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116-454: Development of the C-ration began in 1938. The first rations were field-tested in 1940, and wide-scale adoption followed soon after. Operational conditions often caused the C-ration to be standardized for field issue regardless of environmental suitability or weight limitations. Though the C-ration was replaced in 1958, the new MCI was very similar to the C-ration, and was indeed still nicknamed

232-509: A University of Minnesota physiologist , was assigned by the U.S. War Department to design a non-perishable, ready-to-eat meal that could fit in a soldier's pocket as a short-duration, individual ration. Keys went to a local supermarket to choose foods that would be inexpensive, but still be enough to provide energy. He purchased hard biscuits , dry sausages , hard candy , and chocolate bars . He then tested his 28-ounce (800-gram), 3,200-kilocalorie (13,000-kilojoule) meals on six soldiers in

348-556: A mood enhancer , such as by increasing sex drive or stimulating cognition , but there is little scientific evidence that such effects are consistent among all chocolate consumers. If mood improvement from eating chocolate occurs, there is not enough research to indicate whether it results from the favorable flavor or from the stimulant effects of its constituents, such as caffeine, theobromine, or their parent molecule, methylxanthine . A 2019 review reported that chocolate consumption does not improve depressive mood . Reviews support

464-461: A veterinarian involves inducing vomiting within two hours of ingestion and administration of benzodiazepines or barbiturates for seizures, antiarrhythmics for heart arrhythmias , and fluid diuresis . A typical 20-kilogram (44 lb) dog will normally experience great intestinal distress after eating less than 240 grams (8.5 oz) of dark chocolate, but will not necessarily experience bradycardia or tachycardia unless it eats at least

580-662: A "B"-menu of pork and beans. This was cancelled upon introduction of the new C-ration in 1938. The original Type C ration, commonly known as the C-ration, was intended to replace the Reserve Ration as a short-term individual ration designed for short use, to be supplemented by the D-ration emergency ration. Development of a replacement for the Reserve Ration was undertaken by the newly formed Quartermaster Subsistence Research and Development Laboratory in Chicago in 1938 with

696-464: A 20-kilogram (44 lb) dog. In the 20th century, there were reports that mulch made from cocoa bean shells is dangerous to dogs and livestock. Commonly consumed chocolate is high in fat and sugar , which are associated with an increased risk for obesity when chocolate is consumed in excess. Overall evidence is insufficient to determine the relationship between chocolate consumption and acne . Various studies point not to chocolate, but to

812-548: A 4-pack of commercial-grade cigarettes, and either a flat rectangular stick of chewing gum or a square piece of candy-coated gum . Special items (like matches or Halazone tablets ) were packed in one unit but not the others due to space limitations. Late production meals added a paper-wrapped paddle-like disposable wooden spoon and used the standard P-38 can opener instead of the "twist key". In total three meals provided 2,830 kilocalories (11,800 kilojoules) of food energy and 79 grams of protein, depending upon components. As it

928-433: A capital letter on each end (B, D, or S). The later "Morale Series" had unique packaging designs that were color-coded and letter-coded on the ends for quick identification. The breakfast ration box had brown printing and was marked with a brown capital letter "B" on the ends, the dinner ration box had blue printing and was marked with a blue capital letter "D" on the ends, and the supper ration box had olive drab printing and

1044-526: A chocolate confection maker, is recorded from 1859. Evidence for the domestication of the cacao tree exists as early as 5300 BP in South America , before it was introduced to Mesoamerica . It is unknown when chocolate was first consumed as opposed to other cacao-based drinks, and there is evidence the Olmecs , the earliest known major Mesoamerican civilization, fermented the sweet pulp surrounding

1160-507: A complete K-ration was 2,830 kcal (11,800 kJ) for the ration (breakfast, dinner and supper), fewer than required by highly active men, especially those working in extreme heat or bitter cold, and malnutrition became evident. The packaging of the K-ration into separately described daily meals may have intensified this problem by leading commanders to assume that daily caloric intake was sufficient. An extensive 1943 field report from

1276-400: A crystallize a small amount of fat in a particularly stable formation. Around this small amount of crystals, the rest of the fats crystallize, creating a glossy chocolate, with a crisp break. Chocolate is molded in different shapes for different uses: Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 °C (59 and 63 °F), with

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1392-540: A decline in resistance to various tropical diseases. A British medical officer reported that, of 209 Chindits examined at the end of this time, 182 had lost up to 30 pounds (14 kg) and 27 had lost from 30 to 70 pounds (14 to 32 kg). Deficiency diseases such as pellagra and beriberi were diagnosed. One of British General Orde Wingate 's units in the Dehra Dun area was visited by quartermaster logistics officers some months after they had last eaten K-rations. At

1508-666: A dose as low as 12.5 mg was shown to have effects on cognitive performance. Chocolate may be a factor for heartburn in some people because one of its constituents, theobromine, may affect the esophageal sphincter muscle in a way that permits stomach acids to enter the esophagus . Theobromine poisoning is an overdosage reaction to the bitter alkaloid, which happens more frequently in domestic animals than humans. However, daily intake of 50–100 g cocoa (0.8–1.5 g theobromine) by humans has been associated with sweating, trembling, and severe headache. Chocolate and cocoa contain moderate to high amounts of oxalate , which may increase

1624-509: A guessing game out of evening meals; US Soldiers and Marines receiving an unpopular menu item several nights in a row often found themselves powerless to bargain for a more palatable one. The C-ration was, in general, not well liked by U.S. Army or Marine forces in World War II, who found the cans heavy and cumbersome, and the menu monotonous after a short period of time. There were also inevitable problems with product consistency given

