Signpost (Weber, Utah), 1999-03-261
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EEB DE March 12-April 2, 1999 XX'ebep? State JLJisiixersit-y n. -0 D Volume II Number 23 1 oh, how sweet it is By Taylor S. Fielding editor in chief-The Signpost Americans love their chocolate, right? Well, not quite as much as the Dutch. Statistics from 1997 show that while Americans consume 11.7 pounds of chocolate per person annually (roughly totaling more than 3 billion.pounds), the populace of Denmark, consume 29.5 pounds of chocolate per person per year. Monday marks the beginning of American Chocolate Week, which is sponsored by the Chocolate Manufacturers Association, part of the National Confectioners Association. The Chocolate Manufacturers Association reports that the retail sales of chocolate in 1997 reached $12.5 billion, with Americans speeding $1,105 million on Valentine's Day alone for chocolate items. Most of that money probably went to milk chocolate sales, since 71 percent of chocolate eaters prefer that type of chocolate. Students at Weber State University like their chocolate, too. In a survey of four vending machines located in the Shepherd Union Building, the average number of chocolate bar choices was 12. Sodexho Marriott's Wildcat Corner carries 18 different varieties of chocolate bars, not including the "king-size" versions of these items. The WSU Bookstore, however, leads them all with more than 30 selections, again, not counting the "king size" versions. When thinking of chocolate, of course the nationally marketed products of Nestle and Hershey's come to mind. However, many often forget local chocolate manufacturers. Mrs. Cavanaugh's is a 35-year-old chocolate company based in Bountiful, Utah. All five of the stores are in Utah malls, said Mike Wall, vice president of the company. Wall identified the most unique item produced by Mrs. Cavanaugh's as "trinidads." However, he said the most popular item is "turtles" or "cavaliers." Mrs. Cavanaugh's produces 150,000 to 200,000 pounds of chocolate annually, Wall said. The Bountiful factory employs between 25 and 75 people depending upon the time of year. Another, non-national chain is See's Candies. The company" was started by Mary See and is established in the western region of the United States, with the eastern-most store of the company in Denver, Colo., according to See Chocolate page 2 :- ":. " ' V- ' t-- yV MV If r A' ( .: f .: I 1 ft i i i ' i 1 ' i.J 'Trench white chocolate; I'd take sex, too' Chris Dandoy "I really like 'em both." Susie Layton it ' i Mid L A. "It's definitely gotta be sex." Chris Wright Production of chocoholics fix no easy task Editor's Note: litis slory is condensed from a theme -park-like ride at Hershey's plant in Hershey, Penn. The slory is also available w ith pictures on the Hershey's Foods Company web site at http:www.hersheys.com Hershey receives cocoa bean shipments from countries in West Africa and South America where they grow in pods on trees containing 20 to 50 beans each. Since each country's bean produces a different flavor, they are stored according to country of origin. At the Hershey Plant in Hershey. Penn., 24 silos hold up to 90 million pounds of beans, enough to produce more than 5 million chocolate bars. In addition to the cocoa beans, the chocolate production process as described by Hershey Choco late Company requires sugar, both from sugar beets grown in California and North Dakota and sugar cane grown domestically and abroad. The process also requires milk, and according to Hershey, the West Hershey Plant uses approximately 700,000 quarts of milk per day, enough to supply the population of a city the size of Philadelphia, Penn. The nuts for the Hershey products almonds and peanuts are acquired from California and southern states including Georgia and Texas, respectively. The first step in the production process is cleaning and roasting, during which beans are roasted in ovens at temperatures of 400 degrees. The beans are then mined into a machine which removes the shells and releases the center portion or "nib" which is used in the production of chocolate. The nibs are then ground to produce a liquid "chocolate liquor." Since each country's beans have a different flavor, so docs the liquor produced from these beans. Hershey's uses a computer to blend the liquors to give their chocolate its taste. Some of the chocolate liquor is pressed which results in a dry cake of pure cocoa for the production of cocoa. Meanwhile, elsewhere in Hershey's factory, miik and sugar are blended and condensed to a taffy-like consistency before the introduction of chocolate lie The crumbs, or resulting coarse, brown powder from the previous process then travels through steel rollers to make it smooth. Cocoa butter is added to form chocolate paste, which is then mixed and churned for up to 72 hours in a process called "conching." The chocolate paste is then sii ven a "velvety smoothness." by being run through another set of steel rollers. The paste flows to another machine which pours the paste into candy bar molds, adding nuts first if applicable. The filled molds pass through a cooling tunnel and arc shaken gently to help ensure even distribution before being removed from the production line by another machine for wrapping and packing.
|Title||Signpost (Weber, Utah), 1999-03-26, Vol. 2, No. 23|
|Creator||Weber State University|
|Contributors||Associated Students of Weber State University; A generous grant from the Utah State Library and the Institute of Museum and Library Services.|
|Description||Weber's current student newspaper, the Signpost, first appeared on September 29, 1937. For two years prior to that time, campus news was disseminated via announcements posted on a bulletin board known as the "Signpost". As a result, the masthead of the first issue of the paper itself featured a rudimentary wooden sign with the title spelled out in rustic-looking letters. Over the years the paper has been published continuously, though the look, size and style has changed several times.|
|Subject||College student newspapers and periodicals; Weber State University|
|Publisher Digital||Stewart Library, Weber State University|
|Source||University Archives LD5893.W55 S5, Stewart Library, Weber State University|
|Rights Management||Public Domain. Courtesy of University Archives, Stewart Library, Weber State University.|