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Career Academy Blended Mathematics Culinary Arts and Business Student Manual Cocoa Production Lesson 1 Market Research Group 1A

© Copyright 2012. The Johns Hopkins University. All Rights Reserved. 35

Exercise 1 – Set-up Chocolate Tasting Stations Students in your class will taste and rate two different milk chocolate bars. Your market research group will work with the other market research group to set up three chocolate tasting stations. Each tasting station will have both chocolates “A” and “B.” Your group will set up chocolate tastings for chocolate “A.” Market Research Group B set up chocolate “B.” At each station, set out cups of chocolate “A” and “Chocolate Survey A.” Make sure there are enough for each student. Your group will have associates at each tasting station to oversee the tasting and collect the surveys. The members of your group should also participate in the tastings and surveys. Set-up Chocolate Survey Stations You must work with Market Research Group B to set up the tasting stations.

Collect little cups and pens from the front of the classroom. Collect chocolate. On half of the little cups write “A” and place two pieces of chocolate “A” into each cup. Write “B” on the other half of the cups and place two pieces of chocolate “B” into each cup. Collect the Chocolate Tasting Surveys for your Group from your teacher. Make sure you remember which chocolate is chocolate “A” and which is chocolate “B.” Do not reveal which chocolate is “A” or “B” by brand until the end of the lesson. Set up three chocolate tasting stations. Each tasting station will have both chocolate “A” and

chocolate “B.” Market Research Group A will set up chocolate tastings for chocolate “A.” Market Research Group B will set up chocolate tastings for chocolate “B.” Make sure each station has cups of both chocolate “A” and “B” and tasting surveys for both

chocolates. The market research groups will have associates at each tasting station to oversee the tasting and

collect the surveys. Market research associates from Group A will collect chocolate surveys for chocolate “A.”

Market research associates form Group B will collect chocolate surveys for chocolate “B.” The cocoa buyers group will be assigned to one tasting station. Place a sign on the station that

says “Cocoa Buyers Group.” The cocoa growers group will be assigned to another tasting station. Place a sign on the station

that says “Cocoa Growers Group.” The cocoa processors group will be assigned to the third tasting station. Place a sign on the

station that says “Cocoa Processors Group.”

Career Academy Blended Mathematics Culinary Arts and Business Student Manual Cocoa Production Lesson 1 Market Research Group 1A

36 © Copyright 2014. The Johns Hopkins University. All Rights Reserved.

Exercise 2 – Milk Chocolate Survey

DO NOT TASTE ANY OF THE CHOCOLATE IF YOU ARE ALLERGIC TO CHOLOCATE AND/OR NUTS.

Go to the tasting station that is labeled with your group name. Follow the instructions of the market research associates at the station.

Taste one piece of chocolate “A” and then taste one piece of chocolate “B.” Pay attention to the taste and texture of each chocolate.

Taste chocolate “A” again and fill out chocolate survey “A.”

Hand survey “A” to the market research associate from Market Research Group A.

Taste chocolate “B” again and fill out chocolate survey “B.”

Hand survey B to the market research associate from Market Research Group B.

Career Academy Blended Mathematics Culinary Arts and Business Student Manual Cocoa Production Lesson 1 Market Research Group 1B


Exercise 1 – Set-up Chocolate Tasting Stations Students in your class will taste and rate two different milk chocolate bars. Your market research group will work with the other market research group to set up three chocolate tasting stations; each tasting station will have both chocolates “A” and “B.” Your group will set up chocolate tastings for chocolate “B.” Market Research Group A set up chocolate “A.” At each station, set out cups of chocolate “B” and “Chocolate Survey B.” Make sure there are enough for each student. Your group will have associates at each of the tasting stations to oversee the tasting and collect the surveys. The members of your group should also participate in the tastings and surveys. Set-up Chocolate Survey Stations. You must work with Market Research Group A to set up the tasting stations!

