ITS SEEDS AS THEY APPEAR IN COMMERCE. 2$ 



Cacao-red occurs as a coloring matter in small amount. It is 

 rendered dark by alkalies. 



Theobromine, the active principle of the cocoa-bean, consti- 

 tutes less than one per cent of the weight of the seeds, but it 

 varies greatly in amount in different seeds, ranging from -j-^ of 

 one per cent in some, to a trifle over one per cent in others. 



The ash left on completely burning cocoa-beans is not far from 

 four per cent. Its composition is substantially that of the ash 

 of seeds of other plants. 



Cocoa-butter, or oil, constitutes not far from fifty per cent of 

 good cocoa-beans. The oil is remarkable for its freedom from 

 rancidity and its very bland character. Its uses are innumerable. 



The following averages of many analyses by a leading recent 

 authority may be of interest : 



UNROASTED. 



Moisture 7.11 



Oil 51.78 



Theobromine ... .35 



Starch 5.78 



Cellulose 3.1 



Other carbohydrates, glucosides, etc. . . . 10.05 



Protein matters 15.61 



Ash 3.60 



ROASTED. 



Moisture 6.51 



Oil 49-24 



Theobromine .43 



Starch 10.43 



Cellulose 3.1 



Other carbohydrates, glucosides, etc. . . . 7.78 



Protein matters 18.33 



Ash 3.92 



