Standardized analytical testing across states/provinces needs to be accomplished to keep consumers experiences consistent and reliable, the results from lab to lab have no meaning if there is no standardization across the board.Since the industry has been operated with little no to standards for such a long period of time there has been a lot of poor manufacturing practices developed in cultivation, extraction and in value add products. GMP should be minimum standard like most industries and properly enforced to ensure quality from soil to oil.
Six principle factors influence the quality of chocolate. Three of these factors are controlled on the farm while the other three are controlled in the factory. Farm factors are the genetics of the planted cocoa, the terroire (environmental conditions) and the post-harvest practices used in the preparation of the cocoa for market. Factory-based factors include the bean blend, roasting and the final chocolate-making process.
From the discovery of the cocoa bean thousands of years ago to the irreplaceable treat the world knows today, chocolate has been an integral part of our lives. To better understand the transformation of chocolate over the years, it is important to explore an important step in the chocolate making process called conching. During conching, refined ingredients are kneaded under immense force to create a smooth, well-balanced end product.