1740-514: A half a kilogram (1.1 lb) of milk chocolate. Dark chocolate has 2 to 5 times more theobromine and thus is more dangerous to dogs. According to the Merck Veterinary Manual , approximately 1.3 grams of baker's chocolate per kilogram of a dog's body weight (0.02 oz/lb) is sufficient to cause symptoms of toxicity. For example, a typical 25-gram (0.88 oz) baker's chocolate bar would be enough to bring about symptoms in

1856-437: A nearby U.S. Army base. The meals only gained "palatable" and "better than nothing" ratings from the soldiers, but were successful in relieving hunger and providing sufficient energy. The new rations were initially intended as individual rations suitable for short durations only, to be used for a maximum of fifteen meals before supplementation or replacement with ' A-ration ' or ' B-ration ' field rations. They were soon called

1972-519: A new C-3 menu for the C-ration was introduced. The C-3 ration was composed of the same five menus of the C-2, but offered greater variety. In addition to new and improved “B” (bread) and “M” (meat) units, each menu contained an accessory packet, fruit, and cigarettes. The ration was very heavy, weighing 5 lbs. 8.5 oz. [2.5 kg.], and was packed in 8 small cans in a cardboard box. There were 6 daily ration boxes per cardboard case. Field cooking equipment

2088-411: A packet of 1.16 ounces (33 g) of pre-ground coffee, a packet of 2.4 ounces (68 g) of granulated sugar, and a packet of 0.16 ounces (4.5 g) of salt. There was also a separate "tobacco ration" of 0.4 ounces (11 g) of tobacco and 10 cigarette rolling papers, later replaced by brand-name machine-rolled cigarettes. After the war, there were attempts to improve the ration based on input from

2204-515: A packet or small can of beverage mix (instant coffee; powdered synthetic lemon drink, containing the rations' main source of vitamin C ; or bouillon soup powder ). Later revisions added orange drink powder (1944), sweetened cocoa powder (1944), and grape drink powder (1945), all enriched with vitamin C, to the list of beverages. In 1941, the energy tablets were replaced with loose candy , such as candy-coated peanuts or raisins, Charms hard candy, or Brachs chocolate or vanilla caramels. Due to spoilage,

2320-427: A relative humidity of less than 50%. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Various types of "blooming" effects can occur if chocolate is stored or served improperly. Chocolate bloom is caused by storage temperature fluctuating or exceeding 24 °C (75 °F), while sugar bloom

2436-421: A sardine can), comparable to those used in the earliest versions of contemporary K rations , because of their compactness and packability; but this was deemed impractical because of the shortage of commercial machinery available to produce rectangular cans. After 1942 the K ration too, reverted to the use of small round cans. Initially, C-ration cans were marked only with paper labels, which soon fell off and made

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2552-425: A scale of one K-ration per man per day, using the prior experiments with airborne forces as evidence. The ration's intended use as a short-term assault ration would soon fall by the wayside once U.S. forces entered combat. One major criticism of the K-ration was its caloric and vitamin content, judged as inadequate based on evaluations made during and after World War II of the ration's actual use by Army forces. There

2668-450: A short-term effect of lowering blood pressure by consuming cocoa products, but there is no evidence of long-term cardiovascular health benefit. Chocolate and cocoa are under preliminary research to determine if consumption affects the risk of certain cardiovascular diseases or enhances cognitive abilities . While daily consumption of cocoa flavanols (minimum dose of 200 mg) appears to benefit platelet and vascular function, there

2784-636: A single filled one-quart canteen. No testing was done of men on extended patrols or with heavier individual loads of ammunition and water. At the end of the three days, the men were weighed, and as no abnormal weight loss was noted, the K-ration was deemed successful. These findings were later used in 1943 to support a decision to discontinue production of the Mountain ration and the Jungle ration . Both of these specialized rations had proved costlier to produce in their original form, and were intensely disliked by

2900-497: A small, round metal can painted green with black lettering, with a metal key (dubbed a "twist key" ) to open it, packaged in a roughly square 3 in ×  2 + 3 ⁄ 4  in ×  1 + 7 ⁄ 16  in (76 mm × 70 mm × 37 mm) cardboard box. The rest of the meal came packed neatly in a waxed paper or laminated cellophane pack. The pack always contained two packages of 8 rectangular K-1 or 4 square K-2 calorie -dense cracker biscuits each,

3016-478: A soldier marching over cleared roads in temperate climates. Nevertheless, one K-ration per man per day would remain the basis of issue, even for mountain troops fighting at high altitudes and infantrymen fighting in the thick jungles of Burma . Military personnel also supplemented with various other rations throughout the war such as with the C-ration when needed. The C-ration was the only ration comparable to

3132-436: A volume of 1.12 cubic feet. Each crate contained 8 daily rations of 3 meals each for a total of 24 M-units, 24 B-units, and 24 accessory packs. Early rations came with a variety of 8 Meat and Beans , 8 Meat & Vegetable Hash , and 8 Meat & Vegetable Stew M-units and 24 B-units. Later rations (c. 1944–1945) added a breakfast meal of 8 Chopped Ham, Egg, & Potato M-units and 8 Compressed Cereal B-units in place of

3248-418: A volume of 1.4 cubic feet (40 liters). Each crate contained 12 daily rations (each daily ration consisting of one Breakfast unit, one Dinner unit, and one Supper unit) for a total of 36 units per crate. They were packed one unit deep, three units wide (one of each unit), and twelve units long (all of the same unit type). The U.S. Army M1943 uniform had simplified, but large, pockets that were designed to hold

