So great is the number of those persons, who at present do drink of Chocolate, that not only in the West Indies, whence this drink has its original and beginning, but also in Spain, Italy, Flanders, &c., it is very much used, and especially in the Court of the King of Spain; where the great ladies drink it in a morning before they rise out of their beds, and lately much used in England, as Diet and Phisick with the Gentry. Yet there are several persons that stand in doubt both of the hurt and of the benefit, which proceeds from the use thereof; some saying, that it obstructs and causes opilations, others and those the most part, that it fattens, several assure us that it fortifies the stomach: some again that it heats and inflames the body. But very many steadfastly affirm, that tho' they shou'd drink it at all hours, and that even in the Dog-days, they find themselves very well after it.

So much for the old valuations; let us now attempt by modern methods to estimate the food value of cacao and its preparations.



Food Value of Cacao Beans.

In estimating the worth of a food, it is usual to compare the fuel values. This peculiar method is adopted because the most important requirement in nutrition is that of giving energy for the work of the body, and a food may be thought of as being burnt up (oxidised) in the human machine in the production of heat and energy. The various food constituents serve in varying degrees as fuel to produce energy, and hence to judge of the food value it is necessary to know the chemical composition. Below we give the average composition of cacao beans and the fuel value calculated from these figures:

AVERAGE COMPOSITION AND FUEL VALUE OF FRESHLY ROASTED CACAO BEANS (NIBS).

Composition. Energy-giving power Calories per lb.

Cacao Butter 54.0 = 2,282 Protein (total nitrogen 2.3%) 11.9 = 221 Cacao Starch 6.7 } = 472 Other Digestible Carbohydrates, etc. 18.7 } Stimulants { Theobromine 1.0 { Caffein 0.4 Mineral Matter 3.2 Crude Fibre 2.6 Moisture 1.5 ——— ——- 100.0 2,975 ——— ——-



It will be seen from the above analysis that the cacao bean is rich in fats, carbohydrates and protein, and that it contains small quantities of the two stimulants, theobromine and caffein. In the whole range of animal and vegetable foodstuffs there are only one or two which exceed it in energy-giving power. If expressed in quite another way, namely, as "food units," the value of the cacao bean stands equally high, as is shown by the following figures taken from Smetham's result published in the Journal of the Royal Agricultural Society, 1914:

"FOOD UNITS."

Turnips 8 Carrots 12 Potatoes 26 Rice 102 Corn Flour 104 Wheat 106 Peas 113 Oatmeal 117 Coconut 159 Cacao Bean 183

These figures indicate the high food value of the raw material; we will now proceed to consider the various products which are obtained from it.



Food Value of Cocoa.

AVERAGE COMPOSITION AND FUEL VALUE OF UNTREATED COCOA.

Composition. Energy-giving power Calories per lb.

Cacao Butter 28.0 = 1,183 Protein 18.3 = 340 Cacao Starch 10.2 } = 718 Other Digestible Carbohydrates, etc. 28.4 } Stimulants {Theobromine 1.5 {Caffein 0.6 Mineral Matter 5.0 Crude Fibre 4.0 Moisture 4.0 ——- ——- 100.0 2,241 ——- ——-

("Soluble" Cocoa, i.e., cocoa which has been treated with alkaline salts, is almost identical in composition, save that the mineral matter is about 7.5 per cent.).

As cocoa consists of the cacao bean with some of the butter extracted—a process which increases the percentage of the nitrogenous and carbohydrate constituents—it will be evident that the food value of cocoa powder is high, and that it is a concentrated foodstuff. In this respect it differs from tea and coffee, which have practically no food value; each of them, however, have special qualities of their own. Some of the claims made for these beverages are a little remarkable. The Embassy of the United Provinces in their address to the Emperor of China (Leyden, 1655), in mentioning the good properties of tea, wrote: "More especially it disintoxicates those that are fuddl'd, giving them new forces, and enabling them to go to it again." The Embassy do not state whether they speak from personal experience, but their admiration for tea is undoubted. Tea, coffee, and cocoa are amongst our blessings, each has its devotees, each has its peculiar delight: tea makes for cheerfulness, coffee makes for wit and wakefulness, and cocoa relieves the fatigued, and gives a comfortable feeling of satisfaction and stability. Of these three drinks cocoa alone can be considered as a food, and just as there are people whose digestion is deranged by tea, and some who sleep not a wink after drinking coffee, so there are some who find cocoa too feeding, especially in the summer-time. These sufferers from biliousness will think it curious that cocoa is habitually drunk in many hot climates, thus, in Spanish-speaking countries, it is the custom for the priest, after saying mass, to take a cup of chocolate. The pure cocoa powder is, as we saw above, a very rich foodstuff, but it must always be remembered that in a pint of cocoa only a small quantity, about half an ounce, is usually taken. In this connection the following comparison between tea, coffee and cocoa is not without interest. It is taken from the Farmer's Bulletin 249, an official publication of the United States Department of Agriculture:

COMPARISON OF ENERGY-GIVING POWER OF A PINT OF TEA, COFFEE AND COCOA.

Fuel value Kind of Beverage Water Protein Fat Carbohydrates per lb. ————————————————————————————————————— % % % % Calories Tea (0.5 oz. to 1 pt. water) 99.5 0.2 0 0.6 15 Coffee (1 oz. to 1 pt. water) 98.9 0.2 0 0.7 16 Cocoa (0.5 oz. to 1 pt. water) 97.1 0.6 0.9 1.1 65

These figures place cocoa, as a food, head and shoulders above tea and coffee. The figures are for the beverages made without the addition of milk and sugar, both of which are almost invariably present. A pint of cocoa made with one-third milk, half an ounce of cocoa, and one ounce of sugar would have a fuel value of 320 calories, and is therefore equivalent in energy-giving power to a quarter of a pound of beef or four eggs.

Cocoa is stimulating, but its action is not so marked as that of tea or coffee, and hence it is more suitable for young children. Dr. Hutchison, an authority on dietetics, writes: "Tea and coffee are also harmful to the susceptible nervous system of the child, but cocoa, made with plenty of milk, may be allowed, though it should be regarded, like milk, as a food rather than a beverage properly so called."



How to Make a Cup of Cocoa.

Tea, coffee and cocoa are all so easy to make that it is remarkable anyone should fail to prepare them perfectly. Whilst in France everyone can prepare coffee to perfection, and many fail in making a cup of tea, in England all are adepts in the art of tea-making, and many do not distinguish themselves in the preparation of coffee. Cocoa in either country is not always the delightful beverage it should be. The directions below, if carefully followed, will be found to give the character of cocoa its full expression. The principal conditions to observe are to avoid iron saucepans, to use boiling water or milk, to froth the cocoa before serving, and to serve steaming hot in thick cups.



The amount of cocoa required for two large breakfast cups, that is one pint, is as much as will go, when piled up, in a dessert spoon. Take then a heaped dessert-spoonful of pure cocoa and mix dry with one and a half times its bulk of fine sugar. Set this on one side whilst the boiling liquid is prepared. Mix one breakfast cup of water with one breakfast cup of milk, and raise to the boil in an enamelled saucepan. Whilst this is proceeding, warm the jug which is to hold the cocoa, and transfer the dry sugar-cocoa mixture to it. Now pour in the boiling milk and water. Transfer back to saucepan and boil for one minute. Whisk vigorously for a quarter of a minute. Serve without delay.



Digestibility of Cocoa.

