manufacturing at cadbury
There are two stages in manufacturing food products:
- Primary processing – converting raw materials into "food commodities" or ingredients (at Cadbury, growing, harvesting and processing cocoa beans to make cocoa mass).
- Secondary processing – processing ingredients to make food products (at Cadbury, processing cocoa mass to make chocolate products).
Cadbury makes two types of chocolate:
Milk chocolate – Cadbury Dairy Milk, launched in 1905
Dark chocolate – Bournville, launched in 1908
Primary processing is the same for milk and dark chocolate, but secondary processing is a bit different. The recipes have been developed over the years. Chocolate-makers (Chocolatiers) use their skills to create well-balanced recipes that consumers like.
Aerial photo of BournvilleBournville, the home of Cadbury, is the largest of several processing and production sites across the UK – almost 3,000 people work at the 60-acre site.
Each week Bournville alone produces more than 1,800 tonnes of chocolate or 1.6 million bars of different sizes. Every day of the week it produces 50 million chocolates such as Cadbury Dairy Milk and over one million Cadbury Creme Eggs.
