"Berk's style of chocolate is known in the business as bean-to-bar, and its focus on pure but bold flavors is drawing fans the same way craft beer and artisanal coffee already have. It comes at a time when the larger chocolate industry continues to grapple with overseas child labor, a potential shortage of cocoa and rising prices for both the industry and consumers..The number of chocolate makers in the United States who identify with the bean-to-bar movement — by either sourcing cocoa directly from farmers or buying it from specialty importers — has grown tenfold in the last decade to at least 60, according to the Fine Chocolate Industry Assn. ..."This whole thing started with the idea we could go back to the 1700s and make chocolate on a small scale like they were making it before the Industrial Revolution," said Pam Williams, president of the Las Vegas-based Fine Chocolate Industry Assn. "There is the desire to know where your food comes from and a reaction against mass-produced food in general that's translating over into chocolate." ...in stark contrast to a typical chocolate bar sold at a movie theater, which probably was made with cocoa beans pooled together from various countries and mixed with dairy, emulsifiers and preservatives.Agora, se se abstraírem do chocolate, daquilo que é acidental neste artigo, é possível identificar uma tendência mais geral. Mongo e o mundo das suas tribos, das tribos que valorizam a autenticidade e a individualidade em detrimento da produção massificada. É possível ver a diferença entre o século XX com a busca da redução dos custos unitários como objectivo sacrossanto:
Bean-to-bar chocolate, which can cost two to three times as much as a regular candy bar, tends to have just two ingredients: chocolate and sugar, most commonly at a ratio of 70% to 30%..The world's biggest chocolate producers — Swiss companies Barry Callebaut and Nestle and the American-based Mars Inc., Mondelez International and Hershey — stake their success on delivering a mainstream product."
"One of the industry's answers to the price pressure has been the introduction of CCN51, a controversial cocoa varietal developed in Ecuador. Highly productive and rugged, the plant is being lauded by an industry that regularly loses half its crop to pests and disease.
"Some people have said it tastes like acid dirt," said Ed Seguine, president of Seguine Cacao, Cocoa & Chocolate Advisors in Hanover, Pa. "The concern is it will push out flavor.""
"Bean-to-bar chocolate, which can cost two to three times as much as a regular candy bar, tends to have just two ingredients: chocolate and sugar, "Só que este aumento não é baseado na força do monopólio estatal ou formal, é baseado na concorrência imperfeita, é baseado no encontro de duas paixões, a do que produz e a do que consome, juntos no bailado da co-criação.
Será que a sua empresa também pode aplicar a concorrência imperfeita?
Será que a sua empresa também está enterrada no pântano do século XX, ás voltas com truques para reduzir custos? Não será de olhar para alternativas?