kilos of defatted cacao powder with 10 kilos of dilute alcohol for 8
days and then filtering.
=Corn-cacao contains= according to Notnagel[243]: water 6·10 per
cent., fat 16·96 percent, albuminoids 19·81 percent, theobromine
0·68 percent, fibre 3·30 percent, non-nitrogenous extractives
48·69 percent, ash 4·46 percent. The preparation under the
microscope is shown to contain, in addition to the constituents
of cacao, a large amount of oat starch, and it may be regarded as
corresponding to a mixture of equal parts of defatted cacao and oat
meal, based on the above analysis and König’s mean value.
=Covering or coating materials= have the following composition: 50%
sugar, 30-35% fat and 20-15% cacao material free from fat, whereby
(especially in Belgium, e. g. Brussels) it is in part supplanted by
almonds, nuts etc. In such cases the iodine value of the fat is equal
to 41-42.
=Diabetic chocolate= has the following composition.[244] Nitrogenous
substance 10·07 percent, fat 25·47 percent, levulose 19·38 per
cent, starch and cellulose 25·19 percent, besides non nitrogenous
substances 14·54 percent, saccharin 0·5 percent, mineral
constituents 2·15 percent.
In this formula there is a disproportionately high percentage of
starch and cellulose and, in that respect, the composition appears
to be irrational, since the introduction of carbohydrates into food
for diabetics should be avoided as much as possible. A more rational
preparation would be a simple mixture of:
50 parts levulose | 50 parts cacao mass,
and 0·25 parts vanillin.
Aufrecht’s recipe for =diabetic cacao= is as follows:
cocoa powder 500 grammes
levulose 200 "
wheat flour 280 "
saccharin 5 "
aromatic substances 15 "
In this recipe, also, the substitution of levulose for wheat meal is
to be recommended.
=Diabetic cacao= can be prepared according to J. Apt of Berlin by
the following patented process (German patent No. 116 173, 30. 1.
1900). The starch is first gelatinised by long boiling of the coarsely
powdered cacao, the mass then dried in a vacuum and heated, or roasted
at 130 to 140° C. in order to caramelise the gelatinised starch (!).
Before being boiled, it is recommended to de-fat the cacao (with
petroleum ether, for example!). Instead of caramelising the gelatinised
starch by heat direct, it can be first converted into sugar by means of
acid, then heated to caramelisation and as much cacao fat added as may
be desirable. In order to increase its capability of emulsifying, dried
albumin is to be added.[245]
=Dictamnia= of Groult and Boutron-Russel is composed of cacao, prepared
wheat flour, starch, sugar and vanilla.
=v. Donat’s albumin chocolate= (German patent No. 82 434) is prepared
by mixing dried albumin in powder or in pieces with chocolate or cacao
mass, damped with a liquid medium, which does not dissolve albumin,
such as benzol, petroleum ether, ether, acetone, methyl or ethyl
alcohol. The mass is further treated in the mixer and finally after
being completely mixed, the added liquid is allowed to evaporate.
=Eucasin-chocolate and cacao= are preparations containing 20 percent
of eucasin (ammonium caseinate). Eucasin is prepared by Majert & Ebers
of Grünau-Berlin.
=Galactogen-Cacao=, Thiele & Holzhause-Barleben near Magdeburg,
contains 30-32 percent of galactogen, an easily soluble and natural
preparation of milk albumin, which is prepared from skimmed milk and
contains 70 percent albumin, 3·5-4 percent fat as well as 1·5-1·79
percent phosphoric acid. ~Galactogen-amylaceous cacao~,
contains wheaten flour in addition to 20-22 percent galactogen.
Galactogen-Speise-Schokolade (eating chocolate with 30 percent
galactogen and Galactogen-Koch-Schokolade (cooking chocolate) are also
prepared.
Plasmon, Jropon, Somatose and lacto-egg-powder are similar products to
galactogen, and are met with in commerce combined with cacao mass and
chocolate (see plasmon cacao).
=Gaugau= is a children’s tea (Vienna) and consists of cacao husk.
=Haema chocolate=: 25-30 parts cocoa powder, 25-20 parts meal (potato
starch), 45 parts sugar, 5 parts haemoglobin and common salt.
=Hansa-Saccharin-Cacao= is defatted cacao, which contains about 0·5
percent. saccharin (270 times as sweet as sugar), 30 percent fat and 20
percent albuminoids (Hahn-Holfert).