3364-456: A warning label on chocolate products having more than 4.1 mg of cadmium per daily serving of a single product. One tablespoonful (5 grams) of dry unsweetened cocoa powder has 12.1 mg of caffeine and a 25-g single serving of dark chocolate has 22.4 mg of caffeine. Although a single 7 oz. (200 ml) serving of coffee may contain 80–175 mg, studies have shown psychoactive effects in caffeine doses as low as 9 mg, and

3480-511: Is cacahuatl meaning "cacao water", which chocolate does not immediately derive from. Despite theories that chocolate is derived from xocoatl meaning "bitter drink" or chocolatl meaning "hot water" and uncertainty around the Nahuatl origin, there is a consensus that it likely derives from chicolatl . Whether chicolatl means "cacao beater", however, is contested, due to difficulty knowing what chico means. The term " chocolatier ", for

3596-585: Is a variant of cacao, likely arising from a confusion with the word coco . Through cacao, it is ultimately derived from kakaw(a) , but whether that word originates in Nahuatl or a Mixe-Zoquean language is the subject of substantial linguistic debate. Chocolate is a Spanish loanword, first recorded in English in 1604, and first recorded in Spanish in 1579. The word for chocolate drink in early Nahuatl texts

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3712-492: Is also used in cold and hot beverages, such as chocolate milk and hot chocolate , and in some alcoholic drinks, such as crème de cacao . Although cocoa originated in the Americas, West African countries , particularly Ivory Coast and Ghana , are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply. A 2020 report estimated that more than 1.5 million children are involved in

3828-605: Is an excellent source (over 19% of the Daily Value , DV) of riboflavin , vitamin B12 and the dietary minerals , manganese , phosphorus and zinc . Chocolate is a good source (10–19% DV) of calcium , magnesium and iron . Chocolate contains polyphenols , especially flavan-3-ols (catechins) and smaller amounts of other flavonoids . It also contains alkaloids , such as theobromine , phenethylamine , and caffeine , which are under study for their potential effects in

3944-404: Is called conching. A conche is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by frictional heat. Chocolate before conching has an uneven and gritty texture. The conching process produces cocoa and sugar particles smaller than the tongue can detect (typically around 20 μm ) and reduces rough edges, hence the smooth feel in

4060-448: Is caused by temperature below 15 °C (59 °F) or excess humidity. To distinguish between different types of bloom, one can rub the surface of the chocolate lightly, and if the bloom disappears, it is fat bloom. Moving chocolate between temperature extremes, can result in an oily texture. Although visually unappealing, chocolate suffering from bloom is safe for consumption and taste is unaffected. Bloom can be reversed by retempering

4176-459: Is grown (20 degrees north and south of the equator ), the commercial company Mars, Incorporated and the University of California, Berkeley , are conducting genomic research in 2017–18 to improve the survivability of cacao plants in hot climates. The three main varieties of cocoa beans used in chocolate are criollo , forastero, and trinitario. Cocoa pods are harvested by cutting them from

4292-469: Is made by incorporating nut paste (typically hazelnut) to the chocolate paste. Other types of chocolate are used in baking and confectionery. These include baking chocolate (often unsweetened), couverture chocolate (used for coating), compound chocolate (a lower-cost alternative) and modeling chocolate . Modeling chocolate is a chocolate paste made by melting chocolate and combining it with corn syrup , glucose syrup , or golden syrup . Chocolate

4408-503: Is made from cocoa beans, the dried and fermented seeds of the cacao tree ( Theobroma cacao ), a small, 4–8 m tall (15–26 ft tall) evergreen tree native to the deep tropical region of the Americas. Recent genetic studies suggest the most common genotype of the plant originated in the Amazon basin and was gradually transported by humans throughout South and Central America. Early forms of another genotype have also been found in what

4524-404: Is no good evidence to indicate an effect on heart attacks or strokes . Research has also shown that consuming dark chocolate does not substantially affect blood pressure . Some manufacturers provide the percentage of chocolate in a finished chocolate confection as a label quoting percentage of "cocoa" or "cacao". This refers to the combined percentage of both cocoa solids and cocoa butter in

4640-407: Is now Venezuela . The scientific name, Theobroma , means "food of the gods ". The fruit, called a cocoa pod, is ovoid, 15–30 cm (6–12 in) long and 8–10 cm (3–4 in) wide, ripening yellow to orange, and weighing about 500 g (1.1 lb) when ripe. Cacao trees are small, understory trees that need rich, well-drained soils. They naturally grow within 20° of either side of

4756-470: Is present-day Ecuador . Later, Mesoamerican civilizations consumed cacao beverages, of which one, chocolate, was introduced to Europe in the 16th century. The seeds of the cacao tree ( Theobroma cacao ) have an intense bitter taste and must be fermented to develop the flavor. After fermentation , the seeds are dried, cleaned, and roasted. The shell is removed to produce nibs, which are then ground to cocoa mass , unadulterated chocolate in rough form. Once

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4872-469: Is usually made with a slightly higher proportion of cocoa butter. It is simply defined by its cocoa percentage. In milk chocolate, the non-fat cocoa solids are partly or mostly replaced by milk solids . In white chocolate, they are all replaced by milk solids, hence its ivory color. Other forms of eating chocolate exist, these include raw chocolate (made with unroasted beans) and ruby chocolate . An additional popular form of eating chocolate, gianduja ,

