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Global Summit on
October 26-27, 2018 | Boston, USA
Agriculture, Food Science and Technology
Advances in Crop Science and Technology | ISSN: 2329-8863 | Volume: 6
The demystifying cocoa sector in Thailand: Bean to bar chocolate as a functional food
Chaiwat Piankarn
National Pingtung University of Science and Technology, Taiwan
C
ocoa is the raw ingredient of the world’s most preferable products. A mass number of consumers preferably purchases
top chocolate brands from either Europe or America. In contrast, a limited number of consumers perceive domestically
produced chocolate in Thailand. According to the literature, dark chocolate is polyphenol-rich food derived from the seeds of
Theobroma cacao
L. The benefit of chocolate is increasingly studied because of the high volume of antioxidant properties
in vitro
of some polyphenolic constituents.The objectives of the research are to analyze bean-to-bar chocolate inThailand in conjunction
with Thai consumer perception towards Thai chocolate as a functional food and to consequently provide nutritional benefits
of Thai chocolate. Based upon qualitative and quantitative research, the rich of antioxidant flavonoid in cocoa is considered as
a highly beneficial antioxidant for human health when consumed in moderation. The research is designed by producing and
evaluating chocolate made from raw cocoa beans from Chiang Mai and Nakornsrithammarat, Thailand in GMP laboratory
and CAPPIC laboratory of National Pingtung University of Science and Technology throughout the chemical analysis method
and the texture and color analysis method. Besides, the researcher evaluates the perceptions of 10 Thai bean-to-bar chocolate
makers and 400 Thai consumers throughout the Hedonic sensory evaluation and the questionnaires analyzing by the ATLAS.
ti. The results of the research, therefore, elaborate nutritional benefits of Thai chocolate toThai consumers increasingly perceive
as a functional food. And significantly, the researcher promotes Thai bean-to-bar chocolate as an alternative chocolate product
among the world’s top chocolate brands.
Biography
Chaiwat Piankarn has studied in the PhD program of the Department of Tropical Agriculture and International Cooperation at National Pingtung University of
Science and Technology (NPUST) in Taiwan. Significantly, he is researching Thai chocolate in the chocolate laboratory at NPUST which it is covered the value
chain from upstream, midstream and downstream of chocolate production. Besides, he is a lecturer of the faculty of Food Business Management at Panyapiwat
Institute of Management under the top food industry in Thailand; CP All Public Company Limited. And he has been working and consulting the international food
business for more than 3 years.
cpiankarn@gmail.comChaiwat Piankarn, Adv Crop Sci Tech 2018, Volume 6
DOI: 10.4172/2329-8863-C2-008