2. The dream began in Amsterdam 1828 when C.J. VAN HOUTEN invented the
process of manufacturing cocoa. Very soon Van Houten’s cocoa and chocolate
powders conquered the hearts of thousands of chocolate lovers.
3. Van Houten has been
around for 180 years.
1828
• Van Houten invented the cocoa
pressing method – commercial
chocolate manufacturing start
1870
• Expansion of the international
business.
4. In 1828, the Dutch chocolate maker Conrad J. Van Houten invented the
modern chocolate bar. A press was developed by him that could produce a
fine cocoa powder. A solid bar was created by combining the cocoa with
sugar and cocoa butter.
9. Cocoa does not contain sugar, and cocoa has the wonder
ingredient epicatechin which is a wonder drug that helps with
diabetes, heart problems, stroke etc
Cocoa in dark chocolate could help to prevent diabetes and
improve the health of blood vessels, as well as reducing
cholesterol levels and blood pressure .
The Italians know a thing or two about good eating. And a small
study from the University of L'Aquila, in Italy, found that eating
chocolate increases insulin sensitivity, which reduces the risk of
diabetes.
Dark Chocolate – Pure, unsweetened chocolate contains primarily
cocoa solids and cocoa butter in varying proportions
10. Normal and Diabetic Blood Sugar Level Ranges
Understanding blood glucose level ranges is key to both diabetes diagnosis
and diabetes self-management.
12. Market Overview - Malaysian Cocoa Industry
• Cocoa has been commercially planted in Malaysia since the 1950s
while cocoa processing began in the 1970s.
• Most of the planting areas are situated in Sabah, but most of the
grinding and manufacturing are based in the Peninsula.
• Over the years, the planting sector has been slowing down, but the
processing sector has seen tremendous growth.
• Currently, Malaysia is the fifth largest cocoa processor in the world.
• The chocolate market in Malaysia increased at a compound annual
growth rate of 5% and the current per capital chocolate consumption
at 1.5 kilograms per country.
• The leading player in chocolate market in Malaysia is Cadbury plc.
13. Malaysian Adults Nutrition
Survey (MANS)
indicated that
mean frequency and prevalence of food items
consumed daily by MALAYSIANS
are VERY HIGH SUGAR CONSUMPTION
17. Businessmen
Meni in the
service sector MEN Diabetic Men
Calorie
Conscious men
18. With other
health issues
With Diabetes
SENIOR Living Alone
CITIZENS
Living with
children
19. Corporate
Gifting
PEOPLE
GIFTING
While visiting
On Occasions frineds and
relatives
20.
21. Chocolate myth vs. fact
setting the record straight
Chocolate causes ...
Migraines
Hyperactivity Tooth decay
Acne
People crave
Chocolate is chocolate as
high in if they have a
caffeine biological
need for it
An allergy to
chocolate is
common
22. Chocolate myth vs. fact
setting the record straight
Chocolate is high in caffeine
Fact: Despite public perception, milk chocolate contains relatively small amounts of caffeine -
about the same as a cup of decaffeinated coffee. However, chocolate also contains theobromine, a
relative of caffeine. Theobromine is much less powerful than caffeine.
Chocolate causes acne
Fact: Despite decades of teenage angst, studies dating as far back as 1960 show no link between
eating chocolate and getting acne. The Journal of the American Medical Association, after
reviewing extensive research on chocolate and acne, stated "diet plays no role in acne treatment
in most patients... even large amounts of chocolate have not clinically exacerbated acne.”
Chocolate causes hyperactivity
Fact: Blame the clown. Birthday parties cause hyperactivity - not the chocolate that's served.
Studies that specifically tested chocolate failed to show any relationship between eating it and
hyperactive behavior in children. It is believed the high-stimulus environment in which sugary
foods are eaten, such as a birthday party, is what affects behavior.
Chocolate causes migraines
Fact: Chocolate has long been targeted as the trigger for migraines and headaches but studies
have failed to show any correlation. No relationship has been found even in those migraine
sufferers who believed themselves sensitive to chocolate.
23. Chocolate myth vs. fact
setting the record straight
Chocolate causes tooth decay
Fact: Forget everything your mother ever told you about how eating too many chocolates will give
you cavities. Scientists now believe the length of time food stays in your mouth, not its sugar
content, is what causes cavities. Chocolate leaves your mouth relatively quickly- it's the things that
get stuck in there that are the problem, like crackers, cookies or dried fruit. Studies suggest that dark
chocolate and cocoa may actually be good for dental health becauseflavanol antioxidants and other
compounds in cocoa and chocolate slow the build-up of plaque.
