Just as the beans of the cacao fruit are included under the _The Manufacture of Chocolate and other Cacao Preparations

concept “Seed”, so also their chemical constituents closely resemble

those common to every other seed. There are the usual reserve stuffs

inherited from the mother plant, which serve as sustenance for the

yet undeveloped organs, and compare with albumen in the feathered

world. Apart from the constituents incidental to all plant life at

this stage, such as albumin, starch, water, fat, sugar, cellulose and

mineral stuffs such as ash, the cacao seed has two other components

peculiar to itself; ~Theobromine~ and ~Cacao-red~. We adjoin

a succession of chemical determinations respecting the quantitative

proportions of these substances in the seed, and think further that we

may be allowed to cite the results of fore-time investigators in this

sphere, especially as their work has formed the basis for all future

operations, and again, in view of the doubt which still prevails in

scientific circles as to the “Normal” composition of the cacao bean.

~Table~ 4.

Percentage Composition of the Hulled Bean.

=====================+=============+==================================

Analyst | Payen[20] |Lampadius[20]| Mitscherlich[20]

=====================+=============+=============+===========+========

Constituents percent| Undescribed | West Indies | Guayaquil | Caracas

=====================+=============+=============+===========+========

1. Water | 10·0 | 3·40 | 5·60 | —

2. Nitrogenous matter| 20·0 | 16·70 | 14·39 | —

3. Theobromine | 2·2 | — | 1·20 | —

4. Fat | 52·0 | 53·10 | 45-49 | 46-49

5. Cacao-red | — | 2·07 | 3·50 | —

6. Sugar | — | — | 0·60 | —

7. Gum and Starch | 10·0 | 7·75 | 14·30 | 13·5

8. Woody fibre | 2·0 | 0·90 | 5·80 | —

9. Ash | 4·0 | 3·43 | 3·50 | —

~Table~ 5.

Laube & Aldendorff

|—————————————————|—————————————————————————|

========================+========+=========+========+=======+========+

========================+========+=========+========+=======+========+

1. Water | 4·04 | 3·63 | 2·81 | 2·96 | 3·76 |

matter | 14·68 | 14·68 | 15·06 | 15·03 | 11·00 |

3. Fat | 46·18 | 49·04 | 48·32 | 50·57 | 54·40 |

4. Starch | 12·74 | 11·56 | 14·91 | 12·94 | — |

matter | 18·50 | 12·64 | 12·06 | 11·49 | 28·32 |

6. Woody fibre | 4·20 | 4·13 | 3·62 | 3·07 | — |

7. Ash | 3·86 | 3·72 | 3·22 | 3·94 | 2·35 |

C. Heisch

|—————————————————————————————————|

========================+=========+=======+=======+=======+

Constituents | Granada | Bahia | Cuba | Para

percent | | | |

========================+=========+=======+=======+=======+

1. Water | 3·90 | 4·40 | 3·72 | 3·96

2. Nitrogenous | | | |

matter | 12·45 | 7·31 | 8·56 | 12·50

3. Fat | 45·60 | 50·30 | 45·30 | 54·30

4. Starch | — | — | — | —

5. Other non-nitrogenous| | | |

matter | 35·70 | 35·30 | 39·41 | 26·33

6. Woody fibre | — | — | — | —

7. Ash | 2·40 | 2·60 | 5·90 | 3·06

The analyses carried out by Zipperer in the year 1886 yielded the

following results[21]:

~Table~ 6.

A) Analysis of the Raw Shelled Bean (Kernel).

