COCOA AND CHOCOLATE 175 



imagine that the artificially dried cocoa is more protected 

 from variation in the weather. We understand that on 

 the more modernised estates artificial drying is largely 

 resorted to. 



" We can give you no information as to vacuum- 

 dried cocoa. 



" We buy certain kinds of clayed cocoa, but do 

 not seek after them on account of the loss in weight 

 through the heavy clayed shells. We are alluding to 

 cocoas such as clayed Caracas and Puerto Cabello. 



" In buying cocoa we certainly do go into the ques- 

 tion of loss of weight by moisture and shell, and have 

 carefully worked out a table of the various cocoas showing 

 their different losses. In many cases the loss through 

 moisture and shell amounts to some 25 Ib. and over 

 per cwt." 



The general processes associated with the preparation 

 of commercial cocoa products from the cured beans 

 consist in : 



(1) Cleaning and grading the beans ; (2) Roasting ; 

 (3) Breaking and shelling ; (4) Grinding and fat extrac- 

 tion ; and (5) Mixture of ingredients. 



Upon arrival at the factory cocoa beans are cleaned 

 and graded, by placing them in barrel-shaped sieves. 

 The latter are made to rotate, and dust and other foreign 

 matters are carried away in the air -current supplied by 

 fans. The beans are separated into three or more 

 sizes to ensure uniformity in roasting, since the larger 

 beans require a longer period of roasting than smaller 

 ones. 



The graded beans are automatically carried into the 

 hoppers for the roasting process, when they are subjected 

 to a high temperature. At the present day roasting is 

 generally performed by high-pressure steam, which is 

 more economical and cleaner than fuel. This operation 

 improves both the aroma and flavour -of the beans, as 

 their bitter principle is modified. The starch present 

 is changed to dextrin, which is more readily soluble in 

 water than starch. 



The roasting facilitates both the shelling and grinding 

 processes, as the beans are more easily fractured in the 

 dried state. 



