scaling

Information about scaling

Published on October 19, 2007

Author: Abhil

Source: authorstream.com

Content

Slide1:  http://www.davidsumberg.com/new_page_17.htm The European Union “Chocolate Wars” a run-up to Scaling Slide2:  http://abcnews.go.com/Business/IndustryInfo/wireStory?id=3454145 Slide3:  http://abcnews.go.com/Business/IndustryInfo/wireStory?id=3454145 Slide4:  http://www.npr.org/templates/story/story.php?storyId=4975895 Slide5:  http://www.helleniccomserve.com/fetagreek.html Slide6:  http://news.bbc.co.uk/2/hi/uk_news/england/north_yorkshire/6606779.stm Slide7:  http://news.bbc.co.uk/2/hi/uk_news/england/north_yorkshire/6606779.stm Slide8:  http://news.bbc.co.uk/2/hi/uk_news/england/north_yorkshire/6606779.stm Slide9:  http://en.wikipedia.org/wiki/Protected_geographical_indications_in_the_European_Union Slide10:  http://en.wikipedia.org/wiki/Protected_designation_of_origin Slide11:  http://en.wikipedia.org/wiki/Protected_designation_of_origin Slide12:  http://www.fornobravo.com/vera_pizza_napoletana/VPN_spec.html Slide13:  http://www.savilerowclub.com/annai/knit.htm Slide14:  Mairead's cottage where the workshop takes place on Inish Oirr http://beknitted.blogspot.com/2004_08_01_beknitted_archive.html Slide16:  http://www.davidsumberg.com/new_page_17.htm Scaling:  Scaling chocolates “In 1994 the European Union was establishing Europe-wide food standards. When they came around to Chocolate, Belgium and France and Germany supported the idea of creating a standard that said only something that was in excess of 50% Cacao could be called Chocolate. England (home of Cadbury which manufactures tons of candy that contains less than 10% Cacao) opposed the idea.” . . . http://www.mrkland.com/fun/xocoatl/bars.htm Scaling:  Scaling Chocolates and “The Chocolate War” “After months of arguments and threatened trade wars, Germany switched sides -- they have several large milk-chocolate-candy manufacturers and supposedly there was pressure from Switzerland, which is not in the EU, but manufactures huge quantities of milk-chocolate-candy. So England, and Cadbury won. Anything can be called Chocolate in the EU, as long as it contains at least 1% Chocolate. (In the USA the FDA minimum is 10%.) However -- the EU said that each bar must state on the label the percentage of Cacao that it contains.” . . . http://www.mrkland.com/fun/xocoatl/bars.htm Scaling:  Scaling Chocolates and “The Chocolate War” “After months of arguments and threatened trade wars, Germany switched sides -- they have several large milk-chocolate-candy manufacturers and supposedly there was pressure from Switzerland, which is not in the EU, but manufactures huge quantities of milk-chocolate-candy. So England, and Cadbury won. Anything can be called Chocolate in the EU, as long as it contains at least 1% Chocolate. (In the USA the FDA minimum is 10%.) However -- the EU said that each bar must state on the label the percentage of Cacao that it contains.” . . . http://www.mrkland.com/fun/xocoatl/bars.htm Scaling:  Scaling Chocolates and “The Chocolate War” “That last bit was crucial, and the reaction was predictable. Consumers flocked to the few bars that were rich & pure, 70% or more. So the milk-chocolate-candy prints the percentages in teeny tiny print on the back, and the pure bars print it in huge print on the front. The pure bars were so popular that new brands and varieties are introduced every day! Galler claims to have been the the first to sell a bar with 70% Cacao in Belgium in 1993. Even Cadbury has one (in late 1997 they raised the Cacao content from 64% to 76%), called 1898 -- but they do not put their own name anywhere on it, for fear of hurting sales!!! .” . . . http://www.mrkland.com/fun/xocoatl/bars.htm Scaling:  Scaling Chocolates and “The Chocolate War” “That last bit was crucial, and the reaction was predictable. Consumers flocked to the few bars that were rich & pure, 70% or more. So the milk-chocolate-candy prints the percentages in teeny tiny print on the back, and the pure bars print it in huge print on the front. The pure bars were so popular that new brands and varieties are introduced every day! Galler claims to have been the the first to sell a bar with 70% Cacao in Belgium in 1993. Even Cadbury has one (in late 1997 they raised the Cacao content from 64% to 76%), called 1898 -- but they do not put their own name anywhere on it, for fear of hurting sales!!! .” . . . http://www.mrkland.com/fun/xocoatl/bars.htm