Some interesting Chocolate News from around the world

lot goes into setting up a good foundation. Thank you for being here…We make Australian grown chocolate but here on this page are some articles about chocolate from around the World. We Love Australian Chocolate.

12/10/2012 – The more chocolate people in a country eat, the more Nobel Prize winners the country produces per capita, according to a note published in the prestigious New England Journal of Medicine.

Flavonoids, antioxidants found in cocoa, green tea, red wine and some fruits, appear “to be effective in slowing down or even reversing the reductions in cognitive performance that occur with aging,” wrote Columbia University professor Franz Messerli.

“Since chocolate consumption could hypothetically improve cognitive function not only in individuals but also in whole populations, I wondered whether there would be a correlation between a country’s level of chocolate consumption and its population’s cognitive function,” Messerli wrote.
The results were surprising: according to Messerli, there was “a close, significant linear correlation between chocolate consumption per capita and the number of Nobel laureates per 10 million persons in a total of 23 countries.”
Chocolate comes from the cocoa bean, which ancient Aztecs and Mayas drank as a beverage. Spanish conquistadors introduced cocoa to Europe in the 16th century, and the Swiss perfected modern chocolate bars in the 19th century.
Not surprisingly, Switzerland “was the top performer in terms of both the number of Nobel laureates and chocolate consumption,” wrote Messerli, who said he obtained figures on chocolate consumption from manufacturers.
The United States, France and Germany are in the middle of the list, while China, Japan and Brazil are at the bottom.
Sweden, which consumes 6.4 kilos of chocolate per capita per year, was an exception. Based on this rate of consumption “we would predict that Sweden should have produced a total of about 14 Nobel laureates, yet we observe 32.”
So either the Stockholm-based Nobel Committee “has some inherent patriotic bias when assessing the candidates for these awards” or Swedes “are particularly sensitive to chocolate, and even minuscule amounts greatly enhance their cognition.”

A new study recently published in the New England Journal Of Medicine claims that the more chocolate a country eats the more Nobel laureates it produces.

The study took a look at a country’s per capita chocolate consumption and the number of Nobel winners per 10 million people. Surprisingly, the study found a direct connection between the two…

Reuters reports that Sweden was near the top of the list for both chocolate consumption and Nobel wins. The United States fell in the middle for both categories and China, which eats the least amount of chocolate, had the least amount of Nobel winners per 10 million people.

What more proof do you need? Chocolate leads to Nobel prizes.

American physicist and 2001 Nobel physics winner Eric Cornell said that the data is interesting but probably doesn’t tell the entire story.

Cornell said:

“Scientists look at hundreds and hundreds of different things, and every once in a while they will find two things that are surprisingly correlated with each other, and then they will say, ‘Look at those very strong correlations and how important that is.’ But what they don’t do is tell you about all the different things that aren’t correlated.”

Cornell said that chocolate consumption is tied to wealth which is tied to research facilities which is tied to Nobel prizes. So yes, a country that eats a lot of chocolate will probably produce a lot of Nobel winners. But not because of Chocolate consumption.

Cornell said:

“National chocolate consumption is correlated with a country’s wealth and high-quality research is correlated with a country’s wealth. So therefore chocolate is going to be correlated with high-quality research, but there is no causal connection there.”

According to the observations reported in the New England Journal Of Medicine, chocolate may have a closer link to Nobel success than Cornell suggests. Flavanols, which can be found in things like chocolate and red wine, have been shown to improve cognitive function. So, hypothetically, eating more chocolate could increase your chances of winning a Nobel Prize.

Cornell says that the key is to eat dark chocolate and not milk chocolate.

Cornell said:

“Personally I feel that milk chocolate makes you stupid … Now dark chocolate is the way to go. It’s one thing if you want like a medicine or chemistry Nobel Prize, ok, but if you want a physics Nobel Prize it pretty much has got to be dark chocolate.”