CACAO PALAVER 11 



scientist, probably refers more correctly to cacao 

 farms, cacao plantations, and cacao beans, and might 

 argue quite logically that a depository for the raw 

 beans should be called a cacao store, and one for the 

 powdered product prepared from them a cocoa store. 

 I propose that during our trip together we should use 

 that word cacao often enough to become familiar 

 with it, but not harp on it in a way that might convey 

 a wrong idea concerning our position and ambition 

 as visitors to the sights and scenes of a great industry. 

 Cacao beans are entitled by their composition to a 

 high place of honour among the world's food products. 

 Some scientific experts put them first on the list, others 

 say they are second only to milk, and others argue them 

 into a slightly lower position of merit; but all are 

 agreed that they are composed of a remarkable amount 

 and combination of valuable ingredients. The 

 scientific analyses of the beans vary slightly according 

 to circumstances such as variety, method of cultiva- 

 tion, country of growth, and process of preparation; 

 but here is a fair average of the statistics, and I want 

 you to note the facts very carefully, for although they 

 may seem a bit dull to you now, I can assure you there 

 will be many an occasion presently when you will find 

 you can get more enjoyment from what you have 

 come to see by being able to recall them : 



Per cent. 



Fat (cocoa butter) . . . . . . 52 



Starch and digestible carbohydrates . . 23 



Albuminoids . . . . 12 



Moisture . . . . . . 6 



Fibre .. .. .. ..2 



Mineral matter . . . . 3 



Theobromine . . . . 2 



Too 