We have noted above the high percentage of nutrients which cocoa contains, and the research conducted by J. Forster[1] shows that these nutrients are easily assimilated. Forster found that the fatty and mineral constituents of cocoa are both completely digested, and the nitrogenous constituents are digested in the same proportion as in finest bread, and more completely than in bread of average quality. One very striking fact was revealed by his researches, namely, that the consumption of cocoa increases the digestive power for other foods which are taken at the same time, and that this increase is particularly evident with milk. Dr. R.O. Neumann[2] (who fed himself with cocoa preparations for over twelve weeks), whilst not agreeing with this conclusion, states that: "The consumption of cocoa from the point of view of health leaves nothing to be desired. The taking of large or small quantities of cocoa, either rich or poor in fat, with or without other food, gave rise to no digestive troubles during the 86 days which formed the duration of the experiments." He considers that cocoas containing a high percentage of cacao butter are preferable to those which contain low percentages, and that a 30 per cent. butter content meets all requirements. It is worthy of note that 28 to 30 per cent. is the quantity of butter found in ordinary high-class cocoas.

[1] Hygienische Rundschau, 1900, p. 305.

[2] Die Bewertung des Kakaos als Nahrungs- und Genussmittel, 1906.

As experts are liable to disagree, and it is almost possible to prove anything by a judicious selection from their writings, it may be well to give an extract from some modern text book as more nearly expressing the standard opinion of the times. In Second Stage Hygiene, by Mr. Ikin and Dr. Lyster, a text book written for the Board of Education Syllabus, we read, p. 96: "... in the better cocoas the greater part of the fat is removed by heat and pressure. In this form cocoa may be looked upon as almost an ideal food, as it contains proteids, fats, and carbohydrates in roughly the right proportions. Prepared with milk and sugar it forms a highly nutritious and valuable stimulating beverage."



Stimulating Property of Cocoa.

The mild stimulating property which cocoa possesses is due to the presence of the two substances, theobromine and caffein. The presence of theobromine is peculiar to cocoa, but caffein is a stimulating principle which also occurs in tea and coffee. Whilst in the quantities in which they are present in cocoa (about 1.5 per cent. of theobromine and 0.6 per cent. of caffein) they act only as agreeable stimulants, in the pure condition, as white crystalline powders, they are powerful curative agents. Caffein is well known as a specific for nervous headaches, and as a heart stimulant and diuretic. Theobromine is similar in action, but has the advantage for certain cases, that it has much less effect on the central nervous system, and for this reason it is a very valuable medicine for sufferers from heart dropsy, and as a tonic for senile heart. That its medicinal properties are appreciated is shown by its price: during 1918 the retail price was about 8 shillings an ounce, from which we can calculate that every pound of cocoa contained nearly two shillingsworth of theobromine.



"Soluble" Cocoa.

Whilst Forster states that treated cocoa is the most digestible, experts are not in agreement as to which is the more valuable foodstuff, the pure untouched cocoa, or that which is treated during its manufacture with alkaline salts. The cocoa so treated is generally described as "soluble," although its only claim to this name is that the mineral salts in the cocoa are rendered more soluble by the treatment. It is also sometimes incorrectly described as containing alkali, but actually no alkali is present in the cocoa either in a free state or as carbonate; the potassium exists "in the form of phosphates or combinations of organic acids, that is to say, in the ideal form in which these bodies occur in foods of animal and vegetable origin" (Fritsch, Fabrication du Chocolat, p. 216).



Food Value of Chocolate.

I ate a little chocolate from my supply, well knowing the miraculous sustaining powers of the simple little block (from Mr. Isaacs, by F. Marion Crawford).

Whilst the food value of cocoa powder is very high the drink prepared from it can only be regarded as an accessory food, because it is usual to take the powder in small quantities—just as with beef-tea it is usual to take only a small portion of an ox in a tea-cup—but chocolate is often eaten in considerable quantities at a time, and must therefore be regarded as an important foodstuff, and not considered, as it frequently is considered, simply as a luxury.

The eating of cacao mixed with sugar dates from very early days, but it is only in recent times that it has become the principal sweetmeat. What would a "sweetshop" be to-day without chocolate, that summit of the confectioner's art, when the rich brown of chocolate is the predominant note in every confectioner's window? What would the lovers in England do without chocolates, which enable them to indulge their delight in giving that which is sure to be well received?

As a luxury it is universally appreciated, and because of this appreciation its value as a food is sometimes overlooked.

During the war chocolate was valued as a compact foodstuff, which is easily preserved. Dr. Gastineau Earle, lecturing for the Institute of Hygiene in 1915 on "Food Factor in War," said: "Chocolate is a most valuable concentrated food, especially when other foods are not available; it is the chief constituent of the emergency ration." Its importance as a concentrated foodstuff was appreciated in the United States, for every "comfort kit" made up for the American soldiers fighting in the war contained a cake of sweet chocolate.

There are a number of records of people whose lives have been preserved by means of chocolate. One of the most recent was the case of Commander Stewart, who was torpedoed in H.M.S. "Cornwallis" in the Mediterranean in 1917. He happened to have in his cabin one of the boxes of chocolate presented to the Army and Navy in 1915 by the colonies of Trinidad, Grenada, and St. Lucia, who gave the cacao and paid English manufacturers to make it into chocolate. He had been treasuring the box as a souvenir, but being the only article of food available, he filled his pockets with the chocolate, which sustained him through many trying hours.[3]

[3] See West India Committee Journal, p. 55, 1917.

We have already seen the high food value of the cacao bean: what of the sugar which chocolate contains? Sugar is consumed in large quantities in England, the consumption per head amounting to 80-90 lbs. per year. It is well known as a giver of heat and energy, and Sir Ernest Shackleton reports that it proved a great life preserver and sustainer in Arctic regions. Our practical acquaintance with sugar commences at birth—milk containing about 5 per cent. of milk sugar—and when one considers the amazing activity of young children one understands their continuous demand for sugar. Dr. Hutchison, in his well-known Food and the Principles of Dietetics, says: "The craving for sweets which children show is, no doubt, the natural expression of a physiological need, but they should be taken with, and not between, meals. Chocolate is one of the most wholesome and nutritious forms of such sweets."

Both the constituents of chocolate being nourishing, it follows that chocolate itself has a high food value. This is proved by the figures given below.

As with cocoa, we have first to know the composition before we can calculate the food value. The relative proportions of nib, butter and sugar, vary considerably in ordinary chocolate, so that it is difficult to give an average composition: there are sticks of eating chocolate which contain as little as 24 per cent. of cacao butter, whilst chocolate used for covering contains about 36 per cent. of butter.

As modern high-class eating chocolate contains about 31 per cent. of butter, we will take this for purposes of calculation:

AVERAGE COMPOSITION AND FUEL VALUE OF ENGLISH EATING CHOCOLATE.

Composition Energy-giving power

Calories per lb. Cacao Butter 31.4 = 1,327 Protein (total nitrogen 0.78%) 4.1 = 76 Cacao Starch 2.3 } = 162 Other Digestible Carbohydrates, etc. 6.4 } Stimulants { Theobromine 0.3 { Caffein 0.1 Mineral Matter 1.2 Crude Fibre 0.9 Moisture 1.0 Sugar 52.3 = 973 ——- ——- 100.0 2,538

In Snyder's Human Foods (1916) the official analyses of 163 common foods are given. They include practically everything that human beings eat, and only three are greater than chocolate in energy-giving power.

