05/07/2025

LYFE SATURDAY | JULY 5, 2025

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Ű BY EE ANN NEE Sweet chocolate factory experience

o From classic bar to new king size 200g, Cadbury blends tradition, innovation to captivate Malaysians’ taste buds

IN a small village in northern France, where cows have grazed green pastures for as long as anyone can remember, one farmer has defied national traditions by producing camel milk and cheese. The tall, gangly silhouettes of Julien Job’s herd of 80 camels and dromedaries – one of the largest in Europe – make for an unusual sight in a country globally renowned for its cow and goat milk cheeses. “You have to like the unknown,” said Job, 43, who used to transport animals for zoos and circuses before opening his “Camelerie” farm in the village of Feignies in 2015. Job was the first farmer in France to obtain approval from EU health agencies to commercialise camel milk and dairy products. But demand for camel milk is growing as its ecological and health benefits become better known. Containing up to five times more iron than cow’s milk, it is non-allergenic and some studies have suggested that it has immune-boosting and anti-inflammatory properties. On its website, the Camelerie farm V ISITING a chocolate factory is a fun and educational experience, given the opportunity to learn about chocolate production, indulge in sweet treats and immerse oneself in the wonders of chocolate. The classic Cadbury Dairy Milk that Malaysians are familiar with are produced at Cadbury Confectionery Malaysia in Shah Alam, a plant that employs over 250 workers. Established in 1974, the Shah Alam factory is the sole manufacturing hub for Cadbury in Southeast Asia. It makes 130 types of chocolate, producing over 14 tonnes of chocolates annually, equivalent to 100 million 135g bars. With nine production lines, the factory spans 20,000 sq ft and is as big as five basketball courts. The plant has been certified halal since 1994 and adheres to the food safety and quality standards. It embraces sustainable practices through recyclable packaging, renewable energy and sustainable cocoa sourcing, supported by Mondelez International’s global Cocoa Life initiative, which promotes the improvement of farming, communities and our planet. Mondelez International (Malaysia & Singapore) marketing head See Mei Sin said its cocoa is sourced from Indonesia, Ghana and Ivory Coast, as local production is insufficient. See said in Southeast Asia, Malaysia is its biggest market, while the central region (Klang Valley) is the biggest market locally, making up half of the consumption, and the appetite for chocolate keeps growing every year. “We are not scaling down production (amid the Middle East crisis),” she told the media at a factory tour recently, following the launch of a richer, creamier and more indulgent recipe for its Cadbury Dairy Milk. “More and more consumers are craving for richer, creamier and

(From left) Mondelez International (Malaysia) director of manufacturing Abdallah Habib, Mondelez International (Malaysia & Singapore) head of corporate and government affairs Raja Zalina Raja Safran and See unveiling the Cadbury King Size 200g bar that features a richer, creamier and more indulgent recipe for its classic Cadbury Dairy Milk.

The Cadbury Shah Alam plant has been making Cadbury Dairy Milk since its establishment in 1974.

chocolatey bars,” said See. This upgrade also introduces a new king size 200g bar and a redesigned chunk shape across the entire range. Cadbury Dairy Milk’s Purple Truck is travelling across Malaysia until Aug 31 – an initiative that aims to connect with communities and celebrate the simple pleasures of chocolate through activities, treats and experiences. How cocoa beans become a chocolate bar 1. Harvesting – Cacao fruit is harvested. Each pod contains between 30 to 50 beans. 2. Fermenting – Beans are removed from the pods and fermented. 3. Drying – Beans are dried in the sun for two weeks. 4. Roasting – Beans are roasted with care to develop the flavour. 5. Winnowing – Nibs are separated from the shells. 6. Grinding – Roasted nibs are crushed to form a paste. 7. Conching – The chocolate mixture is conched into a smooth

Behind-the-scenes tour: Cadbury Dairy Milk bars are freshly molded and ready to be packaged.

Tempered chocolate is poured into a tray and kept at an ideal temperature and consistency before being molded into bars.

chocolate mixture. 8. Tempering – The chocolate is carefully cooled and heated for consistency in texture, colour and flavour. 9. Moulding –The chocolate is poured into special moulds and cooled to set. 10. Wrapping – Chocolate bars are packed and ready to be eaten.

Secret to a rich creamy bar • Sugar • Cocoa mass • Milk • Cocoa butter • Vanilla

The chocolate bars are packaged in gold foil and sleeve before being distributed across Malaysia and Southeast Asia.

French farmer bets on camel milk in camembert country

ecological grazing to clear pastures. “It is one of the only animal species that survives between -40°C and 40°C,” said Christian Schoettl, president of the French Federation for the Development of Camelids. The camels of Feignies display beautiful humps that tend to be fatter than those of desert camels. The only potential issue is humidity – a problem that Job addressed by administering dewormers more often than he would for cattle. At €17 (RM84) per litre, camel milk remains a luxury product unlikely to replace cow milk anytime soon. Making cheese from camel milk also requires large quantities of liquid, and its consumption is expected to remain even more marginal for the time being. “A female camel produces two to three litres per day, every other year,” Job said, or about 10 times less than a Norman cow. Job has found a workaround, earning his income from selling milk but also tourism – offering camel rides – and from selling the young male camels. – AFP

unsaturated fatty acids. Some studies are also exploring its potential effects on cancer cells, blood sugar regulation in diabetics and autism. “There is a mix of myths, empirical observations and scientific truths around this milk,” said Bernard Faye, a researcher at the French Agricultural Research Centre for International Development. Camel milk has traditionally been produced by nomads in arid or semi desert regions and reserved for their own consumption. But in recent decades, farms have appeared in Gulf countries and global demand has surged, up more than 8% year-on-year in Europe. With climate change, new countries are also turning to camel farming, from sub-Saharan Africa to the US. Luxury product Camels can live off poor vegetation and consume much less than a cow of the same weight. And because they have no hooves, they cause less damage to the soil. They can also be used in

Job milks a camel in Feignies, northern France. – AFPPIC

offers pasteurised camel milk, kefir (fermented milk) and sometimes “Bosse des Fagnes” and “Camelhoumi” – two cheeses developed with the support of researchers that earned Job a medal at the 2024 World Cheese Awards in Kazakhstan.

Camel milk is highly perishable and pasteurisation is essential to bringing it to wider markets. Superfood The milk is richer in vitamin C than cow’s milk, easier to digest for lactose-intolerant people and high in