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Former good article Chocolate was one of the Agriculture, food and drink good articles, but it has been removed from the list. There are suggestions below for improving the article to meet the good article criteria. Once these issues have been addressed, the article can be renominated. Editors may also seek a reassessment of the decision if they believe there was a mistake.
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Caption from image in Manufacturers section needs correcting[edit]

I seem to have noticed that the image in the "Manufacturers" section is depicting a box of Chocolate Hazelnuts from Sprüngli (not Lindt as incorrectly mentioned). If this could be corrected from:

Lindt chocolates in presentation box for the Switzerland Wiki Loves Monuments Awards Ceremony (2013)


Sprüngli chocolates in presentation box for the Switzerland Wiki Loves Monuments Awards Ceremony (2013)



How about splitting off the mentions of theobromine and similar to a section called pharmacology? Chocolate has deliciously complex pharmacology and I think it should be explored on Wikipedia. I'll probably start writing it and split off nutrition and research into nutrition, pharmacology, and research. I added some brief sentences adding mention of amantadine and some similar molecules, citing it to the Nature paper where that connection was discovered. I suspect there are many secondary sources that mention this by now, but Nature has a nice cachet. Kevin143 (talk) 05:23, 4 October 2016 (UTC)

Kevin143: On hopping back and forth between the pharmacology / nutrition / [similar] sections on the pages for chocolate, tea, coffee, and turkey, as well as those of theobromine, tryptophan, and theanine, I found it odd that the tryptophan page mentions its' being high in chocolate, but the chocolate page makes no mention of tryptophan. I should prefer to leave this edit in more experienced hands for this topic, if I may. --F4ll3n Carytid (talk) 19:38, 2 March 2017 (UTC)

"High" is a relative term. It's higher than milk in unsweetened baking chocolate but lower than all meats and tied with white wheat flour. According to the reference cited for the statistics there, cocoa powder is 0.3% (compared to 0.13% for the baking chocolate mentioned above), so that starts getting interesting. Pouletic (talk) 01:26, 29 March 2017 (UTC)


While the American Heritage Dictionary is a good dictionary I do not consider it authoritative. For American (United States) English it is Webster's Unabridged and for all English users the OED (Oxford English Dictionary) is considered the standard. Why can I not add a new subject from the normal logged in page? I will add this and then login to say that I am the one that made this statement. THere has to be an easier way but I couldn't find it with only Edit buttons available after you have logged in. hhhobbit (talk) 06:53, 22 May 2017 (UTC)

Neither of these are authoritative for etyomologies from Native American languages. There is a large specialist literature about the etymology of this word, that is the literature we should use.·maunus · snunɐɯ· 19:40, 22 May 2017 (UTC)
I edited the etymology section where several problematic claims from the earlier literature were repeated. If Campbell said that chocolatl does not occur in early colonial Nahuatl then he was wrong, but I suspect that what he said was that the word xocolatl did not appear in early colonial sources - because it doesn't (which is why it makes no sense including this common, but erroneous etymology which does not even respect the rules for Nahuatl wordformation). Coe's proposal mixing Maya and Nahuatl is not a considered a serious contender among recent specialists (neither by Dakin & Wichmann or Kaufman & Justeson). Kaufman & Justeson accepts the proposal of chicolatl - although they don't accept Dakin and Wichmann's proposed derivation of that word. Hence, "chocolatl" from a previous "chicolatl" should be the only etymology included.·maunus · snunɐɯ· 19:51, 22 May 2017 (UTC)

External links modified[edit]

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