The result (2,538 calories per lb.) which we obtain by calculation is lower than the figure (2,768 calories per lb.) for chocolate given by Sherman in his book on Food and Nutrition (1918). Probably his figure is for unsweetened chocolate. The table below shows the energy-giving value of cocoa and chocolate compared with well-known foodstuffs. The figures (save for "eating" chocolate) are taken from Sherman's book, and are calculated from the analyses given in Bulletin 28 of the United States Department of Agriculture:

FUEL VALUE OF FOODSTUFFS.

Foodstuff as Calories Purchased. per lb. Cabbage 121 Cod Fish 209 Apples 214 Potatoes 302 Milk 314 Eggs 594 Beef Steak 960 Bread (average white) 1,180 Oatmeal 1,811 Sugar 1,815 Cocoa 2,258 Eating Chocolate 2,538



Food Value of Milk Chocolate.

The value of milk as a food is so generally recognised as to need no commendation here. When milk is evaporated to a dry solid, about 87.5 per cent. of water is driven off, so that the dry milk left has about eight times the food value of the original milk. Milk chocolate of good quality contains from 15 to 25 per cent. of milk solids. Milk chocolate varies greatly in composition, but for the purpose of calculating the food value, we may assume that about a quarter of a high-class milk chocolate consists of solid milk, and this is combined with about 40 per cent. of cane sugar and 35 per cent. of cacao butter and cacao mass.

ANALYSIS AND FUEL VALUE OF MILK CHOCOLATE.

Energy-giving power. Calories per lb.

Milk Fat and Cacao Butter 35.0 = 1,480 Milk and Cocoa Proteins 8.0 = 149 Cacao Starch and Digestible Carbohydrates 3.0 = 56 Stimulants (Theobromine and Caffein) 0.2 Mineral Matter 2.0 Crude Fibre 0.3 Moisture 1.5 Milk Sugar and Cane Sugar 50.0 = 930 ——- ——- 100.0 = 2,615 ——- ——-

It will be noted that the food value of milk chocolate is even greater than that of plain chocolate. It is highly probable that milk chocolate is the most nutritious of all sweetmeats. It is not generally recognised that when we purchase one pound of high-class milk chocolate we obtain three-quarters of a pound of chocolate and two pounds of milk!



CHAPTER IX

ADULTERATION AND THE NEED FOR DEFINITIONS

Those that mix maize in the Chocolate do very ill, for they beget bilious and melancholy humours.

A Curious Treatise on the Nature and Quality of Chocolate, Antonio Colmenero de Ledesma, 1685.

COCOA.

Cocoa might conveniently be defined as consisting exclusively of shelled, roasted, finely-ground cacao beans, partially de-fatted, with or without a minute quantity of flavouring material.

The gross adulteration of cocoa is now a thing of the past, and most of the cocoa sold conforms with this definition. Statements, however, get copied from book to book, and hence we continue to read that cocoa usually contains arrowroot or other starch. In the old days this was frequently so, but now, owing to many legal actions by Public Health Authorities, this abuse has been stamped out. Nowadays if a Public Analyst finds flour or arrowroot in a sample bought as cocoa, he describes it as adulterated, and the seller is prosecuted and fined. Hence, save for the presence of cacao shell, the cocoa of the present day is a pure article consisting simply of roasted, finely-ground cacao beans partially de-fatted. The principal factors affecting the quality of the finished cocoa are the difference in the kind of cacao bean used, the amount of cacao butter extracted, the care in preparation, and the amount of cacao shell left in.

The presence of more than a small percentage of shell in cocoa is a disadvantage both on the ground of taste and of food value. This has been recognised from the earliest times (see quotations on p. 128). In the Cocoa Powder Order of 1918, the amount of shell which a cocoa powder might contain was defined—grade A not to contain more than two per cent. of shell, and grade B not more than five per cent. of shell. The manufacturers of high-class cocoa welcomed these standards, but unfortunately the known analytical methods are not delicate enough to estimate accurately such small quantities, so that any external check is difficult, and the purchaser has to trust to the honesty of the manufacturer. Hence it is wise to purchase cocoa only from makers of good repute.

CHOCOLATE.

We have so far no legal definition of chocolate in England. As Mr. N.P. Booth pointed out at the Seventh International Congress of Applied Chemistry: "At the present time a mixture of cocoa with sugar and starch cannot be sold as pure cocoa, but only as 'chocolate powder,' and with a definite declaration that the article is a mixture of cocoa and other ingredients. Prosecutions are constantly occurring where mixtures of foreign starch and sugar with cocoa have been sold as 'cocoa,' and it seems, therefore, a proper step to take to require that a similar declaration shall be made in the case of 'chocolate' which contains other constituents than the products of cocoa nib and sugar." We cannot do better than quote in full the definitions suggested in Mr. Booth's paper.

The author refers to the absence of any legal standard for chocolate in England, although in some of the European countries standards are in force, and points out, as a result of this, that articles of which the sale would be prohibited in some other countries, are permitted to come without restriction on to the English market.



He suggests that the following definitions for chocolate goods are reasonable, and could be conformed to by makers of the genuine article. These standards are not more stringent than those already enforced in some of the Colonies and European countries:

(1) Unsweetened chocolate or cacao mass must be prepared exclusively from roasted, shelled, finely-ground cacao beans, with or without the addition of a small quantity of flavouring matter, and should not contain less than 45 per cent. of cacao butter.

(2) Sweetened chocolate or chocolate.—A preparation consisting exclusively of the products of roasted, shelled, finely-ground cacao beans, and not more than 65 per cent. of sugar, with or without a small quantity of harmless flavouring matter.

(3) Granulated, or Ground Chocolate for Drinking purposes.—The same definition as for sweetened chocolate should apply here, except that the proportion of sugar may be raised to not more than 75 per cent.

(4) Chocolate-covered Goods.—Various forms of confectionery covered with chocolate, the composition of the latter agreeing with the definition of sweetened chocolate.

(5) Milk Chocolate.—A preparation composed exclusively of roasted, shelled cacao beans, sugar, and not less than 15 per cent. of the dry solids of full-cream milk, with or without a small quantity of harmless flavouring matter.

Mr. Booth further states that starch other than that naturally present in the cacao bean, and cacao shell in powder form, should be absolutely excluded from any article which is to be sold under the name of "chocolate."



CHAPTER X

THE CONSUMPTION OF CACAO

The Kernels that come to us from the Coast of Caraqua, are more oily, and less bitter, than those that come from the French Islands, and in France and Spain they prefer them to these latter. But in Germany and in the North (Fides sit penes autorem) they have a quite opposite Taste. Several People mix that of Caraqua with that of the Islands, half in half, and pretend by this Mixture to make the Chocolate better. I believe in the bottom, the difference of Chocolates is not considerable, since they are only obliged to increase or diminish the Proportion of Sugar, according as the Bitterness of the Kernels require it.

The Natural History of Chocolate, R. Brookes, 1730.

The war has caused such a disturbance that the statistics for the years of the war are difficult to obtain. For many years the German publication, the Gordian, was the most reliable source of cacao statistics, and so far we have nothing in England sufficiently comprehensive to replace it, although useful figures can be obtained from the Board of Trade returns of imports into Great Britain, from Mr. Theo. Vasmer's reports which appear from time to time in The Confectioners' Union and elsewhere, from Mr. Hamel Smith's collated material in Tropical Life, and from the reports of important brokers like Messrs. Woodhouse. In 1919 the Bulletin of the Imperial Institute gave a very complete resume of cacao production as far as the British Empire is concerned.