=========================+============================================

| Names of Sorts

Constituents +—————————-+—————————-+—————————-+—————————-+

=========================+==========+==========+==========+==========+

1. Moisture | 8·35 | 6·33 | 6·50 | 8·40 |

2. Fat | 50·39 | 52·68 | 50·31 | 53·01 |

products, phlobaphene| 8·91 | 13·72 | 10·76 | 7·85 |

4. Theobromine | 0·35 | 0·33 | 0·77 | 0·54 |

5. Starch | 5·78 | 8·29 | 7·65 | 10·05 |

6. Cellulose and proteins| 22·10 | 14·45 | 19·84 | 15·83 |

| to | to | to | to |

7. In the ratio | 7·3:1 | 5:1 | 6·6:1 | 5·3:1 |

8. Ash | 5·12 | 4·17 | 4·17 | 4·32 |

=========================+============================================

| Names of Sorts

Constituents +—————————-+—————————-+—————————-+————————-

percent | Surinam | Trinidad | Port au | Average

| | | Prince |

=========================+==========+==========+==========+=========

1. Moisture | 7·07 | 6·20 | 6·94 | 7·11

2. Fat | 50·86 | 51·57 | 53·66 | 51·78

3. Cacaotannic acid, | | | |

sugar, decomposition | | | |

products, phlobaphene| 8·31 | 9·46 | 11·39 | 10·02

4. Theobromine | 0·50 | 0·40 | 0·32 | 0·45

5. Starch | 6·41 | 11·07 | 8·96 | 8·33

6. Cellulose and proteins| 24·13 | 18·43 | 15·81 | 18·71

|Proteins |Proteins |Proteins | Proteins

| to | to | to | to

|cellulose |cellulose |cellulose | cellulose

7. In the ratio | 8:1 | 6:1 | 5·25:1 | 6·2:1

8. Ash | 2·72 | 2·87 | 2·92 | 3·60

In addition to these, there is an exhaustive succession of analyses

conducted by Ridenour,[22] which we accordingly submit as Table 8.

Following Filsinger,[23] we cannot regard these analyses as an

absolutely trustworthy representation of the “Normal” composition of

the cacao bean, the values in starch, albumin and ash considerably

deviating from all that have been established up to the present time.

Among more recent researches, we cite those carried out by Matthes and

Fritz Müller.[24]

~Table~ 7.