Scaling:  Scaling Chocolates and “The Chocolate War” “That last bit was crucial, and the reaction was predictable. Consumers flocked to the few bars that were rich & pure, 70% or more. So the milk-chocolate-candy prints the percentages in teeny tiny print on the back, and the pure bars print it in huge print on the front. The pure bars were so popular that new brands and varieties are introduced every day! Galler claims to have been the the first to sell a bar with 70% Cacao in Belgium in 1993. Even Cadbury has one (in late 1997 they raised the Cacao content from 64% to 76%), called 1898 -- but they do not put their own name anywhere on it, for fear of hurting sales!!! .” . . . http://www.mrkland.com/fun/xocoatl/bars.htm Scaling:  Scaling Chocolates and “The Chocolate War” “That last bit was crucial, and the reaction was predictable. Consumers flocked to the few bars that were rich & pure, 70% or more. So the milk-chocolate-candy prints the percentages in teeny tiny print on the back, and the pure bars print it in huge print on the front. The pure bars were so popular that new brands and varieties are introduced every day! Galler claims to have been the the first to sell a bar with 70% Cacao in Belgium in 1993. Even Cadbury has one (in late 1997 they raised the Cacao content from 64% to 76%), called 1898 -- but they do not put their own name anywhere on it, for fear of hurting sales!!! .” . . . http://www.mrkland.com/fun/xocoatl/bars.htm Scaling:  Scaling Chocolates and “The Chocolate War” “In late 1998 and early 1999, before I went to Europe, I started to notice a very few pure bars at specialty stores in Seattle, but they were outrageously expensive. In 29 countries in Europe, I discovered that every country has at least ONE, 70%+ Chocolate bar, and most countries have several. In France and Belgium, even the grocery store brands have a 70%+ pure Chocolate bar! France, Belgium, Germany and Poland were the best countries for good pure Chocolate bars. Switzerland, Hungary and Finland, were the worst. I didn't go to Spain, but I did notice that although it is often hard to find, the Spanish Chocolate I did find was excellent. I suspect Spain is probably a great country for pure, real Chocolate, which is historically understandable. ” . . . http://www.mrkland.com/fun/xocoatl/bars.htm Scaling:  Scaling Chocolates and “The Chocolate War” “Even more exciting, I found several brands that market bars with identical recipes but the Cacao is from different plant varieties and/or from different parts of the world. It is amazing to compare! Toward the end of my trip I saw several more of the series -- even Nestle has a series of three bars from three different countries!!! However, it contains the artificial flavor Vanillin, which is a silly thing to add to a bar for trying to compare Chocolate subtleties! The French brand Chocolat Bonnat was certainly the best of these. Their line of seven (now eight) 75% Cacao bars, each from a different part of the world is amazing: No Vanilla, no lecithin, just Chocolate and a little sugar. I cannot read the French on the label very well, but they do not appear to note which varieties each bar consists of. There was also a Spanish brand, Chocovic, of which I had only small tasters, that was from different varieties and was very good.” . . . http://www.mrkland.com/fun/xocoatl/bars.htm Scaling:  Scaling Chocolates and “The Chocolate War” “There are even a couple of US manufacturers! One, Chocolate made in Belgium and packaged in the US under the absolutely horrible brand name ChocoLove has different bars ranging from 25% (the richest milk chocolate you will ever find) to 77% (YUM!) (and also 100% baking Chocolate). Despite the awful name, the Chocolate is pretty good. They recently introduced a couple of Organic bars too, 61% & 73%. Sharfen-Berger appears to actually make their 70% bars in the US. …” http://www.mrkland.com/fun/xocoatl/bars.htm Scaling:  Scaling Chocolates and “The Chocolate War” “Between late 2000 and mid 2001 it was fairly difficult to find pure bars here in Seattle, but things are changing very fast. In April of 2003 I did a couple of tastings with about 20 of the best bars in the world. As recently as November of 2001 I could not have purchased ANY of those bars here in Seattle, and yet now I am able to get ALL of them here! Pure bars are becomming almost COMMON -- the important talent is now determining the best pure bars, not