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Exclusive SiriusXM $2 Subscription Offer- Limited
daemon@ATHENA.MIT.EDU (SiriusXM Renewal)
Wed Feb 11 08:42:15 2026
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Date: Wed, 11 Feb 2026 14:41:14 +0100
From: "SiriusXM Renewal" <SiriusXMLoyaltyReward@eternanutrition.ru.com>
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Exclusive SiriusXM $2 Subscription Offer- Limited
http://eternanutrition.ru.com/ebtQ1lSabBMZ97yRw0g2hEjjfnnqQERaHbRKDPiGndbKWolG0Q
http://eternanutrition.ru.com/EWH0nIHmoBMxzU8BNdOAAw6VWa_5lk69Ph0iwXRSLNItpChyBA
arting in the 18th century, chocolate production was improved. In the 19th century, engine-powered milling was developed. In 1828, Coenraad Johannes van Houten received a patent for a process making Dutch cocoa. This removed cocoa butter from chocolate liquor (the product of milling), and permitted large scale production of chocolate. Other developments in the 19th century, including the melanger (a mixing machine), modern milk chocolate, the conching process to make chocolate smoother and change the flavor meant a worker in 1890 could produce fifty times more chocolate with the same labor than they could before the Industrial Revolution, and chocolate became a food to be eaten rather than drunk. As production moved from the Americas to Asia and Africa, mass markets in Western nations for chocolate opened up.
In the early 20th century, British chocolate producers including Cadbury and Fry's faced controversy over the labor conditions in the Portuguese cacao industry in Africa. A 1908 report by a Cadbury agent described conditions as "de facto slavery." While conditions somewhat improved with a boycott by chocolate makers, slave labor among African cacao growers again gained public attention in the ear
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<td style="font-size:8px;color:#ffffff;width:600px;">arting in the 18th century, chocolate production was improved. In the 19th century, engine-powered milling was developed. In 1828, Coenraad Johannes van Houten received a patent for a process making Dutch cocoa. This removed cocoa butter from chocolate liquor (the product of milling), and permitted large scale production of chocolate. Other developments in the 19th century, including the melanger (a mixing machine), modern milk chocolate, the conching process to make chocolate smoother and change the flavor meant a worker in 1890 could produce fifty times more chocolate with the same labor than they could before the Industrial Revolution, and chocolate became a food to be eaten rather than drunk. As production moved from the Americas to Asia and Africa, mass markets in Western nations for chocolate opened up.<br />
<br />
In the early 20th century, British chocolate producers including Cadbury and Fry's faced controversy over the labor conditions in the Portuguese cacao industry in Africa. A 1908 report by a Cadbury agent described conditions as "de facto slavery." While conditions somewhat improved with a boycott by chocolate makers, slave labor among African cacao growers again gained public attention in the ear</td>
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