CONTENTS 



CHAPTER I 



PAGE 



HISTORICAL 1 



Early cocoa culture in Mexico, 1. First factories and use of cocoa 

 in Europe, 3. Cocoa growing in the Antilles, 5 ; in Cuba, 7 ; 

 Surinam, 7 ; Brazil, 7 ; other American countries, 8 ; San Thome, 

 8 ; Gold Coast, 8 ; Ceylon, 8 ; Dutch East Indies, 9. Invention 

 of cocoa - powder by Van Houten, 9. Consumption of cocoa in 

 England, 10. Export from principal countries, 1830-1911, 10. 



CHAPTEK II 



GEOGRAPHICAL DISTRIBUTION AND CLIMATIC CONDITIONS . . 13 



Home country of cocoa, 13. Cocoa-growing countries, 14. Tem- 

 perature, 14. Rainfall, 16. 



CHAPTER III 



THE CHEMISTRY OF COCOA AND COCOA SOILS .... 20 



The soil. 20. Analysis of cocoa soils, 21. Salt in the soil, 23. 

 Physical composition of soils, 24. Constituents of the tree and 

 fruits, 24. The composition of fruits of no importance for 

 indicating manure required, 26. Weight of fruits and different 

 parts of fruits, 26. Analysis of fruits, 28. Changes during 

 fermentation, 30. Cause of the development of heat, 31. Con- 

 sequence of heat development, 31. Formation of cocoa red and 

 theobromine, 31. Formation of the essential oil, 32. Disappear- 

 ance by oxidation of a part of the bitter tasting or astringent 

 matter, 32. Analysis of beans after fermentation, 32. Chemistry 

 of the marketable bean, 34. Cocoa -fat or cocoa-butter, 35. 

 Theobromine, 36. Caffeine, 37. 



