Answer :
Answer:
1. More people could boycott againts chocolate and hat would decrease the amount of chocolate that needs to be made which would decrease the amount of slaves needed.
2.
-The first essential process for the formation of the substances responsible for cocoa flavour is the fermentation of these seeds, which involves several chemical reactions. What is important to remember is that it’s during this process that the seed’s storage protein begins to be broken down into its constituent amino acids.
-The next step is roasting, which allows for the evaporation of water and also of some compounds of the cocoa beans with unpleasant smell and taste. Roasting is the chemical cascade of reactions that occur between the amino acids formed in fermentation and the sugars in the grain. Such reactions lead to the compounds responsible for flavour and taste of chocolate (aldehydes, esters, ketones, furans) and also form the compounds which give the brown colour to the grain.
-Crystallization. The main responsible for the texture of chocolate, cocoa butter, can crystallize in six different ways, a property known as polymorphism.
-Polymorphism is a different arrangement of molecules to form a solid state. But various physical properties such as colour, brightness and melting temperature result of this arrangement. Of the six possible forms of polymorphism for chocolate, only one has the features that consumers appreciate: it has a silky surface, a smooth texture and it melts on the tongue.
-This tastier form is not the most stable one. And the ultimate challenge for chocolate makers is to ensure that all the chocolate crystallizes in the right way. This can only be achieved through a cycle of heating and cooling with carefully controlled temperatures.
-If you leave your chocolate in the heat it will lose its special features and be insipid and difficult to melt in the mouth.
-Keep your chocolate at the right temperature, to avoid wasting.
Increase use of high yielding variety and increase price are the two solutions.
Cocoa farmer's low income leads to serious violations of human and labour rights on cocoa farms. Some solutions to solving this problem is to introduce such varieties which has high production and increase in price of Cocoa. These two solutions will increase in the income of Cocoa farmers which leads to solving the problem of human rights abuses.
Conversion from one state to another with little temperature i.e. from solid and liquid states and quick solidification are the chemical properties of chocolate that enables the product to be transformed into so many other items so we can conclude that increase use of high yielding variety and increase price are the two solutions.
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