Whilst the food value of cocoa powder is very high the drink prepared from it can only be regarded as an accessory food, because it is usual to take the 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 considerable quantities at a time, and must therefore be regarded as an important foodstuff, and not considered, as it frequently is considered, simply as a luxury.
The eating of cacao mixed with sugar dates from very early days, but it is only in recent times that it has become the principal sweetmeat. What would a "sweetshop" 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's window? What would the lovers in England do without chocolates, which enable them to indulge their delight in giving that which is sure to be well received?
As a luxury it is universally appreciated, and because of this appreciation its value as a food is sometimes overlooked.
During the war chocolate was valued as a compact foodstuff, which is easily preserved. Dr. Gastineau Earle, lecturing for the Institute of Hygiene in 1915 on "Food Factor in War," 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 a concentrated foodstuff was appreciated in the United States, for every "comfort kit" made up for the American soldiers fighting in the war contained a cake of sweet chocolate.
There are a number of records of people whose lives have been preserved by means of chocolate. One of the most recent was the case of Commander Stewart, who was torpedoed in H.M.S. "Cornwallis" in the Mediterranean 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 manufacturers to make it into chocolate. He had been treasuring the box as a souvenir, but being the only article of food available, he filled his pockets with the chocolate, which sustained him through many trying hours.[3]
We have already seen the high food value of the cacao bean: what of the sugar which chocolate contains? Sugar is consumed in large quantities in England, the consumption per head amounting to 80-90 lbs. per year. It is well known as a giver of heat and energy, and Sir Ernest Shackleton reports that 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, in his well-known Food and the Principles of Dietetics, says: "The craving for sweets which children show is, no doubt, the natural expression of a physiological need, but they should be taken with, and not between, meals. Chocolate is one of the most wholesome and nutritious forms of such sweets."
Both the constituents of chocolate being nourishing, it follows that chocolate itself has a high food value. This is proved by the figures given below.
As with cocoa, we have first to know the composition before we can calculate the food value. The relative proportions of nib, butter and sugar, vary considerably in ordinary chocolate, so that it is difficult to give an average composition: there are sticks of eating chocolate which contain as little as 24 per cent. of cacao butter, whilst chocolate used for covering contains about 36 per cent. of butter.
As modern high-class eating chocolate contains about 31 per cent. of butter, we will take this for purposes of calculation:
| Composition. | Energy-giving power Calories per lb. |
|||
| Cacao Butter | 31.4 | = | 1,327 | |
| Protein (total nitrogen 78%) | 4.1 | = | 76 | |
| Cacao Starch Other Digestible Carbohydrates, etc. |
2.3 6.4 | } = | 162 | |
| Stimulants { | Theobromine Caffein |
0.3 0.1 |
||
| Mineral Matter | 1.2 | |||
| Crude Fibre | 0.9 | |||
| Moisture | 1.o | |||
| Sugar | 52.3 | = | 973 | |
| 100.0 | 2,538 | |||
In Snyder's Human Foods (1916) the official analyses of 163 common foods are given. They include practically everything that human beings eat, and only three are greater than chocolate in energy-giving power.
The result (2,538 calories per lb.) which we obtain by calculation is lower than the figure (2,768 calories per lb.) for chocolate given by Sherman in his book on Food and Nutrition (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. The figures (save for "eating" chocolate) are taken from Sherman's book, and are calculated from the analyses given in Bulletin 28 of the United States Department of Agriculture:
| Foodstuff as Purchased. |
Calories per lb. |
| Cabbage | 121 |
| Cod Fish | 209 |
| Apples | 214 |
| Potatoes | 302 |
| Milk | 314 |
| Eggs | 594 |
| Beef Steak | 960 |
| Bread (average white) | 1,180 |
| Oatmeal | 1,811 |
| Sugar | 1,815 |
| Cocoa | 2,258 |
| Eating Chocolate | 2,538 |
The value of milk as a food is so generally recognised as to need no commendation here. When milk is evaporated to a dry solid, about 87.5 per cent. of water is driven off, so that the dry milk left has about eight 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 the food value, we may assume that about a quarter of a high-class milk chocolate consists of solid milk, and this is combined with about 40 per cent. of cane sugar and 35 per cent. of cacao butter and cacao mass.
| Energy-giving power. Calories per lb. |
|||
| Milk Fat and Cacao Butter | 35.0 | = | 1,480 |
| Milk and Cocoa Proteins | 8.0 | = | 149 |
| Cacao Starch and Digestible Carbohydrates | 3.0 | = | 56 |
| Stimulants (Theobromine and Caffein) | 0.2 | ||
| Mineral Matter | 2.0 | ||
| Crude Fibre | 0.3 | ||
| Moisture | 1.5 | ||
| Milk Sugar and Cane Sugar | 50.0 | = | 930 |
| 100.0 | = | 2,615 | |
It will be noted that the food value of milk chocolate is even greater than that of plain chocolate. It is highly probable that milk chocolate is the most nutritious of all sweetmeats. It is not generally recognised that when we purchase one pound of high-class milk chocolate we obtain three-quarters of a pound of chocolate and two pounds of milk!