just finding any! ” . . . http://www.mrkland.com/fun/xocoatl/bars.htm Scaling:  Scaling Chocolates and “The Chocolate War” “I will not buy any bar with less than 70% Cacao, and generally will not eat any Chocolate that is less than 60% -- I just don't like it.” Mark’s entire list mrk.'s Chocolate site http://www.mrkland.com/fun/xocoatl/#SEL Real Chocolate Bars http://www.mrkland.com/fun/xocoatl/bars.htm Scaling:  Scaling Chocolate Wars 12/1/02 Guardian Unlimited | The Guardian | Chocolate war over after 30 years <http://www.guardian.co.uk/uk_news/story/0,3604,876445,00.html> Big Chocolate - Wikipedia, the free encyclopedia http://en.wikipedia.org/wiki/Big_Chocolate Slide30:  http://www.mrkland.com/fun/xocoatl/barlist.htm “Anything can be called Chocolate in the EU, as long as it contains at least 1% Chocolate. In the USA the FDA minimum is 10%.” Slide31:  Dolfin Chocolat Noir 88% De Cacao Dolfin's darkest Belgian chocolate bar very intense, very delightful! 70g/2.47 oz, 88% Cocoa. Slide32:  Chocolat Weiss Dark Kacinkoa 85% Bar A blend of Criollos, Forasteros and Trinitarios cocoa beans. The taste is that of elegance: The finesse of tannins, a fruity aroma, a sustained flavor, and a quite surprising sweetness toward the end of tasting for an 85% cocoa-content bar. Net wt. 3.5oz/100g. Slide33:  In England . . . Slide34:  http://www.cadbury.co.uk/EN/CTB2003/about_chocolate/history_cadbury/ Slide35:  http://members.shaw.ca/b.bogdan/caramilk/cadbury.htm Slide36:  xxx Slide37:  http://www.virtualbrum.co.uk/heritage/page6.htm Selly Manor House Slide38:  http://www.virtualbrum.co.uk/heritage/page6.htm Bournville Carillon Bournville Junior School Slide39:  http://www.publications.bham.ac.uk/birmingham_magazine/b_magazine1996-99/b99_22.htm Slide40:  Dame Elizabeth Cadbury School and Sixth Form College Birmingham, Warwickshire, United Kingdom Slide41:  http://www.virtualbrum.co.uk/heritage/page6.htm Bournville Slide42:  http://www.virtualbrum.co.uk/heritage/page6.htm The Quaker Meeting House Selly Manor Museum and Bournville Village Trust Slide43:  In the United States . . . Slide44:  What does Hershey say about its cocoa content? Well . . . (usually) exactly nothing but we know it is at least 10% because that’s the law in America Scaling:  Scaling Slide47:  Scaling nominal ordinal interval ratio After H. Russell Bernard, Research Methods in Anthropology, 1994 Slide48:  Scaling nominal ordinal interval ratio After H. Russell Bernard, Research Methods in Anthropology, 1994 Scaling:  Understanding Global Cultures: Metaphorical Journeys Through 28 Nations, Third Edition Martin J. Gannon SAGE Publications, Thousand Oaks, CA, 2004 Scaling Fig. 1.2. Four Generic Types of Cultures (p. 15):  Fig. 1.2. Four Generic Types of Cultures (p. 15) Scaling:  Horizontal Collectivism / Community Sharing nominal scaling only names are given to entities in-group vs. out-group Scaling Scaling:  nominal scaling naming something Scaling Scaling:  nominal scaling a nominal variable is an item on a list of things the variables are mutually exclusive but they do not exhaust the possibilities Scaling Scaling:  Scaling religion Hindu Moslem Buddhist Christian Druid “Other” Scaling:  Scaling chocolates Belgian Godiva Ghirardelli Whitman Cadbury Hershey Nestle Brachs Slide56:  Scaling nominal ordinal interval ratio After H. Russell Bernard, Research Methods in Anthropology, 1994 Fig. 1.2. Four Generic Types of Cultures (p. 15):  Fig. 1.2. Four Generic Types of Cultures (p. 15) Scaling:  Scaling Vertical Collectivism / Authority Ranking Cultures ordinal scaling individual A may be more important than individual B, and individual C may be more important than individual B, but there is no common unit of measurement Scaling:  Scaling ordinal scaling putting things in order Scaling:  Scaling ordinal scaling ordinal variables are exhaustive and mutually exclusive and their values can be rank ordered Scaling:  Scaling ordinal scaling high medium low Scaling:  Scaling socioeconomic class (SES) upper class middle class lower class Scaling:  Scaling chocolates Belgian best Godiva better Ghirardelli better Cadbury good Whitman good Brachs good Hershey (orig.) fair Nestle fair Scaling:  Scaling types of political organization “peasant society” “primitive state” “chiefdom” “tribe” “band” Scaling:  Scaling ordinal scaling in general, concepts are measured at the ordinal level Scaling:  Scaling level of acculturation very acculturated somewhat