264 
Preparation for Market: 
When ripe, = pods are picked and te into piles where the 
natives break off the outer casing and take out the seeds. In a well- 
filled pod ne may be fifty seeds attached A a pe core and covered 
with a soft m ucilaginous p ulp. is pulp is completely destroyed by 
fermentation, after which ie beans are slowly dried in the sun. The 
cacao beans are then put in sacks and shipped to the chocolate factories. 
Manufacture: 
In the factory the beans are first freed of the outer shell by wowed 
then the kernels are roasted in iron cylinders to bring out the aroma, 
modify the bitter taste, and to improve the color. The kernels may 
then be ground into a dark brown paste, pressed into cakes which we 
know as bitter chocolate, or they may be ground, treated with sugar, 
milk, and flavoring matter to make the sweet chocolate of commerce. 
About one half of the cacao bean by weight consists of cocoa fat or 
utter. In preparing cocoa this is largely removed. Cocoa butter is 
used in the manufacture of perfumes, toothpaste, and the creams of 
chocolate candy. 
Facts About Cocoa: 
ue before the discovery of America cacao was used and Savina 
Mexico to Ecuador. It was first brought to Europe by Cor 
Spanish explorer in 1519. 
The cacao beans were used as money in old Mex 
The United States nee first of all the countries ‘of the world in the 
consumption of cocoa and chocolate. 
ocoa and chocolate in addition to their stimulating effects should be 
regarded as real foods. The action of cocoa on the nervous system is 
far less than that of tea or coffee. 
° 
= 
