This was a case study performed for the (fictional) Whizzo Chocolate Company, who was seeking to improve their image after a poor health assessment for a number of their popular chocolates: Cherry Fondue, Crunchy Frog, Ram's Bladder Cup, Cockroach Cluster, Anthrax Ripple, and Spring Surprise. (additional explanation is available at Youtube )
Despite the fact they use no artificial preservatives or additives and any kind, their unconventional product line was deemed needing to be replaced with more traditional chocolates.
Alternatives such as pralines, lime creme, and strawberry delight were discarded due to market oversaturation. Instead they will focus on luxury single varietal chocolate bars with the plan to establish themselves as a top 10 brand in the market segment.
My assignment was to identify what chocolate bean origins and varietals were most likely to produce the best chocolate bars.
- raw spreadsheet files containing chocolate rating scores and cocoa production data
- some interim spreadsheets used for holding cleaned up data
- R Markdown notebook (RStudio .rmd format) with all steps performed for analysis
- A supplemental R script file that was used for some exploratory analysis (all useful scripts were also replicated in the notebook)
- A Impress presentation summarizing the findings of the analysis
2400 chocolate bars, tasted, rated, and published online.
http://flavorsofcacao.com/chocolate_database.html
Over 2000 chocolate bars independently rated and reviewed.
https://www.c-spot.com/chocolate-census/bars/
Economic information from United Nations Food and Agriculture Organization (FAO) published online.
https://www.nationmaster.com/nmx/ranking/cocoa-beans-production
(*Vietnam data was missing and sourced from: https://trendeconomy.com/data/h2/Vietnam/18 )