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 _résumé_ 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
£1,000).
Total value of Cacao From British Possessions.
Year. Beans Imported. _Value._ _Per cent._
1913 £2,199,000 £1,158,000 52.7
1914 £2,439,000 £1,204,000 49.4
1915 £5,747,000 £3,546,000 61.7
1916 £6,498,000 £4,417,000 68.0
1917 £3,498,000 £3,010,000 86.0
1918 £3,040,000 £2,549,000 83.8
1919 £9,207,000 £6,639,000 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.
[Illustration: CACAO PODS, LEAVES AND FLOWERS.
Reproduced by permission of Messrs. Fry & Sons, Ltd., Bristol.]
BIBLIOGRAPHY
BOOKS ON COCOA AND CHOCOLATE ARRANGED IN ORDER OF DATE OF PUBLICATION.
1600-1700
RAUCH, Joan. Franc.
DISPUTATIO MEDICO DIOETETICA DE AËRE 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 René 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, René. (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 CAPHÉ, DU THÉ, 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 AËRE 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 CAFÉ, DU THÉ ET DU CHOCOLAT.
[The treatise on chocolate is compiled from the Spanish of
Colmenero and B. Marradon.] pp. 403. à la Haye 1685
(With additions by St. Disdier) pp. 404. à 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 THÉ, DU CAFFÉ, 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 THÉE, CAFÉ, 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 Chélus.]
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 Chélus.] (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 FABRICACIÓN 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 ÉTABLISSEMENTS 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 SÜD-AMERIKA. Berlin.
French translation of part of the above,
"LE CACAO, CULTURE ET PREPARATION"
(from Bulletin Société 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 SCHÄDLINGE.
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 THOMÉ. 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 JOSÉ 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 Thomé, 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
Mélangeur, 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 Thomé 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