Collect little cups and pens from the front of the classroom. Collect chocolate. On half of the little cups write “B” and place two pieces of chocolate “B” into each cup. Write “A” on the other half of the cups and place two pieces of chocolate “A” into each cup. Collect the “Chocolate Tasting Surveys” for your group from your teacher. Make sure you remember which brand is chocolate “A” and which is chocolate “B.” Do not reveal which brand of chocolate is “A” or “B” until the end of the lesson. Set up three chocolate tasting stations. Each tasting station will have both chocolate “A” and

chocolate “B.” Market Research Group A will set up chocolate tastings for chocolate “A.” Market Research Group B will set up chocolate tastings for chocolate “B.” Make sure each station has cups of both chocolate “A” and “B” and tasting surveys for both

chocolates. The market research groups will have associates at each tasting station to oversee the tasting and

collect the surveys. Market research associates from Group A will collect chocolate surveys for chocolate “A.”

Market research associates form Group B will collect chocolate surveys for chocolate “B.” The cocoa buyers group will be assigned to one tasting station. Place a sign on the station that

says “Cocoa Buyers Group.” The cocoa growers group will be assigned to another tasting station. Place a sign on the station

that says “Cocoa Growers Group.” The cocoa processors group will be assigned to the third tasting station. Place a sign on the

station that says “Cocoa Processors Group.”

Career Academy Blended Mathematics Culinary Arts and Business Student Manual Cocoa Production Lesson 1 Market Research Group 1B


Exercise #2 – Milk Chocolate Survey

DO NOT TASTE ANY OF THE CHOLOCATE IF YOU ARE ALLERGIC TO CHOCOLATE AND/OR NUTS.

Go to the tasting station that is labeled with your group name. Follow the instructions of the market research associates at the station.

Taste one piece of chocolate “A” and then taste one piece of chocolate “B.” Pay attention to the taste and texture of each chocolate.

Taste chocolate “A” again and fill-out “Chocolate Survey A.”

Hand the survey to the market research associate from Market Research Group A.

Taste chocolate “B” again and fill-out “Chocolate Survey B.”

Hand the survey to the market research associate from Market Research Group B.

Career Academy Blended Mathematics Culinary Arts and Business Student Manual Cocoa Production Lesson 2 Cocoa Market Research Group A


Lesson 2 – Analysis of Chocolate Data Market Research Group 1A

Exercise 1. Tabulate the responses from the chocolate surveys for your group by recording the data in the “Survey Factors – Ratings Table” below.

Exercise 2. Describe any trends or surprises that you see in the data.

Survey Factors – Ratings Table

Total Number of Students in Sample =

Ratings

Factors 0 1 2 3 4 5

Intensity of Flavor

Purity of Flavor

Smoothness

Meltiness

Freshness

Creaminess

Waxy

Preference



Exercise 3. Calculate the mean and median for each survey factor. Record the answers in the “Factor Means and Medians Table” on the following pages.

1. Intensity of Flavor

a. Mean b. Median

2. Purity of Flavor

a. Mean b. Median

3. Smoothness

a. Mean b. Median

4. Meltiness

a. Mean b. Median

5. Freshness

a. Mean b. Median



6. Creaminess

a. Mean b. Median

7. Waxy

a. Mean b. Median

8. Preference

a. Mean b. Median

Factor Means and Medians Table


Factors Mean Median

Intensity of Flavor

Purity of Flavor

Smoothness

Meltiness

Freshness

Creaminess

Waxy

Preference



Exercise 4. Construct a bar graph from the means.

Survey Results for Chocolate A

0

1

2

3

4

5

6

Inten

sity o

f Flav

or

Purity

of Flav

or

Smoothn

ess

Meltine

ss

Freshn

ess

Creamine

ssWax

y

Prefere

nce

Rat

ing

s



Exercise 5. Market Research Group 1A construct a bar graph representing the data for the intensity

of chocolate flavor factor.

Bar Graph of Intensity of Chocolate Flavor for Chocolate A

0

5

10

15

20

25

30

0 1 2 3 4 5

Intensity of Chocolate Flavor

.

Exercise 6. Prepare a class presentation. Include your graphs and data analysis. Point out to the class the things you found interesting in the data and anything you where surprised to find.



PAGE LEFT BLANK INTENTIONALLY.

Career Academy Blended Mathematics Culinary Arts and Business Student Manual Cocoa Production Lesson 2 Cocoa Market Research Group B


Lesson 2 – Analysis of Chocolate Data Market Research Group 1B

Exercise 1. Tabulate the responses from the chocolate surveys for your group by recording the data in the “Survey Factors – Ratings Table” below.

Exercise 2. Describe any trends or surprises that you see in the data.

