Kit Kats were introduced to Japan in 1973 when British confectioner Rowntree's made an agreement with Japanese confectioner and restaurant owner Fujiya. In 2014, they were the top-selling confection in the country. The Kit Kat brand took the number one sales position from Meiji chocolate in 2012, though Meiji remains the leading confection company in Japan overall.
In 2004, the green tea flavour was introduced. Since then, the product has been sold in more than 300 seasonal and regional flavour. The top-selling flavour of the candy bar in 2010 was soy sauce. Nestlé attributes the success of the flavour varieties to the tradition of omiyage, in which regional specialties are brought back for family and co-workers from trips away. The company believes the limited-edition seasonal models create a "scarcity and rarity of value" for customers.
The business model was created to solve a problem the company found in Japanese convenience stores, which frequently rotated items and flavours off of shelves. By producing smaller runs of flavours, the company was better able to control its production costs. It was also economically viable in Japan because there is no initial product fee for listing new products in Japanese convenience stores.
Kit Kats in Japan are produced at Nestlé-owned factories in Himeji and Kasumigaura. The milk chocolate used for Kit Kats is made from whole-milk powder and Nestlé buys most of its cacao beans from West Africa.
In the United States, Hershey uses non-fat milk and milk fat while in Japan, the factories work with whole-milk powder.
Excerpt above taken from Wikipedia
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