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eBook The 2009-2014 World Outlook for Confectionery and Ice Cream Coatings Made from Cacao Bean Cocoa and Fats Other Than Cocoa Butter ePub

eBook The 2009-2014 World Outlook for Confectionery and Ice Cream Coatings Made from Cacao Bean Cocoa and Fats Other Than Cocoa Butter ePub

by Icon Group

  • ISBN: 0497842688
  • Category: Economics
  • Subcategory: Perfomance and Work
  • Author: Icon Group
  • Language: English
  • Publisher: ICON Group International, Inc. (September 26, 2008)
  • Pages: 204
  • ePub book: 1919 kb
  • Fb2 book: 1831 kb
  • Other: txt doc rtf mobi
  • Rating: 4.9
  • Votes: 379

Description

Confectionery coatings, including ice cream coating (made chiefly from cocoa and fats other than cocoa butter). Unsweetened chocolate and sweetened and unsweetened cocoa powder, except coatings.

Confectionery coatings, including ice cream coating (made chiefly from cocoa and fats other than cocoa butter). Chocolate liquor base syrup, in other containers or in bulk. Unsweetened chocolate, except coatings. D). Inputs and outputs for confectionery mfg from cacao beans. Economic Sector or Industry Providing Inputs.

than cocoa butter) 9. Chocolate coatings, nsk 10. Chocolate & chocolate-type confectionery products made from cacao beans ground in the same . Chocolate & confectionery manufactures from cacao beans, nsk, cord 28. Chocolate & chocolate-type confectionery products made from cacao beans ground in the same establishment 11. type confectionery prods.

Are you sure you want to remove The 2007-2012 World Outlook for Confectionery and . May 18, 2006, ICON Group International, Inc. Paperback in English.

May 18, 2006, ICON Group International, Inc.

Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its melting point is just below human body temperature. Cocoa butter is obtained from whole cocoa beans. For use in chocolate manufacture, the beans are fermented before being dried. The beans are then roasted and separated from their hulls to produce cocoa nibs

Cocoa - Cocoa - Chocolate products: Chocolate products usually require the . In chocolate and cocoa products, there is no sharp difference from one grade or quality to the next.

Cocoa - Cocoa - Chocolate products: Chocolate products usually require the addition of more cocoa butter to that already existing in the chocolate liquor. Confectionery coatings are made in the same manner as similar chocolate types, but some or all of the chocolate liquor is replaced with equivalent amounts of cocoa powder, and instead of added cocoa butter, with a melting point of about 32–33 °C (90–92 °F), other vegetable fats of equal or higher melting points are used.

Author: Inc. ICON Group International. Title: The 2009-­2014 World Outlook for Confectionery and Ice Cream Coatings Made from Cacao Bean Cocoa and Fats Other Than Cocoa Butter.

The Chocolate & Confectionery (Cacao based) World Report provides .

The Chocolate & Confectionery (Cacao based) World Report provides data on the net market for the Products and Services covered in each of 205 countries. The Products and Services covered (Chocolate & confectionery manufacturing from cacao beans) are classified by the 5-Digit United States Commerce Department Major Product Codes and each Product and Services is then further defined and analysed by each 6 to 10-Digit United States Commerce Department Product Codes. Cocoa powder base chocolate syrup 24. Other chocolate and cocoa products, nsk 25. Chocolate and confectionery-type products made from cacao beans, nsk, total 26.

Together, let's build an Open Library for the World. Published September 28, 2006 by ICON Group International, In. . Are you sure you want to remove The 2007-2012 Outlook for Confectionery and Ice Cream Coatings Made from Cacao Bean Cocoa and Fats Other Than Cocoa Butter in Greater China from your list? The 2007-2012 Outlook for Confectionery and Ice Cream Coatings Made from Cacao Bean Cocoa and Fats Other Than Cocoa Butter in Greater China.

The Cocoa Bean is the best place to stop and get a hot cocoa and one of the best cupcakes in the wo.and chocolate is the perfect addition to any girl's night ;) They don't offer the ice cream at the Provo location,.

This econometric study covers the world outlook for confectionery and ice cream coatings made from cacao bean cocoa and fats other than cocoa butter across more than 200 countries. For each year reported, estimates are given for the latent demand, or potential industry earnings (P.I.E.), for the country in question (in millions of U.S. dollars), the percent share the country is of the region and of the globe. These comparative benchmarks allow the reader to quickly gauge a country vis-à-vis others. Using econometric models which project fundamental economic dynamics within each country and across countries, latent demand estimates are created. This report does not discuss the specific players in the market serving the latent demand, nor specific details at the product level. The study also does not consider short-term cyclicalities that might affect realized sales. The study, therefore, is strategic in nature, taking an aggregate and long-run view, irrespective of the players or products involved. This study does not report actual sales data (which are simply unavailable, in a comparable or consistent manner in virtually all of the 230 countries of the world). This study gives, however, my estimates for the worldwide latent demand, or the P.I.E., for confectionery and ice cream coatings made from cacao bean cocoa and fats other than cocoa butter. It also shows how the P.I.E. is divided across the world's regional and national markets. For each country, I also show my estimates of how the P.I.E. grows over time (positive or negative growth). In order to make these estimates, a multi-stage methodology was employed that is often taught in courses on international strategic planning at graduate schools of business.