Survey Factors – Ratings Table


Ratings

Factors 0 1 2 3 4 5

Intensity of Flavor

Purity of Flavor

Smoothness

Meltiness

Freshness

Creaminess

Waxy

Preference



Exercise 3. Calculate the mean and median for each survey factor. Record the answers in the

“Factor Means and Medians Table” on the following pages.

1. Intensity of Flavor

a. Mean b. Median

2. Purity of Flavor

a. Mean b. Median

3. Smoothness

a. Mean b. Median

4. Meltiness

a. Mean b. Median

5. Freshness

a. Mean b. Median

6. Creaminess



a. Mean b. Median

7. Waxy

a. Mean b. Median

8. Preference

a. Mean b. Median

Factor Means and Medians Table


Factors Mean Median

Intensity of Flavor

Purity of Flavor

Smoothness

Meltiness

Freshness

Creaminess

Waxy

Preference



Exercise 4. Construct a bar graph from the means.

Survey Results for Chocolate B

0

1

2

3

4

5

6

Inten

sity o

f Flav

or

Purity

of Flav

or

Smoothn

ess

Meltine

ss

Freshn

ess

Creamine

ssW

axy

Prefere

nce

Ra

tin

gs



Exercise 5. Market Research Group 1B construct a bar graph representing the data for the intensity

of chocolate flavor for chocolate “B.”

Bar Graph of Intensity of Chocolate Flavor for Chocolate B

0

5

10

15

20

25

30

0 1 2 3 4 5

Intensity of Chocolate Flavor

Exercise 6. Prepare a class presentation. Include your graphs and data analysis. Point out to the class the things you found interesting in the data and anything you where surprised to find.

Career Academy Blended Mathematics Culinary Arts and Business Student Manual Cocoa Production Lesson 2 Group 2 Cocoa Growers Group


Lesson 2 – Data Analysis Group 2 – World Production Analysis Group – Growers Your cocoa group will be given cocoa bean world production data for the years 2000–2007. The data is listed by thousands of tons. In this lesson, your group will analyze the data and look for any surprises. The world production is listed by continent and by country.

Exercise 1. Construct a connected scatter plot graph of the yearly cocoa bean production by continent for the years 2000–2007 on the same graph. The grid to use for your graph is on the next page.

Use different colors for each continent (i.e., Africa could be blue, the Americas could be pink, Asia and Oceania could be yellow, and World Total could be aqua).

Note: the World Production Data is on the last page of the lesson.

World Cocoa Production by Continent for the Years 2000-2007

0

500

1000

1500

2000

2500

3000

3500

4000

2000/2001 2001/2002 2002/2003 2003/2004 2004/2005 2005/2006 2006/2007

Years

Am

ou

nt

of

Co

co

a B

ean

s in

Th

ou

san

d T

on

s



Exercise 2. Have one member from your group collect world maps and colored pens, pencils and markers from the front of the classroom. For each of the years 2000-2007, graph the cocoa production for each country on a map of the world. Identify the cocoa production countries on the map of the world. Note: the World Production Data is on the last page of the lesson.

Exercise 3. Provide an analysis of your graphs by answering the questions below.

a. What did you find surprising about the world production of cocoa beans? Remember,

cocoa originated in the Americas. The Aztecs and Mayans both used cocoa for drinks and currency.

b. Explain below what did you notice about the locations of cocoa growing countries? c. Describe below the country where the most cocoa beans are grown. Include in your

description what the country is like, the climate, the size, and the world economic status. Identify the country on a map of the world.

Exercise 4. Prepare a class presentation. Include in your presentation your graph from exercise 1, the world map graph from exercise 2, and the conclusions and descriptions from exercise 3.



World Production of Cocoa Beans for the Years 2000 – 2007, data in thousand tonsi

Continent

and Countries

Years 2000/2001 2001/2002 2002/2003 2003/2004 2004/2005 2005/2006 2006/2007

(forecast)

Thousand Tons

AFRICA

1,947

1,951

2,158

2,550

2,380

2,625

2,479

Cameroon 133 131 140 162 184 167 175 Ivory Coast 1,212 1,265 1,320 1,407 1,286 1,408 1,300

Ghana 395 341 497 737 599 740 720 Nigeria 177 185 165 180 200 180 160 Other 30 29 36 64 111 129 124

