Economic Activity GapFill

The Story of Chocolate

Nearly all of us have devoured a chocolate bar on the bus home from school! The main raw material needed to make chocolate is   liquoricecamomilecheesecelerychicorycocoa, which was originally grown in   Belgiumthe HimalayasEuropeSouth and Central AmericaSwitzerlandAustralia. At first, chocolate was just used to make a special   biscuitmedicinepotioncakesnackdrink but once milk was added, it was possible to turn it into bars for eating. For cocoa to grow successfully the climate must be   temperatepolarwarm and humidcold and wethot and drytundra which means it never grows more than ten degrees' latitude from the   International Date LineequatorAntarctic CircleTropic of CancerTropic of CapricornGreenwich Meridian. Once it has been harvested – which is usually between   May and MarchFebruary and MarchOctober and DecemberChristmas and New YearAugust and SeptemberEaster and June – it is taken by truck to the harbourside from where it is  harvestedmanufacturedimportedexportedfermentedsold across the world. Once the cocoa beans have reached the country where the chocolate is to be   sorteddesiccatedtranslatedconsumedfermentedgrown it is   exportedtransportedprocessedsoldimporteddiluted into bars with the addition of   salt and pepperbaking powder and flourbrimstone and treaclehoney and lemonmilk and sugarcheese and biscuits. Then, and only then, can it be eaten!