Conventional+Practices+-+Group+B

Lily Saltonstall Ms. Mcgann Science 62 

> **Child labor in making chocolate **
 * 1) Growing
 * 2) Chocolate is grown in the Cacao belt. The cacao belt is 20 degrees north and south of the equator. Chocolate is grown around the globe like in South America and Ghana. Chocolate can grow wild in the Amazon
 * 3) Chocolate is grown on large farms. Cacao pods grown on cacao trees inside the cacao pod are cacao beans that have nibs inside them the nibs are used to make chocolate. The way Chocolate is harvested is the Cacao pods are hand picked off the cacao trees The cacao beans are taken out of the Cacao pod and sorted by weight people break open the coca bean and take out the nibs.
 * 1) Kids work to hand pick and check if the bean is edible they are not paid for how hard they work . Some jobs they do are picking the cacao pods from the trees and removing the cacao beans from the pods. Most children work 10-20 hours every day. Soon people boycotted and child labor in chocolate was ended.
 * 2) Processing
 * 3) chocolate is processed first by people check to see if the cacao beans are edible. The beans that are edible are sorted by hand. Once the are grouped they are weighed and people sort them by weight and roast them. The beans are then put in a machine blows the shell off the bean. The nibs which are found inside the bean are made into a liquid and sugar is added. The chocolate is then folded, stretched and smoothed in another machine. Once done with smoothing the chocolate is put into molds and sold to stores around the globe.
 * 4) Manufacturing
 * 5) <span style="background-color: #ffffff; color: #000000; font-family: 'Arial Black',Gadget,sans-serif;"> The machines are used to roast, winnow, ground, and conch the chocolate. <span style="font-family: 'Arial Black',Gadget,sans-serif;">The cacao beans are roasted in large, rotating ovens, at temperatures of about 210-290F. Roasting lasts from half an hour up to two hours. cacao beans are cracked and winnowed, that is, their outer shells are cracked and blown away, leaving the crushed and broken pieces of cacao beans, called "nibs." The cacao nibs must now be crushed and ground into a thick paste called chocolate liquor add things like sugar, cocoa butter, vanilla, and milk. the mixture is then conched. (a conch - so named because the first such machine looked kind of like a conch shell) that mixes and mashes and swirls and stretches the chocolate.

<span style="font-family: 'Arial Black',Gadget,sans-serif;">**Bibliography** Works cited "Our Prosses." Taza chocolate. N.P., n.d. Web. 9 Apr. 2010. <http://www.tazachocolate.com/OurProcess>. "To treat." Chocolate: 6-7. Print
 * “Nutrition Profile: Chocolate.” Health Reference Center. N.p., n.d. Web. 13 Apr. 2010. <<span class="wiki_link_ext">http://www.fofweb.com/ >.**