=Hardidalik=, an Asiatic chocolate, is composed according to Chevallier
of 42 parts cacao, 180 parts sugar, 112 parts starch flour, 64 parts
rice flour and 3 parts vanilla.
=Hensel’s Nähr-Cacao=, is a mixture of defatted cacao-powder with
various inorganic salts, such as calcium carbonate and phosphate;
the ash of this preparation was found to contain a larger amount of
sulphuric acid, soda and iron, than is present in normal cacao. The fat
amounted to only 5·3 percent.
=Homeopathic-Chocolate= of E. Kreplin, Lehrte, consists of 35 percent
pure cacao mass, 20 percent slightly roasted wheat flour and 45
percent. sugar (Hager).
=Husson’s Mixture= contains the following materials: Arrow root 500,
oat meal 500, powdered sugar 500, powdered sago 400, cacao 50, calcium
phosphate 50, vanilla 1.
=Hygiama= resembles cacao in appearance and flavour and was introduced
into commerce by Dr. Theinhardt’s Nahrungsmittel-Gesellschaft of
Cannstatt (Wurtemberg). It is prepared from condensed milk with the
addition of a specially prepared cereal and defatted cacao. It contains
22·8 percent of albumin, 6·6 percent fat, 52·8 percent soluble
carbohydrates, 10·5 percent insoluble carbohydrates, 2·5 percent
food salts, 4 percent moisture.
=Iceland-moss-chocolate= contains 10 percent of iceland moss gelatine.
=Kaïffa= (Fécule orientale) is a mixture of 500 parts cacao mass, 1250
parts rice flour, 250 parts groats, 250 parts Iceland moss gelatine,
2300 parts starch, 750 parts salep, 1000 parts sago, 6000 parts sugar
and 50 parts vanilla.
=Kola-Chocolate= is prepared by mixing 400 grammes of cacao mass, 450
grammes sugar, 100 grammes kola seeds in powder, 40 grammes cacao fat
and 5 grammes vanillin sugar (3 percent).
=Kraft-Chocolate (Mering’s).= This is a trade preparation in which
cacao butter is converted into an emulsion, probably by means of oleic
acid, and is thus rendered more digestible. Kraft-chocolate should
contain 21 percent of easily digestible fat.
=Lipanin-Chocolate= contains 42·38 percent fat, albumin 8·07
percent., starch 2·7 percent, sugar 31·44 percent, in addition to
non-nitrogenous substances 18·19 percent, ash 0·68 percent, as well
as some vanillin and Peruvian balsam (Aufrecht).
=Malt-cacao= according to Franz Abels (German patent No. 96 318, 9. May
1896) is prepared in the following manner: The cacao mass after being
mixed with malt meal is defatted by strong hydraulic pressure in order
that the malt may be permeated with cacao fat. It is then pulverized.
=Malt-cacao-syrup= or =malted chocolate= is prepared by mixing 240
grammes malt extract and 24 ccm vanilla extract with about 950 grammes
of chocolate syrup. Vanillin or essence of cinnamon may be used instead
of vanilla extract. This preparation serves for the making of american
effervescing lemonade.
=Malt-chocolate.= 2 kilos of finely powdered malt and 3½ kilos
powdered sugar, both well dried, are mixed in small quantities with
4½ kilos cacao mass in the mixing machine. The tablets are to be
coated with varnish to preserve them. (E. Dieterich.)
=Malt-extract-chocolate.= 4½ kilos of the finely rubbed down cacao
mass, contained in the mixing machine, are intimately mixed with 1 kilo
dried malt extract and 4½ kilos powdered sugar. The finished tablets
are to be coated with varnish. (E. Dieterich.)
=Malto-leguminose-cacao= gives the following numbers on analysis:
water 7·38 percent, nitrogenous substance 19·71 percent (18·26
percent digestible), theobromine 0·71 percent, maltose 1·88
percent., dextrin etc. 3·53 percent, starch 27·82 percent, besides
non-nitrogenous extractives 13·8 percent, fibre 2·36 percent, ash
4·94 percent potash 1·74 percent, phosphoric acid 1·51 percent.