Great Britain.

Since 1830 the consumption of cacao in the British Isles has shown a great and continuous increase, and there is every reason to believe that the consumption will easily keep pace with the rapidly growing production. One effect of the war has been to increase the consumption of cocoa and chocolate. Many thousands of men who took no interest in "sweets" learned from the use of their emergency ration that chocolate was a very convenient and concentrated foodstuff.

CACAO BEANS CLEARED FOR HOME CONSUMPTION.

Year. English Tons. 1830 450 1840 900 1850 1,400 1860 1,450 1870 3,100 1880 4,700 1890 9,000 1900 16,900 1910 24,550

CACAO BEANS IMPORTED INTO UNITED KINGDOM.

Total Retained in Home Year. Imported the country Consumption tons. tons. tons. 1912 33,600 27,450 24,600 1913 35,000 28,200 23,200 1914 41,750 29,600 24,900 1915 81,800 54,400 40,300 1916 88,800 64,750 29,300 1917 57,900 53,100 41,300

The above figures are compiled from the Bulletin of the Imperial Institute (No. 1, 1919). The total imports for 1918 were 42,390 tons. This sudden and marked drop in the amount imported was due to shortage of shipping. There were, however, large quantities of cacao in stock, and the amount consumed showed a marked advance on previous years, being 61,252 tons.

The Board of Trade Returns for 1919 are as follow:

CACAO BEANS IMPORTED INTO UNITED KINGDOM.

From British West Africa 72,886 tons British West Indies 13,219 tons Ecuador 9,153 tons Brazil 3,665 tons Ceylon 903 tons Other Countries 13,820 tons —————— Total 113,646 tons —————— Home Consumption 64,613 tons

It will be noted that the import of British cacao is over 75 per cent. of the total.

Before the war about half the cacao imported into the United Kingdom was grown in British possessions. During the war more and more British cacao was imported, and now that a preferential duty of seven shillings per hundredweight has been given to British Colonial growths we shall probably see a still higher percentage of British cacao consumed in the United Kingdom.

VALUE OF CACAO BEANS IMPORTED INTO THE UNITED KINGDOM (TO NEAREST L1,000).

Total value of Cacao From British Possessions. Year. Beans Imported. Value. Per cent. 1913 L2,199,000 L1,158,000 52.7 1914 L2,439,000 L1,204,000 49.4 1915 L5,747,000 L3,546,000 61.7 1916 L6,498,000 L4,417,000 68.0 1917 L3,498,000 L3,010,000 86.0 1918 L3,040,000 L2,549,000 83.8 1919 L9,207,000 L6,639,000 72.1

That the consumption of cacao is expected to grow greater yet in the immediate future is reflected in the prices of raw cacao, which, as soon as they were no longer fixed by the Government, rose rapidly, thus Accra cacao rose from 65s. per hundredweight to over 90s. per hundredweight in a few weeks, and now (January, 1920) stands at 104s. (See diagram p. 113).



World Consumption.

The world's consumption of cacao is steadily rising. Before the war the United States, Germany, Holland, Great Britain, France, and Switzerland were the principal consumers. Whilst we have increased our consumption, so that Great Britain now occupies second place, the United States has outstripped all the other countries, having doubled its consumption in a few years, and is now taking almost as much as all the rest of the world put together. It is thought that since America has "gone dry" this remarkably large consumption is likely to be maintained.

WORLD'S CONSUMPTION OF CACAO BEANS. (to the nearest thousand tons) 1 ton = 1000 kilograms.

Pre-war War Period Post-war

Average of 1913. 1914, 5, 6,& 7. 1918. 1919. Country. Tons. Tons. Tons. Tons.

U.S.A. 68,000 103,000 145,000 145,000 Germany 51,000 28,000 ? 13,000 Holland 30,000 25,000 2,000 39,000 Great Britain 28,000 41,000 62,000 66,000 France 28,000 35,000 39,000 46,000 Switzerland 10,000 14,000 18,000 21,000 Austria 7,000 2,000 ? 2,000 Belgium 6,000 1,000 1,000 8,000 Spain 6,000 7,000 6,000 8,000 Russia 5,000 4,000 ? ? Canada 3,000 4,000 9,000 ? Italy 2,000 5,000 6,000 6,000 Denmark 2,000 2,000 2,000 ? Sweden 1,000 2,000 2,000 ? Norway 1,000 2,000 2,000 ? Other countries (estimated) 5,000 8,000 11,000 26,000 —————————————————————— Total 252,000 283,000 305,000 380,000

The above figures are compiled chiefly from Mr. Theo. Vasmer's reports. The Gordian estimates that the world's consumption in 1918 was 314,882 tons. In several of our larger colonies and in at least one European country there is obviously ample room for increase in the consumption. When one considers the great population of Russia, four to five thousand tons per annum is a very small amount to consume. It is pleasant to think of cocoa being drunk in the icebound North of Russia—it brings to mind so picturesque a contrast: cacao, grown amongst the richly-coloured flora of the tropics, consumed in a land that is white with cold. When Russia has reached a more stable condition we shall doubtless see a rapid expansion in the cacao consumption.



BIBLIOGRAPHY

BOOKS ON COCOA AND CHOCOLATE ARRANGED IN ORDER OF DATE OF PUBLICATION.



1600-1700

RAUCH, Joan. Franc.

DISPUTATIO MEDICO DIOETETICA DE AERE ET ESCULENTIS, DE NECNON POTU. Vienna 1624

[Condemns cocoa as a violent inflamer of the passions.]

COLMENERO, Antonio de Ledesma.

[Treatise on Chocolate in Spanish entitled:] CURIOSO TRATADO DE LA NATURALEZA Y CALIDAD DEL CHOCOLATE, DIVIDIDO EN QUATRO PUNTOS. Madrid 1631

Translated into English by Don Diego de Vades-forte 1640 Translated into French by Rene Moreau 1643 Translated into Latin by J.G. Volckamer 1644 Translated into English by J. Wadsworth 1652 Translated into Italian by A. Vitrioli 1667 Moreau's translation edited by Sylvestre Dufour 1671 and 1685 and translated into English by J. Chamberlaine 1685

[for titles, etc., see under translators]

DE VADES-FORTE, Don Diego. [The magnificent pseudonym of J. Wadsworth.] (Translated by.)

A CURIOUS TREATISE OF THE NATURE AND QUALITY OF CHOCOLATE by Antonio de Ledesma Colmenero. London 1640

MOREAU, Rene. (Translated by.)

DU CHOCOLAT DISCOURS CURIEUX by Antonio de Ledesma Colmenero. pp. 59. Paris 1643

[VOLCKAMER, J.G. Translated by.]

CHOCOLATA INDA, OPUSCULUM DE QUALITATE ET NATURA CHOCOLATAE by Antonio de Ledesma Colmenero. pp. 73. Norimbergae 1644

(In same volume with this is "Opobalsamum Orientalae" and "Pisonis Observationes Medicae." Total pp. 224.)

WADSWORTH, J. (Translated by.)

CHOCOLATE: OR AN INDIAN DRINKE ETC. by Antonio Ledesma Colmenero. London 1652

STUBBE(S), Henry.

THE INDIAN NECTAR OR A DISCOURSE CONCERNING CHOCOLATA. pp. 184. London 1662

BRANCATIUS, Franciscus Maria.