=B) Analysis of the Raw Shelled Bean (Kernel).=

===============+===============================================

| Names of Sorts

+——————-+——————-+——————-+——————-+——————-+——————-+

===============+=======+=======+=======+=======+=======+=======+

1. Moisture | 8·52 | 6·25 | 7·48 | 6·58 | 4·04 | 7·85 |

2. Fat | 50·07 | 52·09 | 49·24 | 48·40 | 49·88 | 48·14 |

phene | 8·61 | 7·84 | 6·85 | 8·25 | 8·08 | 7·69 |

4. Theobromine | 0·30 | 0·31 | 0·05 | 0·52 | 0·54 | 0·42 |

5. Starch | 9·10 | 11·59 | 9·85 | 10·96 | 10·19 | 8·72 |

bodies | 19·43 | 18·17 | 22·16 | 21·21 | 24·39 | 23·06 |

Proteins | Pro | Pro | Pro | Pro | Pro | Pro |

to | : | : | : | : | : | : |

cellulose| cel | cel | cel | cel | cel | cel |

7. In the ratio| 6·5:1 | 6:1 | 7·7:1 | 7:1 | 8:1 | 7·6:1 |

8. Ash | 3·89 | 3·75 | 3·92 | 4·08 | 2·88 | 4·12 |

===============+===============

+——————-+——————+

Constituents | | |

percent |Port au| Aver-|

|Prince | age |

===============+=======+======+

1. Moisture | 6·27 | 6·71|

2. Fat | 46·90 | 49·24|

3. Cacaotannic | | |

acid, sugar | | |

and phloba- | | |

phene | 7·19 | 7·78|

4. Theobromine | 0·36 | 0·43|

5. Starch | 12·64 | 10·43|

6. Cellulose | | |

and protein | | |

bodies | 21·82 | 21·43|

Proteins | Pro | Pro |

to | : | : |

cellulose| cel | cel |

7. In the ratio| 7·3:1 | 7·1:1|

8. Ash | 4·82 | 3·92|

~Table~ 8. =Ridenour.=

==============+==========================================

| Commercial Varieties

+—————+—————+—————+—————+—————+—————+—————+

==============+=====+=====+=====+=====+=====+=====+=====+

1. Fat |42·10|41·03|45·50|43·66|41·89|43·31|36·81|

2. Theobromine| 1·08| 0·93| 1·16| 0·85| 0·93| 0·86| 1·13|

3. Albumin | 7·50|10·54| 9·25|11·90|12·02|10·14|10·59|

4. Glucose | 1·07| 1·27| 1·23| 1·38| 1·48| 0·42| 2·76|

5. Saccharose | 0·51| 0·35| 0·51| 0·32| 0·28| 1·58| 1·56|

6. Starch | 7·53| 3·61| 5·17| 4·98| 5·70| 6·37| 3·81|

7. Lignin | 7·86| 3·90| 6·10| 5·65| 5·87| 4·62| 3·28|

8. Cellulose |13·80|16·24|13·85|13·01|19·64|14·07|16·35|

by difference| 8·99|13·53| 8·90| 8·31| 5·84| 9·00|12·72|

10. Moisture | 5·96| 5·55| 5·12| 6·34| 2·63| 5·90| 6·63|

11. Ash | 3·60| 3·05| 3·31| 3·60| 3·70| 8·73| 4·36|

==============+====================================

| Commercial Varieties

+—————+—————+—————+—————+—————+—————+

Constituents | ted |Gra- | Ta- | Ma- |Mara-|Ave- |

| cas | | | | | |

==============+=====+=====+=====+=====+=====+=====+

1. Fat |37·63|44·11|50·95|46·84|42·20|42·99|

2. Theobromine| 0·99| 0·75| 1·15| 0·76| 1·03| 0·97|

3. Albumin |12·36| 9·76| 7·85|12·69|11·56|10·51|

4. Glucose | 1·76| 1·81| 0·94| 1·60| 1·09| 1·46|

5. Saccharose | 0·51| 0·55| 2·72| 0·46| 1·36| 0·89|

6. Starch | 6·07| 6·27| 3·51| 1·35| 1·69| 4·67|

7. Lignin | 9·05| 5·55| 6·44| 5·95| 7·16| 5·95|

8. Cellulose |11·69|13·49|12·57|11·32|17·32|14·44|

by difference| 9·22| 9·72| 9·26| 9·02| 6·79| 9·30|

10. Moisture | 5·69| 5·28| 1·55| 5·86| 5·67| 5·18|

11. Ash | 5·03| 2·71| 3·06| 5·15| 4·13| 3·70|

~Table~ 9.

