{"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":"2026-04-13T16:11:25","modified_gmt":"2026-04-13T16:11:25","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: 400\">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 <\/span><span style=\"font-weight: 400\">reverse osmosis<\/span> <span style=\"font-weight: 400\">water and how can its consumption be reduced. One such industry that needs a lot of water is chocolate. <\/span><\/p>\n<p><span style=\"font-weight: 400\">Most of us have a weakness for chocolate. Whether it\u2019s a choco chip cookie or a choco ice cream or a big chunk of a choco bar, we all have our indulgences. But have you ever stopped and thought that chocolate is probably one of the most water consuming industry? Yes, it\u2019s true. \u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">According to an estimate, it takes over 17,000 liters of water for each kg of chocolate. Though a large chunk of this water is needed to grow cocoa beans, the process of making the chocolate is also quite complicated and needs a lot of water at different stages. <\/span><\/p>\n<p><b>Brief History<\/b><\/p>\n<p><span style=\"font-weight: 400\">Though it is likely that we all hate history, it\u2019s important to know that cocoa has been cultivated for at least three millennia. With its origins in Mexico, Central, and South America, it was first discovered in 1100 BC when Aztecs transformed it into a beverage called Nauhati which translates to bitter water. The origins of durable chocolate can be traced back to industrial revolution because it was then mechanical mills were used to squeeze out cocoa butter. <\/span><\/p>\n<p><b>The Statistics<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">While it is a fact that cocoa beans were first discovered in the Americas, around two-thirds of cocoa in the world is now produced in Africa. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Ivory Coast led the production in 2015\/2016, closely followed by Ghana and Indonesia. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">In 2015, chocolate had the record sales of USD 101 billion across the world.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Industry experts believe that the highest chocolate confectionery consumption per person is highest in Switzerland as estimates day a Swiss citizen roughly consumed 8.8 kilograms of chocolate in a year as compared to 5.5 kg consumed by a US citizen (in 2015).<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">The key chocolate producing companies across the world were Mars Inc., Mondelez International, Nestle, Lindt and Spr\u00fcngli in 2016. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">According to an industry report, this lucrative market would grow at a CAGR of 2.3 percent from 2014 to 2019. Europe, North America, and the Asia Pacific will be leaders in the global market thanks to their high shares.<\/span><\/li>\n<\/ul>\n<p><b>Chocolate Making Process<\/b><\/p>\n<p><span style=\"font-weight: 400\">If you are fascinated by this industry, then you will surely like having a look at how chocolate is made. Just keep scrolling to learn it in a few easy 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: 400\">Cocoa beans, the key ingredient grows on a cacao tree, and there can be 20-60 beans in a single cocoa pod. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Cocoa pods are harvested to get cocoa beans and then they are crushed and fermented. The last step takes about 6 days.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">The next step is to roast, grade, ground and dry the beans. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">After grounding, a liquid called chocolate liquor is created that is made of fat known as cocoa butter. It has loads of proteins, carbohydrates, proteins and some mineral matter. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Cocoa butter is then extracted, and drying helps in forming cocoa powder. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">This process eventually leads to the production of 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: 400\">Cocoa mass, sugar, cocoa powder and airy product are mixed in a huge mixer blender. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Cocoa butter is added to soften this mixture and get desired consistency. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">This mixture is passed through rollers to get thin films of chocolate that are less than 0.3 mm.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">It is then kneaded overnight at around 40 degrees Celsius to ensure the paste becomes smooth and a distinct aroma of the bean is easily identifiable. <\/span><\/li>\n<\/ul>\n<p><b>Production Stage<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">In this stage, different types of molds are created to make chocolate bars of different shapes and sizes. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Kneaded chocolate is then melted to reduce the viscosity. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Then the molds are filled with melted chocolate<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">A screen with desired pore size makes sure that the hardened chocolate isn\u2019t passed through. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Molds are also vibrated to ensure that all trapped air is removed. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Soon the chocolate is moved to a refrigeration room where cooling and solidification is done at 8-degree Celsius for 20-40 minutes within the refrigerators. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">After this, the chocolate is prepared to be taken out from molds.