Pietro died in ; Giovanni is currently the company's executive chairman. Show Caption. Hide Caption. Nestle sells U. Italian chocolatier Ferrero has agreed to buy Nestle's U. Video provided by Reuters.
France discounts Nutella and shoppers go nuts. Brawls broke out in French supermarkets on Thursday as shoppers scrambled to get their hands on discounted pots of the chocolate and hazelnut spread Nutella. He was convinced that he was near his goal. He wished to confirm for himself these last results by getting all the moisture that he could out of the drying process.
Finally, in , Daniel Peter obtained his impossible victory. Through his hard work, he could not offer to his friendly dealers fro the Lac Leman region of Switzerland a milk chocolate of which the normal length of shelf life was assured.
Very quickly throughout this region of Western Europe, the Daniel Peter milk chocolate found favorable acceptance, and the demand far exceeded the supply, making it necessary for Daniel to increase his production. The big decision for Peter had now to be made. He obtained sufficient credit from Swiss bankers to install a small copper vacuum and the equipment for manufacture with a capacity of from 60 to 80 liter. Difficulties and worries were never spared Peter during those long, tiring years, and although he declared himself pleased with the results of all testing, he still wanted to improve upon the taste of his milk chocolate.
With tireless effort, Peter worked out the desired proportions, the choice of the best cocoas from all over the world, searching for a proper balance between bitterness in the choice of the cocoa, or an exaggerated sweetness from too much sugar.
He sought guidance from all those who would help him, from people in the area, his family, friends, clients, and workers, asking their opinions during the testing period. Finally in , Daniel Peter adopted the original formula for what was to become the f irst successful milk chocolate in the entire world.
It should be noted by all that since the early 20th century, the countries of Europe have been producing milk chocolate of varying qualities. It should also be understood that the development of the process by Daniel Peter was created in the community of Vevey, with the Canton of Vaud, in Switzerland, and further pointed out that the first chocolate process, although not milk chocolate, was also created in Vevey, Switzerland, by Francois Louis Cailler, at the age of twenty-three, upon his return to that community from France and Italy in In , the Peter milk chocolate was introduced in the British Isles.
That same year, the city of Vevey, Switzerland, was unable to supply sufficient milk nor a large enough labor force to meet the expansion of the Peter plant. Therefore, a second milk chocolate plant was built in Orbe, Switzerland, which is also located in the Canton of Vaud.
Peter and Kohler sent a specialty team of four trained men with their families to be the general overseers of the company and to head various sections in the Fulton plant. Dentan was in charge of the treatment of the cocoa; Mr. Louis Michaud was in charge of the processing of the milk; Mr.
Ernest Brechon was charged with the mixing and refining process for the manufacturer. Louis Ducret was responsible for conching and moulding. Dentan was in charge of the wrapping and a Mrs. Gustave Ansermrt was the director of the entire process. In , an agreement as reached establishing that the Societe Generale Suisse de Chocolat would manufacture a new chocolate with less cocoa and more sugar, thereby creating a sweeter milk chocolate which would be produced by that firm under the name of Nestle, and that all of the chocolate products would be sold worldwide by the Nestle selling organization.
In , the descendants of the F. Finally, in , this company and Nestle merged in what was then known as the Nestle Anglo-Swiss Corporation. Daniel Peter, the inventor of milk chocolate for the entire world, died on November 4, At his funeral in Switzerland, he was highly eulogized for his work and his kind generosity towards the organization of cultural groups which are still active and befit all of the people of that country, and the region of Vevey, especially.
This article was translated by Francois Auguste Peter, Sr. Instead of the Swiss chocolate, Vevey is presently celebrating the th anniversary of the birth of Daniel Peter, the one who revolutionized the art of the chocolate tablet by inventing milk chocolate. Daniel Peter first saw light in , in Moudon, in the state of Vaud, not far from Vevey. Like many other protestant families, the ancestors of Daniel Peter had left France after the revocation of the Edict of Nantes, so installed themselves in Switzerland by the end of the 17th century.
Son of a meat market owner, Daniel Peter became apprenticed in business; nothing predestined that he would be the one to bring a massive improvement to the chocolate industry.
In , Daniel Peter married Fanny Cailler. Still the future of the black tablets began to experience certain limits, and as such, only a small part of its production was destined to the foreign companies.
Little by little, the sale of chocolate left less and less profits. As one thinks of the history of this milky invention, one must think while realizing that the creation of the milk chocolate owes a lot to another creation, which curiously is the kerosene lamp. The adventure of the real pioneer, Daniel Peter, is equally close to another event, which is a mark in his life. His marriage with the daughter of the frist Swiss chocolate manufacturer, Francois Louis Cailler. Thanks to his marriage, Daniel Peter oriented his interest toward chocolate, especially since his candle factory is about to be closed by the expansion of the new kerosene lamps.
Daniel Peter does not let this affect him as such. He, therefore, decided to go into the chocolate industry, having observed that industry.
The industrial products intended for nutrition are among those that offer the most certain prospects. They spoiled every day and needed to be constantly renewed without becoming subject to the complaints of the people. And when you see the rapidity with which the babies devour a tablet of chocolate, it is not surprising that Daniel Peter searched for a way to impose himself on the chocolate market.
He submitted himself to the ferocious competition between Cailler, Kohler, Suchard, and Lindt. He is conscious that he will not realize his dream without creating something new. In this period, we are in His friend, Henry Nestle, concocted his milky flour for babies, a product the basis of which is flour and milk. It is this inspiration that Daniel Peter conceived the idea to incorporate the fine Swiss milk with his chocolate.
Chocolate is not yet a delicacy. It is more of a nourishing food, which profit those who must expert physical effort. To start his enterprise, Daniel Peter had only one employee, his wife, who wrapped the tablets. The couple continued for eight years before he was able to present his new creation. Daytime, Daniel Peter manufactured simple chocolate to subsist.
At night, he search constantly for the formula which would allow him to amalgamate cocoa powder and milk. Because to incorporate milk and cocoa is not a simple affair, he must at all cost avoid the souring of the milk, which may produce a repulsive taste or noxious nasal odor in the tablet within two weeks. Along in his research, he entered into a relationship with the society Anglo-Swiss, a factory of condensed milk, owned by an American.
Page, who installed themselves in Switzerland in order to insure Anglo-Swiss supply of the indispensable milk. Password recovery. Semaine Nouvelle augmentation des prix des carburants.
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