DE CHOCALATIS POTU DIATRIBE. pp. 36. Rome 1664

PAULLI, Simon.

COMMENTARIUS DE ABUSU TABACI THEE. Argentorati (see 1746) 1665

VITRIOLI, A. (Translated by.)

DELLA CIOCCOLATA DISCORSO. [From Moreau's translation of Colmenero's book.] Rome 1667

SEBASTUS MELISSENUS, F. Nicephorus.

DE CHOCOLATIS POTIONE RESOLUTIO MORALIS. pp. 36. Naples 1671

SYLVESTRE DUFOUR, P. [Edited by.]

DE L'USAGE DU CAPHE, DU THE, ET DU CHOCOLAT. pp. 188. Lyon 1671

[The part on chocolate, pp. 59, is a revision of Moreau's translation of Colmenero's book, plus B. Marradon's dialogue on chocolate.]

Translated into English by J. Chamberlaine (which see). 1685

HUGHES, William.

THE AMERICAN PHYSITIAN ... WHEREUNTO IS ADDED A DISCOURSE ON THE CACAO-NUT-TREE, AND THE USE OF ITS FRUIT, WITH ALL THE WAYS OF MAKING CHOCOLATE. London 1672

AUTHOR NOT GIVEN.

DESCRIPTION AND MANAGEMENT OF THE COCOA TREE. Phil. Trans. Abr. II. pp. 59. 1673

BONTEKOE, Willem.

Sundry short treatises in Dutch on Cocoa and Chocolate. about 1679

AUTHOR NOT GIVEN.

THE NATURAL HISTORY OF COFFEE, TEA, CHOCOLATE, TOBACCO AND ALSO THE WAY OF MAKING MUM. pp. 39. Printed for Christopher Wilkinson. London 1682

[Condemns chocolate on account of its containing "such a corrosive salt" as sugar. Mum is a peculiar kind of beer made from wheat malt.]

MUNDY, Henry.

OPERA OMNIA MEDICO-PHYSICA DE AERE VITALI, ESCULENTIS ET POTULENTIS CUM APPENDICE DE PARERGIS IN VICTU ET CHOCOLATU, THEA, CAFFEA, TOBACCO. Oxford 1680. Leyden 1685

SYLVESTRE DUFOUR, P.

TRAITEZ NOUVEAUX ET CURIEUX DU CAFE, DU THE ET DU CHOCOLAT.

[The treatise on chocolate is compiled from the Spanish of Colmenero and B. Marradon.] pp. 403. a la Haye 1685 (With additions by St. Disdier) pp. 404. a la Haye 1693 Published by Deville. pp. 404. Lyon 1688

The above in Latin (by J. Spon), "TRACTATUS NOVI DE POTU CAPHE, DE CHIENSIUM, THE, ET DE CHOCOLATA." pp. 202. Paris 1685

A further Latin translation of the above, "NOVI TRACTATUS DE POTU CAPHE, DE CHIENSIUM, THE, ET DE CHOCOLATA." pp. 188. Geneva 1699

CHAMBERLAINE, J. (Translated by.)

THE MANNER OF MAKING COFFEE, TEA AND CHOCOLATE. pp. 116. London 1685

[A translation of Sylvestre Dufour's compilation, the part on Chocolate entitled "A Curious Treatise of the Nature and Quality of Chocolate," being a translation of Colmenero's book.]

BLEGNY, Nicholas de.

LE BON USAGE DE THE, DU CAFFE, ET DU CHOCOLAT POUR LA PRESERVATION ET POUR LA GUERISON DES MALADES. pp. 358. Paris 1687 pp. 358. Lyon 1687

MAPPUS, Marcus.

DISSERTATIONES MEDICAE TRES DE RECEPTIS HODIE ETIAM IN EUROPA, POTUS CALIDI GENERIBUS THEE, CAFE, CHOCOLATA. pp. 66. Argentorati 1695



1701-1800

DUNCAN, Dr.

WHOLESOME ADVICE AGAINST THE ABUSE OF HOT LIQUORS, PARTICULARLY OF COFFEE, TEA, CHOCOLATE, ETC. pp. 280. London 1706

AUTHOR NOT GIVEN [by De Chelus.]

HISTOIRE NATURELLE DU CACAO ET DU SUCRE. pp. 227. Paris 1719 pp. 228. Amsterdam 1720 pp. 404. Amsterdam 1720 pp. 95. London 1724

BROOKES, R. [the above by De Chelus.] (Translated by.)

NATURAL HISTORY OF CHOCOLATE. pp. 95. Printed for J. Roberts, London 1724 pp. 95. Printed for Browne, London 1725 pp. 95. Printed for J. Roberts, London 1730

ACT OF PARLIAMENT, George II, 1723.

Relating to "LAYING INLAND DUTIES ON COFFEE, TEA AND CHOCOLATE." London 1724

BRUCKMAN, F.E.

RELATIO DE CACAO. Brunswick 1738

BARON, H.T.

AN SENIBUS CHOCOLATAE PUTUS? Paris 1739

PAULI, S. [PAULLI.]

A TREATISE ON TOBACCO, TEA, COFFEE AND CHOCOLATE. Translated by Dr. James. pp. 171. London (see 1665) 1746

N.N. [pseudonym of D. CONGINA.]

MEMORIE STORICHE SOPRA L'USO DELLA CIOCCOLATA IN TEMPO DI DIGIUNO ETC. Historical memoir on the use of chocolate upon fast days. pp. 196. Venice 1748

STAYLEY, G.

THE CHOCOLATE MAKERS OR MIMICKRY EXPOSED. An Interlude. Dublin. 1759

AUTHOR NOT GIVEN.

OBSERVATIONS SUR LE CACAO ET SUR LE CHOCOLAT. pp. 144. Paris 1772

SMITH, Hugh.

AN ESSAY ON FOREIGN TEAS, WITH OBSERVATIONS ON MINERAL WATERS, COFFEE, CHOCOLATE, ETC. London 1794



1801-1900

PARMENTIER

ON THE COMPOSITION AND USE OF CHOCOLATE. Nicholson's Journal. London 1803

GALLAIS, A.

MONOGRAPHIE DU CACAO. pp. 216. Paris 1827

MITSCHERLICH, A.

DER KAKAO UND DIE SCHOKOLADE. Berlin 1859

GOSSELIN, A.

MANUEL DES CHOCOLATIERS. pp. 53. Paris 1860

MANGIN, A.

LE CACAO ET LA CHOCOLAT. Paris 1862

HEWETT, C. (of Messrs. Dunn and Hewett.)

CHOCOLATE AND COCOA, GROWTH AND PREPARATION. pp. 88. London 1862

COMPAGNIE COLONIALE.

CHOCOLATE: ITS CHARACTER AND HISTORY. pp. 37. Paris 1868

HOLM, J.

COCOA AND ITS MANUFACTURE. Rivers, London.

SINCLAIR, W.J.

BEVERAGES, TEA, COCOA, ETC. (Health Lectures, Vol. 4). Manchester 1881

SALDAU, E.

DIE CHOCOLADE-FABRIKATION. pp. 232. Vienna (see 1907) 1881

MORRIS, D.

CACAO: HOW TO GROW IT. pp. 45. Jamaica (see 1887) 1882

TRINIDAD Agricultural Association.

CURING OF COCOA DISCUSSED. pp. 6. 1885

BARTELINK, E.J.

