Fernando M. Reimers et al.

chocolate—manufacturing process. Students get an overview of the processes
involved in manufacturing chocolate. They also realize that chocolate isn’t a
modern phenomenon but has evolved over time through the interactions of
societies, cultures, and peoples.

Activity 3.2.1

The Chocolate-Manufacturing Process

Students begin by presenting their findings from their homework to the
class. The teacher marks all of the places where chocolate is produced on
a world map (West Africa: Ivory Coast, Ghana, Nigeria, Cameroon, Togo;
Mexico; Brazil; Malaysia, and Indonesia). The teacher should ask the stu—
dents the following questions:

1. Which part of the cacao plant does the chocolate come from?

2. Does the plant have a chocolaty smell? A chocolaty taste?

3. Why is cocoa grown only in the countries they listed on the map?
Are there special climatic conditions necessary for the growth of the
plant? Can they grow the plant in their backyard?

Resources

' A lesson plan on the anatomy of the cacao plant and on how it’s culti—
vated (http://www. rainforest—alliance.org/curriculum/fo urth/lessonZ)

° A lesson plan concerning ecological connections, the environment,
and chocolate (a highly recommended resource) (http://www.rain~
forestallianceorg/ curriculum/ third/ lesson 1 )

' Virtual tours of chocolate factories that include explanations of the
chocolate—manufacturing process (http://manufacturing.Stanford.

edu/hetm.html)

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