Keeping morale high at work can be quite a challenge in the current economic downtown, especially with so many workers fearful about their future employment prospects. However, if you are an employer a great way to boost everyone’s happiness and produce smiles all round, whether in a factory or office, could be by treating your co-workers to chocolate treats every now and then.
That’s because chocolate has been proven to contain certain mood-lifting substances that can brighten the day of anyone consuming it. It was South American civilizations that first harvested the cocoa bean almost 1,500 years ago and after turning it into a bitter beverage, discovered its impact as a mood enhancer.
Both the Mayans and Aztecs worshipped the Cacao Tree, believing it to be a gift of the gods. From its cocoa beans they produced a bitter drink they then laced with chilli and which was drunk only by the wealthy elite, normally only at special religious ceremonies. Indeed, that bitter drink was considered so valuable that cocoa beans were used by the Aztecs as currency and they often went to war with neighbouring Mayans to acquire them.
The Aztecs’ version of the Mayan drink was known as Xocolatl, which 16th century Spaniard conquistadors adapted to the easier-to-pronounce ‘chocolat’, further mutated to ‘chocolate’ once it reached English shores. Extensive recent research has proved that both the Mayans and Aztecs were right to value chocolate, as it is a source of phenylethlamine and serotonin, both of which are also chemicals naturally produced by the human body to lift moods.
So, as it has been proven that imbibing chocolate drinks or eating chocolate bars produces an artificial boost of mood-lifting agents, giving to employees or colleagues could certainly improve morale around the workplace!
But, even though chocolate does engender the feelgood factor for the majority, not everyone appreciates its fine qualities. So, if you opt for this fairly cost-effective way of raising office or factory morale don’t let it backfire. Remember to have an alternative handy for anyone who doesn’t eat chocolate, thus avoiding any accusations that they have been marginalised; perhaps a pack of wine gums or for those who shun chocolates and sweets altogether, something savoury such as crisps, or whatever takes that particular employee’s fancy. The important thing is to get them to feel as good as their colleagues and co-workers who will be getting a natural lift from the chocolate.
