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CHOCOLATE LOVE Despite having several advantages critics discard chocolates, laments Paul Hebblethwaite

Meet Paul Hebblethwaite, from UK, the only Professor of Chocology in the world! “Chocology is a platform on to which we bring in all the positive aspects of chocolates. I initiated the science for I believe there are many positive sides to a chocolate,” he insists. Paul is also the one who came up with the term chocology for he “wanted a funky name and it goes with the names of biology, psychology”.

So what does it take to become a chocologist? “A sure appreciation of the product and to be able to understand the nutritional qualities of the product,” says Paul, whose association with chocolates dates back to the ’70s. He joined Cadbury Schweppes Foods Division in ’74 and became the research and development manager of the company. In 1988, he left this company to join Chivers-Hartley as general manager and then came back to Cadbury Schweppes in ’91 to become technical director and later the technical and buying director.

Now as the group technical director of Cadbury Schweppes, Paul is responsible for global quality and environmental management. In 2003, he became the group science director with a global responsibility for the management of scientific and regulatory affairs. This role involves the management of current and emerging food issues, the influencing of scientific strategy and research in response to these issues and for working cross-functionally to exploit the opportunities identified for product and process innovation, explains the man who is promoting chocolates right now.

“We’re not saying that chocolate is a health food. But when eaten in moderation it does have its benefits,” he adds. So how does he know whether a chocolate is good or bad, or what combination works best? “It is for the consumer to decide all that. There are flavours people like or dislike and food habits are influenced by the climate too.”

Why aren’t Indian chocolates so much in demand as their western counterparts? “India is a tropical country and the weather is too hot for a product like chocolate. It is so easy for them to melt and become soggy. So the makers have to keep all that in mind when they make their products. Even the formulations vary from country to country and as per the market needs. A product first has to be acceptable in its market,” says Paul, who was in India recently.

“It’s an indulgent treat food, which also has its benefits,” he says, and goes on to explain the benefits of chocolates. “Dark chocolates are high in cocoa, so will also be high in its antioxidants. Cocoa has antioxidants that offer a measured effect on the blood pressure and dials more blood flow to the brain. The second is that chocolate acts as a mood lifter. Every one knows that chocolates make you feel happier and lightens your spirit. But the worst part is that critics discard this product in spite of it also having vitamins and minerals.”

So how much chocolate can a person eat? “Well, it depends. A man who is more in to physical work can eat more,” says the chocolate expert. “Chocolates have been around for 4,000 years and are known for their mood-enhancing properties. It’s a versatile food product. My aim to help people enjoy this treat without feeling guilty,” says Paul.

Now, whoever would want to say no to chocolates?

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