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Project Fair Trade

Today 5 April, 2012 Valentina and I we went to Esselunga of Palizzi to do the project for Professor of English Balloni. We bought several fair trade products to see where they came from and their ingredients. Project Fair Trade. Valentina Stumbo Valentina Ziliotti 1°M

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Project Fair Trade

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  1. Today 5 April, 2012 Valentina and I we went to Esselunga of Palizzi to do the project for Professor of English Balloni. We bought several fair trade products to see where they came from and their ingredients. Project Fair Trade Valentina Stumbo Valentina Ziliotti 1°M (progetto equo solidale)

  2. Our products fair trade: • Tè Nero (to fruit of woods) • Mascao (milk with whole hazelnuts) • Guaranito (with Guaranà) • Ciki (of coffee) • Biscuits (with drops of chocolate)

  3. Tè Nero Black tea whit to fruit of woods from agriculture biological from the east India. • Ingredients: - Tea - Natural aromas

  4. India

  5. Mascao Milk with whole hazelnuts Whit integral sugar of cane from Philippine and cocoa from Latin America. • Ingredients: - Integral sugar of cane - 23% hazelnuts - Butter of cocoa - Whole milk powder - Pasta of cocoa - 32% cocoa

  6. Philippine and Latin America

  7. Guaranito Whit Guaranà from Brazil • Ingredients: - Water - 10% sugar of cane - carbon dioxide - extrat of Guaranà - 0,4% acidifying: citric acid - coloring: caramel E 150d natural aromas

  8. Brazil

  9. Ciki Coffee Grains of coffee covered of extra dark chocolate. With cocoa from the Dominican Republic and sugar of Costa Rica. • Ingredients: - 84% extra dark chocolate and 50% of cocoa - Emulsifier: lecithin of soya and vanilla extrat - Grains of coffee - 9% arabica roasted - Sugar to veil - butter of cocoa - cocoa powder -Coating agent: gum arabic and shellac

  10. Costa Rica

  11. Dominican Republic

  12. Biscuits (with drops of chocolate) With cocoa from Dominican Republic • Ingredients: - Wheat flour - sugar of cane - oils and vegetable fats (no hydrogenated) - 10% grains of chocolate - (sugar of cane – pasta of cocoa – butter of cocoa) - Emulsifier: soya lecithin – Aromas - Honey - Eggs of hens (reared outdoor) - Skimmed milk powder and Salt - Leavening agents: carbonates of sodium and ammonium and aromi • CAN CONTAIN TRACKS OF FRUIT TO NUTS!

  13. Conclusions • Tasting different foods we noticed that: - I have been better: The Tè Nero and Ciki Coffee because, in tea they felt the fruit of woods, while in Ciki Coffee felt much the flavor of chocolate but most of the coffee. - The worst is: The Guaranito because had a strange taste nothing short of disgusting. • It was fun to do this project. =) THE END

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