4988-588: The C-ration , later by similar canned rations such as the Meal, Combat, Individual (MCI), primarily to save additional cost of procurement and storage. In 1948, after introduction of improvements in the C-ration, the K-ration was declared obsolete; production contracts had long since terminated. Most existing K-ration stocks were declared surplus, and distributed to civilian feeding programs overseas. The K-ration originally came packed in an unbleached tan-colored rectangular cardstock box with black lettering. The outer box

5104-548: The Meat and Vegetable Hash . Alternate M-unit menu items came packed in cases of 24 M-units (and 24 B-units) rather than a mixed 8-8-8 menu like the main items. After World War II there was an attempt to combine the best features of the C-ration and the K-ration into a new individual ration. Called the E-ration , it was for all intents and purposes the same canned C-ration, with the addition of some new components. In field testing,

5220-610: The "C-ration" until its replacement by the MRE in the late 1970s. The C-ration differs from other American alphabetized rations such as the A-ration , consisting of fresh food; B-ration , consisting of packaged, unprepared food; D-ration , consisting of military chocolate ; K-ration , consisting of three balanced meals; and emergency rations , intended for emergencies when other food or rations are unavailable. The first American attempt to make an individual ration for issue to soldiers in

5336-502: The "paratrooper ration", since paratroopers were the first to be issued the ration on an experimental basis. The actual prototype of the K-ration was a pocket ration for paratroopers developed by the Subsistence Research Laboratory (SRL) at the request of the U.S. Army Air Forces (USAAF) early in the war. Two original samples (one version used pemmican biscuits, a peanut bar, raisins, and bouillon paste;

5452-605: 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

5568-525: The 20th century, chocolate production further developed, with development of the tempering technique to improve the snap and gloss of chocolate and the addition of lecithin to improve texture and consistency. White and couverture chocolate were developed in the 20th century and the bean-to-bar trade model began. Several types of chocolate can be distinguished. Pure, unsweetened chocolate, often called "baking chocolate", contains primarily cocoa solids and cocoa butter in varying proportions. Much of

5684-534: The Army's Subsistence Branch staff of the Quartermaster Corps, who had to secure additional supply contracts and storage facilities for the new rations. Though the K-ration was designed to be an emergency ration, Quartermaster Corps officials would continue to insist until the end of the war that the K-ration would satisfy all requirements for a lightweight complete field ration for all front-line troops at

5800-582: The British Army). The P-38 can openers were generally worn on the GI's "dog tag" chain to facilitate opening the next meal's cans. In 1945, the accessory pack was modified. Per the order of the Surgeon General, the halazone tablets were removed and salt tablets were added. Also, feedback from the field revealed that some soldiers opened up accessory packs just to get the cigarettes and threw away

5916-617: The C-3 ration. A sample C-4 ration (stamped March 1954) contained: At its introduction, the QMC stated that the C-ration was intended for short-term use for periods not to exceed three days. After the war, in light of field evaluation reports of monotony, the QMC Food Services Branch used this limitation as a defense to the largely negative response to the C-ration during the war, while at the same time advocating standardization on

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6032-556: The C-ration as the sole individual packaged ration for U.S. troops. Not only did the QMC decide not to develop or introduce new alternative lightweight individual rations, it successfully campaigned for the elimination of alternatives, including the K-ration , Mountain ration , Jungle ration , and the 10-in-1 group ration (which had proven somewhat useful in boosting nourishment and alleviating complaints of monotony for men living for extended periods on C-rations or K-rations). Instead,

6148-590: The C-ration, still designated as a packaged ration intended for infrequent or short-term use, went through a series of largely unsuccessful minor revisions. This decision resulted in limiting troops in the field to a single class of packaged ration that despite meal variances was neither suited to varied field environments nor for long-term use. Troops continued to complain of the monotony of a single class of field ration with one or more unpalatable menu items, especially where A and B rations were not available for extended periods. Primarily implemented due to cost concerns,

6264-575: The European theater noted that none of the packaged rations were recommended for continued use by active troops for periods in excess of 10 days. A survey of troops in the forward areas and evacuation hospitals of the Fifth U.S. Army serving in the Italian campaign noted that almost all soldiers questioned in infantry, engineer, and other mobile forward units said they had lost weight since the beginning of

6380-597: The Italian campaign. Surgeons commented upon a noticeable decrease in body fat and wasting of muscle, requiring copious feeding and rest, as well as ascorbic acid (Vitamin C). The K-ration was also criticized for its performance in the China-Burma-India (CBI) theater of operations, where difficulties in supply from bases in India had resulted in widespread and monotonous use of the K-ration for light infantry forces of

6496-548: The K-ration in widespread issue, with six cans comprising one full ration. Introduced in 1938 it was significantly heavier, with less variety in meals, but had more protein. While fighting in the European Theater of Operations , the US Army discovered that troops also quickly got tired of the K-ration, some being forced to eat it for days, or rarely, in excess of a week on end. As it was based on an emergency ration,

6612-606: The Mid 1980s. The C-rations during the Korean War led later to the introduction of instant coffee to South Korea . Chocolate Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either on its own or as a flavoring in other foods. The cacao tree has been used as a source of food for at least 5,300 years, starting with the Mayo-Chinchipe culture in what

6728-785: The United States, as well as Nationalist China and the United Kingdom . Many soldiers, including the U.S. unit known as Merrill's Marauders and British Chindit forces in Burma, had for five months lived primarily on K-rations, supplemented by rice, tea, sugar, jam, bread, and canned meat rations, which were dropped to them by air. In the case of the Marauders, whose diet consisted of 80% K-rations, severe weight loss (an average of 35 pounds or 16 kilograms per man) and vitamin deficiency were noted, which may have also contributed to

