The Food of the Gods / A Popular Account of Cocoa

A comprehensive popular account of cocoa that surveys the cacao tree's botany and cultivation across tropical regions, plantation practices and labour, and the stages of bean processing from harvesting to factory manufacture. It traces varieties and geographic sources, examines historical uses and traditional preparation methods, and discusses quality, adulteration, and analytical measures. Descriptions include estate layouts, nursery techniques, shade management, drying and fermentation, and evolving factory organization and worker welfare. Illustrated plates and appendices provide technical detail and practical guidance for growers, manufacturers, and consumers.