CHAPTER X. The Consumption of Cacao

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

COLMENERO, Antonio de Ledesma.

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

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

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

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

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 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

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.

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