Chapter Page 



I. KARLY HISTORY AND INTRODUCTION . 1-17 



II. GEOGRAPHICAL DISTRIBUTION . . . 19-31 



III. BOTANICAL CHARACTERISTICS AND 



FORM 33-45 



IV. CULTIVATION AND PREPARATION . . 47-101 



V. COMMERCIAL CLASSIFICATION AND DE- 

 SCRIPTION 103-184 







VI. ROASTING, GLAZING AND GRINDING , 185-197 



VII. ADULTERATION AND DETECTION . . 199-222 



VIII. TESTING, BLENDING AND PREPARING . 223-247 



IX. CHEMICAL, MEDICAL AND DIETETICAL 249-280 



X. WORLD'S PRODUCTION AND CONSUMP- 

 TION 281-288 



