dissecting the genome of the cocoa bean

U.S. government scientists are launching a five-year project aimed at safeguarding the world's chocolate supply by dissecting the genome of the cocoa bean. The goal is to produce more and better-tasting chocolate.

The U.S. Department of Agriculture team will analyze the more than 400 million parts of the cocoa genome, a process that could help battle crippling crop diseases. The study is funded with more than $10 million from candy company Mars Inc.,
Ironically, cocoa is generally not produced in the U.S. The USDA has an interest in the crop because so many domestically produced items -- raisins and almonds, for example -- are important to chocolate.

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Marcy Blum and My Dove(R) Chocolate Present Wedding and Entertaining Tips for the Summer Season

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Premium M&M'S are on their way

M&M'S Premiums Chocolate Candies. They are available in five varieties, chocolate almond, mint chocolate, mocha, raspberry almond and triple chocolate.

Mars Snackfood US is launching M&M'S Premiums Chocolate Candies.

What makes the mdifferent from the standard?

These M&M's are a pricier and fancier version of the candy long known for melting in your mouth, not in your hands. five varieties – chocolate almond, mint chocolate, mocha, raspberry almond and triple chocolate. Six-ounce packages of M&M'S Premiums Chocolate Candies are available nationwide for $3.99.

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Giant Chocolate Chip Cookie

INGREDIENTS
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies
Decorating icing in tubes
Candy sprinkles


DIRECTIONS
1. Heat oven to 350°F. In ungreased 12-inch pizza pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan.
2. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes. Decorate as desired with decorating icing and candy sprinkles. Cut into wedges or squares.

pillsbury.com

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Chocolate Toothpaste

According to Tulane University doctoral candidate Arman Sadeghpour, an extract of cocoa powder, a white crystalline powder whose chemical makeup is similar to caffeine, occurs naturally in chocolates, teas, and other products might be an effective natural alternative to fluoride in toothpaste. Sadeghpour's research revealed that the cocoa extract was even more effective than fluoride in fighting cavities.

The extract,helps harden teeth enamel, making users less susceptible to tooth decay.
The extract has been proven effective in the animal model, but it will probably be another two to four years before the product is approved for human use and available for sale, Sadeghpour says.

Sadeghpour’s research group included scientists from Tulane, the University of New Orleans, and Louisiana State University’s School of Dentistry. He has already created a prototype of peppermint flavored toothpaste with the cavity-fighting cocoa extract added, and his doctoral thesis research compared the extract side by side to fluoride on the enamel surface of human teeth.

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Don't Mess with Our Chocolate

Don't Mess with Our Chocolate web site forum's purpose is to provide information regarding how to get involved in saving the composition of chocolate .


Some members of the U.S. Chocolate Industry are supporting a change in the basic formula of chocolate, by allowing the use of vegetable fat substitutes in place of cocoa butter.

"In our opinion, these changes will adversely affect the eating, physical and nutritional qualities of chocolate, begging the question: What consumer benefit is associated with implementing such change?"



The U.S. Food and Drug Administration (FDA) has a chocolate standard of identity requiring manufacturers to use approved ingredients in making chocolate, and it protects the consumer from any substitution of inferior ingredients. As a result, the Chocolate Industry must obtain approval from the Food and Drug Administration to make any changes to the standard of identity for chocolate.

Recently, the U.S. Chocolate Industry, through its Chocolate Manufacturers Association (CMA), along with 11 other food industry associations, have joined with the Grocery Manufacturers Association(GMA) in supporting what is called a citizen’s petition asking the FDA for approval to change current requirements for a number of food categories, of which chocolate is included. The petition has been recorded with the FDA as Docket # 2007P-0085.

While the FDA has heard from the chocolate industry, they encourage consumers to weigh in as well in order to obtain a balanced viewpoint on any such topic.

	Chocolate Manufacturers Association (CMA): --- Chocolate and the Standards of Identity: The Facts Don't Mess With Our Chocolate response to the CMA
	National Confections Association (NCA): --- Chocolate Lovers - There's No Need To Panic Don't Mess With Our Chocolate response to the NCA U.S FOOD and DRUG ADMINISTRATION (FDA) Consumer Update: --- FDA's Standards for High Quality Foods Mars US Supports Current Chocolate Standard of Identity --- Chocolate Leader Opposes Proposal to "Lower the Bar" on Chocolate by allowing For Cocoa Butter Substitute --- CLICK HERE for further details

Get informed and learn how to lend your opinion.

dontmesswithourchocolate.guittard.com/

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