+—--+——————————————+——————+————-+———————+——-————+——-————+——————-+

| | | | | | +———————+——————-+

| | | | | dry |tuents | ash | |

| | | | | sub- | | | |

| | | | | | | | |

| | | | | | | | +

| | | % | % | % | % | % | % |

| | | | | | | | |

+—--+——————————————+——————+————-+———————+—-—————+——-————+——————-+

| 1 |St. Thomas II | 2·82 |55·87| — | 2·79 | 1·93 | 0·86 |

| 2 |Java I | 2·78 |53·88| — | 3·60 | 1·60 | 2·00 |

| 3 |St. Thomas I | 2·82 |54·50| — | 3·01 | 1·85 | 1·16 |

| 4 |Caracas I | 2·67 |53·78| — | 3·35 | 2·12 | 1·23 |

| 5 |Puerto Cabello| 3·34 |53·29| — | 3·58 | 1·73 | 1·85 |

| 6 |Machala | 2·93 |53·98| — | 3·34 | 2·10 | 1·24 |

| 7 |Samana | 2·94 |55·28| — | 3·10 | 1·85 | 1·25 |

| 8 |Accra | 2·94 |53·94| — | 3·19 | 1·84 | 1·35 |

B. Percentages for the non-fatty dry substances.

| 1 |St. Thomas II | — | — | 41·36 | 6·536 | 4·672 | 1·864|

| 2 |Java I | — | — | 43·34 | 8·306 | 3·692 | 4·614|

| 3 |St. Thomas I | — | — | 42·68 | 7·053 | 4·311 | 2·742|

| 4 |Caracas I | — | — | 43·55 | 7·692 | 4·868 | 2·824|

| 5 |Puerto Cabello| — | — | 43·37 | 8·254 | 3·989 | 4·265|

| 6 |Machala | — | — | 43·09 | 7·767 | 4·900 | 2·867|

| 7 |Samana | — | — | 42·78 | 7·246 | 4·325 | 2·921|

| 8 |Accra | — | — | 43·12 | 7·398 | 4·267 | 3·131|

C. Percentages for the total of ash.

| 1 |St. Thomas II | — | — | — | — | 71·49 | 28·51 |

| 2 |Java I | — | — | — | — | 44·45 | 55·55 |

| 3 |St. Thomas I | — | — | — | — | 61·12 | 38·88 |

| 4 |Caracas I | — | — | — | — | 63·38 | 36·62 |

| 5 |Puerto Cabello| — | — | — | — | 48·33 | 51·67 |

| 6 |Machala | — | — | — | — | 63·09 | 36·91 |

| 7 |Samana | — | — | — | — | 59·69 | 40·31 |

| 8 |Accra | — | — | — | — | 57·68 | 42·32 |

+—--+——————————————+—————————————-——+—————————+————————+

| | +———————+——————-—+Carbonate|ash |

|No.| Description |of |of |reckoned |(mineral|

| | |the |the |from |stuffs |

| | |ash |soluble |strength |Pot. |

| | | |ash |of |Carb.) |

| | | | |ash | |

| | +———————+———————-+ | |

| | | cb. mm. Nitric | % | % |

+—--+——————————————+—————————————-——+—————————+————————+

| 1 |St. Thomas II | 3·6 | 4·8 | 0·25 | 2·54 |

| 2 |Java I | 10·4 | 6·8 | 0·72 | 2·88 |

| 3 |St. Thomas I | 2·6 | 5·0 | 0·18 | 1·83 |

| 4 |Caracas I | 4·6 | 4·8 | 0·32 | 3·03 |

| 5 |Puerto Cabello| 10·4 | 3·8 | 0·72 | 2·86 |

| 6 |Machala | 2·6 | 5·6 | 0·18 | 3·16 |

| 7 |Samana | 4·6 | 6·2 | 0·32 | 2·78 |

| 8 |Accra | 3·6 | 4·8 | 0·25 | 2·94 |

B. Percentages for the non-fatty dry substances.

| 1 |St. Thomas II | 8·7 | 11·6 | 0·60 | 5·94 |

| 2 |Java I | 24·0 | 15·7 | 1·66 | 6·65 |

