{"id":817,"date":"2018-02-15T14:52:42","date_gmt":"2018-02-15T14:52:42","guid":{"rendered":"https:\/\/www.ampac1.com\/blog\/?p=817"},"modified":"2026-06-30T05:06:12","modified_gmt":"2026-06-30T05:06:12","slug":"reverse-osmosis-water-solutions-chocolate-industry","status":"publish","type":"post","link":"https:\/\/www.ampac1.com\/blog\/reverse-osmosis-water-solutions-chocolate-industry\/","title":{"rendered":"Reverse Osmosis Water Solutions for Chocolate Industry"},"content":{"rendered":"<p><span style=\"font-weight: Every nation faces a water crisis right now. It's smart to know which industries guzzle<\/span><span style=\"font-weight: reverse osmosis<\/span> <span style=\"font-weight: water and how they can cut back. Chocolate, for instance, uses a ton of water. <\/span><\/p>\n<p><span style=\"font-weight: Most of us love chocolate. A chocolate chip cookie, an ice cream, or a big bar\u2014we all have our favorites. But have you ever thought about how much water it takes to make that chocolate? It's a lot. \u00a0<\/span><\/p>\n<p><span style=\"font-weight: Estimates show it takes over 17,000 liters of water for every kilogram of chocolate. While a lot of that water goes into growing cocoa beans, making the chocolate itself is complex and needs plenty of water at different steps. <\/span><\/p>\n<p><b>Brief History<\/b><\/p>\n<p><span style=\"font-weight: History might not be everyone's favorite subject, but it's good to know cocoa cultivation goes back at least three thousand years. It started in Mexico, Central, and South America, first showing up around 1100 BC when Aztecs turned it into a drink called Nauhati, or \"bitter water.\" The chocolate bars we know today really took off during the Industrial Revolution when mechanical mills started squeezing out cocoa butter. <\/span><\/p>\n<p><b>The Statistics<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: Cocoa beans first appeared in the Americas, but now about two-thirds of the world's cocoa comes from Africa. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: In 2015\/2016, Ivory Coast led production, with Ghana and Indonesia right behind. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: Chocolate sales hit a record USD 101 billion worldwide in 2015.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: Experts say Switzerland eats the most chocolate per person. A Swiss citizen ate about 8.8 kilograms in 2015, compared to 5.5 kg for someone in the US.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: Top chocolate companies in 2016 included Mars Inc., Mondelez International, Nestle, and Lindt &#038; Spr\u00fcngli. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: This profitable market should grow by 2.3 percent from 2014 to 2019, according to an industry report. Europe, North America, and the Asia Pacific will lead the global market because they hold big shares.<\/span><\/li>\n<\/ul>\n<p><b>Chocolate Making Process<\/b><\/p>\n<p><span style=\"font-weight: If you're curious about this industry, you'll want to see how chocolate gets made. Just keep reading for the simple steps. <\/span><\/p>\n<p><b>Simple Steps<\/b><\/p>\n<p><b>The Creation and Extraction Stage<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: Cocoa beans, the main ingredient, grow on cacao trees. A single cocoa pod can hold 20-60 beans. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: Workers harvest cocoa pods for the beans, then crush and ferment them. That last step takes about 6 days.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: Next, they roast, grade, grind, and dry the beans. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: Grinding creates a liquid called chocolate liquor, which has fat, known as cocoa butter. It's packed with carbohydrates, proteins, and some minerals. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: Then they extract cocoa butter, and drying helps form cocoa powder. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: This whole process gives us cocoa powder, chocolate liquor, and cocoa butter.<\/span><\/li>\n<\/ul>\n<p><b>The Mixing Stage<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: They mix cocoa mass, sugar, cocoa powder, and airy product in a huge blender. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: Cocoa butter gets added to soften the mixture and get the right consistency. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: This mixture goes through rollers to make thin chocolate films, less than 0.3 mm thick.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: Then it's kneaded overnight at about 40 degrees Celsius. This makes the paste smooth and brings out the bean's distinct smell. <\/span><\/li>\n<\/ul>\n<p><b>Production Stage<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: Here, they create different molds for chocolate bars of all shapes and sizes. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: Kneaded chocolate is melted to make it less thick. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: Then they fill the molds with melted chocolate.