NORTH,

CENTRAL and

SOUTH AMERICA

418

371

416

462

443

444

447

Brazil 163 124 163 163 171 162 155 Columbia 37 38 38 37 37 39 Not available

Dominican Republic

45 45 45 47 31 42 Not available

Ecuador 89 18 85 117 116 115 118 Mexico 34 35 35 44 36 36 Not available

Peru 17 14 14 16 18 18 Not availableVenezuela 14 15 15 16 15 16 Not available

Other 19 19 21 22 156 167 174

ASIA and OCEANIA

488

539

528

525

560

605

546

Indonesia 392 455 425 430 460 500 440 Malaysia 35 25 40 34 100 105 106

WORLD TOTAL

2,853

2,861

3,102

3,538

3,383

3,675

3,472



i World Production Data from the International Cocoa Organization, www.ICCO.org .

Career Academy Blended Mathematics Culinary Arts and Business Student Manual Cocoa Production Cocoa Processors Group


Group 3 – Cocoa Processors Group – Grinders Your cocoa group will be given cocoa bean grinding data for the years 2000–2007. The data is listed by thousands of tons. In this lesson your group will analyze the data and look for any surprises. The world grinding is listed by continent and by country.

Exercise 1. Construct a connected scatter plot graph of the yearly cocoa bean grindings by continent for the years 2000 – 2007 on the same graph. The grid to use for your graph is below.

Use different colors for each continent (i.e., Europe could be blue, Africa could be pink, and the Americas could be yellow).

Note: the World Cocoa Grindings data is on the last two pages of the lesson.

World Grindings of Cocoa Beans by Continent for the Years 2000 - 2007

0

200

400

600

800

1000

1200

1400

1600

2000/2001 2001/2002 2002/2003 2003/2004 2004/2005 2005/2006 2006/2007

Years

Am

ou

nt

of

Co

coa

Bea

n G

rin

din

gs

in T

ho

usa

nd

T

on

s

Exercise 2. Have one member from your group collect world maps and colored pens, pencils and

markers from the front of the classroom. For each of the years 2000 - 2007, graph the



cocoa bean grindings for each country on a map of the world. Identify the countries on the map where cocoa is ground and processed.

Exercise 3. Provide an analysis of your graphs by answering questions i, ii and iii below.

a. What did you find surprising about the world grindings of cocoa beans? Remember,

cocoa originated in the Americas. The Aztecs and Mayans both used cocoa for drinks and currency.

b. Explain below what did you notice about the locations of cocoa grinding and processing

countries?

c. Describe below the country where the most cocoa is ground. Include in your description what the country is like, the climate, the size, and the world economic status. Identify the country on a map of the world.

Exercise 4. Prepare a class presentation. Include in your presentation your graph from exercise 1, the world map graph from exercise 2, and the conclusions and descriptions from exercise 3.



World Grindings of Cocoa Beans for the Years 2000 – 2007, data in thousand tons1

Continents

and Countries

Years 2000/2001 2001/2002 2002/2003 2003/2004 2004/2005 2005/2006 2006/2007

(forecast) Thousand Tons

EUROPE 1,376 1,281 1,312 1,346 1,375 1,450 1,498 Austria 22 24 23 27 22 12 Not availableBelgium

Luxembourg 53 50 53 50 41 49 Not available

Czech Republic 21 16 14 15 Not available Not available Not availableFrance 145 139 145 150 148 147 Not available

Germany 227 195 193 225 235 302 325Ireland 8 14 12 10 20 20 Not available

Italy 69 66 68 66 67 65 Not availableNetherlands 452 418 440 445 460 460 460

Poland 28 25 25 21 20 21 Not availableSpain 49 56 60 67 72 78 Not available

Switzerland 21 21 23 25 31 30 Not availableRussian

Federation 72 68 70 65

68 70 Not available

Other former USSR

8 9 10 16 19 19 Not available

United Kingdom

151 140 135 130 125 135 Not available

Others 26 23 24 680 688 713AFRICA 421 426 435 466 497 482 498 Cameroon 30 32 30 25 19 22 Not availableIvory Coast 285 290 285 335 364 336 335

Ghana 70 69 85 77 80 85 Not availableNigeria 24 22 20 19 18 25 Not availableOthers 12 13 15 10 133 147 163The

