The chocolate companies in the US and elsewhere have started labeling their bars according to cacao content (cocoa solids + cocoa butter). The experts believe chocolate's taste is a magic combination of origin + blend + roasting of the cocoa beans. Many industry analysts believe the next wave in chocolate marketing will be focussed on origin + variety of cocoa beans.
I think the colored stone + diamond industry have a lot to learn from the chocolate industry. If the grading laboratories were able to classify origin, variety, treatments + product contents (chemistry) in a easy-to-read (understand) format, the concept could have made a big difference.
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