HANDLEIDING VOOR KAKAO-PLANTERS. pp. 68. Amsterdam 1885

English Translation, "THE CACAO PLANTERS' MANUAL." pp. 57. London 1885

BAKER, W., & Co.

COCOA AND CHOCOLATE. pp. 152. Dorchester, Mass., U.S.A. (see 1891 and 1899) 1886

MORRIS, D.

CACAO: HOW TO GROW IT. pp. 42. Jamaica (see 1882) 1886

ZIPPERER, P.

DIE CHOCOLADE FABRIKATION. pp. 181. Berlin (see 1902 and 1913) 1889

BANNISTER, R.

CANTOR LECTURES ON SUGAR, COFFEE, TEA AND COCOA. pp. 77. London 1890

BAKER, W., & Co.

THE CHOCOLATE PLANT AND ITS PRODUCTS. pp. 40. Dorchester, Mass., U.S.A. (see 1886 and 1899) 1891

HART, J.H.

CACAO. pp. 77. Port of Spain, Trinidad (see 1900 and 1911) 1892

HATTON, J.

COCOA. pp. 22. London 1892

HISTORICUS.

COCOA: ALL ABOUT IT. pp. 114. London (see 1896) 1892

GORDIAN, A.

DIE DEUTSCHE SCHOKOLADEN UND ZUCKERWAREN INDUSTRIE. Hartleben's Verlag. Hamburg 1895

ROQUE, L. De Belfort de la.

GUIDE PRATIQUE DE LA FABRICATION DU CHOCOLAT. Paris 1895

HISTORICUS.

COCOA: ALL ABOUT IT. pp. 99. London (see 1892) 1896

VILLON.

MANUEL DU CONFISEUR ET DU CHOCOLAT. Paris 1896

GOLDOS, L.

MANNUAL DE FABRICACION INDUSTRIAL DE CHOCOLATE. pp. 261. Madrid 1897

OLIVIERI, F.E.

CACAO PLANTING AND ITS CULTIVATION. pp. 34. Port of Spain, Trinidad (see 1903) 1897

EPPS, James.

THE CACAO PLANT. pp. 11. (Transactions Croydon Microscopical and Natural History Club) 1898

BAKER, W., & Co.

COCOA AND CHOCOLATE. pp. 71. Dorchester, Mass., U.S.A. (see 1886 and 1891) 1899

HART, J.H.

CACAO. pp. 117. Port of Spain, Trinidad (see 1892 and 1911) 1900

JUMELLE, H.

LE CACOYER: SA CULTURE ET SON EXPLOITATION. pp. 211. Paris 1900

MENIER.

HISTORIQUE DES ETABLISSEMENTS MENIER. (Printed for Exposition Universelle.) pp. 44. Paris 1900



MODERN WORKS, 1901-1920.

(a) Cacao Cultivation.

SMITH, H. Hamel.

SOME NOTES ON COCOA PLANTING IN THE WEST INDIES. pp. 70 1901

WILDEMAN, E. de.

LES PLANTES TROPICALES DE GRANDE CULTURE—CAFE, CACAO, ETC. pp. 304. Bruxelles 1902

PREUSS, Paul.

EXPEDITION NACH CENTRAL UND SUeD-AMERIKA. Berlin.

French translation of part of the above, "LE CACAO, CULTURE ET PREPARATION" (from Bulletin Societe d'Etudes Coloniales). pp. 249. 1902

EITLING, C.

DER KAKAO, SEINE KULTUR UND BEREITUNG. pp. 39. 1903

OLIVIERI, F.E.

TREATISE ON CACAO. pp. 101. Trinidad (see 1897) 1903

KINDT, L.

DIE KULTUR DES KAKAOBAUMES UND SEINE SCHAeDLINGE. pp. 157. Hamburg 1904

STEUART, M.E.

EVERYDAY LIFE ON A CEYLON COCOA ESTATE. pp. 256. London 1905

CHALOT, C. and LUC, M.

LE CACOYER AU CONGO FRANCAIS. pp. 58 1906

FAUCHERE, A.

CULTURE PRATIQUE DU CACAOYER ET PREPARATION DU CACAO. pp. 175. Paris 1906

PRUD'HOMME, E.

LE COCOTIER. CULTURE, INDUSTRIE ET COMMERCE. pp. 491. 1906

DE MENDONCA, Monteiro.

BOA ENTRADA PLANTATIONS, SAN THOME. pp. 63. London 1907

MOUNTMORRES, Viscount.

MAIZE, COCOA, RUBBER. pp. 44. Liverpool 1907

SALDAU, E.

DIE SCHOKOLADEN FABRIKATION. Vienna (see 1881) 1907

WRIGHT, H.

THEOBROMA CACAO OR COCOA. pp. 249. Colombo 1907

RAFAELI, V., and MAXIMILIANO, E.

HOW JOSE FORMED HIS CACAO ESTATE. pp. 18. Trinidad 1907

TORAILLE, C.F.

STOLEN FROM THE FIELDS. A TREATISE ON CACAO AND ITS CULTIVATION. Trinidad 1907

HUGGINS, J.D.

HINTS TO THOSE ENGAGING IN THE CULTIVATION OF COCOA. pp. 24. Port of Spain, Trinidad 1908

SMITH, H. Hamel.

THE FUTURE OF CACAO PLANTING. pp. 95. London 1908

ATBE.

EL CULTIVO LAS DISERSAS INDUSTRIAS DES COCO. pp. 42. Quito 1909

HART, J.H.

CACAO. pp. 307. Duckworth, London (see 1892 and 1900) 1911

SMITH, H. Hamel.

NOTES ON SOIL AND PLANT SANITATION ON CACAO AND RUBBER ESTATES. pp. 603. Bale, London 1911

CARVATHO, d'Almeida.

A ILHA DE S. THOME E A AGRICULTURA PROGRESSIVA. (Includes Culturas de Cacoeiro.) pp. 228. Lisbon 1912

JOHNSON, W.H.

COCOA: ITS CULTIVATION AND PREPARATION. pp. 186. (Imperial Institute.) London 1912

AUTHOR NOT GIVEN.

CACAO CULTURE IN THE WEST INDIES. pp. 75. Havana. (Published by German Alkali Works, Cuba.) 1912

HENRY, Yves.

LE CACAO. pp. 103. Paris 1913

SMITH, H. Hamel.

THE FERMENTATION OF CACAO. pp. 318. Bale, London 1913

MALINS-SMITH, W.M.

PRACTICAL CACAO PLANTING IN GRENADA. (West India Committee Circular, April to December.) 1913

HALL, C.J.J. van.

COCOA. pp. 512. Macmillan, London 1914

KNAPP, A.W.

THE PRACTICE OF CACAO FERMENTATION. pp. 24. Bale, London 1914

(b) Chocolate Manufacture.

BESSELICH, N.

DIE SCHOKOLADE. pp. 74. Trier.

ZIPPERER, P.

MANUFACTURE OF CHOCOLATE. pp. 277. Berlin, London and New York (see 1889 and 1913) 1902

DUVAL, E.

CONFISERIE MODERNE. 1908

BOOTH, N.P., CRIBB, C.H., and ELLIS-RICHARDS, P.A.

THE COMPOSITION AND ANALYSIS OF CHOCOLATE. Reprinted from the Analyst. pp. 15. London 1909

FRITSCH, F.

FABRICATION DU CHOCOLAT. pp. 349. Paris 1910

FRANCOIS, L.