| 3 |St. Thomas I | 6·1 | 11·7 | 0·42 | 6·63 |

| 4 |Caracas I | 10·6 | 11·0 | 0·73 | 6·96 |

| 5 |Puerto Cabello| 24·0 | 8·8 | 1·66 | 6·59 |

| 6 |Machala | 6·1 | 13·0 | 0·42 | 7·35 |

| 7 |Samana | 10·8 | 14·5 | 0·74 | 6·50 |

| 8 |Accra | 8·3 | 11·1 | 0·58 | 6·82 |

C. Percentages for the total of ash.

| 1 |St. Thomas II | 133·1 | 177·4 | 9·18 | 90·82 |

| 2 |Java I | 289·1 | 189·1 | 20·00 | 80·01 |

| 3 |St. Thomas I | 87·0 | 167·0 | 6·00 | 94·04 |

| 4 |Caracas I | 137·9 | 143·9 | 9·50 | 90·51 |

| 5 |Puerto Cabello| 290·7 | 106·6 | 20·10 | 79·89 |

| 6 |Machala | 78·5 | — | 5·40 | 94·59 |

| 7 |Samana | 149·0 | 200·0 | 10·20 | 89·79 |

| 8 |Accra | 112·2 | 150·0 | 7·8 | 92·16 |

+—--+——————————————+—————————————————————————+——————-+——————-+

| | |——————-+————————+————————+ | |

| | | |water |in |(SiO |(Fe_{2}|

| | | | |water | _{2}) | O_{3})|

| | | % | % | % | % | % |

| | | | | | | |

+—--+——————————————+———————+————————+————————+——————-+——————-+

| 1 |St. Thomas II | 1·0243| 0·2474 | 0·7769 | 0·0154| 0·0416|

| 2 |Java I | 1·0753| 0·4667 | 0·6086 | 0·0300| 0·0224|

| 3 |St. Thomas I | 1·1136| 0·3621 | 0·7515 | 0·0122| 0·0464|

| 4 |Caracas I | 1·2708| 0·3392 | 0·9316 | 0·0080| 0·0184|

| 5 |Puerto Cabello| 1·1433| 0·4692 | 0·6741 | 0·0260| 0·0207|

| 6 |Machala | 1·2836| 0·3647 | 0·9189 | 0·0116| 0·0200|

| 7 |Samana | 1·0881| 0·3213 | 0·7668 | 0·0090| 0·0560|

| 8 |Accra | 1·1221| 0·3672 | 0·3549 | 0·0082| 0·0284|

B. Percentages for the non-fatty dry substances.

| 1 |St. Thomas II | 2·4795| 0·5989 | 1·8806 | 0·0373| 0·1007|

| 2 |Java I | 2·4790| 1·0769 | 1·4021 | 0·0692| 0·0517|

| 3 |St. Thomas I | 2·6092| 0·8484 | 1·7608 | 0·0286| 0·1087|

| 4 |Caracas I | 2·9180| 0·7789 | 2·1356 | 0·0184| 0·0422|

| 5 |Puerto Cabello| 2·6361| 1·0819 | 1·5542 | 0·0600| 0·0477|

| 6 |Machala | 2·9837| 0·8481 | 2·1356 | 0·0269| 0·0464|

| 7 |Samana | 2·5435| 0·7511 | 1·7934 | 0·0214| 0·1309|

| 8 |Accra | 2·6023| 0·8516 | 1·7507 | 0·0191| 0·0658|

C. Percentages for the total of ash.

| 1 |St. Thomas II | 37·94 | 9·16 | 28·78 | 0·571 | 1·541 |

| 2 |Java I | 29·87 | 12·96 | 16·91 | 0·833 | 0·623 |

| 3 |St. Thomas I | 37·27 | 12·12 | 25·15 | 0·408 | 1·551 |

| 4 |Caracas I | 37·94 | 10·12 | 27·82 | 0·240 | 0·549 |

| 5 |Puerto Cabello| 31·94 | 13·11 | 18·83 | 0·727 | 0·578 |

| 6 |Machala | 38·42 | 10·92 | 27·50 | 0·346 | 0·597 |

| 7 |Samana | 35·12 | 10·37 | 24·75 | 0·295 | 1·806 |

| 8 |Accra | 35·18 | 11·51 | 23·67 | 0·258 | 0·889 |

~Table~ 10. =Commoner Varieties.=

Key to Row 1b

A No.