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">As soon as it is taken out, it is packed properly so that it is ready to reach retail shops and stores. <\/span><\/li>\n<\/ul>\n<p><b>Water Consumption in this Industry<\/b><\/p>\n<p><span style=\"font-weight: 400\">It is quite evident that pure water generated from a <\/span><span style=\"font-weight: 400\">reverse osmosis system<\/span><span style=\"font-weight: 400\"> is needed at every stage of chocolate making, be it producing a cacao tree, cleaning cocoa at every stage or cleaning the equipment in a manufacturing facility. <\/span><\/p>\n<p><span style=\"font-weight: 400\">So, if your company is into making this sweet treat, you should not tap the municipal water as the process needs a lot of water and this may cut down on the water available to local residents. A smart idea would be to find a natural water body near your manufacturing facility and investing in a <\/span><span style=\"font-weight: 400\">reverse osmosis system<\/span><span style=\"font-weight: 400\">. It will ensure that the water from any source becomes contamination free and suitable for food processing. <\/span><\/p>\n<p><span style=\"font-weight: 400\">In case you have a growing chocolate manufacturing company and the demand for your products is reaching a new high daily then you should consider investing in a giant <\/span><span style=\"font-weight: 400\">reverse osmosis system<\/span><span style=\"font-weight: 400\"> that can produce up to 1,00, 000 gallons of clean water every day. With this equipment within your reach, you will be among the topmost global chocolate manufacturers very soon. <\/span><\/p>\n<p><span style=\"font-weight: 400\">To get a quote on this system or to request another custom-made reverse osmosis system, feel free to connect with the water purification experts at AMPAC USA. We will also be happy to visit your national or international sites to gauge the water needs &amp; design and develop a system accordingly.<\/span><\/p>\n<p><span style=\"font-weight: 400\">We are serving global brands like Ferrero Rocher and Hershey\u2019s Chocolate. Would you like to join this journey with us? Call us now!<\/span><\/p>\n<p><span style=\"font-weight: 400\">Sources<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400\">http:\/\/chinawaterrisk.org\/resources\/analysis-reviews\/water-in-beer-crisps-chocolate\/<\/span><\/li>\n<li><span style=\"font-weight: 400\">http:\/\/discoverfoodtech.<\/span><span style=\"font-weight: 400\">com\/chocolate-production-process\/<\/span><\/li>\n<li><span style=\"font-weight: 400\">https:\/\/www.statista.com\/topics\/1638\/chocolate-industry\/<\/span><\/li>\n<li><span style=\"font-weight: 400\">https:\/\/www.marketsandmarkets.com\/PressReleases\/cocoa-chocolate.asp<\/span><\/li>\n<\/ul>\n<p><!-- Phase 2: FAQ Section --><\/p>\n<div class=\"faq-section\">\n<h2>Frequently Asked Questions<\/h2>\n<div>\n<h3>How quickly can an emergency water purification unit be deployed?<\/h3>\n<div>\n<p>AMPAC USA&#039;s EPRO and mobile RO units can be operational within 30\u201360 minutes of arrival on-site. Trailer-mounted and skid-mounted systems are pre-plumbed and pre-wired, requiring only connection to a power source and water source. Units treat river water, lake water, or brackish groundwater.<\/p>\n<\/div>\n<\/div>\n<div>\n<h3>What flow rates are available for emergency water treatment?<\/h3>\n<div>\n<p>AMPAC USA&#039;s emergency systems range from 1,500 GPD portable units to 50,000+ GPD trailer-mounted systems. Military-specification units are available for forward operating base deployment, producing potable water meeting EPA and WHO drinking water standards from virtually any source.<\/p>\n<\/div>\n<\/div>\n<div>\n<h3>Are emergency RO systems suitable for disaster relief operations?<\/h3>\n<div>\n<p>Yes. AMPAC USA&#039;s emergency systems are used by FEMA, the U.S. military, and international NGOs for disaster relief. They treat flood water, contaminated groundwater, and brackish sources, removing bacteria, viruses, and chemical contaminants to produce safe drinking water on-site.<\/p>\n<\/div>\n<\/div>\n<div>\n<h3>What power sources can emergency water purification systems use?<\/h3>\n<div>\n<p>AMPAC USA&#039;s emergency systems can run on generator power (120\/240V or 480V 3-phase), solar panels with battery backup, or vehicle power take-off (PTO). Low-power models consume as little as 0.5 kW, making them viable for off-grid deployment.<\/p>\n<\/div>\n<\/div>\n<div>\n<h3>How durable are military-grade water purification systems?<\/h3>\n<div>\n<p>AMPAC USA&#039;s military systems are built to MIL-SPEC standards with stainless steel frames, powder-coated components, and UV-resistant materials. They are designed to operate in temperatures from -20\u00b0F to 120\u00b0F and are vibration-tested for transport in military vehicles.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<p><!-- Phase 2: Conclusion Section --><\/p>\n<div class=\"conclusion-section\">\n<h2>Conclusion<\/h2>\n<p>This post highlighted how emergency and military-grade water purification systems provide safe drinking water rapidly in the most challenging field conditions. For organizations requiring deployable water treatment capability, AMPAC USA engineers portable and trailer-mounted systems built to perform wherever they are needed. Contact our team at info@ampac1.com or (909) 548-4900 to discuss your emergency water treatment requirements.<\/p>\n<\/div>\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":"open","sticky":false,"template":"","format":"standard","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":[],"rop_publish_now_history":[],"rop_publish_now_status":"pending","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],"tags":[100,101,102,103],"class_list":["post-817","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-reverse-osmosis","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":6,"href":"https:\/\/www.ampac1.com\/blog\/wp-json\/wp\/v2\/posts\/817\/revisions"}],"predecessor-version":[{"id":88131,"href":"https:\/\/www.ampac1.com\/blog\/wp-json\/wp\/v2\/posts\/817\/revisions\/88131"}],"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}]}}