1 64 COCOA AND CHOCOLATE 



These analytical results have been supported by 

 practical feeding experiments in America and Ger- 

 many (see full account in Zipperer's book. The Manu- 

 facture of Chocolate}. Prof. Faelli, in Turin, obtained, 

 by giving cacao shell to cows, an increase in both the 

 quantity and quality of the milk. More recent experi- 

 ence seems to indicate that it is unwise to put a very 

 high percentage of cacao shell in a cattle food ; in small 

 quantities in compound feeding cakes, etc., as an 

 appetiser it has been used for years with good results. 

 (Further particulars will be found in Cacao Shells as 

 Fodder, by A. W. Knapp, Tropical Life, 1916, p. 154, 

 and in The Separation and Uses of Cacao Shell, Society 

 of Chemical Industry's Journal, 1918, 240). The price 

 of shell has shown great variation. The following figures 

 are for the grade of shell which is almost entirely free 

 from cocoa : 



CACAO SHELL. 

 AVERAGE PRICE PER TON. 



Year 1912 1913 1914 1915 1916 1917 1918 1919 

 Price 6s/- yo/- yo/- yo/- cpj- I28/- 284;- i6i/- 



PRICE PER FOOD UNIT. 



Julv, 1915. Jan., 1919. 



" s. d. s. d. 



English Oats 3 i i 3 8 



Cotton Seed Cake 2 5 3 n 



Linseed Cake i 7 3 5 



Brewers Grains (dried) i 6i 3 8| 



Decorticated Cotton Cake i 6 3 3! 



Cacao Shell 8J i 4! 



The above table speaks for itself ; the figures are from 

 the Journal of the Board of Agriculture ; I have added 

 cacao shell for comparison. 