acculturated unacculturated Scaling:  Scaling ordinal scaling what ordinal variables do not tell us is how much more the most important characteristic of ordinal measure is that there is no way to tell how far apart the attributes are from one another Slide68:  Scaling nominal ordinal interval ratio After H. Russell Bernard, Research Methods in Anthropology, 1994 Fig. 1.2. Four Generic Types of Cultures (p. 15):  Fig. 1.2. Four Generic Types of Cultures (p. 15) Scaling:  Scaling Horizontal Individualism / Equality Matching Cultures interval scale culture does have a common unit of measurement, but it does not make value judgments about individual worth there are too many dimensions along which individuals can be measures Scaling:  Scaling interval scaling putting items at fixed intervals Scaling:  Scaling interval scaling concrete, observable things are often measured at the interval level but not always Scaling:  Scaling interval scaling interval variables are exhaustive and mutually exclusive and their values can be rank ordered Scaling:  Scaling interval scaling and the distances between the attributes are meaningful Scaling:  Scaling interval scaling 30° Fahrenheit 40° Fahrenheit 70° Fahrenheit 80° Fahrenheit Scaling:  Scaling interval scaling 40° F - 30° F = 10° F 80° F - 70° F = 10° F Scaling:  Scaling interval scaling but there is no “zero point” i.e., 80° Fahrenheit is not twice as warm as 40° Fahrenheit Scaling:  Scaling There could be a zero point, and there is with Kelvin system temperatures Scaling:  Scaling “The Kelvin scale is a thermodynamic (absolute) temperature scale, and zero kelvin (0 K) is defined as absolute zero (-273.15 degrees celsius) which is the coldest possible temperature.” http://en.wikipedia.org/wiki/Kelvin Scaling:  Scaling “The Kelvin scale is a thermodynamic (absolute) temperature scale, and zero kelvin (0 K) is defined as absolute zero (-273.15 degrees celsius) which is the coldest possible temperature.” http://en.wikipedia.org/wiki/Kelvin and that means the Kelvin scale is ratio rather than interval scaling Slide81:  Scaling nominal ordinal interval ratio After H. Russell Bernard, Research Methods in Anthropology, 1994 Fig. 1.2. Four Generic Types of Cultures (p. 15):  Fig. 1.2. Four Generic Types of Cultures (p. 15) Scaling:  Scaling Vertical Individualism / Market Pricing Cultures scale is ratio there is a common unit of measurement and a true zero point allows members of the culture to transform every other dimension and compare them monetarily Scaling:  Scaling Vertical Individualism / Market Pricing Cultures scale is ratio there is a common unit of measurement and a true zero point allows members of the culture to transform every other dimension and compare them monetarily Scaling:  Scaling ratio scaling interval variables that have a zero point there are few interval variables that are not also ratio variables Scaling:  Scaling ratio scaling a 40-year-old is 10 years older than a 30-year-old a 40-year-old is twice as old as a 20-year-old Scaling:  Scaling ratio scaling it is common practice in the social sciences to refer to ratio variables as interval variables Scaling:  Scaling ratio scaling years of education income in dollars, Euros . . . years spent migrating population size # doctors / 100,000 # violent crimes / 100,000 Scaling:  Scaling ratio scaling years of education income in dollars, Euros . . . years spent migrating population size # doctors / 100,000 # violent crimes / 100,000 X cases per Y number (X / Y) are “rates” and can be compared Scaling:  Scaling ratio scaling years of education income in dollars, Euros . . . years spent migrating population size # doctors / 100,000 # violent crimes / 100,000 non-ratio data that are not rates often can not be compared Scaling:  Scaling chocolates Belgian 70+% cacao Godiva 70% cacao Ghirardelli 40% cacao Cadbury 08% cacao Whitman xx% cacao Brachs xx% cacao Hershey (orig.) 10% cacao Nestle 10% cacao Slide92:  http://www.mrkland.com/fun/xocoatl/barlist.htm Slide93:  http://www.mrkland.com/fun/xocoatl/barlist.htm “Anything can be called Chocolate in the EU, as long as it contains at least 1% Chocolate. In the USA the FDA minimum is 10%.” Scaling:  Scaling The Chocolate Wars “In 1994 the European Union was establishing Europe-wide food standards. When they came around to Chocolate, Belgium and France and Germany supported the idea of creating a standard that said only something that was in excess