appropriate controls also pose threats to researches relating to dark chocolate. As some studies suggest, benefits on blood pressure measurements, diabetes, and lipids are only evident in individuals, hence cannot be the general situation on the ground. Also, information is still limited, and the little available is inadequate to be applied in sound decision making.

In the publication ‘Chocolate and Its Component’s Effect on Cardiovascular Disease’, its writers, Patel K. and Watson R. R., examine and discuss the benefits of chocolate and the impacts of its constituent elements on cardiovascular diseases. According to experimental and observational studies, the consumption of cocoa reduces the risks of cardiovascular diseases. Cocoa also has an association with reduced blood pressure. Chocolate components like minerals, fiber, theobromine, flavonoids, and lipids have useful cardioprotective properties. Flavonoids, a component of chocolate, usually originates from foods like wine, tea, berries, grapes, and cocoa. Flavanol, a sub-class of flavonoids, is the particular type present in chocolate. The degree of cocoa in a chocolate determines the concentration of flavanols present. For instance, whereas milk chocolate has just a few flavanols, dark chocolate has more of the components. The flavanols have anti-oxidant, anti-hypertensive, and anti-inflammatory qualities, which make them possess numerous cardiovascular health benefits. Despite many studies, showing that consumption of cocoa has significant nitric oxide, and bioavailability effects, there is still a missing explanation of the mechanism in which the component reduces cardiovascular diseases.

The paper reviewed English language publications for clinical, observational, and experimental studies. In the review, the authors focused on such terms as flavonoids (flavonols, flavanols, catechins, epicatechins, and procyanidins), stearic acid, and chocolate. They also concentrated on outcomes like coronary heart disease, ischemic heart disease, stroke, cholesterol, blood pressure, platelet, oxidation, and thrombosis. During the evaluation, the researchers looked at the quality of the studies reviewed, the consistency of information available across the studies, and the biological applicability of their findings and recommendations.

The paper concluded that over time, cocoa production and subsequent consumption has risen. Hence, there is a need to create an association for chocolate with CVD risks. Based on the review, evidence from laboratory experiments, and randomized trials show that whereas stearic acid may be neutral, flavonoids have higher chances of protecting a person against CVD. The paper’s authors also call for a further investigation into an estimation that consuming 50g of dark chocolate a day can reduce CVD risks by around 10%. Therefore, more priority should go to the relationship between chocolate and CVD. Meanwhile, the elements of chocolate still prove to positively impact related diseases.

The authors of the paper ‘Habitual Chocolate Consumption and the Risk of Incident Heart Failure among Healthy Men and Women’ aimed to examine the relationship between chocolate consumption and the possible resultant heart failure among the people living in the United Kingdom. In their study, the researchers conducted a systematic review alongside a meta-analysis to quantify the chocolate intake – heart failure association among males and females. They used data from the European Prospective Investigation into Cancer (EPIC)-Norfolk cohort. The quantity of chocolate consumed was assumed to be related to the frequency of food intake. The researches also supported primary data with both meta-analysis studies and systematic review. The two approaches helped them to evaluate the risk of heart failure due to a chocolate intake. With 53% (11089) female participants, an average of age 58, almost 0.1% developed heart failure during the study. Later, the researchers adjusted dietary and lifestyle factors, and found approximately 19% fall in heart failure cases among the population they sampled. However, when the researchers adjusted potential mediators, no significant change was observed.

In assessing heart failure incidences, the authors assigned a unique National Health Service number to the patients and linked it to the East Norfolk Commission Record (ENCORE) database. Moreover, in the case of death, the UK Office of National Statistics issued certificates as a way to track fatal cases. During data collection, they excluded individuals with cancer, prevalent baseline heart failure, and patients with any kind of missing data. Results for the study indicated that generally, younger age and participants with low systolic blood pressure exhibited a higher chocolate intake. People with hypertension, diabetes, and myocardial infarction, but with a high intake of energy also showed higher chocolate consumption. Additionally, males and females showed an equal prevalence of heart failure as a result of chocolate intake. Ideally, consuming chocolate reduced the chances of the participants’ heart failure. Also, the results showed that chocolate has anti-inflammatory effects on those who consume it, due to its constituent elements. This study is key and can be used by decision-makers in the health sector to create awareness of chocolate consumption, as well as curbing heart failures.

Discussion and Conclusion

Studies have shown the relationship between chocolate consumption and heart-related health concerns. There is no direct relationship between gender and the effects of chocolate intake concerning heart failure – both males and females express similar responses to heart failure and chocolate consumption. Studies also show that since younger people consuming more chocolates, they reduce their risks to heart failure. Also, there exists a direct relationship between the quantity of chocolate a person consumes and the possible prevention of cardiovascular diseases.

Different components of a chocolate result in different outcomes, depending on their nature, and what other components they combine with. For instance, since the flavanols have anti-inflammatory, anti-hypertensive, and anti-oxidant properties, it is best suited for many cardiovascular health conditions. Chocolate components like sucrose also get dissolved and assimilated into the bloodstream after digestion, making its presence high in people who consume a lot of chocolate than those taking only smaller portions of the food. Others like epicatechin and sugar counteract one another when they form part of the consumed chocolate, whereas theobromine and epicatechin complement one another they happen to interact. Researches have also prover that unlike other chocolates, dark chocolate has more biologically components, hence produce more energy when consumed. Essentially, they contain higher cocoa concentrations, which makes better blood pressure, and also improving blood pressure.

