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In the 1910s, many well known European brands began to be established, including Godiva, La Maison du Chocolat and Fauchon in France, Lindt, Suchard and Sprüngli. The Nestlé family had already been established by the 1860s. In 1912, praline was invented and became one of the latest crazes of chocolate. In the 1930s, improvements in the preservation of chocolate also now allowed it to be included in other foods so that chocolate pastes and other chocolate derived products could be more easily mixed with other food items after they were transported to other regions.<ref>For more on the major chocolate brands, see: Cadbury, D. (2011). <i>Chocolate wars: the 150-year rivalry between the world’s greatest chocolate makers.</i> New York: PublicAffairs.</ref>
Today, Western Africa produces about 2/3 of the the world's chocolate. The price of chocolate has been relatively volatile in recent times, as world politics influences the trade in cocoa. Unfortunately, this has also meant that modern day slavery has often been associated with cocoa production, as low prices have sometimes created or instigated farmers to use forced labor or not pay their workers.<ref>For more on recent cocoa production and its shift to Africa, see: Ryan, O. (2012). Chocolate nations: living and dying for cocoa in West Africa.</ref>
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