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: A screen with the right pore size makes sure only the desired chocolate passes through. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: They also vibrate the molds to get rid of any trapped air. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: Soon, the chocolate moves to a refrigeration room, where it cools and hardens at 8 degrees Celsius for 20-40 minutes. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: After this, the chocolate is ready to come out of the molds.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: Once out, it's carefully packed, ready for retail shops and stores. <\/span><\/li>\n<\/ul>\n<p><b>Water Consumption in this Industry<\/b><\/p>\n<p><span style=\"font-weight: It's clear that pure water from a<\/span><span style=\"font-weight: reverse osmosis system<\/span><span style=\"font-weight: is essential for every step of chocolate making. That includes growing cacao trees, cleaning cocoa at each stage, and even washing equipment in the factory. <\/span><\/p>\n<p><span style=\"font-weight: So, if your company makes this sweet treat, you shouldn't rely on municipal water. The process needs so much water, and that could reduce what's available to local residents. A smart move is to find a natural water source near your factory and invest in a<\/span><span style=\"font-weight: reverse osmosis system<\/span><span style=\"font-weight: 400\">. It&#8217;ll make sure water from any source is clean and safe for food processing. <\/span><\/p>\n<p><span style=\"font-weight: If your chocolate company is growing fast and demand is soaring, you should think about getting a huge<\/span><span style=\"font-weight: reverse osmosis system<\/span><span style=\"font-weight: that can make up to 100,000 gallons of clean water daily. With this equipment, you'll quickly become one of the top chocolate manufacturers globally. <\/span><\/p>\n<p><span style=\"font-weight: Want a quote for this system, or need a custom-built reverse osmosis system? Just reach out to the water purification experts at AMPAC USA. We're happy to visit your national or international sites to check your water needs and then design and build a system just for you.<\/span><\/p>\n<p><span style=\"font-weight: We're already working with global brands like Ferrero Rocher and Hershey's Chocolate. Ready to join us? Call us now!<\/span><\/p>\n<p><span style=\"font-weight: Sources<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: http:\/\/chinawaterrisk.org\/resources\/analysis-reviews\/water-in-beer-crisps-chocolate\/<\/span><\/li>\n<li><span style=\"font-weight: http:\/\/discoverfoodtech.<\/span><span style=\"font-weight: com\/chocolate-production-process\/<\/span><\/li>\n<li><span style=\"font-weight: https:\/\/www.statista.com\/topics\/1638\/chocolate-industry\/<\/span><\/li>\n<li><span style=\"font-weight: https:\/\/www.marketsandmarkets.com\/PressReleases\/cocoa-chocolate.asp<\/span><\/li>\n<\/ul>\n<p>Related reading: <a href=\"https:\/\/www.ampac1.com\/blog\/investigations-reveal-startling-scope-of-lead-in-drinking-water\/\">Lead in Drinking Water: Scope, Risks, and Reverse Osmosis Solutions<\/a>, <USA- Pre-Treatment Solutions in Reverse Osmosis<\/a>, <Solutions For A Better Reverse Osmosis Experience.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We live in a time where every nation is facing a water crisis. In such times, we should focus on knowing which industries need a lot of reverse osmosis water and how can its consumption be reduced. One such industry that needs a lot of water is chocolate.<\/p>\n","protected":false},"author":1,"featured_media":2484,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[14,29],"tags":[100,101,102,103],"class_list":["post-817","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-reverse-osmosis","category-water-treatment","tag-chocolate-industry","tag-chocolate-making-process","tag-importance-of-ro","tag-ro-uses-in-industries"],"_links":{"self":[{"href":"https:\/\/www.ampac1.com\/blog\/wp-json\/wp\/v2\/posts\/817","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ampac1.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ampac1.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ampac1.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ampac1.com\/blog\/wp-json\/wp\/v2\/comments?post=817"}],"version-history":[{"count":7,"href":"https:\/\/www.ampac1.com\/blog\/wp-json\/wp\/v2\/posts\/817\/revisions"}],"predecessor-version":[{"id":89620,"href":"https:\/\/www.ampac1.com\/blog\/wp-json\/wp\/v2\/posts\/817\/revisions\/89620"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ampac1.com\/blog\/wp-json\/wp\/v2\/media\/2484"}],"wp:attachment":[{"href":"https:\/\/www.ampac1.com\/blog\/wp-json\/wp\/v2\/media?parent=817"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ampac1.com\/blog\/wp-json\/wp\/v2\/categories?post=817"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ampac1.com\/blog\/wp-json\/wp\/v2\/tags?post=817"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}