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The World's Commercial Products 



and frequently such rubbing also serves a useful purpose in finally cleaning the beans, 

 and removing the last traces of adherent pulp. This is particularly so in places where 

 washing is not resorted to. A simple method of obtaining these desirable results is that 

 known as " dancing cacao," an illustration of which is given on p. 130. A heap of beans 

 on a drying floor is shown, and in the middle are a number of men engaged in treading the 

 produce with their naked feet. The three men at the sides with shovels keep returning to the 

 centre the cacao which during the operation naturally tends to become more and more spread 

 out. The result is to remove mildew, etc., and to give a final polishing to the beans. Dancing 

 is comparatively expensive, and in Mr. Hoadley's apparatus described above there is an 

 additional machine which clays and polishes the beans, or merely polishes them according 

 to special requirements, and thus does away with this process of " dancing." 



By permission of 



Messrs. Cadbury Bros. 



GRENADA, B.W.I. SAMARITAN ESTATE 



Packing and Shipment. The cacao is now ready to be shipped. It is most important 

 that it is thoroughly dry, beyond that no special care is requisite. The beans are put into 

 bags, or sometimes barrels, and can at once be placed on board ship. 



In Europe Hamburg is now by far the most important port for cacao, a position which it 

 attained in 1904, previous to which Havre had occupied the first place. London occupies 

 the third position. The other great port of the world for the reception of cacao is New York, 

 which yearly increases its import of this crop, and is now about equal to Havre, and receives 

 annually nearly twice as much cacao as London does. 



CACAO AS A FOOD-STUFF 



Before entering on a description of the processes through which the raw cacao-bean of 

 commerce passes before it reaches the consumer either as cocoa powder, chocolate, or in other 

 forms, it will be advisable to note the composition of the beans, as then we shall be in a position 

 to understand better the mode of manufacture. 