6844-629: The World War II C-ration, and later, the short-lived E-ration. It could be carried and prepared by the individual soldier. The revised C-ration was now intended for feeding combat troops continuously, up to three weeks (21 days). Due to the required individual portability of this ration, maximum nourishment had to be provided in the smallest physical unit. The components of this ration were prepared in five different menus. Each menu included an accessory packet which consisted of essential toilet articles, tobacco , and confections . In 1951,

6960-449: The aim of producing a ration that was more palatable, nutritionally balanced, and had better keeping qualities. The first C-ration consisted of a 16 ounces (450 g) 'meat' unit (M-unit) (reduced to 12 ounces (340 g) after being field tested during the 1940 Louisiana maneuvers ). In the initial C-ration, there were only three variations of the main course: meat and beans, meat and potato hash, or meat and vegetable stew. Also issued

7076-568: The bar, not just the percentage of cocoa solids. The Belgian AMBAO certification mark indicates that no non-cocoa vegetable fats have been used in making the chocolate. A long-standing dispute between Britain on the one hand and Belgium and France over British use of vegetable fats in chocolate ended in 2000 with the adoption of new standards which permitted the use of up to five percent vegetable fats in clearly labelled products. This British style of chocolate has sometimes been pejoratively referred to as "vegelate". K ration The K-ration

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7192-477: The beans are dried without fermentation. The nibs are then removed and hydrated in an acidic solution. They are heated for 72 hours and dried again. Gas chromatography / mass spectrometry showed that the incubated chocolate had higher levels of Strecker aldehydes , and lower levels of pyrazines . The dried beans are then transported to a chocolate manufacturing facility. The beans are cleaned (removing twigs, stones, and other debris), roasted , and graded. Next,

7308-450: The body. It is unlikely that chocolate consumption in small amounts causes lead poisoning . Some studies have shown that lead may bind to cocoa shells, and contamination may occur during the manufacturing process. One study showed the mean lead level in milk chocolate candy bars was 0.027 μg lead per gram of candy; another study found that some chocolate purchased at U.S. supermarkets contained up to 0.965 μg per gram, close to

7424-638: The bread component of the E-ration was found to be so unpalatable that the E-ration was quickly dropped from classification and inventory. After the failure of the E-ration, ration planners decided to save costs by returning to the basic C-ration designation, intermittently revised with new menus and item specifications. The C-2 ration was described in TB-QM-53, Department of the Army, dated March 1948, as an individual ration which consisted of packaged pre-cooked foods which could be eaten hot or cold. It replaced

7540-629: The cacao beans into an alcoholic beverage . Chocolate was extremely important to several Mesoamerican societies, and cacao was considered a gift from the gods by the Mayans and the Aztecs . The cocoa bean was used as a currency across civilizations and was used in ceremonies, as a tribute to leaders and gods and as a medicine. Chocolate in Mesoamerica was a bitter drink, flavored with additives such as vanilla , earflower and chili , and

7656-547: The calorie and vitamin content. In 1943, a ration board headed by the chief of the Nutrition Branch, Office of the Chief Surgeon, was appointed and directed to conduct comprehensive field tests on rations which would be used later in combat. In the first of these field tests it was noted that troops remained in reasonably good physical condition during a 10-day period on C, K, and five-in-one rations but that

7772-620: The cans. The M-unit contained a canned entrée originally made of stew meat (a mixture of beef and pork) seasoned with salt, various spices, and chopped onions. They initially came in three varieties: Meat Stew with Beans, Meat with Vegetable Hash , and Meat Stew with Vegetables (carrots and potatoes). The commonplace nature of the menu was intentional, and designed to duplicate the menu items ( hash , stews, etc.) soldiers were normally served as A- or B-rations in Army mess halls. Another new menu item, "Meat & Spaghetti in Tomato Sauce",

7888-435: The chocolate can show the quality and whether it was stored well. One hundred grams of milk chocolate supplies 540 calories . It is 59% carbohydrates (52% as sugar and 3% as dietary fiber ), 30% fat and 8% protein (table). Approximately 65% of the fat in milk chocolate is saturated , mainly palmitic acid and stearic acid , while the predominant unsaturated fat is oleic acid (table). 100-grams of milk chocolate

8004-915: The chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter, and added vegetable oils and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder . White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts , including cakes , pudding , mousse , brownies , and chocolate chip cookies . Many candies are filled with or coated with sweetened chocolate. Chocolate bars , either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. Gifts of chocolate molded into different shapes (such as eggs, hearts, and coins) are traditional on certain Western holidays, including Christmas , Easter , Valentine's Day , and Hanukkah . Chocolate

8120-436: The chocolate consumed today is in the form of sweet chocolate, which combines chocolate with sugar . The traditional types of chocolate are dark , milk and white . All of them contain cocoa butter , which is the ingredient defining the physical properties of chocolate (consistency and melting temperature). Plain (or dark) chocolate, as it name suggests, is a form of chocolate that is similar to pure cocoa liquor , although

8236-437: The chocolate or using it for any use that requires melting the chocolate. Chocolate is generally stored away from other foods, as it can absorb different aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature. Additionally, chocolate is frequently stored in a dark place or protected from light by wrapping paper. The glossy shine, snap, aroma, texture, and taste of