LES ALIMENTS SUCRES INDUSTRIELS (Chocolats, Bonbons, etc.) pp. 143. Paris 1912

WHYMPER, R.

COCOA AND CHOCOLATE: THEIR CHEMISTRY AND MANUFACTURE. pp. 327. Churchill, London 1912

ZIPPERER, P.

DIE SCHOKOLADEN-FABRIKATION. pp. 349. Berlin (see also 1889 and 1902) 1913

JACOUTOT, Auguste.

CHOCOLATE AND CONFECTIONERY MANUFACTURE. pp. xv, 211. J. Baker & Sons. London

(c) General.

WINTON, A.L., SILVERMAN, M., and BAILEY, E.M.

[ANALYSES OF CACAO AND COCOA.] Report Connecticut Agri. Expt. Station, U.S.A. pp. 40. 1902

HEAD, Brandon.

THE FOOD OF THE GODS. pp. 109. London 1903

STOLLWERCK, W.

DER KAKAO UND DIE SCHOKOLADEN INDUSTRIE. pp. 102. Jena 1907

U.S. CONSULAR REPORT NO. 50 (Dept. of Commerce and Labour.)

COCOA PRODUCTION AND TRADE. pp. 51. Washington 1912

CASTILLO, Ledon.

EL CHOCOLATE. pp. vi, 30. Mexico 1917

BULLETIN IMPERIAL INSTITUTE.

COCOA PRODUCTION IN THE BRITISH EMPIRE. pp. 40-95. London 1919

KNAPP, A.W., and McLELLAN, B.G.

THE ESTIMATION OF CACAO SHELL (reprint from Analyst). pp. 21. London 1919

* * * * *

The bibliography above is made as complete as possible as far as bound books in English are concerned. It also gives the more important continental publications. Should any errors or omissions have been made here or elsewhere, the author will be grateful if readers will point them out.



PERIODICALS.

Only one or two of the important papers in current literature are mentioned. Much valuable material is to be found in the following:



CACAO PRODUCTION

The papers published by the various departments of agriculture (especially those of Trinidad, Grenada, Philippines, Java, Ceylon, Gold Coast, Kew, etc.), the Bulletin of the Imperial Institute, The West India Committee Circular, Tropical Life, West Africa, Der Tropenpflanzer, etc.



STATISTICS

The Gordian, Tea and Coffee Trade Journal.



MANUFACTURE

The Confectioners' Union.



CHEMISTRY

The Analyst, the Journal of the Society of Chemical Industry, and the Journal of the Chemical Society.



INDEX

Asterisks denote illustrations.

ACCRA, 74, 91, 114, 185 (see also Gold Coast) Acids produced by fermentation, 57 Adulterants, 163 Adulteration, cocoa, 179 chocolate, 180 Agostini cacao picker, 46, *46 Agricultural colleges, 42 education, 90 Alcohol produced by fermentation, 52, 57 Alkaline treating of cocoa, 173 Allen, Grant, 114 Altitude, cacao cultivation, 18 Alligator cacao, 24 Analytical composition—cacao bean, 166 cacao butter, 159 cacao shell, 163 chocolate, 176 cocoa, 168 milk chocolate, 178 ARRIBA, 74, 84 (see also Guayaquil) Aztec, 5, 7, 8



Bacteria—fermentation, 57 Bagging cacao beans, *107, *110 BAHIA, 74, 87, 114 Bainbridge and Davies, 125 Baker & Co., Walter, 121 Beans, 3, 167, *129 breaking machine, 130 breaking of, into fragments, 130 changes—fermentation, 57 characteristics of, 75 size and weight of, 74 use as money, 8 Bibliography, 191 Blending, 133 Booth, N.P., 75, 180 Botanical description, 25 Bournville, 128, 144, 162 Boxing chocolates, *173 BRAZIL, 38, 82, 84, 87, 185 Breaking cacao pods, 50, *51 Brill, H.C., 59 BRITISH GUIANA, 84 BRITISH WEST AFRICA, 185 (see also Gold Coast) Buying cacao, 109 By-products, 157, 161



Cacao beans, (see beans) Cacao butter, 135, 157, 159, 166, 168, 171, 176, 178 keeping properties, 158 melting point, 149, 158 pressing out of, 135 Cacao, cultivation, 17, 38, 116 definition, 2 explanation name, 1 introduction into Europe, 10 keeping properties, 122 manufacturers' requirements, 75 picker, 46, *46 preparations, popularity of, 15 shell, (see shell) Cacauatl, 1 Cadbury Bros., 15, 154 Cadbury, Richard, 16 Caffein, 166, 168, 172, 176, 178 Cailler & Co., 154 Calabacillo, 23, *27, 76 CAMEROON'S, 74, 82, 91, 105, 114 CARACAS, 74, 87 Carmody, Professor, 38, 41 CARUPANO, 74, 87 Catch crop, 36 CEYLON, 18, 42, 52, 68, 70, 74, 81, 82, 106, 114, 185 Chittenden, Dr., 52 Claying, 70, *71, 76, 88 Clearing the land, *29, 30 Clifford, Sir Hugh, 91 Climate, cacao cultivation, 17 Criollo, *27, 34, 52, 59, 87, 107 Chocolate, 176, 180 Chocolate, ancient usage, 10 covering recipe, 150 covering, suggested legal definition, 182 definition, 3 derivation of word, 8 fascination of, 8 houses and clubs, 12 powder, 180 recipe, 140 suggested legal definitions, 181 sustaining value, 174 Chocolatl, 7, 8 Chupons, (see suckers) Cocoa, 168, 169 definition, 2 digestibility of, 171 how to make, 170 origin of word, 3 powder, introduction of, 15 Coconuts, distinction between and cacao, 3 Colouring beans, 72 Colour, cacao bean, 25, 77 cacao butter, 158 cacao flowers, 22 cacao leaves, 22 cacao pods, 24, 48 changes during fermentation, 57, 59, 61 Columbus, 7 Composition, (see analyses) Compressor, chocolate, 148 Conching, 145 Conche machine, *147, *148 CONGO, 82, 91, 114 Consumption, 15, 184 British Isles, 184 World, 186 Contract labour, Cameroons, 106 San Thome, 103 Cortes, 7 Covering cremes, *151 CUBA, 82



Dancing, cacao beans, 72 De Candolle, 94 Decauville railways, 52 DEMERARA, 114 Diseases, cacao tree, 43 DOMINICA, 82, 88 Drying, 62, *63, 64, *64, *65, *68, *69, *85, *98, *105 Dryers, artificial, 66, *67 Duty, 13, 185 Duty, cacao beans, 14, 185 cacao butter, 14 cacao shell, 14



Earle, Dr. Gastineau, 174 ECUADOR, 52, 81, 82, 84, 185 Enrobing machine, 152, *152 Enzymes, 59, 61, 66 Exports, cacao butter, 160 beans, 84 Extracting beans from pod, 50



Faber, Dr. von, 22 Faelli, Professor, 164 Fat (see cacao butter) Fermentation, 52, 56 changes during, 55 control of, 63 good effects of, 60 loss of weight, during, 64 period of, 52 temperature of, 53, 55, 59, 61 Fermenting boxes, *54, *58 FERNANDO PO, 82, 91 Fickendey, Dr., 55, 59, 61 Flavouring chocolate, 146 Flowers, *21, 22, 74 Flowers, percentage fruiting, 74 Food value, cacao bean, 166 chocolate, 173, 176 cocoa, 168 milk chocolate, 178 old opinions, 165 Forastero, *27, 34, 53, 59, 77 Forster, J., 171, 172 Freeman, W.G., 34 FRENCH COLONIES, 82 Fritsch, J., 173 Fruit, cacao, 21 Fry, J.S., & Sons, 14, 15, 122, 134 Fry, Joseph, 3, 13 Fungi, 44



