ANALYSES OF COCOA 



169 



The following is an analysis of Trinidad raw cocoa nibs 

 (Inland Revenue Laboratory) : 



Moisture 



Fat 



Starch 



Albuminous matter 



Soluble 



Insoluble 

 Astringent principle 



Per cent. 



5-23 



60-44 



4-20 



6-30 

 6-9'6 

 6-71 



79-84 



Gum 



Cellulose 



Alkaloids 



Cocoa red 



Indefinite organic matter, 



insoluble 

 Ash 



Percent. 



79-84 



2-17 



6-40 



84 



2-20 



5-80 

 2-75 



100-00 



Cured cocoa nibs of three different varieties of Ceylon- 

 grown cocoa have been analysed by Bamber and Bruce, 

 with the under-mentioned results : 



Records obtained by several observers, as compiled 

 by Jumelle, La Cacoyer, are given in the table on 

 p. 171. 



In connection with these analyses it is important to 

 point out that the chemical composition of cocoa may 

 be affected by different methods of fermentation. 



Beans of the Forastero-Amelonado variety, grown 

 in the Botanic Gardens, Aburi, Gold Coast, were fer- 

 mented for different periods. 



Examination at the Imperial Institute of the differently 

 fermented beans gave the under-mentioned results 

 (Bulletin of the Imperial Institute, Vol. V., No. 4, 1907, 

 p. 362) : 