8352-487: The chocolate taste. After fermentation, the beans must be dried to prevent mold growth. Climate and weather permitting, this is done by spreading the beans out in the sun from five to seven days. In some growing regions (for example, Tobago ), the dried beans are then polished for sale by "dancing the cocoa": spreading the beans onto a floor, adding oil or water, and shuffling the beans against each other using bare feet. In an alternative process known as moist incubation,

8468-450: The cocoa mass is liquefied by heating, it is called chocolate liquor . The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter . Baking chocolate , also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions without any added sugar . Powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce Dutch cocoa . Much of

8584-443: The daily lead oral limit. "Moreover chocolate may not be the only source of lead in their nutrition" and "chocolate might be a significant source of cadmium and lead ingestion, particularly for children." According to a 2005 study, the average lead concentration of cocoa beans is ≤ 0.5 ng/g, which is one of the lowest reported values for a natural food. However, during cultivation and production, chocolate may absorb lead from

8700-535: The development of an accessory package. The brown butcher paper accessory pack contained sugar tablets, halazone water purification tablets (for a brief period in 1945), a flat wooden spoon , a piece of candy-coated chewing gum , 3 "short" sample 3-packs or one "long" sample 9-pack of commercial-grade cigarettes and a book of 20 cardboard moisture-resistant matches, a paper-wrapped P-38 can opener printed with instructions for its proper use, and typically 22.5 sheets of toilet paper (compared to 3 sheets for

8816-539: 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 early 21st century. During

8932-492: The environment (such as in atmospheric emissions of now unused leaded gasoline). The European Food Safety Authority recommended a tolerable weekly intake for cadmium of 2.5 micrograms per kg of body weight for Europeans, indicating that consuming chocolate products caused exposure of about 4% among all foods eaten. Maximum levels for baby foods and chocolate/cocoa products were established under Commission Regulation (EU) No 488/2014. 1986 California Proposition 65 requires

9048-485: The environment, ferment the pectin -containing material. Yeasts produce ethanol , lactic acid bacteria produce lactic acid , and acetic acid bacteria produce acetic acid . In some cocoa-producing regions an association between filamentous fungi and bacteria (called "cocobiota") acts to produce metabolites beneficial to human health when consumed. The fermentation process, which takes up to seven days, also produces several flavor precursors, that eventually provide

9164-418: The equator because they need about 2000 mm of rainfall a year, and temperatures in the range of 21 to 32 °C (70 to 90 °F). Cacao trees cannot tolerate a temperature lower than 15 °C (59 °F). The sequencing in 2010 of the genome of the cacao tree may allow yields to be improved. Due to concerns about global warming effects on lowland climate in the narrow band of latitudes where cocoa

9280-405: The exigencies of combat sometimes forced supply authorities to make the C-ration the only source of sustenance for several weeks in succession. In 1943, a ration board reviewing medical examinations of soldiers after long-term use of C-rations recommended that they be restricted to a maximum of five continuous days in the absence of supplementation with other rations. While the initial specification

9396-504: The failure to develop a suitable lightweight dehydrated or other dry ration for jungle and other extreme environments led directly to the hurried development of the LRP ration or Long Range Patrol ration in 1966. Starting in 1958, C-rations were slowly replaced by the nearly identical canned Meal, Combat, Individual ration . These rations were issued for most of the next two plus decades, until they were replaced by Meal Ready to Eat or MREs in

9512-465: The farming of cocoa in Côte d'Ivoire and Ghana. Child slavery and trafficking associated with the cocoa trade remain major concerns. A 2018 report argued that international attempts to improve conditions for children were doomed to failure because of persistent poverty, the absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor. Cocoa

9628-459: The field was the Iron Ration, introduced in 1907. It contained three 3-ounce cakes (made from a concoction of beef bouillon powder and parched, cooked wheat), three 1-ounce bars of sweetened chocolate, and packets of salt and pepper . The ration was issued in a sealed tin packet that weighed one pound, to be carried in an infantryman's top tunic pocket, and was designed for emergency use when

9744-399: The field. In 1922, the ration was reorganized to consist of 16 ounces (450 g) of meat (usually beef jerky ), 3 ounces (85 g) of canned corned beef or chocolate, 14 ounces (400 g) of hard bread or hardtack biscuits, coffee and sugar. In 1925, the meat ration was replaced with canned pork and beans . In 1936, there was an attempt at variety by having an "A"-menu of corned beef and

9860-688: The foods incorporated, as well as the light weight. However, testing in extreme climatic and operating environments was extremely limited: in jungle testing, for example, the K-ration was evaluated in Panama by paratroopers and the Panama Jungle Test Platoon in an experiment lasting only three days. Marching was done not through jungle, as might be expected, but only on flat or gently rolling terrain on cleared roads, for an average of only 11 miles (18 km) per day. The test platoons carried one K-ration, weapon, poncho, shelter half , and

9976-463: The fruit powder component of C- and K-rations with a source of ascorbic acid that would guarantee the utilization of this nutrient was recommended, as the current diet of troops operating on individual rations in the field was almost wholly devoid of ascorbic acid. By war's end, millions of K-rations had been produced, but the army had lost interest in them. Postwar Army supply plans for field rations relied solely on heavier canned wet rations, initially

10092-407: The high glycemic nature of certain foods, like sugar, corn syrup, and other simple carbohydrates, as potential causes of acne, along with other possible dietary factors. Food, including chocolate, is not typically viewed as addictive . Some people, however, may want or crave chocolate, leading to a self-described term, chocoholic . By some popular myths , chocolate is considered to be