As evident in various researches, most studies have not exhausted health benefits that accrue to an individual when they consume chocolate. Other publications have also lacked a systematic analysis of past information. The gap these factors makes it necessary for further studies to make clear findings on early researches. Again, with better ways to methodologies and the frequent advancements in technology, scientists should ensure that their findings are up to date. This keeps the scientists relevant, and ensuring the most effective decisions made by policymakers. According to the methodology that Veronese et. al. (2018) employ, it is clear that scrutiny is better done with a team, rather than an individual. One, this creates a kind of specialization hence better performance in one’s area of analysis. Also, it standardizes errors made at each stage of the review.

The papers in general, inform a potential researcher of the multiple possible ways to approach a study with the aim of processing comprehensive reports. For instance, while still focusing on the effects of chocolate intake on the functioning of an individual’s heart, one research focuses on the components of chocolate. The components relate differently with one another but have a common net effect on the heart of their consumers. For example, dark chocolate was confirmed to contain high cocoa content, hence provide a lot of energy, and the excess of which is stored in the body. Another study focused on the relationship between gender and chocolate. Ideally, these studies point to the fact that the best outcomes for any scientific study require researchers to incorporate a multi-dimensional approach, rather than simply focusing on a single element, from which conclusions are drawn, and expected to be used by policymakers to influence decisions.

References

1. Veronese, N., Demurtas, J., Celotto, S., Caruso, M. G., Maggi, S., Bolzetta, F., & Yang, L. (2018). ‘Is Chocolate Consumption Associated With Health Outcomes? An Umbrella Review of Systematic Reviews and Meta-Analyses’. Clinical Nutrition.
2. Kerimi, A., & Williamson, G. (2015). ‘The Cardiovascular Benefits of Dark Chocolate’. Vascular Pharmacology, 71, 11-15.
3. Kwok, C. S., Loke, Y. K., Welch, A. A., Luben, R. N., Lentjes, M. A., Boekholdt, S. M., & Myint, P. K. (2016). ‘Habitual Chocolate Consumption and the Risk of Incident Heart Failure among Healthy Men and Women’. Nutrition, Metabolism and Cardiovascular Diseases, 26(8), 722-734.
4. Patel, K., & Watson, R. R. (2018). ‘Chocolate and Its Component’s Effect on Cardiovascular Disease’. Lifestyle in Heart Health and Disease (pp. 255-266).

Chocolate has had an extensive history throughout Europe and beyond. Along with its base ingredient, cacao, chocolate has vastly changed in terms of use, form, means of consumption, and purposes served within society. Within this paper, a chronological depiction, analysis, and comparison with contemporary contexts will be conducted regarding chocolate’s origins, and its roles, significance, and use in Europe.

Cacao in Aztec Society, the Age of Discovery and Spanish Conquistadors

The latest incarnation of chocolate before European ‘borrowing’ was within the Aztec Empire, in the form of cacao beans, and they believed that cacao were gifts sent from the god of wisdom Quetzalcoatl (Garcia, 2001). Brewed with spices and cornmeal, the mixture named xocoatl was exclusively consumed by royalty and warriors (Squicciarini, 2016).

The consumption of cacao symbolized power and wealth. It was also commonly used as a folk remedy for ailments such as diarrhea or cough, or even used as an aphrodisiac. The crop was rare in the wild and difficult to cultivate. Its godly attributions and exclusivity increased its value and solidified its establishment as a form of currency within Aztec society.

In the 16th century, many civilizations within Mesoamerica were conquered by the Spanish. The Spanish immediately realized the value of cacao beans as an economic tool and symbol of power within Aztec society, as compared to bartering with metals such as copper, silver, or gold (Presilla, 2009). To the Spanish, the role of cacao at the time was to continue using it as a form of currency in already conquered regions and use the cacao brews as a means to manage the empire more efficiently. The Spanish also acquired the reins of production and monopolized the trade of cacao, allowing them to take control of Mesoamerica.

Thus, it can be said that cacao’s relative importance in Aztec society eventually allowed it to be noticed and used strategically and diplomatically by the Spanish, and this serves as an important hallmark in chocolate’s conceptualization. However, at the time, they did not appreciate the bitter taste of cocoa’s resultant beverage that was commonly drunk by the Aztec noblemen. Quoting a derogatory depiction, chocolate was likened to feces and deemed to be a drink for pigs.

Chocolate, Spanish Society, and Spread Across Europe

The exact figures that introduced cacao to the Spanish court is unclear. However, most sources unanimously tout that the drink became very popular among Spanish nobility upon substituting chili with sugar within the recipe, and making it hot rather than cold (Coe, 2013). After adaptation to Spanish tastes, chocolate became more reminiscent of its sweet, modern form. It subsequently became an expensive beverage enjoyed by the privileged classes only as it required a great amount of labor to produce. It also became customary to drink chocolate from luxurious utensils. While no longer viewed as currency, chocolate’s consumption was still regarded as a symbol of power and nobility, and relatively inaccessible to commoners as food.

Chocolate was also initially viewed as demonic by some Catholic churches’ leaderships, due to the interruptions it caused during mass, where churchgoers would order their servants to deliver chocolate to them midway (Ball, 2000). However, churches were unable to object to chocolate as its immense popularity resulted in churchgoers switching churches (Evans, 2011). Churches ultimately relented and even allowed the beverage to be consumed while fasting. With Pope Alexander VII stating that liquids would not break the fast, chocolate also became classified as a medicative liquid that resolved issues such as diarrhea, cough, or impotence, rationalized by the Galenic medicinal method (Dillinger et al., 2000).