AMERICA’s

848

757

794

852

853

858

868 Brazil 195 173 196 207 209 223 225

Canada 58 56 52 72 65 55 Not availableColumbia 42 38 41 44 43 45 Not availableEcuador 32 20 25 31 33 24 Not availableMexico 32 32 32 46 41 40 Not available

United States Not available Not available Not available 410 419 432 440Other Not available Not available Not available 42 43 39 203

1 World Grindings Data from the International Cocoa Organization, www.ICCO.org.

Career Academy Blended Mathematics Culinary Arts and Business Student Manual Cocoa Production Group #4 – Cocoa Buyers Group


Group 4 – Pricing Market Analysis Group – Buyers Your cocoa group will be given monthly and yearly average daily cocoa bean prices for the years 1993–2003. The cocoa bean prices are listed in United States cents per pound of cocoa beans. In this lesson your group will analyze the data and look for any surprises.

Exercise 1. Graph the yearly average cocoa bean prices for the years 1993–2003. Place the year on the x-axis and the price/pound on the y-axis. Note: the Cocoa Bean Price data is on the last page of the lesson.

Cocoa Bean Price per Year

0.00

10.00

20.00

30.00

40.00

50.00

60.00

70.00

80.00

90.00

1992 1994 1996 1998 2000 2002 2004

Year

US

Cen

ts p

er P

oun

d



Exercise 2. For the years 2001–2003, graph monthly average prices on the same graph. Use different colors for each year (i.e., 2001 could be blue, 2002 could be pink, 2003 could be yellow).

Cocoa Price per Month for the Years 2001 through 2003

0

10

20

30

40

50

60

70

80

90

100

110

1 2 3 4 5 6 7 8 9 10 11 12Months

US

Cen

ts p

er P

oun

d



Exercise 3. Provide an analysis of your graphs by describing any trends you see in the pricing data. Include in you description the months when prices were the highest, an explanation for the price changes, and any additional information that you can determine from the data.

For example, the explanation for price changes might be a decrease in the availability of cocoa, political turmoil in the cocoa growing countries, might be dependent upon the weather, maybe mimics the stock market pattern.

Exercise 4. Prepare a class presentation. Include in your presentation your graph from Exercise 1 and Exercise 2 and the conclusions and descriptions from Exercise 3.

Average Monthly and Yearly Cocoa Bean Prices, in US cents per pound

Year

Jan

Feb

Mar

Apr

May

June

July

Aug

Sept

Oct

Nov

Dec

Total Yearly

Average

US Cents per Pound (¢/lb)

1993 46.97 ¢/lb

45.22 44.24 45.92 45.24 44.78 48.10 49.76 57.51 58.63 60.29 61.47 50.68

1994 57.33 ¢/lb

55.74 59.29 56.36 62.50 66.18 70.41 70.37 67.40 65.68 65.18 63.48 63.33

1995 66.63 ¢/lb

68.51 67.36 66.64 65.56 65.19 61.87 64.09 63.36 63.26 65.16 62.54 65.01

1996 61.21 ¢/lb

62.14 60.72 66.06 69.13 69.74 67.84 68.03 66.96 67.00 66.65 66.88 66.03

1097 64.80 ¢/lb

62.27 69.11 71.26 71.14 76.58 76.08 74.94 80.27 78.99 76.87 78.80 73.43

1998 75.67 ¢/lb

74.43 77.98 78.31 81.39 78.10 77.67 76.37 76.54 74.68 72.34 68.71 76.02

1999 66.01 ¢/lb

63.89 59.57 53.80 48.20 52.70 50.50 47.92 48.14 46.33 41.84 41.67 51.71

2000 41.63 ¢/lb

38.97 42.32 41.34 41.23 42.71 42.49 39.82 40.06 39.83 36.33 36.45 40.27

2001 43.84 ¢/lb

52.48 51.00 49.06 48.97 44.10 43.87 46.91 46.26 49.21 56.28 60.64 49.39

2002 62.79 ¢/lb

67.67 72.21 71.18 72.82 75.24 84.76 88.93 98.16 100.03 82.29 91.75 80.65

2003 99.10 ¢/lb

101.57 90.48 87.44 79.37 71.63 70.78 71.28 74.01 67.22 68.54 73.81 79.60

Full cocoa-related statistics are published in the "Quarterly Bulletin of Cocoa Statistics" - see the ICCO Publications list for details

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