=Meat-extract-chocolate= is prepared by placing 500 grammes of meat
extract (Cibil’s or Liebig’s) in a porcelain basin and evaporating as
much as possible on the water bath: 4·7 kilos of powdered sugar are
then added and the whole rubbed down with the pestle until the extract
is homogeneous. 5 kilos of cacao mass are added and the chocolate
finished in the mixer. The moulded tablets must be coated with varnish
(Dieterich).
=Milk-cacao= is prepared with 1 kilo of condensed milk (prepared in a
vacuum with the addition of 10 percent of milk-sugar[246] 500 grammes
milk sugar and sufficient powdered arrowroot to produce a paste, which
is then rolled out, broken up and lightly baked. This milk biscuit
is ground and passed through a fine hair sieve. 750 grammes of the
pulverized milk biscuit are then carefully mixed with 250 grammes
of defatted cacao and 10 grammes of an aromatic mixture and the
preparation finally preserved in metallic boxes.
=A more bitter milk-cacao= can also be prepared with 50 kilos cacao
powder and 50 kilos pure milk powder. This proportion may also be
varied, so that more milk powder may be used, as for example 40 kilos
cacao powder and 60 kilos pure milk powder or 30 kilos cacao powder and
70 kilos pure milk powder.
=A sweet-milk-cacao= can be obtained thus:
a) 30 kilos cacao powder,
20 " powdered sugar,
50 " pure milk powder
b) 20 kilos cacao powder,
30 " powdered sugar,
50 " pure milk powder,
c) 15 kilos cacao powder,
35 " powdered sugar,
50 " pure milk powder.
=Milk-chocolate= is prepared with 28 kilos of cacao mass, 36 kilos of
powdered cane sugar, 24 kilos of milk powder and 12 kilos of cacao
butter. The material is very finely rolled at 60-70°C. in the grinding
machine described on page 000, and the finished mass not allowed to
remain in the hot closet, but almost immediately moulded and packed.
The mild kinds of cacao (Ariba, Caracas, Ceylon, Java) are the most
suitable for making milk chocolate.
In the manufacture of ~pure milk cacao~, the cacao powder is
worked up for some time in the warmed mixing machine, the sugar and
the milk powder being added successively. Cacao preparations, which
are only used as beverages with water, should have at least two parts
of pure milk powder to one part of cacao powder in order to yield a
suitable preparation.
=Mutase-cacao= with 20 percent mutase: contains water 5·66 percent,
fat 25·24 percent[247], albumin 28·31 percent, fibre 3·81
percent., theobromine 1·67 percent, non-nitrogenous extractives 30·72
percent, ash 6·26 percent.
=Mutase-chocolate= (with 20 percent mutase) contains 16-17 percent
of albumin. Mutase is an albumin preparation obtained, without the
use of chemical reagents, from nutritive plants, also containing the
nutritive salts of the plant (10 percent). Mutase contains 60
percent. of albumin.
=Nährsalz-cacao (Lahmann), i. e. “Food-salt cacao= It contains water
8 percent, nitrogenous substance 17·5 percent, theobromine 1·78
percent, fat 28·26 percent, starch 11·09 percent, non-nitrogenous
extractives 26·24 percent, fibre 4·21 percent, ash 4·7
percent (potash 1·66 percent, phosphoric acid 1·56 percent).
~Nährsalz-cacao or chocolate~ is prepared by mixing a vegetable
extract (from leguminous plants) with cacao or chocolate. The analysis
of ~Lahmann’s Nährsalz-chocolate~ gave the following numbers: fat
24·5 percent, ash 1·36 percent, water 1·08 percent, albumin 6·25
percent, phosphoric acid (P_{2}O_{5}) 0·44 percent.
=Nähr-und Heilpulver.= (Food and health-powder) of =Dr. Koeben=
contains sugar, cacao, pollards and acorn coffee. (Hager’s Handbuch der
Pharmaceutischen Praxis.).
=Natur-cocoa and natur-chocolate= (natural cacao etc.) Spindler,
Stuttgart (German patent No. 47226) are obtained by mixing cacao
mass with hot honey. This effects a defatting of the cacao mass by
spontaneous separation of the fat. The defatting can be suitably
carried further by pressing. Instead of using honey, the defatting can
be carried out with syrups, malt extract, condensed milk, fruit juices
or plant mucilage (extracts from pulse).[248]
=Nuco-cocoa= is a mixture of cacao with “nuco”, which is a highly
praised preparation of albumin. The analysis of nuco cacao gave ash
4·06 percent, moisture 6 percent, fat 15·23 percent, albumin 47
percent, the iodine value of the fat is = 86. The fragments of tissue
under the microscope appear completely analogous to that of earth nut
(arachis hypogaea). Nuco-cacao is consequently nothing more than a
mixture of defatted cacao with defatted earth nut (earth nut cake).
