Cocoa and Chocolate: Their History from Plantation to Consumer

as 102, so that it is evident that cacao shell occu

D U

ed ca

mea

an

sh wh

shel

(new c

ow h

hus

t st

gel

k. More recent experience seems to indicate that it is unwise to put a very high percentage of cacao shell in a cattle food; in small quantities in compound feeding cakes, etc., as an appetiser it has been used for years with good results. (Further particulars will be found in Cacao Shells

O SH

PRICE

1914 1915 191

70/- 70/- 90/- 1

PER FO

915. Ja

d.

Oats 3 1

eed Cake

d Cake

ns (dried) 1

Cotton Cake

ell 8-1/

s are from the Journal of the Board of Agricu

TER

ND FOOD VALUE OF

nk was esteem'd but that of cocoa; none caring for wine, notwithstan

vy's Amer

ch nourishment as a pound of beef, that a woman and a child, and even a councillor, lived on chocolate alone for a long period, and further: "Before chocolate was known in Europe, good old wine was called the

re and Quality of Chocolate, by Antonio Colmenero de Ledesma, a Spaniard, Physician

rink it in a morning before they rise out of their beds, and lately much used in England, as Diet and Phisick with the Gentry. Yet there are several persons that stand in doubt both of the hurt and of the benefit, which proceeds from the use thereof; some saying, that it obstructs and causes opilati

attempt by modern methods to estimate the

ue of Ca

the body, and a food may be thought of as being burnt up (oxidised) in the human machine in the production of heat and energy. The various food constituents serve in varying degrees as fuel to produ

FUEL VALUE OF FRESHLY RO

n. Energy-

ies p

tter 54.

l nitrogen 2.

o St

ble Carbohydr

} =

ts { The

fei

.

l Matt

Fibr

ture

.0

ATE DESPATCH DEC

ffein. In the whole range of animal and vegetable foodstuffs there are only one or two which exceed it in energy-giving power. If expressed in quite another way, namely, as "food unit

D UN

nip

rot

ato

ce

Flo

at

as

mea

onu

o Be

e raw material; we will now proceed to consider

alue o

N AND FUEL VALUE O

n. Energy-

ies p

tter 28.

n 18.3

o St

ble Carbohydr

} =

ts { The

fei

.

l Matt

Fibr

ture

.0

ith alkaline salts, is almost identical in composition

are fuddl'd, giving them new forces, and enabling them to go to it again." The Embassy do not state whether they speak from personal experience, but their admiration for tea is undoubted. Tea, coffee, and cocoa are amongst our blessings, each has its devotees, each has its peculiar delight: tea makes for cheerfulness, coffee makes for wit and wakefulness, and cocoa relieves the fatigued, and gives a comfortable feeling of satisfaction and stability. Of these three drinks cocoa alone can be considered as a food, and just as there are people whose digestion is deranged by tea, and some who sleep not a wink after drinking coffee, so there are some who find cocoa

VING POWER OF A PINT OF

Protein Fat Carbohydr

% Ca

e

pt. water) 99.

ff

t. water) 98.

o

pt. water) 97.

ilk and sugar, both of which are almost invariably present. A pint of cocoa made with one-third milk, half an ounce of cocoa, and one ounce of

tchison, an authority on dietetics, writes: "Tea and coffee are also harmful to the susceptible nervous system of the child, but cocoa,

ke a Cup

adepts in the art of tea-making, and many do not distinguish themselves in the preparation of coffee. Cocoa in either country is not always the delightful beverage it should be. The directions below, if carefully followed, will b

lk of fine sugar. Set this on one side whilst the boiling liquid is prepared. Mix one breakfast cup of water with one breakfast cup of milk, and raise to the boil in an enamelled saucepan. Whilst this is proceeding, warm the jug

bility

hes, namely, that the consumption of cocoa increases the digestive power for other foods which are taken at the same time, and that this increase is particularly evident with milk. Dr. R.O. Neumann[2] (who fed himself with cocoa preparations for over twelve weeks), whilst not agreeing with this conclusion, states that: "The consumption of cocoa from the point of view of health leaves nothing to be desired. The taking of large or small quantities of coc

of the times. In Second Stage Hygiene, by Mr. Ikin and Dr. Lyster, a text book written for the Board of Education Syllabus, we read, p. 96: "... in the better cocoas the greater part of the fat is removed by heat and pressure. In thi

g Property

of caffein) they act only as agreeable stimulants, in the pure condition, as white crystalline powders, they are powerful curative agents. Caffein is well known as a specific for nervous headaches, and as a heart stimulant and diuretic. Theobromine is similar in action, but has the advantage for certain cases, that it has much less effect on the central nervo

ble"

lly described as "soluble," although its only claim to this name is that the mineral salts in the cocoa are rendered more soluble by the treatment. It is also sometimes incorrectly described as containing alkali, but actually no alkali is present in the cocoa eit

