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 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 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 Exports, 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 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 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