=Oat-cocoa, Hallenser (half and half)= contains 6·5 percent moisture,
4·1 percent mineral constituents, 89·4 percent organic substances
(containing 4·3 percent nitrogenous matter) digestible albumin 14·7
percent, fat 17·2 percent, theobromine 0·77 percent, starch and
other non-nitrogenous extractives 48·93 percent, cellulose 3·5
percent. This is evidently a mixture of equal parts of oat meal and cacao
powder as the name implies.
=Oat-cacao Kasseler= (Hansen & Co.) is prepared according to the German
patent No. 93500, 28th June 1896, by mixing oat meal with cacao. This
mixture is moulded, pressed and, after being wrapped in perforated tin
foil, defatted by ether. It contains 7·2 percent moisture, 3·5
percent mineral substances, 89·3 percent organic substances, which are
composed of nitrogenous substance 3·9 percent digestible albumin 18·8
percent, fat 18·3 percent, theobromine 0·46 percent, starch and
other non-nitrogenous extractives 44·94 percent, cellulose 2·9
percent.[249] It is likewise a mixture of 50 percent of oat meat with 50
percent of cacao.
=Oat-cocoa= can be simply prepared by mixing cacao powder with an
equal part of prepared oat meal, such as is produced by Hohenlohe’s
Präservefabrik, by Knorr of Heilbronn and by the Quaker Oats Company.
In order to cover the taste of the oat meal 1-2 percent of sodium
chloride is to be added.
=J. Berlit=, German patent No. 72449, describes the following method
for the preparation of =oat-cacao=, Oats are cleaned, bruised, slightly
roasted and ground. The powder is wetted and by means of a kneading
machine worked up to a paste which is dried in a vacuum, finally ground
and mixed with defatted cacao in the required proportions.
=Palamoud des Turcs= consists of cacao mass, rice-meal, starch and
sandal wood.
=Peptone-cocoa= contains: water 4·08 percent, nitrogenous
substance 20·56 percent, albumose 8·25 percent, peptone 4·41
percent, theobromine 1·03 percent, sugar 49·51 percent, besides
non-nitrogenous constituents 9·37 percent, woody fibre 1·43 percent,
mineral substance 4·17 percent (potash 1·97 percent, phosphoric acid
1·21 percent).
=Peptone-powder-cocoa= (20 percent) is prepared by mixing 20 parts of
Koch’s meat peptone in the form of extract with 50 parts of sugar and
40 parts cacao powder.
=Peptone-chocolate= contains 10 percent of dry peptone.
=Plasmon-chocolate and cocoa= contains 20 percent plasmon[250]
(Siebold).
=Racahout des Arabes= see page 00, note.
=Raspberry chocolate= (Sarotti), German patent 181760 and 204603,
prepared with addition of the juice of the raspberry.
=Saccharin-cocoa= gives the following results on analysis: water 7·26
percent, nitrogenous substance 20·5 percent, theobromine 2·09
percent, fat 32·25 percent, saccharin 0·4 percent, starch 13·02
percent, non-nitrogenous extractives 13·51 percent, woody fibre 5·27
percent, ash 5·93 percent, (potash 2·16 percent, phosphoric acid 1·69
percent). See also Hansa-Saccharin-cacao on page. 00.
=Somatose-cocoa with sugar and somatose-chocolate= contains about 10
percent somatose[251]; the first preparation contains 20·71 percent
total nitrogenous substance, and the latter 10·24 percent, of which
about ⅓ consists of soluble nitrogenous compounds. (Mansfeld.) The
first preparation could be readily prepared by mixing 10 parts of
somatose (Farbwerke Bayer &. Cie., Elberfeld) with 50 parts of sugar
and 40 parts of cocoa powder.
=Theobromade= (theobromine) is a dry extract from cacao husks.
