When the revolutionary American chocolate marker Milton Hershey enthusiastically opened his first candy shop in Philadelphia at the age of 18, he knew little of the business, and his inexperience caused his endeavour to fold six years later. Nonetheless, getting his feet wet in the industy proved enough to keep him hooked on it, for he went on to work as an intern for a local caramel manufacturer.There he learned that superior results could only be achieved when the freshest milk was used and thus was born a lifelong dedication to qualify ingredients upon which he would later build his chocolate empire. Q1. As indicated in the first sentence of the passage, Milton Hershey was