C Moisture

D Ether extract

E Mineral matter

F Potassium Carbonate reckoned on alkali

soluble in water

G Pure ash (mineral matter minus K_{2}CO_{3})

Ha according to König, as modified by us

Hb as yielded by the Wender process

I Silicic acid (SiO_{2})

J Ferric oxide (Fe_{2}O_{3})

K Soluble in alcohol P_{2}O_{5}

+——+————————————————+————+————-+————+————+————+————+————+

| A| B | C | D | E | F | G |Ha | Hb |

| |Description | % | % | % | % | % | % | % |

+——+————————————————+————+————-+————+————+————+————+————+

| 1|Superior Ariba, | | | | | | | |

| | Summer crop |6·95|26·17|7·45|2·07|5·38|4·20|4·60|

| 2|Machala 81%, | | | | | | | |

| | Thomé I 19% |5·94|28·79|7·06|1·99|5·07|5·00|5·47|

| 3|Machala 53%, | | | | | | | |

| | Thomé I 47% |6·47|25·73|7·15|2·14|5·01|5·20|5·42|

| 4|Cameroon |6·36|26·41|7·05|2·33|4·72|4·63|4·64|

| 5|Thomé I 73%, | | | | | | | |

| | Samana 27% |7·97|24·90|6·89|2·29|4·60|4·20|4·38|

| 6|Thomé II 60%, | | | | | | | |

| | Accra 20% |7·37|22·85|7·39|2·24|5·15|4·23|5·00|

| 7|Accra 60%, | | | | | | | |

| | Thomé II 40% |6·93|22·80|7·36|2·25|5·11|4·06|4·40|

| 8|A}Same variety,{|6·56|18·96|7·61|2·14|5·47|4·00|5·24|

| | } more {| | | | | | | |

| 9|B} or less {|6·06|24·75|7·16|2·01|5·15|3·58|4·61|

| | } defatted {| | | | | | | |

|10|C} {|5·58|29·72|6·57|1·89|4·68|3·20|4·42|

|11|Monarch double | | | | | | | |

| |Ariba(R.& Cie.) |7·59|14·80|8·32|2·32|6·00|6·90| — |

|12|Helios(R.& Cie.)|7·37|17·25|7·91|2·12|5·79|6·40| — |

+——+————————————————+————+————-+————+————+————+————+————+

| a|Ariba shells | | | | | | | |

| |fine ground |7·17|14·00|7·40|2·20|5·20|7·49| — |

| b|germs, Ariba | | | | | | | |

| |fine ground |6·64|18·02|6·93|2·43|4·50|7·42| — |

+——+————————————————+——————+——————+——————+

| | | | | |

| A| B | I | J | K |

| |Description | % | % | % |

+——+————————————————+——————+——————+——————+

| 1|Superior Ariba, | | | |

| | Summer crop |0·0170|0·0522|0·0605|

| 2|Machala 81%, | | | |

| | Thomé I 19% |0·0172|0·0373|0·0625|

| 3|Machala 53%, | | | |

| | Thomé I 47% |0·0186|0·0513|0·0612|

| 4|Cameroon |0·0160| — |0·0669|

| 5|Thomé I 73%, | | | |

| | Samana 27% |0·0167|0·0753|0·0690|

| 6|Thomé II 60%, | | | |

| | Accra 20% |0·0208|0·0678|0·0726|

| 7|Accra 60%, | | | |

| | Thomé II 40% |0·0198|0·0545|0·0766|

| 8|A}Same variety,{|0·0390| — | — |

| | } more {| | | |

| 9|B} or less {| — | — | — |

| | } defatted {| | | |

|10|C} {| — | — | — |

|11|Monarch double | | | |

| |Ariba(R.& Cie.) |0·0420| — |0·0877|

|12|Helios(R.& Cie.)|0·0340|0·0400|0·0930|

+——+————————————————+——————+——————+——————+

| a|Ariba shells | | | |

| |fine ground |0·2976| — |0·0383|

| b|germs, Ariba | | | |

| |fine ground | — | — |0·0587|

~Table~ 11. =Analysis of Cacao.=

Dry product, defatted and free from alkali.

Column Headings

A No.

