In Ghana the cocoa beans are cleaned roasted and developed to produce the cocoa mass that contains around 55-58% of cocoa butter, which is the starting point for all chocolate products.
The cocoa mass is then taken to the “Marlbrook factory” where the cocoa mass has sugar and milk added to it which, is condensed into a creamy liquid. When this dries it is turned into milk chocolate crumb. The crumb is ground and the particle size is vital, because if the size is to coarse then the chocolate would taste grainy, and if to fine then the texture of the chocolate would be to smooth and this prevents the flavour from being tasted. Cadbury’s aim is to make the chocolate taste as good as is can, therefore they have to ground the chocolate just right so that the particles of the chocolate are not coarse and not to fine.
Value is added at this stage because Cadbury are ensuring that the chocolate they produce tastes good so that the customers can enjoy eating it, the effect that it has on Cadbury is that customers will not complain about the chocolate not tasting good, and if customers like it a lot then they would carry on buying Cadburys Dairy Milk.
This chocolate then goes to Bournville to be made into Dairy Milk.
Then the production process is complete for Dairy Milk, it has to be then moulded and packaged up so that it can be delivered to the retail shops where customers can purchase it. Value is added at this final stage as well because the Cadbury have given Dairy Milk an identity so that the customers can recognise it if they are looking to buy it at a shop. The effect that this has for Cadbury is positive.
Below is a picture of the Dairy Milk bar.
