20 



COCOA AXD CHOCOLATE. 



Cocoa butter, or oil, constitutes not far from 50 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 leading authorities may 

 be of interest : 



UNROASTED. 



Moisture 7.11 



Oil 51.78 



Theobromine 35 



Starch 5.78 



Cellulose 3.1 



Other carbohydrates, glucosides, etc. 1 0.05 



Protein matters 15.61 



Ash . 1.60 



ROASTED. 



Moisture 



Oil 



Theobromine 



Starch 



Cellulose 



Other carbohydrates, glucosides, etc. 



Protein matters 



Ash . 



6.51 

 49.24 



43 

 10.43 



3-i 



7.78 



18.33 

 3-92 