C Defatted and alkali-free dry products

D Pure ash (mineral substances less K_{2}CO_{3})

E Ash insoluble in water

F Alkalinity of the insoluble ash Nitric acid

Ga total

Gb soluble in water

Gc insoluble in water

H Silicic acid (SiO_{2})

I Ferric oxide (Fe_{2}O_{3})

Key to columns headed “Raw Fiber”

G1 P_{3}O_{5} soluble in alcohol

G2 after König (modified)

G3 as yielded by the Weender process

————+——————————————————+————-+————-+————-+————+——————+——————+——————+

| | | | | | (P 205) |

No.| Description | | | | +——————+——————+——————+

| | C | D | E | F | Ga | Gb | Gc |

| | % | % | % | ccm| % | % | % |

————+——————————————————+————-+————-+————-+————+——————+——————+——————+

1|Thomé II |41·06|6·186|4·725|11·7|2·4947|0·6025|1·8922|

2|Java I |42·62|6·757|3·754|15·9|2·5229|1·0950|1·4279|

3|Thomé I |42·50|6·659|4·353|11·8|2·6202|0·8520|1·7682|

4|Caracas I |43·23|7·010|4·904|11·1|2·9391|0·7846|1·1545|

5|Puerto-Cabello |42·65|6·706|4·056| 8·9|2·6807|1·1001|1·5806|

6|Machala |42·91|7·365|4·894|13·1|2·9914|0·8499|2·1414|

7|Samana |42·46|6·548|4·357|14·6|2·5626|0·7802|1·7824|

8|Accra |42·87|6·858|4·292|11·2|2·6175|0·8565|1·7610|

| | | | | | +——————+——————+

| | | | | | +——————+——————|

| | | | | | G1 | G2 | G3 |

9|Ariba |64·81|8·301| — | — |0·0933| 6·48 | 7·10 |

10|Machala + Thomé I |63·28|8·013| — | — |0·0984| 7·90 | 8·64 |

11|Thomé + Machala |66·66|7·517| — | — |0·0919| 7·80 | 8·13 |

12|Cameroon |64·90|7·273| — | — |0·1030| 7·13 | 7·15 |

13|Thomé I + Samana |64·84|7·095| — | — |0·1064| 6·48 | 6·75 |

14|Thomé II, Samana +| | | | | | | |

|Accra. |67·54|7·625| — | — |0·1075| 6·27 | 7·40 |

15|Accra + Thomé II |68·02|7·513| — | — |0·1126| 5·97 | 6·47 |

16|A |72·34|7·561| — | — | — | 5·53 | 7·24 |

17|B |67·18|7·666| — | — | — | 5·33 | 6·87 |

18|C |62·80|7·452| — | — | — | 5·10 | 7·04 |

19|Monarch Ariba | | | | | | | |

|(R. & Cie.) |75·29|7·969| — | — |0·1165| 9·16 | — |

20|Helios Ariba | | | | | | | |

|(R. & Cie.) |73·39|8·880| — | — |0·1266| 8·72 | — |

————+——————————————————+————-+————-+————-+————+——————+——————+——————+

a|Shells |76·63|6·786| — | — |0·0499| 9·77 | — |

b|Germs |72·91|6·173| — | — |0·0805|10·18 | — |

| | | | | | | | |

————+——————————————————+——————+—————-

| | |

No.| Description | |

| | H | I

| | % | %

————+——————————————————+——————+—————-

1|Thomé II |0·0375|0·1013

2|Java I |0·0704|0·0525

3|Thomé I |0·0287|0·1091

4|Caracas I |0·0185|0·0425

5|Puerto-Cabello |0·0610|0·0480

6|Machala |0·0270|0·0466

7|Samana |0·0212|0·1319

8|Accra |0·0191|0·0662

| | |

9|Ariba |0·0262|0·0806

10|Machala + Thomé I |0·0272|0·0590

11|Thomé + Machala |0·0280|0·0770

12|Cameroon |0·0246| —

13|Thomé I + Samana |0·0258|0·1162

14|Thomé II, Samana +| |

|Accra. |0·0308|0·1004

15|Accra + Thomé II |0·0290|0·0801

16|A | — | —

17|B | — | —

18|C | — | —

19|Monarch Ariba | |

|(R. & Cie.) |0·0558| —

20|Helios Ariba | |

|(R. & Cie.) |0·0446| —

————+——————————————————+——————+—————-

a|Shells |0·3884|0·0545

b|Germs | — | —

| | |

1) See Table 9 A and Table 10.

