For example, a temperature drop can affect the fat crystals, leading to fat bloom, or can form moisture on the sugar, leading to sugar bloom. Such temperature drops can significantly affect the ingredients of the chocolates. Also, heavy rains in one region and no rains in another can lead to temperature fluctuations, altering the product quality. For instance, if the chocolates have more milk fat, cocoa butter and whipped cream, you may need to keep them at a lower temperature because they tend to melt faster.ĭuring monsoon, the roads are jam-packed, leading to delays in delivery. The temperature should be around which could change depending on the ingredients of the chocolate. ChallengesĬhocolates demand to be kept in a temperature-controlled atmosphere. Let’s explore the challenges of chocolate delivery during monsoon and how TESSOL’s solutions overcame them.
Cold chain logistics need advanced solutions to maintain temperature till the last mile and TESSOL’s solutions have proven to be successful in this challenge. However, supplying these confectionery items is always a challenge during the monsoon when the chances of temperature drop and delayed deliveries are high. The statistics reveal the high demand and supply of chocolate and confectionery in India.
The market value of the chocolate industry reached US$ 1.9 billion in 2020 and is expected to grow at a CAGR of 11.3% from 2021 to 2026. Each individual consumes 100g to 200g of chocolate in India.
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