His­tory writ­ten in co­coa and sugar

Los Angeles Times - - FOOD & DINING - — Noelle Carter

Cad­bury, a fam­ily-owned Bri­tish choco­latier in busi­ness since the 1800s, in­tro­duces the Cad­bury Creme Egg in 1971.

In 1988, Her­shey Co. pays $300 mil­lion for Cad­bury’s U.S. candy op­er­a­tions and be­gins mak­ing Cad­bury choco­lates for the U.S. mar­ket. Her­shey’s recipe for Cad­bury’s Dairy Milk choco­late varies slightly.

In 2010, Cad­bury is bought by Kraft in what many con­sider a hos­tile takeover. In 2012, Kraft’s con­fec­tionary busi­ness is split off as Mon­delez. Her­shey re­tains Cad­bury’s U.S. candy op­er­a­tions.

While no changes have been made to Her­shey’s U.S.-pro­duced Creme Eggs, the Bri­tish-pro­duced con­fec­tions have un­der­gone re­cent changes, most no­tably with the choco­late for­mula for the shell.

In Jan­uary 2015, Her­shey es­sen­tially blocks the im­port of a num­ber of Bri­tish con­fec­tions, in­clud­ing Cad­bury prod­ucts.

Many fans take to so­cial me­dia with the hash­tag #Boy­cottHer­shey and start on­line pe­ti­tions.

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