CHOCO

ue of Ch

ng the miraculous sustaining powers of the simple l

powder in small quantities-just as with beef-tea it is usual to take only a small portion of an ox in a tea-cup-but chocolate is often eaten in considera

eetshop" be to-day without chocolate, that summit of the confectioner's art, when the rich brown of chocolate is the predominant note in every confectioner'

d, and because of this appreciation its

," said: "Chocolate is a most valuable concentrated food, especially when other foods are not available; it is the chief constituent of the emergency ration." Its importance as

n in 1917. He happened to have in his cabin one of the boxes of chocolate presented to the Army and Navy in 1915 by the colonies of Trinidad, Grenada, and St. Lucia, who gave the cacao and paid English manufacture

it proved a great life preserver and sustainer in Arctic regions. Our practical acquaintance with sugar commences at birth-milk containing about 5 per cent. of milk sugar-and when one considers the amazing activity of young children one understands their continuous demand for sugar. Dr. Hutchison,

g, it follows that chocolate itself has a high foo

sugar, vary considerably in ordinary chocolate, so that it is difficult to give an average composition: there are sticks of eating choc

tains about 31 per cent. of butter, we wi

ND FUEL VALUE OF ENGL

n. Energy-

ies p

tter 31.

al nitrogen

o St

ble Carbohydr

}

ts { The

fei

.

l Matt

Fibr

ture

52.3

.0

ods are given. They include practically everything that human beings

trition (1918). Probably his figure is for unsweetened chocolate. The table below shows the energy-giving value of cocoa and chocolate compared with well-known foodstuffs. Th

UE OF FO

dst

hased.

r

bag

Fish

les

toes

lk

gs

Ste

erage whi

eal

ar

oa

Chocola

COLATES AT

e of Milk

ight times the food value of the original milk. Milk chocolate of good quality contains from 15 to 25 per cent. of milk solids. Milk chocolate varies greatly in composition, but for the purpose of calculating t

UEL VALUE OF M

gy-g

we

ies p

Cacao Butte

coa Protein

Digestible Carb

heobromine an

l Matt

Fibr

ture

nd Cane Suga

0 =

obable that milk chocolate is the most nutritious of all sweetmeats. It is not generally recognised that when we pur

he Rundschau,

Kakaos als Nahrungs- u

ia Committee Jou

PTE

AND THE NEED

olate do very ill, for they bege

e and Quality of Chocolate, Ant

CO

of shelled, roasted, finely-ground cacao beans, partially de-f

many legal actions by Public Health Authorities, this abuse has been stamped out. Nowadays if a Public Analyst finds flour or arrowroot in a sample bought as cocoa, he describes it as adulterated, and the seller is prosecuted and fined. Hence, save for the presence of cacao shell, the cocoa of the present day i

ll which a cocoa powder might contain was defined-grade A not to contain more than two per cent. of shell, and grade B not more than five per cent. of shell. The manufacturers of high-class cocoa welcomed these standards, but unfortunately the known analyti

COL

colate powder,' and with a definite declaration that the article is a mixture of cocoa and other ingredients. Prosecutions are constantly occurring where mixtures of foreign starch and sugar with cocoa have been sold as 'cocoa,' and it seems, therefore, a pr

pean countries standards are in force, and points out, as a result of this, that articles of which the sale w

AT WHICH MILK IS EVAPORATED

Cadbury B

ould be conformed to by makers of the genuine article. These standards are not more

helled, finely-ground cacao beans, with or without the addition of a small quantity

products of roasted, shelled, finely-ground cacao beans, and not more than 65 pe

definition as for sweetened chocolate should apply here, except that

nery covered with chocolate, the composition of the lat

cacao beans, sugar, and not less than 15 per cent. of the dry solids of ful

the cacao bean, and cacao shell in powder form, should be absolutely exc

PTE

UMPTION

nd 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

ry of Chocolate,

ciently 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

t Br

on 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 thous

LEARED FOR HO

. En

o

30

40

0 1

0 1

0 3

0 4

0 9

0 1

0 2

MPORTED INTO

r.

po

Reta

co

s.

sum

o

600 27,4

000 28,2

750 29,6

800 54,4

800 64,7

900 53,1

e 42,390 tons. This sudden and marked drop in the amount imported was due to shortage of shipping. There were, however,

de Returns for 1

MPORTED INTO

r

st Africa

st Indies

r 9,15

l 3,6

n 903

ntries 13

113,64

umption 6

port of British cacao is ove

and more British cacao was imported, and now that a preferential duty of seven shillings per hundredweight has been given t

ORTED INTO THE UNITED KI

Cacao From Brit

Imported. Va

9,000 ￡1,1

9,000 ￡1,2

7,000 ￡3,5

8,000 ￡4,4

8,000 ￡3,0

0,000 ￡2,5

7,000 ￡6,6

cacao, which, as soon as they were no longer fixed by the Government, rose rapidly, thus Accra cacao rose from 65s. per

Consum

ave 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,

SUMPTION OF

arest thou

1000 k

ar Period

try.

Aver

4,

Tons

s.

o

0 103,000 14

,000 28,00

000 25,000

28,000 41,00

00 35,000 3

0,000 14,000

,000 2,00

000 1,000

00 7,000

5,000 4

,000 4,0

00 5,000

,000 2,00

,000 2,0

,000 2,0

estimated) 5,000

0 283,000 30

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 mi

, LEAVES A

sion of Messrs. Fry

IOGR

OLATE ARRANGED IN ORDER