Transcript Here - Comenius

Fair trade and chocolate
Fair trade is...
A trade organisation between producers, sellers and
costumers. The goal is that the producers get fair pay
for their products.
With this presentation we want to show and tell you
something about CHOCOLATE!
What are we going to show and tell you about chocolate?
-We will talk about the chocolate bean and tree and
- where chocolate is planted.
We hope you like it!!
The cacao bean
The cacao tree
A cacao tree can grow to 15 metres high.
The flowers are not like the coffee and crop plants
ruinous by bees but other small mosquitos. The
evergreen cacao tree flowers throughout the year under
favorable conditions and also bears fruit throughout the
year. The first bloom is at the age of five to six years.
The ripes, depending on the variety are green-yellow to
red fruits up to 30 cm long and weigh up to 500 grams.
Cacao trees grow in a limited geographical zone,
of approximately 20 degrees to the north and
south of the Equator.
The biggest producing countries are:
Indonesia with 450.000 t
Ghana 380.000 t
Nigeria 340.000 t
The plants grown on plantations. On the
plantations are also other trees like coconut
palms, banana trees so that they donate to
shadow each other and protect each other from
wind.
The production of chocolate
Chocolate is a key ingredient in many foods much as
milk shakes, candy bars, cookies and cereals.
The process involves harvesting and refining cacao
beans,
and shipping the cacao beans to manufacturers for
cleaning, coaching and grinding.
These cacao beans will then be imported or
exported to other countries and be transformed
into different type of chocolate products.
Step 1: Plucking and opening the pods
Cacao beans grow in pods that sprout off of the trunk
and branches of cacao trees. The pods are about the
size of a football.
When the pods are ripe, harvesters travel though the
cacao orchards with machetes and hack the pods
gently off of the trees.
Workers must harvest the pods by hand.
The cacao pods are split open and the beans are
removed.
Step 2: Fermenting the cacao seeds
Now the beans are placed in large, heated trays or
covered with large banana leaves. If the climate is
right, they may be simply heated by the sun.
During fermentation is when the beans turn brown.
This process may take five to eight days.
Step 3 Drying the cacao seeds
After fermentation, the cacao seeds must be dried
before they can be scooped into sacks and
shipped to chocolate manufacturers.
Farmers simply spread the fermented seeds on
trays and leave them in the sun to dry. The drying
process usually takes about a week.
Questions
Here are some questions about chocolate.
Did you learn something? ;-)
Name one of the biggest producing countries!
Ghana
Indonesia
Nigeria
A cacao tree can grow to
..................
high.
Answer
15 metres
How long is the fruit?
30 cm
The fruit weighs up to 500 gramms
Right or wrong?
Answer:
right
How many steps does the
production process need?
3 steps
Which chocolate is it?

A) nut chocolate

B) white chocolate

C) brown chocolate
A) nut chocolate
Which chocolate is it?

A) milk chocolate

B) white chocolate

C) nut chocolate
B) white chocolate
Which chocolate is it?

A) strawberry chocolate

B) banana chocolate

C) milk chocolate
C) milk chocolate
That was our presentation from
Germany,Wipperfürth.
We hoped you liked it and that you learned
something about chocolate.
By: Nadine, Clara, Kati, Nic and Jan-Lukas
Merve, Lisa, Pauline and Mrs. Sten