2. Nutella is the brand name of anNutella is the brand name of an
Italian sweetened hazelnutItalian sweetened hazelnut
chocolatechocolate spread. Manufactured byspread. Manufactured by
the Italian company Ferrero, it wasthe Italian company Ferrero, it was
introduced to the market in 1964.introduced to the market in 1964.
3. How this magical thing appeared.How this magical thing appeared..
Pietro Ferrero, who owned a bakery in Alba, Piedmont, an area known for thePietro Ferrero, who owned a bakery in Alba, Piedmont, an area known for the
production of hazelnuts, sold an initial batch of 300 kilograms of "Pastaproduction of hazelnuts, sold an initial batch of 300 kilograms of "Pasta
Gianduja" in 1946. This was originally a solid block, but Ferrero started to sell aGianduja" in 1946. This was originally a solid block, but Ferrero started to sell a
creamy version in 1951 as "Supercrema".creamy version in 1951 as "Supercrema".
In 1963, Ferrero's son Michele Ferrero revamped Supercrema with the intentionIn 1963, Ferrero's son Michele Ferrero revamped Supercrema with the intention
of marketing it throughout Europe. Its composition was modified and it wasof marketing it throughout Europe. Its composition was modified and it was
renamed "Nutella". The first jar of Nutella left the Ferrero factory in Alba on 20renamed "Nutella". The first jar of Nutella left the Ferrero factory in Alba on 20
April 1964. The product was an instant success and remains widely popular.April 1964. The product was an instant success and remains widely popular.
4. The ingredients of making thisThe ingredients of making this
heavenly hazelnut creamheavenly hazelnut cream
●
The main ingredients of Nutella areThe main ingredients of Nutella are
sugar and palm oil, followed bysugar and palm oil, followed by
hazelnut, cocoa solids, and skimmedhazelnut, cocoa solids, and skimmed
milk. In the United States, Nutellamilk. In the United States, Nutella
contains soy products. Nutella iscontains soy products. Nutella is
marketed as "hazelnut cream" in manymarketed as "hazelnut cream" in many
countries. Under Italian law, it cannotcountries. Under Italian law, it cannot
be labeled as a chocolate cream, as itbe labeled as a chocolate cream, as it
does not meet minimum cocoa solidsdoes not meet minimum cocoa solids
concentration criteria. Ferreroconcentration criteria. Ferrero
consumes 25% of the global supply ofconsumes 25% of the global supply of
hazelnuts.hazelnuts.
5. The processing..The processing..The process of making chocolate spread begins with the extraction of cocoa powder from the cocoa bean.The process of making chocolate spread begins with the extraction of cocoa powder from the cocoa bean.
These cocoa beans are harvested from cocoa trees and are left to dry for about ten days before beingThese cocoa beans are harvested from cocoa trees and are left to dry for about ten days before being
shipped for processing. Typically cocoa beans contain approximately 50% of cocoa butter; therefore, theyshipped for processing. Typically cocoa beans contain approximately 50% of cocoa butter; therefore, they
must be roasted to reduce the cocoa bean into a liquid form. This step is not sufficient for turning cocoamust be roasted to reduce the cocoa bean into a liquid form. This step is not sufficient for turning cocoa
bean into chocolate paste because it solidifies at room temperature, and would not be spreadable. Afterbean into chocolate paste because it solidifies at room temperature, and would not be spreadable. After
the initial roast, the liquid paste is sent to presses, which are used to squeeze the butter out of the cocoathe initial roast, the liquid paste is sent to presses, which are used to squeeze the butter out of the cocoa
bean. The final products are round discs of chocolate made of pure compressed cocoa. The cocoa butterbean. The final products are round discs of chocolate made of pure compressed cocoa. The cocoa butter
is transferred elsewhere so it can be used in other products.is transferred elsewhere so it can be used in other products.
The second process involves the hazelnuts. Once the hazelnuts have arrived at the processing plant, aThe second process involves the hazelnuts. Once the hazelnuts have arrived at the processing plant, a
quality control is issued to inspect the nuts so they are suitable for processing. A guillotine is used toquality control is issued to inspect the nuts so they are suitable for processing. A guillotine is used to
chop the nuts to inspect the interior. After this process the hazelnuts are cleaned and roasted. A secondchop the nuts to inspect the interior. After this process the hazelnuts are cleaned and roasted. A second
quality control is issued by a computer-controlled blast of air, which removes the bad nuts from the batch.quality control is issued by a computer-controlled blast of air, which removes the bad nuts from the batch.
This ensures that each jar of Nutella is uniform in its look and taste. Approximately 50 hazelnuts can beThis ensures that each jar of Nutella is uniform in its look and taste. Approximately 50 hazelnuts can be
found in each jar of Nutella, as claimed by the companyfound in each jar of Nutella, as claimed by the company..
6. Aaand some interesting facts..
●
YOU COULD CIRCLE THE WORLD 1.4 TIMESYOU COULD CIRCLE THE WORLD 1.4 TIMES
WITH THE AMOUNT OF NUTELLAWITH THE AMOUNT OF NUTELLA
PRODUCEDPRODUCED
●
IN ONE YEAR.IN ONE YEAR.
7. YOU COULD COVER THE GREAT
WALL OF CHINA 8 TIMES WITH
THE NUMBER OF JARS OF
NUTELLA SOLD
IN A YEAR.
8. THERE ARE SO MANY JARS OF NUTELLA
MADE EACH YEAR, THAT THEY WOULD
LINE THE BANKS OF THE DANUBE 24
TIMES OVER. THAT'S A RIVER SO LONG,
IT FLOWS THROUGH 10 DIFFERENT
COUNTRIES!
9. IF YOU WERE TO USE THE
AMOUNT OF NUTELLA
CONSUMED IN ONE YEAR AS
CLAY, YOU COULD BUILD BIG
BEN 22,000 TIMES.
10. IT WOULD TAKE 41,923 HAZELNUTS TO
COVER THE CIRCUMFERENCE OF THE
COLOSSEUM: THAT'S 0.0001% OF THE
NUMBER OF HAZELNUTS USED INSIDE
ALL THE JARS OF NUTELLA SOLD
IN A YEAR.