People crave chocolate as if they have a biological need for it
Fact: A chocolate craving is really just a desire for pleasure, and has no physiological cause. In one
study, people who reportedly craved chocolate were given cocoa, which contains all of the
compounds and nutrients believed to cause chocolate cravings. However, their "cravings" were only
satisfied by pieces of white and milk chocolates, which contain far fewer of these compounds. This
indicates that people may have a strong desire for the taste and mouthfeel of chocolate, but this
desire is not connected to a physiological dependency.
An allergy to chocolate is common
Fact: Chocolate is not a typical food allergen. Of the approximately one to two percent of American
adults and five to eight percent of children that have a true food allergy, 90 percent are allergic to
either milk, eggs, peanuts, tree nuts, soy, wheat, fish or shellfish. Depending on the type of
chocolate, one or more of these ingredients could be present in a chocolate product. Read labels
carefully.
24. Chocolate
consumption has
been scientifically
Dark chocolate may linked to longer life
reduce the risk of
diabetes!
Positive
Men may be able to
Aspects of
reduce their risk of
having a stroke
Consumption
Chocolate has been Eating Dark
claimed to bring Chocolate Can
tangible benefits for Lower Your Risk of
cardiovascular Cancer and
health as well as for Cardiovascular
mood. Disease
25. Positive Aspects of Consumption
(Is this an oxymoron?!)
Chocolate has been claimed to bring tangible benefits for cardiovascular health as well as for mood.
Some previous studies had indicated that ingesting chocolate would produce better mood states
(Macht and Dettmer, 2006; Visioli et al., 2009).
Chocolate consumption is also claimed to have the ability of lifting up spirits, create highs and
inducing the 'feel good' condition. Some people believed that the oro-sensory properties of chocolate
are the main contributor of mood regulation (Macht and Muller, 2007)
Men may be able to reduce their risk of having a stroke by about one-sixth, simply by eating one
chocolate bar per week, according to a new Swedish study.
Chocolate consumption has been scientifically linked to longer life. A few pieces of chocolate every
month may make your life both sweeter and longer, according to the Harvard School of Public Health.
A survey of healthy 65-year-old men revealed that those who ate sweets containing chocolate
reportedly lived longer. Mortality was lowest among those consuming chocolate 1-3 times a month
and higher among those who indulged in the habit 3 or more times a week. Surprisingly non-
consumers had the highest mortality of all.
Cocoa and chocolate are also rich in minerals, such as magnesium and iron. Chocolate is a short
term source for energy due to antioxidants and phenolics it contains. This energy source was even
utilized by soldiers during heavy combat situations. A 40 gram chocolate bar contains the same
amount of phenol as a glass of red wine and can be a positive source of dietary antioxidants. These
anti-oxidants have been proven to reduce the risk of developing cancer or heart disease.
26. Health Addiction
Negative
Aspects of
Consumption
27. Negative Aspects of Consumption
Health
Overindulgence of chocolate has been linked to some overweight
cases and coulds result in the onset of diabetes. Some researchers
have also found the stearic acid, found in chocolate, may promote
blood clots. So it is important to regulate the amount you consume.
Addiction
Many food scientists have reported chocolate to be the single most
craved food. Chocolate has been found to trigger parts of the brain
that are associated with drug addiction. The phenomena of
chocolate craving is still poorly understood and it is yet to be found if
addiction is a sensory or a pharmacological effect.
29. O
sugar
Formulated
for people
with
Van Quality
diabetes
Houten
special
focus
Excitement Availability
30. Strategies deployed by most chocolate brands
Variety
Excitement Quality
Availability Design
CHOCOLATE
offers
Price -
Shelf life Value for
money
Flavors Package
and filling size
Calorific
Value
33. Nutrition Facts
Van Houten Ccocolate bar
is now available in a
“0”sugar formulation!
34.
35.
36.
37. Price
• Van Houten pricing strategy –
maintaining the price level at a
consistency hiked rate – targeting
mostly foreigners & upper class
markets
38. Promotion
• National radio promotion
• Blood Sugar Roadshow
• Social Media – Diabetic (Facebook, Twitter.. Etc)
• Nutritionist Endorsement
• Joint Promo with Diabetic Association (Healthy Chocolate Lovers
Festival Van Houten with Malaysian Diabetes Association
(Persatuan Diabetes Malaysia (PDM))