The exact mechanism in which chocolate spread throughout Europe is also disputed. It possibly began with an Italian traveler discovering chocolate in Spain before taking it to Italy, then subsequently spreading out towards the rest of the European countries (‘The History of Chocolate’, 2018).

Again, chocolate received immense popularity, and its purpose was largely retained as a luxurious beverage beyond Spain. Unique cultures regarding chocolate preparation or consumption habits also developed. For instance, the French preferred to incorporate milk rather than water into their brews, which the Spanish later adopted. Chocolate was even used as a diplomatic tool between countries, where Spanish Princess Maria Theresa gave her fiancé Louis XIV of France an engagement gift of chocolate packaged in a chest, exemplifying Spanish-Franco culture.

Thus, without Spanish intervention, chocolate would not have existed in its contemporary form as a tasty sweet, flavor, or beverage, since the Spanish and the rest of Europe would not have been incentivized to introduce it into their diets in the first place.

Encomienda and Mexican Exploitation

The encomienda system was a system of forced labor instituted in the early 16th century. Through the system, an encomendero would be granted the right to manage properties and labor of the native Americans, and demanded a portion of the output from the labor (Yeager, 1995). These were deemed acceptable under the guise of paying tribute to Catholicism and the Spanish monarchy as a valid justification. Although the system was intended to be a less brutal version of slavery, the rules of the system, i.e., inheritance prohibition incentivized encomenderos to treat the natives poorly and cruelly.

One of the regions where encomienda prevailed was Suconusco, a region that was highly contested even among the Aztecs due to its superior conditions in growing cocoa. It became highly regarded amongst the Spaniards as well due to the increasing popularity and demand for cocoa in Spain and across Europe, and later became densely populated with encomiendas. Thus, it can be said that the popularity of chocolate and the production of cocoa directly exacerbated the spread of the encomienda system in the Americas, exploiting the natives and robbing them of their freedoms.

Today, the imperialist encomienda relationship no longer persists. Instead, the Aztecs are conveniently used by chocolate companies as material for marketing collateral and branding, while naturally avoiding the aforementioned brutalities, leading to much cultural appropriation, misrepresentation, and disrespect.

Age of Enlightenment

During the Age of Enlightenment, there were significant advancements in the studia humanitatis, and many social gatherings took place that discussed and spread knowledge. Chocolate was served as an accompanying drink in the French salons and especially in the upper-class Spanish Tertulia, playing a role in facilitating the exchange of ideas.

However, chocolate was heavily associated with leisure and aristocracy, contradicting the principles of Enlightenment. Coffeehouses, the liberal Northern European variant of tertulias, were geared towards the middle class. Men in coffeehouses preferred egalitarian environments with diverse debate unhindered by class (White, 2018). Coffee was comparatively more popular due to its lower price, and also its productivity-enhancing properties.

Thus, chocolate’s role in the Age of Enlightenment was only prominent within Spanish and occasionally French social communities, as it was mostly viewed as counterproductive in the pursuit of civilization and liberty. Ironically, it should also be noted that the Spanish encomienda system (that obviously contradicted Enlightenment’s fundamental ideals of liberty, fraternity and tolerance) was not formally abolished until the late 18th century, perhaps revealing the superficialities residing within the Spanish tertulia. It can also be argued that the ideals discussed by intellectuals during Enlightenment were also superficial in the wake of industrialization with the subsequent exploitation of the African regions.

Industrial Revolution

Before the Industrial Revolution, chocolate was mostly available for elites only, in the form of a laboriously-produced beverage. However, upon rapid development of machinery and progression of the sciences, intellectuals were able to experiment with ways to produce chocolate more efficiently and cheaply without the need for manual labor. The Watt steam engine dramatically improved the efficiency of the bean grinding process. With the assistance of a specialized hydraulic press and chemical alkalizing process, chocolate began to taste more like its modern-day counterpart. Termed ‘Dutch Cocoa’, it became much sweeter and appealed to a wider audience. The separation of the chocolate liquor into its constituents also facilitated the conception of the prominent chocolate bar that is commonly seen today. The increased productivity and reduced cost allowed for chocolate bars to proliferate in mass amounts (Coe, 2013) in a form that was widely available for the masses beyond solely aristocrats.

Today, chocolates as sweets are also widely marketed at children due to their sweetness and affordability. This is mostly attributed to the industrialization of commercially available sugar, which transitioned from a luxury to a household necessity (Mintz, 1985). Cheaply-priced sugar substituted expensive sweeteners such as vanilla and anise, allowing companies such as Fry to price chocolate cheaply and advertising their chocolates to children.

Thus, as a result of the Industrial Revolution, chocolate’s function was transformed from a luxurious beverage for the aristocrats, to a foodstuff that was commonplace regardless of societal stature, and even affordable by children.

African Exploitation

As a byproduct of industrialization, there was much unemployment and poverty of people from more rural parts of Europe due to their inability to adapt. Coupled by revolts and revolutions in their existing colonies, and an ongoing economic depression, the Europeans naturally tended towards other regions that they could utilize and profit from (Coe, 2013).

