Thursday, 20 January 2011

Sweet facts...

    Sweets are food items that are rich in sugar.
    Confectionery is the set of food items that are rich in sugar, any one or type of which is called a confection. Modern usage may include substances rich in artificial sweeteners as well. The word candy (U.S.),sweets (UK) or lolly pop (Australia) is also used for the extensive variety of confectionery.
    Generally speaking, confections are low in nutritional value but rich in calories. Specially formulated chocolate has been manufactured in the past for military use as a high density food energy source.
    Excessive consumption of confectionery has been associated with increased incidences of type 2 diabetesobesity, and tooth decay
    Some sweets contain traces of nuts which poses risks for those who are allergic to them.
  •  Dubai is now home to the world’s largest sweet shop.
  • Sweet rationing during WWII ended in 1953. Parents and children queued up to buy their favourite sweets, with toffee apples being the most popular choice.
  • People in the UK now spend over £5.5bn on confectionery each year. 
  • Sixty million chocolate easter bunnies are produced each year.
  • It takes 6 minutes to produce a Marshmallow Peep.
  • The melting point of cocoa butter is just below the human body temperature — which is why it literally melts in your mouth. Or your hands!
  • It’s not just kids! Americans over 18 years of age consume 65 percent of the candy that’s produced each year.
  • What do you do? 74 percent of kids eat the ears on chocolate bunnies first.
  • Americans eat 25 pounds of candy, per person, per year. But the people of Denmark eat 36 pounds of candy per person, per year!
  • Great supplies of licorice were found in King Tut’s tomb.
  • The Aztecs of Mexico introduced Europe to chocolate in the 16th century.
  • Cotton candy is made out of 100% sugar.
  • Fudge   Toffee   Tablet   Liquorice   Marshmallow   Marzipan   Boiled sweets   Nougat   Pastry   Chewing gum   Chocolate   Ice cream   Jellies   Caramel

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