As Easter approaches, Americans are set to indulge in a chocolate extravaganza, with 73 million pounds of chocolate expected to be consumed during the holiday season – likely equating to more than $2 billion in sales.
For comparison, that’s enough chocolate to:
- Create more than 1 billion chocolate eggs weighing 1-ounce each;
- Make nearly 400 million chocolate bunnies weighing 3-ounces each – enough to line them end-to-end from New York City to Los Angeles more than eight times; and
- Fill more than 146 million Easter baskets with half a pound of chocolate each.
According to Cargill’s proprietary research, eight out of 10 consumers say Easter and other holidays provide a good excuse to indulge in chocolate and that they believe that’s OK in moderation. Nearly all consumers have a preference in chocolate type, with milk chocolate being the most universally favored, at nearly 50 percent.
“Easter is all about traditions, and chocolate is at the heart of it,” said John Satumba, global VP of food innovation for Cargill. “Whether it’s a classic bunny, a creamy egg or something new and unexpected, we’re proud to help some of the most iconic brands create unforgettable Easter moments for consumers.”
According to Satumba, consumers are seeking out heightened sensory and taste experiences. Nostalgic flavors like caramel and peanut butter blended with chocolate remain favorites. But chocolate connoisseurs are embracing a mix of sweet, salty, spicy and sour flavors, too.
Cargill creates cocoa and chocolate products for chocolate, confectionery and food manufacturers across the globe, producing cocoa powder, cocoa butter and cocoa liquor as well as chocolate, coatings and fillings for industrial applications.
The company has been making the flavors of cocoa and chocolate for 50 years, and its customers include some of the biggest chocolate, confectionery and food businesses in the world.
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