Full Version: BAD Bunny, or "You call this chocolate?!?"
Its time to beat back the eeeevil corporate greedsters who wish to once again pull a fast one on use innocent citizens/consumers in the name of obscene profits. hmm, could this guy editorialize anymore in his leadup?
Its time to rally to the defense of authentic chocolate.
From the Los Angeles Times
Questions for Debate:
mmmmm, chocolate....
p.s. If you desire to inform the FDA of your opinion in this matter, here is the link:
http://www.fda.gov/ohrms/dockets/dockets/0...85/07p-0085.htm
Its time to rally to the defense of authentic chocolate.
From the Los Angeles Times
QUOTE
The FDA is entertaining a "citizen's petition" to allow manufacturers to substitute vegetable fats and oils for cocoa butter.
The "citizens" who created this petition represent groups that would benefit most from this degradation of the current standards. They are the Chocolate Manufacturers Assn., the Grocery Manufacturers Assn., the Snack Food Assn. and the National Cattlemen's Beef Assn. (OK, I'm not sure what's in it for them), along with seven other food producing associations.
This is what they think of us chocolate eaters, according to their petition on file at the FDA:
"Consumer expectations still define the basic nature of a food. There are, however, no generally held consumer expectations today concerning the precise technical elements by which commonly recognized, standardized foods are produced. Consumers, therefore, are not likely to have formed expectations as to production methods, aging time or specific ingredients used for technical improvements, including manufacturing efficiencies."
Let me translate: "Consumers won't know the difference."
The "citizens" who created this petition represent groups that would benefit most from this degradation of the current standards. They are the Chocolate Manufacturers Assn., the Grocery Manufacturers Assn., the Snack Food Assn. and the National Cattlemen's Beef Assn. (OK, I'm not sure what's in it for them), along with seven other food producing associations.
This is what they think of us chocolate eaters, according to their petition on file at the FDA:
"Consumer expectations still define the basic nature of a food. There are, however, no generally held consumer expectations today concerning the precise technical elements by which commonly recognized, standardized foods are produced. Consumers, therefore, are not likely to have formed expectations as to production methods, aging time or specific ingredients used for technical improvements, including manufacturing efficiencies."
Let me translate: "Consumers won't know the difference."
Questions for Debate:
- Do you consider the waxy chocolates to be "real" chocolate?
- Do you think the makeup of "real" chocolate should be a subject of government oversight?
- Will you rush to the defense of "real" chocolate, or to the defense of capitalism and/or responsible consumerism?
- Have you had any good chocolate lately?
mmmmm, chocolate.... p.s. If you desire to inform the FDA of your opinion in this matter, here is the link:
http://www.fda.gov/ohrms/dockets/dockets/0...85/07p-0085.htm
QUOTE(Bikerdad @ Apr 24 2007, 02:10 AM) 
Questions for Debate:
- Do you consider the waxy chocolates to be "real" chocolate?
- Do you think the makeup of "real" chocolate should be a subject of government oversight?
- Will you rush to the defense of "real" chocolate, or to the defense of capitalism and/or responsible consumerism?
- Have you had any good chocolate lately?
1. Some of the stuff they pass off as "chocolate" these days is disgusting. I'm not sure if it is because of "manufacturing" methods or ingredients or other factors, but I am very loathe to buy chocolate from unknown sources.
2. No, not really. The government is already involved in regulating many foods in this manner, however. Just do a little research on "cheese" versus "cheese food" and "cheese product".
3. Probably neither. I guess I'd favor capitalism over some definition of "real chocolate" if push comes to shove.
4. A local company, Malley's Chocolates, makes some very good chocolate. You can take tours of their factory and they are always coming out with something new.
The EU has allowed a small percentage of cocoa fat/butter to be replaced in production/manufacturing by other fat/oil other than cocoa butter and still be called chocolate. This was something Belgium fought as they felt it allowed less superior products to use the same identification as their own higher quality products. They came up with a new label to identity the 100% pure chocolate..it is called ambao.
I think it stinks that manufacturers wish to make cruddy chocolate flavored corn oil or whatever but it is up to the consumer to decide. If your preference is for a candy bar that costs 50% less then taste is not an issue for you. I have to somewhat agree with the industries explanation, they are right to assert the idea that cost and ease of production is a more greater concern for their consumers than quality. I am sure if something like this passes then we will see an implementation of a industry standard much like the ones the Belgiums created. I do however think that ingredients should still be listed and easy to read or understand tho.
I think it stinks that manufacturers wish to make cruddy chocolate flavored corn oil or whatever but it is up to the consumer to decide. If your preference is for a candy bar that costs 50% less then taste is not an issue for you. I have to somewhat agree with the industries explanation, they are right to assert the idea that cost and ease of production is a more greater concern for their consumers than quality. I am sure if something like this passes then we will see an implementation of a industry standard much like the ones the Belgiums created. I do however think that ingredients should still be listed and easy to read or understand tho.
Here in Chicago we recently had a chocolate festival. I learned some things about chocolate that I didn't know before. Depending on the type of product, there is more to real chocolate than cocoa butter. With the exception of real white chocolate, cocoa liquor is also a component. Taste is determined by balancing the amount of cocoa butter to cocoa liquor and other ingredients.
Real unsweetend baking chocolate, for example, is pure cocoa liquor... no cocoa butter.
Personally, I prefer the real deal. I see no problem in allowing companies to use vegetable fats instead of cocoa butter, so long as they don't advertise it as "real chocolate". I think you'll see a change in advertising and a premium placed on real chocolate as opposed to that made by blending vegetable fats instead of cocoa butter.
Real unsweetend baking chocolate, for example, is pure cocoa liquor... no cocoa butter.
Personally, I prefer the real deal. I see no problem in allowing companies to use vegetable fats instead of cocoa butter, so long as they don't advertise it as "real chocolate". I think you'll see a change in advertising and a premium placed on real chocolate as opposed to that made by blending vegetable fats instead of cocoa butter.
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