Chocolate Ratings
tidytuesday's
Chocolate Ratings from 18th January 2022, https://github.com/rfordatascience/tidytuesday/tree/master/data/2022/2022-01-18.
Using the data provided, we can investigate a few attributes of chocolate, including its rating vs characteristics; source location and manufacturer.
First, we import the data and visualise the type of data that we have.
## ref company_manufacturer company_location review_date
## Min. : 5 Length:2530 Length:2530 Min. :2006
## 1st Qu.: 802 Class :character Class :character 1st Qu.:2012
## Median :1454 Mode :character Mode :character Median :2015
## Mean :1430 Mean :2014
## 3rd Qu.:2079 3rd Qu.:2018
## Max. :2712 Max. :2021
## country_of_bean_origin specific_bean_origin_or_bar_name cocoa_percent
## Length:2530 Length:2530 Length:2530
## Class :character Class :character Class :character
## Mode :character Mode :character Mode :character
##
##
##
## ingredients most_memorable_characteristics rating
## Length:2530 Length:2530 Min. :1.000
## Class :character Class :character 1st Qu.:3.000
## Mode :character Mode :character Median :3.250
## Mean :3.196
## 3rd Qu.:3.500
## Max. :4.000
Which characteristics are used to describe the chocolate?
Are these characteristics related to the review given?
This plot suggestst that 3.0
is the most common rating (523 ratings), but 3.5
is most rated overall (565 ratings). It is likely that a lot of other characteristics have few ratings each at 3.5
. People seem a bit indifferent to their chocolate!
Is the mention of cocoa
preferred high % or low %?
This is a strange plot - I agree! Area just wasn’t working, and line seems to be missing a few points… ¯\_(ツ)_/¯
- The percentage of cocoa in a bar, where cocoa is a memorable characteristic, seems to follow the total number of available with that percentage of cocoa.
70%
cocoa is both the most available, and the most memorable with cocoa.- There is even a bar with 100% cocoa (seriously??), but cocoa was only memorable in
4.8%
of them! - It’s interesting that in general, percentage tends to peak when divisible by 5 (eg, 70%, 75%, 80%). Perhaps this is rounded on behalf of consumers; or because (eg) 73% suggests accuracy that cannot be achieved; or because round numbers are actually more tasty; or something else…
- The highest proportion of memorable cocoa to the number of bars available is
50%
at56%
,71%
,73%
cocoa percent.
So - cocoa seems to be preferred around 70% - 75%. Sounds a lot. Testers may have been chocolate “connoisseurs”! More chart(s) would be needed to discover if these are well rated.