Africa was viewed as a land of cheap, accessible labor, while possessing many of the valuable resources Europe needed to fuel their industrialization. Africa also possessed the appropriate climate for growing cacao. Hence, following Africa’s colonization and the Berlin Conference of 1884, African colonies were partitioned and distributed to European countries, the production of cocoa was shifted over, and forced labor in a worse manner to the encomienda system was instituted.

Thus, while it can be argued that Africa would have been exploited regardless of chocolate’s existing, the industrialization and widespread commercialization of chocolate could still be viewed as a factor that indirectly encouraged the exploitation and slavery of the African people.

Modern-Day Survival and Reception

In today’s globalized world, chocolate is known as a widespread food and flavor that is easily accessible (albeit in varying grades) by almost everyone, in a variety of forms ranging from beverages, sweets, and liquor. The demand for chocolate continues to grow across the world. The global cocoa and chocolate market size was valued at 44.35 billion USD in 2018, and is projected to reach 61.34 billion USD by 2027 (Fortune Business Insights, 2020).

However, exploitation and slavery of cocoa production in Africa remains. Rather than the Americas, Côte d’Ivoire and Ghana together produce nearly 60% of the world’s cocoa each year. There are also over 2.1 million children working in the cocoa fields of the Ivory and Gold Coasts (Fountain & Hutz-Adams 2018). In contrast to the past, cocoa is currently of low value, encouraging companies to find additional sources of labor, and increase production for greater economies of scale.

With weak governments and accompanied by consistent internal warfare, strife, and corruption created by European imperialism, Africa currently possesses poor infrastructure for enforcing companies to abide by regulations. There is also a lack of crop diversification, and farmers are forced to continue to farm cocoa. Through the Berlin Conference, the Europeans had locked the Western African countries into a sorry fate.

Conclusion

In summary, chocolate has a rich history, a history of cruelty and slavery that few people know about, and these human rights abuses actually still persist in Africa today. This bloody history of chocolate should be better known to the public, especially children, and that human rights organizations such as the UN Human Rights should work with chocolate companies such as Nestle, Hershey and Mars to prevent further violations, ending the chain of imperialism forever.

Non-enzymic browning

The development of color and aroma was due to the formation of new compounds. A chemical reaction (Maillard reaction) took place between the carbonyl group of glucose and the amino group of the amino acids (1). As sucrose does not contain a free carbonyl group, the Maillard reaction did not take place, and no significant change was observed in the appearance and odor of the mixture. However, when sucrose is hydrolyzed, fructose and glucose are obtained. These in turn react with amino acids and proteins to give colored products. When the concentration of glucose was high, the color and odor of the reaction mixture were darker and more intense, respectively, due to a larger amount of products formed. Glycine, leucine, and methionine formed different products that obviously had different colors and aromas. This is how food technologists develop a combination of aromas and color for the food industry.

Effect of processing, packaging and storage on chocolate

Due to a sugar re-crystallisation process, the appearance and physical property of the chocolate was slightly altered.

The packaging prevented the chocolate from getting in direct contact with humidity. However, when the unwrapped chocolate was exposed to a humid environment, it absorbed water, and some sugar molecules got dissolved in the water. Upon the evaporation of the absorbed water at a lower humidity level, the sugar molecules formed larger crystals and left a dusty rough layer.

Making sweets

The table below gives a list of products that can be made at the indicated temperatures (2).

Crystallisation is a process in which solids are formed from a solution or melt. Crystals are normally formed from supersaturated solutions.

Sweetness

The sweetness of a matrix depends on the type (chemical structure) and concentration of sweetener, its pH, temperature and composition.

The solubility of particular sugar in water depends on its chemical structure, polarity and its ability to form hydrogen bonds with water. The solubility of sugars is also affected by temperature, pH and the presence of other compounds in the medium.

When a sugar is insoluble in a product, a rough texture is obtained, for example, apple crumble.

As the solutions containing the artificial sweeteners were less viscous, they were less palatable than those containing the natural sugars.

Effect of sugar type on hygroscopicity

From the results obtained, it can be concluded that lactose is more hygroscopic than glucose.

References

Web.

Hypothesis

Eating 20g of white chocolate every day has a higher influence on Lumosity Performance Index (LPI) and brain activity than consuming 20g of dark chocolate per day while playing Lumosity training game twice a week.

Rationale

Two groups from different campuses, which consumed 20g of white or dark chocolate per day while playing twice a week, will be compared. In this case, both groups have similar conditions but the nature of chocolate changes as an independent variable (Weathington, Cunnigham & Pittenger 2010; Johnson & Christensen 2013).

These aspects will contribute to the proof or disproof of the hypothesis due to the presence of the components required for the measurement. Various indicators will be utilized to measure brain activity such as LPI and progress of LPI. The analysis of the development contributes to the understanding of positive and negative fluctuation (Zairi 2012).

In turn, LPI can be defined as the portrayal of brain performance (Fotuhi & Antoniades 2013). In this instance, such matters as speed, problem-solving, memory, attention, speed, and flexibility have to be assessed as independent aspects, as they contribute to the ability of the particular chocolate type to accumulate the progress of the certain aspects while LPI will illustrate the overall image. The evaluation of the features presented above will define the ability to depict a detailed picture of the process while finding whether the proposed hypothesis have a tendency to be present.

Reference List

Fotuhi, M & Antoniades, C 2013, Boost your brain: the new art + science behind enhanced brain performance, HarperOne, New York.

