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Marketing strategy of Orion minichocolates on the Czech market
Růžičková, Anna ; Olšanová, Květa (advisor) ; Halík, Jaroslav (referee)
The aim of this master thesis is to evaluate Orion product portfolio and recent launch of a new product, Orion minichocolates, after that to propose customized adaptation of product marketing strategy. The thesis consists of three parts, where the first part is mainly theoretical and describes the basic terminology of marketing strategy. The second part is dedicated to Nestlé and its product portfolio, Orion chocolate tablets included. The last part describes launch development of Orion minichocolates to the Czech market.
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Annotated Translation: Petit Futé. Guide du Chocolat. 4e édition, B.Fernandez, B. Dubrulle, P. Wyvekens, 2009, Paříž, s. 6-21
Šůchová, Barbora ; Duběda, Tomáš (advisor) ; Belisová, Šárka (referee)
This bachelor thesis consists of two parts - translation of a French text into Czech and its commentary. The source text is the first part of the e-book Guide du chocolat., In the commentary, the translated text is analysed and afterwards the method of translation as well as the translation procedures are presented.
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Vliv surovin a technologie na senzorickou jakost čokolády
ŠINÁKLOVÁ, Petra
The theoretical part of the diploma thesis titled "The Effect of Raw Materials and Technology on the Sensory Quality of Chocolate" describes the commodity and the related legislation, the raw materials used for the production of chocolate, the substitutes for some basic raw materials, and the production procedures. The theoretical part also describes the significance of chocolate for human nutrition and analyses the defects that may occur in chocolate. The objective of the practical part is to ascertain the opinions of a selected group of consumers on the selected sorts of chocolates. The results are divided into two parts. In the first part I carried out a collective evaluation (men and women together), and in the second part I evaluated the results separately for each gender (men separately from women) in order to find out any differences in the sensory evaluation of this commodity between the groups. The evaluators' preferences between three sorts of dark chocolates of the same brand with a different cocoa quantity were tested and evaluated by means of a ranking test. The preferences between two sorts of dark chocolates with orange flavour produced by two different producers were evaluated by means of a pair test. I also carried out and evaluated a questionnaire survey aimed at ascertaining the liking for various sorts of chocolates with different composition.
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The way of consumerism in the interwar Czechoslovakia nn the example of consumption of coffee, cocoa, chocolate and tea.
Syrová, Tereza ; Jakubec, Ivan (advisor) ; Jančík, Drahomír (referee) ; Štemberk, Jan (referee)
Dissertation thesis discusses the consumption of cocoa, coffee, tea and chocolate in the interwar period in the Czechoslovakia. On the basis of statistical data and examination of archival sources comes with the definition of the middle classes of the population, which those commodities consumed. The thesis shows the distribution of consumption of commodities based on the survey in blue-collar and white-collar families. Furthermore provides insight into the lives of families, distribution of their spending and the size of income. It refers to the representation of cocoa, coffee, tea and chocolate in the consumer basket and shows the elasticity of the mentioned commodities. For the central part of the research of the dissertation thesis chose the Czech territory only, because here were without difficulty accessible data sources. The Dissertation thesis clarifies the causes of consuming cocoa, coffee, tea and chocolate and concludes that each was consumed from another purpose, which resulted status of these commodities. Tea consumption has been designed especially for the higher classes of the population, chocolate bought mostly white-collar family, but over twenties speared consumption of chocolate products also among the middle and lower classes into the population. The chocolate products were subject to early 20s of the luxury tax. Cocoa was used in connection with cooking and baking, but families didnt use this product frequently. Coffee drank all layers of the population, but consumption was based on the social status of the consumer. Very frequently families consume rye coffee and chicory coffee. Dissertation thesis also highlights the regional differences between the classes, which were further intensified. Thesis examines in detail the amount of the duties of the commodity, which in the interwar period varied widely, and concludes that the duty to disproportionately increase the price of products and made it impossible for consumers to buy more of cocoa, coffee, tea and chocolate.
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Business Plan for Establishment of the Small Company
Šimíčková, Anna ; Fischer, Jan (referee) ; Koudelková, Petra (advisor)
This thesis focuses on preparation a business plan of shop with cheese and another delicatessen. The theoretical part defines basic concepts such as enterprise, entrepreneur or business and specifies legal forms of companies in the Czech Republic. Also it defines business plan, their structure and analyzes performed before establishment of a company. The practical part focuses on creating of business plan shop with cheese and another delicatessen.
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Aroma active compounds of several kinds of chocolate
Glouzarová, Markéta ; Vespalcová, Milena (referee) ; Vítová, Eva (advisor)
This diploma thesis is focused on the problem of volatile aroma active compounds in chocolate, directly connected with the formation of chocolate aroma. Organoleptic properties of chocolate (aroma and taste) are the most important for evaluating by consumers. In this work four types of plain chocolate: Figaro Sweet Passion 70 % cacao, Figaro plain chocolate, Figaro for cooking and KAUMY chocolate glaze were tested. SPME method (fiber CAR/PDMS 85µm) in conjunction with gas chromatography was chosen for their analysis. Solid phase micro-extraction (SPME) is simple, sensitive, reproducible, rapid and low-cost method for evaluation of key odorant compounds found in cocoa and chocolate products. Using SPME-GC method total 56 aromatic compounds: 14 acids, 9 aldehydes, 8 ketones, 17 alcohols, 7 esters and 1 nitrogen compound were identified and quantified. Taste and aroma are the most important for evaluating of chocolate by consumer. Taste and aroma should be aromatic, pleasant and after used raw material. The single organoleptic properties (appearance, colour, taste, aroma and texture) were observed by sensory analysis using scale and also aroma and taste profiles of samples were created. The assessors were students and staffs faculty of chemistry BUT. The high content of alcohols (methanol, ethanol, propanol, butan-2,3-diol) and fatty acids was found in all types of chocolate , these compounds are probably important components of chocolate aroma. Some detected aromatic compounds doesn´t contribute positively to typical chocolate aroma. Unpleasant odour of these compounds often influences total flavour of chocolate, which was also proved by sensory evaluating.
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Fair trade cocoa beans, cocoa and chocolate on the Czech market
MATIKO, Oleksandr
The aim of this work is describe the situation of fair trade cocoa and chocolate products on the Czech market, and describe how fair trade works for producers and traders. As part of fair trade is described the Fairtrade certification system, which provides the trademark Fairtrade?. Following the certification process, there are defined production standards for cocoa small producers and traders. The work also focuses on the supply and processing activities in the Czech Republic. The description is followed by an analysis focused on offering fair trade pro-ducts in retail units and consumer´s opinions, choices and behaviour in the field of fair trade cocoa and chocolate products
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The world market of cocoa and chocolate
Voborníková, Martina ; Gullová, Soňa (advisor) ; Klosová, Anna (referee)
The thesis depicts the world market of cocoa and chocolate dand current trends influencing the chocolate industry. The aim of this paper is to describe current trends in consumption of chocolate on basis of the analysis of international trade of cocoa and chocolate. I also analyse their impact on consumption of chocolate and chocolate confectionery in Czech Republic. The paper focuses on the history, classification and main producecrs as well as main sellers on the international market of the mainstream products and first class (fine) ones. The paper is devided into three parts. The first part briefly analyses the international trade of cocoa, the second part focuses on the international trade with chocolate and chocolate industry with its current trends, the last part is dedicated to the consumption of chocolate in Czech Republic and its main trends.
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