10208-430: The international (voluntary) standard limit for lead in cocoa powder or beans, which is 1 μg of lead per gram. In 2006, the U.S. FDA lowered by one-fifth the amount of lead permissible in candy, but compliance is only voluntary. Studies concluded that "children, who are big consumers of chocolates, may be at risk of exceeding the daily limit of lead; whereas one 10 g cube of dark chocolate may contain as much as 20% of

10324-483: The large number of suppliers involved and the pressures of wartime production. When issued to British or other Commonwealth forces formerly issued hardtack and bully beef -type rations, the C-ration was initially accepted, but monotony also became a chief complaint after a few days of consumption. Australian forces tended to dislike the C-ration, finding the canned food items generally bland, overly soft in texture, and unappealing. Originally intended only for infrequent use,

10440-402: The loose candy was replaced in 1944 with a chocolate disk (e.g. Brachs fudge disk) or a cookie sandwich (e.g., Jim Dandee), and the number of biscuits was reduced to 4. Another B-unit, consisting of pre-mixed oatmeal cereal , was introduced in 1944 as a breakfast ration that was usually paired with the "Ham, Egg, and Potato" Meal. The inclusion of additional accessories and condiments led to

10556-426: The mouth. The length of the conching process determines the final smoothness and quality of the chocolate. High-quality chocolate is conched for about 72 hours, and lesser grades about four to six hours. After the process is complete, the chocolate mass is stored in tanks heated to about 45 to 50 °C (113 to 122 °F) until final processing. After conching, chocolate is tempered. This process aims to create

10672-499: The other used pemmican biscuits, a small D ration bar, canned processed meat, and lemon beverage powder) evolved into the one-package breakfast-dinner-supper combination later adopted as standard. The Quartermaster Command 's Subsistence Branch altered some components and renamed the ration the Field Ration, Type K, or "K-ration"; the final version totaled 2,830 kilocalories (11,800 kJ). The first procurement of K-rations

10788-414: The rations were deficient in calories, especially for large men. The report listed the following recommendations: The use of the D ration as a supplement only; the further restriction of the use of C and K-rations to five-day periods unless supplemented; and the replacement of the wholly unsatisfactory dextrose and malted tablets of the K-ration with a more acceptable substitute. Additionally, replacement of

10904-426: The rest of the items. To reduce waste, the accessory pack was now divided into the short pack with cigarettes and matches, and the long pack containing the other accessories. Cigarette brands issued included Camel , Chelsea, Chesterfield , Craven A , Lucky Strike , Old Gold , Philip Morris , Player's , Raleigh, and Wings . The rations came packed in a small rectangular wooden crate that weighed 40 lbs. and had

11020-464: The risk of kidney stones . In sufficient amounts, the theobromine found in chocolate is toxic to animals such as cats, dogs, horses, parrots, and small rodents because they are unable to metabolize the chemical effectively. If animals are fed chocolate, the theobromine may remain in the circulation for up to 20 hours, possibly causing epileptic seizures , heart attacks , internal bleeding , and eventually death. Medical treatment performed by

11136-591: The selection of a heavy canned wet ration resulted in a severe weight penalty for troops marching on foot and forced to carry a multi-day supply of rations. The overuse of the canned wet ration reached an extreme during the Vietnam War, where American troops resorted to placing stacked ration cans in socks to save bulk and reduce noise on patrol, while their enemy increased their mobility by carrying lightweight rations of dry rice. The Quartermaster Branch's insistence on canned wet rations for all postwar field issue and

11252-586: The shell of each bean is removed to extract the nib. The nibs are ground and liquefied, resulting in pure chocolate liquor . The liquor can be further processed into cocoa solids and cocoa butter. Producers of high-quality, small-batch chocolate argue that mass production produces bad-quality chocolate. Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases), and fats other than cocoa butter. Vegetable oils and artificial vanilla flavor are often used in cheaper chocolate to mask poorly fermented and/or roasted beans. The penultimate process

11368-419: The sight of a box of K-rations carried by the visitors, two of Wingate's men vomited. The unpalatable nature of some of the K-ration's components, such as the fatty pork loaf or the highly acidic lemon powder, caused many users to throw them away, further reducing actual consumed calorific content. Often, a secondary food source was issued, such as a D-ration bar, or fresh oranges , in an attempt to bring up

11484-453: The tree using a machete , or by knocking them off the tree using a stick. It is important to harvest the pods when they are fully ripe, because if the pod is unripe, the beans will have a low cocoa butter content, or low sugar content, reducing the ultimate flavor. The beans (which are sterile within their pods) and their surrounding pulp are removed from the pods and placed in piles or bins to ferment. Micro-organisms , present naturally in

11600-558: The troops were unable to be supplied with food. It was later discontinued by the adoption of the "Reserve Ration", but findings from the development and use of the Iron Ration went into the development of the emergency D-ration . The Reserve Ration was issued during the later part of World War I to feed troops who were away from a garrison or field kitchen. It originally consisted of 12 ounces (340 g) of bacon or 14 ounces (400 g) of meat (usually canned corned beef ), two 8-ounce (230 g) cans of hard bread or hardtack biscuits,

11716-474: The way it had been produced by the Aztecs. Starting in the 18th century, chocolate production was improved. In the 19th century, engine-powered milling was developed, and 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

