112 FOOD VALUE OF CACAO, ETC. 



If the operator desires to make a Cacao powder, he has to 

 express a large proportion of the fat which can readily be 

 done in any common press. The Cacao paste must be handled 

 in a high temperature so that all the fat is in a melted state, and 

 the apparatus must also be kept well warm. This can, in 

 Trinidad, be effected by working in the Sun, but in a temperate 

 climate, artificial heat is required, and is employed in all the 

 Factories. The paste is put between thin layers of cloth, neatly 

 folded so as to prevent escape and then placed layer upon layer 

 in a strong press box, worked either by simple screw or by 

 hydraulic pressure. Sufficient of the fat can in this way be 

 extracted to render the layers of paste dry, and formed into 

 sclid thin cakes. If these are now taken and rubbed through a 

 fine sieve, a cacao powder will be produced, in flavour equal, if 

 not superior, to the finest brands upon the market, and unadul- 

 terated and pure. Sugar can always be added by the consumer, 

 and no starch is necessary to make the article into palatable 

 form. 



Cacao powder pure and unadulterated may well be called 

 ** Food for the Gods " from the delicious flavour and aroma ifc 

 exhibits, but the lower qualities of the manufactured article 

 commonly sold and largely advertised would in many instances 

 be well named in the words ''Food for the Pigs," as they 

 certainly contain but a very small percentage of pure Cacao. 



To ascertain whether there was any essential difference in 

 the character of various samples of the Cacao Bean when worked 

 up or manufactured for consumption three samples weie obtained 

 froui one of our largest dealers. 



These samples were accurately weighed to 10 Ibs. each, and 

 were then roasted and ground and the fat extracted by an 

 ordinary press. 



The percentage of fut is not so large as might have been: 

 taken, but as in each case the means used was identical, che 

 results are directly comparable. 



The character -f each Cacao was exhibited most distinctly 

 the colour and flavour of the dry powder, and by the colour, 

 character and fli\our of the fat extracted. 



The Cacao po vder, Cocoatina, or Cocoa essence produced, is 

 an article wlncli can be used in the same manner as (he ordinary 

 Cacao powder of the manufac' urers, and is a pertVt tly puie 

 article. The value of the powder can be estimated it' we allow 

 a certain per cent, for loss in ih- process of manufacture. Our* wn 

 experience is too limited to fix this with a -cuiacy, but it niciy be- 

 for our pieaeiit purpose taken as 20 pt-r cent. 