Johnson, R & Christensen, L 2013, Educational research: quantitative, qualitative, and mixed approaches, SAGE Publications, Inc., Thousand Oaks.

Weathington, B, Cunnigham, C & Pittenger, D 2010, Research methods for the behavioral and social sciences, John Wiley & Sons, Hoboken.

Zairi, M 2012, Measuring performance for business results, Springer Science+Business Media, Berlin.

Introduction

Intellectual flexibility is labeled as one of the cerebral capabilities to shift between judging binary perceptions and thinking about various ideas concurrently. A diversity of valuations is suitable for differentiating amid diverse heights of cognitive suppleness. There is a variety of health benefits associated with Dark chocolate. Black chocolate is good for cardiac health since it improves the flow of blood and might assist in prevention of blood coagulation. Dark chocolate also is also recognized as good for cerebral health since it increases blood flow to the brain and reduces the risk of cardiovascular diseases (Smit 2011, p. 214). Therefore, it can help in improving cognitive function.

Background of the project

The “Cognitive Flexibility and Chocolate” project is a part of a huge project called The STARS project. It is a Deakin project based on national learning and teaching grant. The participants of this project were from the main two campuses of Deakin University: Geelong and Burwood.

Aims of the project

In this mini project, we attempt to get a general idea about cognitive flexibility and how it works. It also tests the effect of Cocoa “dark chocolate” on cognitive flexibility. We attempt finding out whether dark chocolate has health benefits for the cerebrum or not. The way of doing that is by using an online brain training game called Lumosity. The procedure is fully described in details in the “Method” section.

The aims of this project are:

1. Getting research experience.
2. Creation of my first project.
3. Finding out the relationship between chocolate and the brain.

Hypothesis

The hypothesis for testing in this project is that ‘playing Lumosity twice a week increases cognitive flexibility on those who consume 20g of dark chocolate everyday more than those who consume white chocolate every day’.

Method

Group formation

• There were three main groups formed to get the appropriate data to test the previous hypothesis from different perspectives.
• The formation of groups was based on:

1. 1. Types of chocolate used, either white or black.
   2. Eating or not eating chocolate.
   3. Playing Lumosity twice a week.

The groups are:

1. 1. No chocolate / Play Lumosity Brain Training Game 2 times / week.
   2. Eat 20g of dark chocolate per day for 20 days/ Play Lumosity Brain Training Game 2 times/week.
   3. Eat 20g of white chocolate per day for 20 days/ Play Lumosity Brain Training Game 2 times/week.

Chocolate consumption

• There were two types of chocolates used in this study: white chocolate and dark chocolate.
• Dark chocolate with 85% cocoa.
• White chocolate with 30% cocoa.
• The amount of consumption was 20g every day.

Calculating cognitive flexibility of the brain

• The calculation of Brain flexibility was performed using the online brain training game called Lumosity.
• Neuroscientist designed Lumosity to exercise memory, attention, flexibility, speed and problem solving. The result is then applied in calculating the overall Brain Performance Index (BPI).
• Participants play the game only twice a week.

Duration of the study

The study was for only 20 days

Comparison between groups

• Groups with similar standards were compared with each other.
• The strategy used was a comparison of 2 data sets in identifying the difference(s) between them.
• Statistical analysis been used for accuracy “T-test”.
• The order of group comparison was:
  • Group 1 with group 2
  • Group 1 with group 3
  • Group 2 with group 3

The study involved testing of every possible angle to attain the highest level of accuracy.

Results

Table 1: Results of flexibility mean, standard deviation, and p-value of different groups after 20 days.

* Indicate a significant difference (p< 0.05) between the groups. ** Indicate no significant difference (p> 0.05) between the groups.

As indicated in the table, the highest flexibility Mean Value is 565, found on group 3 (dark chocolate). The least flexibility Mean Score is 422, found in group 1 (no chocolate). The p-value between group 1 and group 2 is <0.05 which means it is statistically significant while the p- value between group (1 vs. 3), and group (2 vs. 3) is higher than 0.05 (>0.05) which means that it is not statistically significant. The standard deviation for all three groups is relatively high at over 100 (>100).

The figure shows group 1 (no chocolate) column which gives the overall flexibility mean value of 422 for 29 participants and group 2 (white chocolate) column which indicates the overall flexibility mean value of 542 for 10 participants after 20 days.

From figure 1, there is a relatively big different between the flexibility mean of group 1 and group 2. As we can see, group 1 has 422 score while group 2 has 542 score. The different between both is 120 points.

The figure shows group 1 (no chocolate) column which gives the overall flexibility mean value of 422 for 29 participants and group 3 (dark chocolate) column which indicates the overall flexibility mean value of 565 for 19 participants after 20 days.

As we can see above in figure 2, there is an increase in flexibility mean in group 3 (group that consume chocolate) compared to non-chocolate eating group (group 1). The difference between the groups is 142 points.

Finally, figure 3 shows a comparison of both groups which consume chocolate, group 3 (dark chocolate) and group 2 (white chocolate). The analysis compared the cocoa effect on cognitive flexibility. The difference between them was not high, only 23 points. However, it demonstrates that dark chocolate scores higher than white chocolate (565 to 542).