=Dr. Thesen’s Proviant= comes into commerce in the form of chocolate
and is chocolate with an addition of albumin. Its analysis gives the
following results: Albumin 20·5 percent, theobromine 0·56 percent,
fat 39·79 percent, carbohydrates a) (soluble) 26·95 percent, b)
(insoluble) 5·66 percent, ash 2·25 percent, water 1·57 percent. A
similar product to Thesen’s Proviant results from mixing: albumin 12·5
parts, fat (cacao butter) 10 parts, fat (cocoa nut butter 7·5 parts,
sugar 25 parts, cacao 45 parts.
=Tropon-cocoa= is a varying mixture of tropon, 15-33⅓ percent, with
cacao powder. A tropon cocoa containing 20 percent of tropon gave on
analysis: water 5·75 percent, albumin 38·49 percent, fat 27·77
percent., fibre 3·76 percent, ash 4·51 percent, theobromine 1·6
percent., extractives 22·78 percent.
=Tropon-chocolate= is a chocolate containing 25 percent tropon.[252]
=Tropon-Oat-cocoa= contains 20 percent of tropon, 30 percent of oat
meal and 50 percent of cocoa powder.
=Wacaca des Indes= consists of 60 parts cacao powder, 165 parts sugar,
8 parts cinnamon, 2 parts vanilla and some tincture of ambergris.
=White chocolate= contains sugar 3000 parts, rice meal 860 parts,
potato flour 250 parts, cacao butter 250 parts, gum arabic 125 parts
and vanilla tincture 15 parts.[253]
FOOTNOTES:
[237] Hahn-Holfert, Spezialitäten und Geheimmittel, page 300.
[238] Pharmazeutische Zeitung 1888, page 512.
[239] German patent No. 182747 (Jan. 4th 1905) 182748 (May 4th 1906).
[240] German patent No. 189733 (26th February 1906), 189734 (Dec. 11th
1906).
[241] Which would seem to be the only proper employment of the total
patent claim.
[242] According to Dieterich (Neues Pharmazeutisches Manual, 7. edition
page 191) prepared barley meal is obtained as follows: 1 kilo barley
flour is firmly pressed into a suitable metallic (tin) vessel, so that
it is about ⅔ full and then heated on a water bath for 30 hours in
all. After the lapse of 10 hours the powder is removed and ground in a
mixer them again placed in the vessel and re-heated for 10 hours. After
twice repeating this manipulation, about 900 grammes of a reddish mass
will be obtained which is prepared barley meal.
[243] Apotheker-Zeitung 1900, page 181.
[244] Compare Aufrecht, Pharm. Zeitung 1910, page 558.
[245] The absurdity of this process is too evident to need remark;
would it not have been better, if the process had not had the sanction
of the patent mark? The treatment, which the cacao here undergoes, is
so barbarous, that the product must always be spoiled. The only point
attained is the complete gelatinisation of the starch, which by further
heating is to some extent converted into dextrin. Caramelizing cannot
and will not take place by heating gelatinised starch in mixtures
with a dry substance, as it occurs in cacao. But in addition, the
claim is weak that cacao so mistreated would be especially suitable
for diabetics, since cacao serves that purpose a great deal better.
The addition of albumin every properly disintegrated is not at all
new, for mixtures of albumin and cacao have existed for a very long
time.—Editor’s note.
[246] Instead of which pure milk powder may also be used.
[247] All cacao preparations, to which albumin is added, require a
large amount of cacao butter as the albuminoids largely absorb the fat.
[248] The composition of the preparation must be stated on the wrapper
as such terms as “Natur-cacao” and “Natur-chocolate” are liable to lead
the purchaser astray.—Editor’s note.
[249] Alfr. Beddies, Ueber Kakaoernährung, Berlin 1897.
[250] Plasmon is an albuminoid preparation from milk, to which a little
sodium bicarbonate is added to effect complete solution.
[251] Somatose is a nutritive preparation made from meat and contains
the nitrogenous constituents of the muscle flesh exclusively in the
form of an easily soluble albumose.
[252] Tropon is a mixture of 2 parts flesh albumin (from muscle flesh
and fish) and one part plant albumin.
[253] The preparation must also bear on the wrapper a statement of its
composition in order not to mislead the purchaser.
A. Index to literature.
In the following list are specified in chronological order only
those works and memoirs which refer to the culture of cacao and the
manufacture of cacao preparations. The remaining literature on the
subject, so far as it refers to the scientific side, has already been
mentioned in the form of footnotes.
a) ~Cultivation.~
Jumelle Henry, Le Cacaoyer, sa culture et son exploitation dans tous
les pays de production, Paris 1900.