The foregoing tables provide us with a general idea of the chemical

constituents of the cacao bean, but their distinctive properties,

both chemical and physical, still remain to be defined, with which we

accordingly proceed, as such data will on the one hand enable us to

grasp how loss may be avoided in the manufacture of cacao and chocolate

wares, and at the same time render intelligible familiar processes

connected therewith.

As we have seen, the following substances occur in cacao in varying

amounts:

1. Water.

2. Fat.

3. Cacao-red.

4. Theobromine.

5. Albumen.

6. Starch.

7. Cellular tissue or cellulose.

8. Small percentages of grape and cane sugar.

9. Mineral or ash stuffs.

Like the majority of plants and plant products, the cacao bean consists

of vesicles or cells, closed on all sides and arranged in a series

of layers. They are constructed of cellular tissue or cellulose, and

contain fat, albumen, water, starch, theobromine, cacao pigment,

besides sugar and salts in inferior quantities.

1. ~Water or Moisture.~

There is present in the bean from 6 to 8 percent of water, a factor

which bodes well for the proper germination of the seed, as when this

latter is deprived of moisture, e. g. in the course of a too thorough

drying, it speedily decays. Water is still evident in small quantities

even in the largest and almost withered beans, as will be seen on

comparison of the foregoing analyses.

2. ~Fat.~

As a constituent at the expense of which respiration is effected, fat

remains one of the most important resources of plant. It has a twofold

excellence in this connection, and firstly as a highly calorifacient

and carboniferous substance, and again because such a reserve enables

the living organism to oxidise with particular ease, wherefore it is

found accumulated in somewhat significant measure in the majority

of seeds. When seen under the microscope it appears either as round

coherent masses, or as crystalline aggregates clearly distinguishable

from the rest of the cell contents on treatment with a solution of

osmic acid. The fat in the cacao bean usually amounts to from 50-56

percent, or one half of the total weight of the shelled beans; the shell

also contains from 4 to 5 percent of fat.[25] The unfermented bean has

frequently, in addition to its bitter taste, a most unpleasant flavour,

attributable to the rancidity of its fatty contents.

The raw bean contains rather more fat than the roasted bean, for

whilst the one averages from 50 to 55 percent, there is seldom more

than 48-52 percent in the other. The cause of this phenomenon may

be connected with the enrichment of the shells in fat, and in some

instances, as when the beans are over-roasted, is to be ascribed to

the chemical change which the play of burning heat on fatty bodies

involves, when a destructive decomposition of the whole ensues, with

formations of acroleine. Chemically considered, cacao butter consists

of a mixture of so-called esters, or compounds connected with ether,

such as the glycerides of fatty acids, and contains, in addition to

stearine, palmatine, and laurine[26], the glyceride of arachidic acid.

It was also formerly supposed that formic, acetic and butyric acids

were among the constituents of this ingredient, but the view has

been proved erroneous by Lewkowitsch[27]; similarly, the presence of

theobromic acid alleged by Kingzett[28] has been called into question

by Graf.[29]

Cacao butter is a fairly firm fat of pleasant taste and smell, which

varies in colour between yellowish white and yellow. When freshly

expressed, it has frequently a brownish shade, passing after a short

time into a pale yellow, and turning almost white on long keeping. The

brown colour is due to pigment in suspension, which becomes sediment

in the course of melting, when the butter asumes a normal colour,

referrible to pigment dissolved in the butter oils, and secondarily

to a dissolution of the products of roasting in these liquids, rather

than to any matter in suspension. The pleasant smell and taste of cacao

butter is probably closely allied to the dissolved substances mentioned.

Just as the beans of the cacao fruit are included under the botanical