Cocoa might conveniently be defined as consisting exclusively of shelled, roasted, finely-ground cacao beans, partially de-fatted, with or without a minute quantity of flavouring material.
The gross adulteration of cocoa is now a thing of the past, and most of the cocoa sold conforms with this definition. Statements, however, get copied from book to book, and hence we continue to read that cocoa usually contains arrowroot or other starch. In the old days this was frequently so, but now, owing to 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 is a pure article consisting simply of roasted, finely-ground cacao beans partially de-fatted. The principal factors affecting the quality of the finished cocoa are the difference in the kind of cacao bean used, the amount of cacao butter extracted, the care in preparation, and the amount of cacao shell left in.
The presence of more than a small percentage of shell in cocoa is a disadvantage both on the ground of taste and of food value. This has been recognised from the earliest times (see quotations on p. 128). In the Cocoa Powder Order of 1918, the amount of shell 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 analytical methods are not delicate enough to estimate accurately such small quantities, so that any external check is difficult, and the purchaser has to trust to the honesty of the manufacturer. Hence it is wise to purchase cocoa only from makers of good repute.
We have so far no legal definition of chocolate in England. As Mr. N.P. Booth pointed out at the Seventh International Congress of Applied Chemistry: "At the present time a mixture of cocoa with sugar and starch cannot be sold as pure cocoa, but only as 'chocolate 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 proper step to take to require that a similar declaration shall be made in the case of 'chocolate' which contains other constituents than the products of cocoa nib and sugar." We cannot do better than quote in full the definitions suggested in Mr. Booth's paper.
The author refers to the absence of any legal standard for chocolate in England, although in some of the European countries standards are in force, and points out, as a result of this, that articles of which the sale would be prohibited in some other countries, are permitted to come without restriction on to the English market.
WHARF AT FACTORY AT KNIGHTON, AT WHICH MILK IS EVAPORATED FOR MILK CHOCOLATE MANUFACTURE.
(Messrs. Cadbury Bros., Ltd.)
He suggests that the following definitions for chocolate goods are reasonable, and could be conformed to by makers of the genuine article. These standards are not more stringent than those already enforced in some of the Colonies and European countries:
(1) Unsweetened chocolate or cacao mass must be prepared exclusively from roasted, shelled, finely-ground cacao beans, with or without the addition of a small quantity of flavouring matter, and should not contain less than 45 per cent. of cacao butter.
(2) Sweetened chocolate or chocolate.—A preparation consisting exclusively of the products of roasted, shelled, finely-ground cacao beans, and not more than 65 per cent. of sugar, with or without a small quantity of harmless flavouring matter.
(3) Granulated, or Ground Chocolate for Drinking purposes.—The same definition as for sweetened chocolate should apply here, except that the proportion of sugar may be raised to not more than 75 per cent.
(4) Chocolate-covered Goods.—Various forms of confectionery covered with chocolate, the composition of the latter agreeing with the definition of sweetened chocolate.
(5) Milk Chocolate.—A preparation composed exclusively of roasted, shelled cacao beans, sugar, and not less than 15 per cent. of the dry solids of full-cream milk, with or without a small quantity of harmless flavouring matter.
Mr. Booth further states that starch other than that naturally present in the cacao bean, and cacao shell in powder form, should be absolutely excluded from any article which is to be sold under the name of "chocolate."
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.
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.
| 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 |
| Year. | Total Imported tons. |
Retained in the country tons. |
Home Consumption 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:
| 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.
| 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).
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.
| (to the nearest thousand tons) 1 ton = 1000 kilograms. |
||||
| Pre-war | War Period | Post-war | ||
| Country. | 1913. Tons. |
Average of 1914, 5, 6, &. 7. Tons. |
1918. Tons. | 1919. 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.
CACAO PODS, LEAVES AND FLOWERS.
Reproduced by permission of Messrs. Fry & Sons, Ltd., Bristol.
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
[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.
MAPPUS, Marcus.
DISSERTATIONES MEDICAE TRES DE RECEPTIS
HODIE ETIAM IN EUROPA, POTUS CALIDI
GENERIBUS THÉE, CAFÉ, CHOCOLATA.
pp. 66.
Argentorati 1695
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.
BROOKES, R. [the above by De Chélus.] (Translated by.)
NATURAL HISTORY OF CHOCOLATE.
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
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 1882 (see 1887)
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 1887 (see 1882)
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 ZUCKER-WAREN 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
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
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
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.
Only one or two of the important papers in current literature are mentioned. Much valuable material is to be found in the following:
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.
The Gordian, Tea and Coffee Trade Journal.
The Confectioners' Union.
The Analyst, the Journal of the Society of Chemical Industry, and the Journal of the Chemical Society.