of 50% Cacao could be called Chocolate. England (home of Cadbury which manufactures tons of candy that contains less than 10% Cacao) opposed the idea.” http://www.mrkland.com/fun/xocoatl/bars.htm Fig. 1.2. Four Generic Types of Cultures (p. 15):  Fig. 1.2. Four Generic Types of Cultures (p. 15) Slide96:  http://www.parade.com/articles/editions/2006/edition_11-12-2006/Chocolate Slide97:  http://www.thehersheycompany.com/ Slide98:  xxx http://www.hersheys.com/whatsnew/products.asp Slide99:  http://www.hersheys.com/cacaoreserve/ Slide100:  http://www.thehersheycompany.com/news/release.asp?releaseID=901574 Slide101:  http://www.thehersheycompany.com/news/release.asp?releaseID=901574 "Consumers today are searching for new, premium experiences," said Chris Baldwin, Senior Vice President, President, U.S. Commercial Group, The Hershey Company. "Cacao Reserve by Hershey's meets this rapidly growing demand by offering consumers an indulgent chocolate made with carefully chosen, slowly roasted cacao beans, blended with the finest all-natural ingredients..." The Cacao Reserve by Hershey's line includes a broad range of premium chocolate products that will let consumers explore different subtleties and intensities of chocolate while learning more about the flavors they prefer. Available in single-serve and take-home bars, truffles and drinking cocoa, the initial line of chocolate bars includes: … Slide102:  http://www.thehersheycompany.com/news/release.asp?releaseID=901574 The initial line of Cacao Reserve by Hershey's chocolate bars includes: -- Premium Milk (35% cacao): Premium European-style milk chocolate with a smooth, velvety texture -- Premium Milk with Hazelnuts (35% cacao): Carefully chopped, premium- grade hazelnuts for great taste and texture -- Extra Dark (65% cacao): Slowly roasted beans and a higher cacao level bring out the rich, indulgent flavor of this selection -- Extra Dark with Nibs (65% cacao): Includes "the heart of the cacao bean" for crunch and a flavor that is truly unique. Slide103:  http://www.thehersheycompany.com/news/release.asp?releaseID=901574 The line will [also] include four premium chocolate bars made with cacao beans from individual countries of origin. Cacao Reserve by Hershey's Country of Origin bars encourage consumers to explore their different nuances of flavor and aroma. The single origin collection includes: -- Java, Indonesia (32% cacao): Fine milk chocolate, caramel taste and a light, tart accent -- Arriba (50% cacao): Dark milk blend with a hint of herbal notes -- Santo Domingo (67% cacao): Rich dark chocolate with an intriguing wine and spice character -- Sao Tome (70% cacao): A blend of rich aromas and subtle spices for a dark, distinct taste Slide104:  http://www.seventypercent.com/chocop/bars_list.asp Scaling:  Scaling chocolates Belgian Godiva Ghirardelli Cadbury Whitman Brachs Hershey (orig.) Nestle In summary Scaling:  Scaling chocolates Belgian Godiva Ghirardelli Cadbury Whitman Brachs Hershey (orig.) Nestle “Nominal” scaling Scaling:  Scaling chocolates Belgian best Godiva better Ghirardelli better Cadbury good Whitman good Brachs good Hershey (orig.) fair Nestle fair “Ordinal” scaling Scaling:  Scaling chocolates Belgian 70+% cacao Godiva 70% cacao Ghirardelli 40% cacao Cadbury 08% cacao Whitman xx% cacao Brachs xx% cacao Hershey (orig.) 10% cacao Nestle 10% cacao “Ratio” scaling Scaling:  Scaling chocolates Belgian $1.62 each Godiva $1.08 each Ghirardelli $ .69 each Cadbury $ .41 each Whitman $ .29 each Brachs $ .28 each Hershey $ .24 each Nestle $ .23 each “Ratio” scaling Scaling:  Scaling chocolates Belgium $1.62 each Godiva $1.08 each Ghirardelli $ .69 each Cadbury $ .41 each Whitman $ .29 each Brachs $ .28 each Hershey $ .24 each Nestle $ .23 each The winner . . . . (as far as taste goes) Slide111:  http://users.skynet.be/chocolat/uk/index.html Slide112:  Dolfin Chocolat Noir 88% De Cacao Dolfin's darkest Belgian chocolate bar very intense, very delightful! 70g/2.47 oz, 88% Cocoa. Slide113:  Chocolat Weiss Dark Kacinkoa 85% Bar A blend of Criollos, Forasteros and Trinitarios cocoa beans. The taste is that of elegance: The finesse of tannins, a fruity aroma, a sustained flavor, and a quite surprising sweetness toward the end of tasting for an 85% cocoa-content bar. Net wt. 3.5oz/100g. Slide114:  Have a go at a taste test and see what you think . . . but try the Belgian chocolate first

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