Discussion and conclusion

For optimum cerebral functioning, cerebral brain flow (CBF) requires good maintenance to back up continuous oxygen and glucose supply to neurons in addition to waste elimination. Escalation in CBF represents possible ways of improving analytical working. The main polyphenols that boost CBF in humans mainly come from cocoa, soya, grape seeds, tomatoes and tea (Ghosh & Scheepens 2009, p. 327). At the cardiovascular level, polyphenol-abundant cocoa prompts vasodilation. The consumption of a particular quantity of chocolate rich in flavanol escalates CBF in grey substance. It also reverses endothelial dysfunction in a dose-reliant manner suggesting its prospective ability in treating cerebrovascular problems (Francis 2006, p. 17).

Research indicates that flavonoids effect cognitive operation by persuading the signal corridors engaged in regular memory dispensation. The results of flavonoid-rich diets on cognitive working are connected to the capability of flavonoids to work together with the molecular and cellular patterns accountable for recall and knowledge. The cellular and molecular patterns include those involved in long-term potentiation and flexible responsible to more than two events taking place in the brain (Spencer 2008, p. 66). These influences are assumed to result in higher neuronal construction as well as conversation in order to increase the size for memory gaining, loading and recovery.

The consumption of dark chocolate (containing high levels of flavonoids from cocoa) gives the brain ability to protect vulnerable neurons. It also improves neuronal functioning while stimulating renewal through interaction with neuronal motioning pathways that control neuronal survival and memory. The consumption of chocolate is linked to the expressive relaxation. The effect is associated with the capacity of chocolate to promote positive feeling via the discharge of multiple gut and cerebral peptides (Jellinger 2001).

The activation of synaptic flexibility by chocolate and cocoa enables an individual to be able to engage the brain in several different activities that lack in those who do not consume dark chocolate. The neuro-toxicants like oxygen extremists come into the cerebral system to excite perfusion and arouse alterations in the neuron make up (Jellinger 2001, p. 17). The research has revealed interesting facts about cocoa and chocolate. It is imperative for individuals to consume chocolate though in regulated amounts to enhance cognitive flexibility. Cognitive flexibility is essential for proper development of individuals as it enhances the ability to conceptualize, learn and operate different actions at the same time. Individuals who consume chocolate, particularly dark chocolate, have higher brain flexibility (Spencer 2008, p.69).

Reflection

The project was one of the most exciting things that I have done in my bachelor degree so far. To be honest, at the start I was not excited about it. I thought it is going to be another boring assessment that I should do. However, by the end of the project, the idea changed in totality. I became more curious about what would happen next regarding the results. I have never undertaken a similar project before hence was a little scared. However, the idea that “there is no right or wrong for a hypothesis” made me more confident. It generated courage and strength to complete this project. The most challenging part of this project was not eating any chocolate for 20 days. I have a craving for chocolate. Actually, I am addicted to chocolate. I started experiencing how it would feel like by not chocolate and what this can possibly do to my mood and way of thinking. It is a popular belief that consuming chocolate can significantly improve temperament and make one feel good (Nehlig 2012, p. 720)

In sum, I have learned a whole lot of things during the project. I have listed some below.

• Taking responsibility while learning new concepts and ideas is challenging but fulfilling
• Recognition of how it feels like being a participant and a researcher simultaneously.
• Learned how to make an e-portfolio.
• Ownership of my first project.

Feeling self-pride and confidence are the most precious things that I have gained from undertaking this project. Consequently, I wish to thank Dr. XXXX and Dr. YYYY for presenting me with the opportunity to be part of the STARS project. I recognize their assistance in conducting the research as well as how to be a good researcher. Thank you.

References

Francis, S 2006, ‘The effect of flavanol-rich cocoa on the firm response to a cognitive task in healthy young people’, Journal of Cardiovascular Pharmacology, vol. 47, no. 2, pp. 15–20.

Ghosh, D & Scheepens, A 2009, ‘Vascular action of polyphenols’, Molecular Nutrition Food Resource, vol. 53, no. 1, pp. 322–331.

Jellinger KA 2001, “Cell death mechanisms in neurodegeneration”, Journal of Cell Mol Med, vol. 5, no. 2, pp. 1–17.

Nehlig, A 2012, ‘The neuroprotective effects of cocoa flavanol and its influence on cognitive performance’, British Journal of Clinical Pharmacology, vol. 75, no. 3, pp. 716-727.

Smit, H 2011, ‘Theobromine and the pharmacology of cocoa’, Handbook of Expert Pharmacology, vol. 200, no. 1, pp. 201–34.

Spencer, J 2008, ‘Flavonoids: modulators of brain function’, British Journal of Nutrition, vol. 99, no. 1, pp. 60–77.

Chocolate has become a subject of numerous debates among nutritionists. While consuming chocolate has been considered contributing to weight gain for many years, recent investigations show that this product should not be regarded as a purely unhealthy one. On the contrary, numerous scientists claim that the benefits of consuming chocolate can overweigh its negative sides. The careful analysis of both drawbacks and benefits of consuming chocolate helps to reveal whether it should be included in a nutritious diet.

The drawbacks of consuming chocolate are related to large amounts of sugar the product contains. Eating foods containing an extensive amount of sugar is one of the main causes of gaining weight. Besides, chocolate can have serious negative effects on teeth and cause their decay. The nutritional content of chocolate highly depends on its recipe; as natural dark chocolate differs from the majority of chocolate bars we buy in the supermarkets a lot. Dark chocolate is rich in nutrients while chocolate produced by adding extensive amounts of sugar and mostly sold as milk or white chocolate yield to natural dark chocolate and can have a severe impact on health if consumed too often. Potential health problems can include obesity, high blood pressure, and diabetes (“Chocolate: Health Benefits, Precautions” par. 7).