11832-691: Was a United States military ration consisting of three separately boxed meal units: breakfast , dinner , and supper . It was originally intended as an individually packaged daily ration for issue to airborne troops , tank crews, motorcycle couriers , and other mobile forces for short durations. The K-ration differs from other American alphabetized rations such as the A-ration , consisting of fresh food; B-ration , consisting of packaged, unprepared food; C-ration , consisting of prepared, canned food; D-ration , consisting of military chocolate ; and emergency rations , intended for emergencies when other food or rations are unavailable. In 1941, Ancel Keys ,

11948-420: Was about 4.4 inches (11 cm) tall and 3 inches (7.6 cm) in diameter. It was made of non-corrugated tinplate , had a visible tin solder seam, and incorporated an opening strip. A key for use on the opening strip was soldered to the base of every B unit can. The first C-ration cans had an aluminized finish, but in late 1940, this was changed to a gold lacquer finish to improve corrosion resistance. There

12064-500: Was added in 1943. In late 1944 "Chopped Ham, Egg, and Potato", "Meat and Noodles", "Pork and Rice", "Frankfurters and Beans", "Pork and Beans", "Ham and Lima Beans ", and "Chicken and Vegetables" were introduced in an attempt to increase the C-rations' period of continuous use. The unpopular Meat Hash and equally unpopular experimental " Mutton Stew with Vegetables" meal were dropped. In the final revision, "Beef Stew with Vegetables"

12180-540: Was added in 1945. By all accounts, after the meat hash and mutton stew, the Ham and Lima Beans entrée was the most unpopular; despite continued negative field reports, it inexplicably remained a standard entrée item not only during World War II, but also during the Korean War and Vietnam War . The B-unit (bread and dessert portion) contained several calorie-dense crackers , 3 sugar tablets, 3 dextrose energy tablets, and

12296-463: Was also a danger of over-reliance, which could cause the three meals to become monotonous if issued for long periods of time. The K-ration allowance was one ration per man per day (breakfast, dinner and supper), because of the short duration and hasty nature of experimental testing of the K-ration before adoption. Ration planners did not realize that soldiers fighting, digging, and marching in extreme conditions would require many more calories per day than

12412-409: Was believed to be an aphrodisiac and medicine, and spread across Europe in the 17th century, sweetened, served warm and flavored with familiar spices. It was initially primarily consumed by the elite, with expensive cocoa supplied by colonial plantations in the Americas. In the 18th century, it was considered southern European, aristocratic and Catholic and was still produced in a similar way to

12528-411: Was capped with a dark brown foam created by pouring the liquid from a height between containers. While Spanish conquistador Hernán Cortés may have been the first European to encounter chocolate when he observed it in the court of Moctezuma II in 1520, it proved to be an acquired taste, and it took until 1585 for the first official recording of a shipment of cocoa beans to Europe. Chocolate

12644-462: Was made in May 1942. Some believed the K-ration was named after Dr. Keys or was short for "Commando" (as elite troops were the first to receive it). However, the letter "K" was selected because it was phonetically distinct from other letter-name rations. The K-ration first saw use in 1942, when it was issued to U.S. Airborne troops on an experimental basis. Initial reports praised it for the variety of

12760-411: Was marked with an olive drab capital "S" on the ends. The packaging commencing with the earliest version of the ration consisted of a chemically treated cardboard outer carton and a waterproofed waxed-cardboard inner carton to protect the contents from contamination or damage. The waxed carton was found useful by soldiers to start small fires in which to boil water for coffee or cocoa. The entrée came in

12876-462: Was not required for the preparation of this ration. The C-3 ration was more adequate than the original C-ration in respect to its nutritional value. In 1954, the C-4 ration was developed as a modification of the C-3 ration, and was called Ration, Combat, Individual. It included the issue of two 6-ounce (170 g) cans of fruit for 2 meals to replace the one 12-ounce (340 g) can issued for one meal in

12992-467: Was noticeable variation in the depth of gold color in World War II vintage cans, because of the large number of suppliers involved. Late in the war this was changed to drab green paint, which remained standard through the remainder of the C-ration's service life, as well as that of the MCI. During the war, soldiers frequently requested that the cylindrical cans be replaced with flat, rectangular ones (similar to

13108-570: Was officially declared obsolete in 1945, and production of all Type C rations ended in 1958, existing stockpiles of both original and revised Type C rations continued to be issued to troops serving in Korea and even as late as the Vietnam War . A Marine tank commander serving in Vietnam in 1968 noted his unit was frequently supplied with older stocks of C-rations, complete with early 1950s dates on

13224-498: Was one bread-and-dessert can, or B-unit. Each daily ration (i.e. enough food for one soldier for one day) consisted of six 12 oz (340 g) cans (three M-units and three B-units), while an individual meal consisted of one M-unit and one B-unit. The original oblong can was replaced with the more common cylindrical design in June 1939 due to mass production problems with the former shape of can. The 12 oz (340 g) C-ration can

13340-445: Was originally intended as an "assault" ration to be issued for short durations, the K-ration was designed to be used for a maximum of 15 meals. The K-ration was mass-produced by several major U.S. food production companies, including the H. J. Heinz Company, Patten Food Products Company and The Cracker Jack Company. K-ration crates were either wood (43 pounds or 20 kilograms each) or fiberboard (41 pounds or 19 kilograms each) and had

13456-424: Was printed on its top in bold capital sans serif block letter type with the text: "US ARMY FIELD RATION K", with the meal unit type (BREAKFAST, DINNER, or SUPPER UNIT) printed underneath it and a capital letter on each end (B, D, or S). While it was intended that the three meals be eaten in their named order, they were not always consumed in this manner. The inner box had the meal unit type printed across its top and

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