INTRODUCTION
The Hershey Company was originally a purely chocolate manufacturer but extended to wafers and other products, some even non-chocolate. Now, the Hershey Company has grown to become a leader when it comes to dark chocolate and premium chocolate.
Hershey’s Mission Statement is “Bringing sweet moments of Hershey happiness to the world every day” (www.thehersheycompany.com). This means delivering quality confectionary to consumer for all occasion, being a dominant and fun organization for the employees, having good business relationships for growth with customers, suppliers and business partners, creating value for shareholders and philanthropic activities for society as a whole.
The company, adhering to its Mission from the founding day till today, strives to continuously create value by developing a number of products to cater to frequently changing consumers’ desire. Hence by creating a diverse portfolio which transformed customer desires to reality, and by maintaining its quality The Hershey Company has managed to become one of the top chocolate brands in the market.
HISTORY
Hershey’s derived from a single decision- the decision of candy manufacturer Milton Hershey. In 1894 he decided to produce sweet chocolate which would coat caramels. He started off an enterprise and called it The Hershey Chocolate Company, located in Lancaster, Pennsylvania. In 1900, the Hershey Chocolate Company started the production of milk chocolate bars, chocolate wafers and more. Hershey was the company which made the once a luxury item affordable to the common public by choosing to produce at a mass level. By using mass production the company had lowered its per unit cost and hence was able to sell it at a lower cost than other chocolates. The success of high sales led to Hershey’s expansion of new chocolate factories, one of them being in south-central Pennsylvania in Derry Township, close to the ports of New York and Philadelphia which
References: The Pediatric Infectious Disease Journal. Plasma antioxidants from chocolate Oct, 2003 . Volume 22 Issue 10. p A7