While certain risks are related to consuming chocolate, there are still numerous reasons to consider this product a source of beneficial ingredients. The main reason to include chocolate in a nutritious diet is the plenty of nutrients it contains. Raw dark chocolate is considered a rich source of magnesium, iron, and phosphorus. Natural milk chocolate also serves as a reliable source of calcium. Though chocolate cannot be regarded as a food enabling the person to consume the needed daily amount of nutrients, it can be used as an additional source of vital minerals and other elements. Besides the nutrients mentioned above, chocolate has other ingredients benefiting the human health. Antioxidants contained in this product in huge amounts help to reduce the risks of development of chronic degenerative diseases, including Alzheimer’s, heart disease, and cancer (Mercola par. 7). Besides, antioxidants take part in the process of lowering bad cholesterol, and recent studies have shown that consumption of chocolate positively influences the health of people facing problems with elevated levels of cholesterol (“Chocolate: Health Benefits, Precautions” par. 13). Polyphenols contained in chocolate lower the risks of stroke and decrease inflammatory processes (Mercola par. 21). Besides, cannabinoid-like substances that are present in a bar of dark chocolate affect hypothalamus and can help the people experiencing problems with appetite. Moreover, consumption of chocolate helps us digest milk, which is an essential part of a nutritious diet. As chocolate stimulates the activity of the enzyme lactase in the intestine, it can benefit lactose-intolerant people and enrich their diet with an important source of calcium (“Eating Chocolate Is Good for You” par. 15).

Natural chocolate does not only positively affect physical health. It also benefits mental health by helping to overcome serious stress, as anandamide compounds block feelings of pain and depression and harmonize the work of the nervous system. Besides, consumption of chocolate help to stay alert because of theobromine contained in it.

The analysis of negative and positive sides of consuming chocolate reveals that consumption of natural chocolate benefits human health and enrich the diet with important nutrients and unique elements. Therefore, thoughtful consumption of chocolate should be included in a nutritious diet.

References

Chocolate: Health Benefits, Precautions. 2015. Web.

Eating Chocolate Is Good for You. 2015. Web.

Mercola, J. The Rich Benefits of Eating Chocolate. 2013. Web.

Ice cream cake and chocolate cake are very similar, but chocolate cake is better because it is more versatile and rich in flavor. The taste of the chocolate cake is great for anyone who likes chocolate, and the majority of people do. A chocolate cake normally has cocoa in its base, cream, and frosting, which gives it a very rich, intense flavor. This cake usually consists of a sponge base with thick cream in-between layers and frosting on the top.

This gives it a nice mix of textures from soft, melting ones to chewy and moist ones. Finally, the design of chocolate cakes can vary depending on the occasion and on the person’s individual tastes. Chocolate cakes can have fruit, sweets, nuts, or cookies in them, and all of these foods will fit in nicely with the other flavors. Decorating a chocolate cake is easy, because it maintains structure well, allowing to build both a tall, multi-layer cake with elaborate decorations and a small family dessert with a hand-made message.

Ice cream cake differs from the chocolate cake in most of these aspects. The flavor of ice cream is not as rich as that of chocolate. For this reason, the overall taste of ice cream cake is subtle, not rich. The structure of an ice cream cake is similar to chocolate cake and typically involves a sponge cake base with ice cream used in-between layers. The frosting of an ice cream cake can only include whipped cream or ice cream.

This limits the range of textures that can be added. Ice cream is cold and starts melting fast, which destroys the structure of the cake almost immediately. The design of ice cream cakes is usually less appealing because ice cream melts, preventing decorations from staying in place. Hence, chocolate cake is better than ice cream cake because it has more flavor, a variety of textures, and can be decorated in many ways.

Cadbury Dairy Milk is one of the most famous brands of chocolate bar, produced by Cadbury UK. From 1905, this chocolate is sold in different countries, and its nonordinary commercial is one of the most captivating things, which may attract any person.

It actually does not matter whether people decide to buy the product at once or not, the effect of the commercial is regarded to be really impressive and stays in people’s minds for long. In this paper, I want to concentrate on the analysis of one of the commercial concerning a specific Cadbury chocolate, Dairy Milk, clear up its techniques and its audience, and explain how humor can make the commercial more effective.

Nowadays, people cannot come to you and offer to buy something without proper advertising. This is why sellers prefer to use any possible powers of persuasion and prove that people really want to buy something and, if the product will not be bought, it will be a significant loss. Commercial techniques turn out to be really effective means to attract, persuade, and demonstrate a consumer that this or that product is really worth of buying.

One of the best Super Bowl Commercials 2009 is the commercial of the Cadbury chocolate, where two little children demonstrate their unbelievable skills to move their eyebrows and express the emotions by means of eyes and heads’ moves. Of course, one of the possible ideas to use in the commercial of chocolate is concentration on children. Children adore chocolate; chocolate is something that makes all children happier.

The creator of the commercial under consideration does not use such techniques as free products or snobbery, or exigency. To my mind, one of the bright techniques, used in this commercial, is innuendo. When people look at those two children, making such amazing things with their eyebrows, they have a chance to imagine what causes such abilities and why. Of course, some people may be just irritated because of such a creepy show; this is why it is better to remember about humor and laugh out loud.

