Kazakhstan Chocolate Faces Complaints Over Quality and Price
Disputes surrounding Kazakhstan-branded chocolate continue to rage. Consumers are raising concerns about its price and quality, 24KZ reports. Kazakhstanis, and now foreigners as well, are questioning the quality of the raw materials used by the domestic brand. The top three complaints are white coating, a rubbery texture and chocolate that does not melt.
Asyl Nasip is a buyer. She often travels abroad for work and has always brought bars of Kazakh chocolate as gifts for her foreign colleagues and friends. As she says, it even became a good tradition. However, over the past year, the Astana resident has received dozens of negative reviews about the domestic brand. Agents from the United States, Europe and Asia have all complained about a strong smell, a lack of crunch and a white coating, Asyl says.
Asyl Nasip, Astana resident:
– My friends say that the chocolate doesn't taste or smell the way it used to. These days, quite often when I buy chocolate, I notice that when I open it, there are some spots on it. I don't know what causes this, but to be honest, I'm embarrassed to give it to my friends from abroad, who used to love and appreciate our Kazakh chocolate so much. There was even a situation when my friends gave me some genuine European chocolate, somewhat sarcastically, so that I could try and pass on to others the real taste of chocolate – what it is and what it should be like.
Alma Aubakir is also dissatisfied with the quality of the chocolate – and she is categorical about it. Her family has banned the product: they no longer give it to their children or use it in home baking. As a confectioner, she says she has noticed excessive stickiness, a dull appearance and a coating. The chocolate does not melt in the mouth, and its smell is more reminiscent of vanilla than cocoa.
Alma Aubakir, Astana resident:
– The chocolate flavor used to be really noticeable. Now it feels more rubbery, as if some vegetable ingredients have been added. It's not the way it used to be. You know, I used to add this chocolate to all my desserts. Now I don't do that at all. I don't buy it anymore; I try to buy European products instead. It used to melt really well and, like Belgian chocolate, you could use it for baking. Now it's more oily in texture. It used to be so aromatic, and you could really taste the chocolate. Now it feels as if they just used cocoa and water, that's it – and it's much more expensive. I don't give it to my children anymore because it seems completely unnatural. That's why we don't buy it. And most likely, I won't buy it until they make it properly again.
Meanwhile, in an official response, the chocolate manufacturer states that the recipe has not changed, traditional production technologies are used, and cocoa beans are imported directly from Côte d'Ivoire, Ghana and Ecuador. Auxiliary raw materials are purchased from trusted European manufacturers.
From a letter by Ahmed Akhrarov, Chairman of the Management Board of LOTTE Rakhat JSC:
– Our chocolate is primarily made from natural cocoa products, sugar and natural dairy ingredients. Raw materials for production are purchased from leading global and certified suppliers. Cocoa beans are imported from recognized cocoa-growing regions in West African countries.
According to official data, the company produces around 550 tonnes of Kazakhstan chocolate per month. Nearly 80% of the products are sold within Kazakhstan. The rest is exported. Export destinations include Kyrgyzstan, Russia, Uzbekistan, China, Mongolia, Tajikistan, Germany and the Baltic states.
Authors: Saniya Kobzhosarova, Murat Aripkhanov, Madiyar Kyndybayev