J. Hinchley Hart, F. L. S., Cacao, A treatise on the cultivation and
curing of cacao. II. Edition. Trinidad 1900.
b) ~Technology.~
~Dictionnaire technologique~ ou nouveau Dictionnaire universel
des arts et métiers et de l’économie industrielle par une société de
savans et d’artistes. Paris 1823 et 1824. Tomes 4 et 5.
~J. J. R. von Prechtl’s~ Technologische Encyclopädie, Stuttgart
Bd. III und Supplement-Bd. II. Stuttgart 1859.
~Mitscherlich, A.~, Der Kakao und die Schokolade. Berlin 1859.
~Zipperer, P.~, Die Neuerungen in der Fabrikation von Schokoladen
und diesen verwandten diätetischen Produkten. Chemiker-Zeitung 1892
No. 58; 1893 No. 54; 1895 No. 21.
~Gordian, A.~, Die deutsche Schokoladen-und
Zuckerwaren-Industrie. Hamburg 1895.
~Gordian~, Zeitschrift für die Kakao-, Schokoladen und
Zuckerwaren-Industrie etc., Hamburg, seit 1896.
~De Belfort de la Roque, L.~, Guide practique de la Fabrication
du chocolat. Paris 1895.
~Filsinger, F.~, Fortschritte in der Fabrikation von Schokolade
und ihr verwandten diätetischen Präparaten in den Jahren 1895-1899,
Chemiker-Zeitung 1897, No. 22 des Jahres 1897; ibid. 1898, No. 42 des
Jahres 1898; des Jahres 1899, ibid. 1899, No. 48.
~Spamer’s, O.~, Buch der Erfindungen, Gewerbe und Industrieen.
Leipzig 1897, Band IV.
~Muspratt’s~ Theoretische, praktische und analytische Chemie in
Anwendung auf Künste und Gewerbe, begonnen von F. Stohmann und B.
Kerl, herausgegeben von H. Bunte. Braunschweig 1898, Bd. VI.
~Villon, A. M.~, Dictionnaire de Chimie industrielle, contenant
les applications de la chimie à l’industrie, à la metallurgie, à
l’agriculture, à la pharmacie, à la pyrotechnie et aux arts et
métiers. Paris 1898, Tome premier.
~Luegers, O.~, Lexikon der gesamten Technik und ihrer
Hilfswissenschaften. Stuttgart und Leipzig 1899.
~Ettling~, Der Kakao, seine Kultur und Bereitung, Berlin 1903.
~Kindt~, Die Kultur des Kakaobaues und seine Schädlinge. Hamburg
1904.
~Faber~, Dr. ~F. C. von~, Die Krankheiten und Parasiten
des Kakaobaums. Berlin 1909. (Arb. aus der Kais. Biolog. Anstalt f.
Landund Forstwissenschaft).
B. Tables.
Table 1. German Imports and Exports of cacao products 1907-1910 35
" 2. Imports in Germany 1900-1908 37
" 3. Imports or Consumption in the various countries 38
" 4/5. Analysis of hulled bean 3/44
" 6/7. " of raw shelled bean (kernel) 4/45
" 8. " of Ridenour 45
" 9. " of roasted, shelled cacao (Matthes & Müller) 46
" 10. " of commoner varieties of cacao
(Matthes & Müller) 47
" 11. " of cacao (defatted and free from alcali) 48
" 12. Physical and chemical analysis of the various kinds of
pressed Stollwerck Cacao Butter (Fritzsche) 56
" 13. Constituents of different fats and oils contained in
cacao 58
" 14. Analysis of the ash of cacao beans by R. Bensemann 74
" 15. Composition of cacao shells (Laube & Aldendorff) 76
" 16. Analysis of unroasted cacao husks (Zipperer) 76
" 17. Constituents contained in the ash of roasted cacao husks
by R. Bensemann 77
" 18. Fodder value of cacao husks (Maercker) 83
" 19. Percentage of butter to be extracted 203
" 20. Percentage of butter remaining in the finished cacao
powder 204
" 21. Adulteration and their detection 289
C. Illustrations.
Page
Fig. 1. Branch of cacao tree with blossom and leaves 2