With the help of humor, the creators make this commercial interesting to lots of people: children will like it and pay attention to it because of the participation of other children in this commercial; parents will find out one more means to make their children happier; and other people will find another video to enjoy and be amazed with what children can do. Is such a commercial effective?

Of course, it is! Even if people do not like chocolate, they certainly will be eager to known what this chocolate is all about, and why it can make children perform such show.

All people want to have fun and relax. This Super Bowl commercial about Dairy Chocolate is one of those, which make any person with any mood smile and even laugh loud. The performance, prepared by a little girl and smart guy, attracts the attention of many people.

Even if chocolate cannot cause such reactions, it is possible just enjoy, laugh, share this good mood with some other people. And when a person, who has already watched this commercial, passes a stall with Dairy Milk, he/she will certainly remember the commercial, smile, and decide to taste this chocolate and check his/her own skills with moving eyebrows.

Despite its seeming simplicity, the recent commercial created by the M&Ms Company and featuring its mascot with a hairdo has gained numerous responses. In order to make the two elements (i.e., peanut butter and the M&M mascot) compatible, the organization had to make a range of compromises, the color cast being the most obvious one. Indeed. In contrast to the traditional choice of bright colors, the designer decided to shift the palette towards a more restrained saturation of the objects.

While the given decision clearly is a compromise between the bright color of the M&M mascot and comparatively dull color of peanut butter, the solution that the designer came up with is, in fact, very clever.

By shifting the palette into the sepia-tone area and creating the hairdo that could make the audience view the character as not merely edible, but delicious, with every single detail conveying the message of tasting the candy and even its smile inviting to try and eat it. Thus, the image represents a novelty, deliciousness, and unique experience.

The allusion to the first peanut butter M&Ms commercial ever released on TV can be seen clearly in Picture 1. Indeed, the hairdo in the advertisement provided above bears an obvious resemblance to the characters created in the ones that were designed for the early 90s commercial (M&Ms Commercials 00:00:16).

However, unlike in the commercial in question, where the hairdo was toned down and the emphasis lied on the product, Picture 1 features the image that can be referred to as nearly a parody of the original idea, the concept that has been blown entirely out of proportions; hence the hilarity thereof.

The use of form can also be described as rather elaborate and even cautious. Seeing that most of the elements in the advertisement have a round shape and very clear outlines, it can be assumed that the form in the specified piece follows function in its entirety.

Particularly, the form relieves the picture of extra details that could distract the viewer’s attention and helps focus on the key message, i.e., the combination of an innovative approach and the traditions that have made the company a household name and its products timeless classics of sweets. In fact, the above-mentioned approach aligns with the key tenets of the theory suggested by Sullivan, who claimed that form must follow function (Lidwel et al. 125).

Assuming that “The form follows function corollary is interpreted in one of two ways—as a description of beauty or a prescription for beauty” (Lidwel et al.106), the theoretical tenet in question sheds light on the reserved use of angular forms in the commercial as the means to create the impression of comfort and, thus, get into the good graces of the target audience.

Additionally, the posture of the character says much about the key message that the designer attempts at getting across. The posture and the facial expression of the character show his confidence, even his hands being fold in a self-assured manner. As if trying to say, “Come and eat me!” the character incorporates the key idea of trying a new experience and tasting something unusual.

As a result, every single detail of the image works for the benefit of the commercial, inviting the target audience to taste the new flavor of M&M. The smile and the eyebrows, which add to the overall impression of the audience being challenged, turn the above-mentioned advertisement into marketing perfection,

Another characteristic element of the commercial, which falls into the eye of the viewer immediately, is the absence of any human characters in it. While the commercial features a character that has been humanized in order to establish a connection between the mascot and the target audience, it still clearly lacks actual human characters.

The reason for the seemingly weird choice of avoiding including human characters into the commercial can be explained by the fact that the designers of the image may have aimed at creating the M&M mascot that the viewers could connect easily with.

Indeed, with no other elements to distract people’s attention, including side characters, the image allows the viewers to focus on the product, i.e., the chocolate drops. Likewise, the text added below, saying, “M&M’S Milk Chocolate with peanut butter. Obviously, irresistible” (“Example of Simple Association” fig. 1) was made as small as possible to reduce the amount of distracting elements to zero.

Despite the fact that the image created by the M&Ms Company in order to promote the new flavor of the famous chocolate drops can be interpreted as a rather basic choice in terms of both marketing and graphics, the combination of the a charismatic character and an original idea of a peanut butter hairdo wins the hearts of the target customers owing to its simplistic charm.

The message that the image in question sends to the target audience, therefore, becomes all the more powerful due to the lack of hidden innuendoes and its straightforwardness. The marketing choice that allows for retaining the recognizable mascot and at the same time, updating the company’s brand product, the image under analysis is both enticing and refreshing.

Works Cited

“Example of Simple Association.” WordPress. 2013. Web.

Lidwel, William, Kristina Holden and Jill Butler. Universal Principles of Design, Revised and Updated: 125 Ways to Enhance Usability, Influence Perception, Increase Appeal, Make Better Design Decisions. Beverley, MA: Rockport Publishers, 2010. Print.

M&Ms Commercials. “M&M’s – Peanut Butter (Early 90’s).” YouTube. 2009. Web.