Gage, Thomas, 8, 10 Gathering, 45, *47, *49, *85 Geographical distribution, 18 Germ, cacao, 59, *129, 131 screens, *131 separation of, 131 Germination, prevention of, 61 GOLD COAST, 18, 42, 74, 81, 82, 91, 94, 107 (see also Accra) native industry, 94 Gordon, W.J., 10 Gouveia, Dr., 105 Grafting and budding, 34, 75 GRENADA, 30, 38, 74, 76, 81, 82, 88, 90, 114 Grinding, 120, 134, *143 mill, cocoa, *133, 134, *135 machine, chocolate, 140, *142, *145 Grousseau & Viconge, 163 GUAYAQUIL, 32, 76, 84, 109, 114 (see also Arriba and Machala)



HAITI, 82, 88 Hart, J.H., 34 Height, cacao tree, 20, 36 Historicus, 16 History, cocoa and chocolate, 1 Home of cacao, 5 Husk, (see shell) Hutchison, Dr., 170, 175

Illipe butter, 159 Immortel, Bois, 37 Imports, cacao butter, 160 cacao bean, 185 Incas, 8 Insect Pests, 44



JAMAICA, 82, 88 JAVA, 18, 37, 42, 54, 68, 70, 82, 106, 114



Knapp, A.W., 75, 164



LAGOS, 82, 91 Leaves, cacao, 22, *187 Linnaeus, 1 Linalool, 60, 125 Loew, Dr. O., 55



MACHALA, 74, 84 (see also Guayaquil) MADAGASCAR, 68, 106 Manufacture, chocolate, 140 cocoa, 134 early methods of, *9, 119, *120, *121, 129 loss on, 14 milk chocolate, *155, *181 Manufacturers' requirements, 75 Manure, 32 cacao shell as, 162 Map, Africa, *92 South America, *89 World, *83 MARACAIBO, 87 Markets, cacao, 107 Mass, 134, 136 Melangeur, 140, *141, 144 MEXICO, 1, 7, 18 Milk chocolate, 154, 178, 182 suggested legal definition, 182 recipe, 155 Montezuma, 7 Mosses, cacao tree, 22 Moulding chocolate, 146 Mountmorres, Viscount, 40 Mulching, 32



Neumann, Dr. R.O., 171 Nib, 15, 120, 128, *129, 130, 134 Nib, percentage shell, 133 yield of, 15 Nicholls, Dr. L., 55 Nursery, cacao, *33



Odour, cocoa, 77, 146, 161 fermentation, 60 Orellano, 6



Packing chocolates, *177 cocoa, 138 PARA, 74, 87 Perrot, Professor, 60 PERU, 8 Pests (see diseases) Peter, M.D., 154 Picker, cacao, 46, *46 PHILIPPINES, 42 Plantation, cacao, 27, *104 Planting, 32, *34, 37 Pod, *2, 5, 23, *23, *25, *28, *187 picking of, 46 yield of cacao, 74 Polishing beans, 72, 78 Pollination, cacao flowers, 22 Press cake, 138 cocoa, *136, *137 Pressing cocoa, 136 Preuss, Dr. Paul, 66, 70 Preyer, Dr. Axel, 55 Price, cacao, 86, 96, 112, *113, 185 cacao butter, 160 cacao shell, 164 chocolate, 13 theobromine, 172 PRINCIPE, 100 Production of cacao, Africa, 91 British Possessions, 81, 82, 183 British West Africa, 91 British West Indies, 88 Gold Coast, 94 increasing of, 75 San Thome and Principe, 100 shell, 161 South America, 84 West Indies, 88 World, *80, 81, 82 Pruning, 40 Pulp, cacao, *24, 25, 52, 55, 60



Rainfall, cacao cultivation, 18 Raleigh, Sir Walter, 6 Refining machine, *142 Research Association, vi Revis and Bolton, 128 Richelieu, Cardinal, 11 Roaster, *126, 128 Roasting, 119, 125 loss on, 127 Rocking tables, 149, *149 Root system, *31



Sack, Dr., 55, 66 Sales of cacao, 111 SAMANA, 91 SAMOA, 82, 106, 114 SANCHEZ, 91 SAN DOMINGO, 82, 88, 91 Sangre-tora, 24 SAN THOME, 38, 52, 54, 82, 91, 100, 114 Schulte im Hofe, Dr. A., 55 Seed, selection of, 32 Shade, 36, *37, *38, *39, 90, 102 Shaking table, chocolate, 149, *149 Shell, cacao, *129, 161, 163 butter, 162 coffee substitute, 163 as feeding stuff, 162, 163 in finished cocoa, 180 food units, 163 fuel, 162 manure, 162 removal of, 120, 128 separating machine, 132, *132 tea from, 161 Sherman, H.C., 176 Sieving cocoa, 138 Size, bean, 78 cocoa particles, 138 sugar particles, 144 Smalls, 132 Smetham, A., 163, 167 Smith, H. Hamel, 55 Snyder, Harry, 176 Soil, 30 Soluble cocoa, 168, 172 Sorting beans, *73, *86, 123 Sorting-cleaning machine, 124, *124, *125 Stimulating properties, 60, 172 ST. LUCIA, 82, 88 Storing cacao, 122, *123 ST. VINCENT, 82, 88 Suckers, 40, *41 Surf boats, *108 SURINAM, 30, 52, 82, 84, 114 Sweat boxes, 53, *53 Sweatings, 57, 63



Tannin, 59 Tap root, *31, 32 Taste, fermentation, 59 Temperature, cacao cultivation, 18 covering chocolate, 151 fermentation, 53, 55, 59, 61 germination, 61 chocolate moulding, 149 bean roasting, 128 Tempering machine, 149 Theobroma cacao, 1, 26 Theobromine, in bean, 166 chocolate, 176 cocoa, 168, 172 fermentation, 60 milk chocolate, 178 shell, 162 TOGO, 82, 91 Transport of cacao, *56, *93, *95, 96, *97, *99, *100, *101, *102, *103, *106, 107, *108, *110 Tree, cacao, 19, *19, *20 growth, 40 yield of, 74 TRINIDAD, 18, 30, 34, 37, 41, 42, 52, 68, 70, 72, 74, 75, 76, 81, 82, 88, 103, 114



Van Houten, C.J., 15 Varieties of cacao, 26 Vasmer, Theo., 183, 186 VENEZUELA, 18, 70, 76, 81, 82, 84, 106



Washing cacao beans, 68, *70, 78, 107 Watt, Sir George, 50 Weight, bag of cacao, 109 loss on drying, 64 loss on fermentation, 64 loss on roasting, 128 WEST INDIES, 88 WEST INDIES, BRITISH, 88, 185 Wind-screen trees, 30 Winnowing machine (see shell separating machine) Whisk, chocolate, *6, *170



Yeasts, fermenting, 57 Yield, cacao pod, 74 cacao tree, 74 per acre, 74, 103



Zipperer, P., 149, 164



THE WESTMINSTER PRESS HARROW ROAD LONDON

THE END