Em "
Why Does Your Chocolate Taste So Bad?" um exemplo de como empresas mais pequenas, focadas em nichos podem coabitar com gigantes focados em "hits", focados na eficiência e no eficientismo:
"“The chocolate industry has lost sight of its fundamentals, which include flavor,”
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Actually, corporate chocolate giants such as Lindt, Hershey’s and Mars have long had an interest in genetics - but mostly as a tool for preserving and propagating cacao beans that consistently provide the highest yield and can withstand drought and diseases.[Moi ici: Eficiência e redução da incerteza, consistência de quantidade produzida. Sabor? Isso é secundário, ninguém nota, sobretudo se é um veículo de venda de açúcar a preço premium]
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Two of the most popular high-volume, fast producing varieties are CC-N51 in Ecuador and Cacao Mercedes in West Africa, which can both conceivably produce fruit in as little 18 months after being grafted. But cacao of this pedigree is generally low quality when it comes to taste and better suited for bulk production of cocoa butter and cocoa mass - critical for making Snickers but a detriment when it comes to crafting a quality bar with few ingredients."
Face a isto, empresas mais pequenas focadas em clientes que se distinguem da massa, podem fazer a diferença:
"The program is utilizing the industry’s most discerning palates, along with genetic analysis, to identify - and hopefully preserve - the fine-flavored cacaos of the world. HCP’s purpose is to increase the availability of quality cacao and encourage farmers to grow it in a market that’s currently overwhelmed by flat-taste, high-yield varieties.
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He’s part of a burgeoning new wave of chocolate production in the U.S. that focuses on the bean and nothing else.
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Whereas, industrial chocolate for a long time has been concerned solely with consistency and low cost. There’s nothing wrong with that, but it’s a different set of priorities.”
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The premium beans go for $5,600 per metric ton, which is approximately $2,600 more than the current world market price for cacao beans,
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“flavor has currency again.” In recent years, companies such as Dandelion and Brooklyn-based Mast Brothers have proved there is a place in the market for a gourmet bar. Kimmerle says consumers would purchase even higher-end chocolate if businesses were willing to take the risk."
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