SOME FILIPINO FOODS. 2 399 
TABLE XVIIIl.— Analyses of toyo sauce. 
Toyo 
Constituent. Toyo. mde mu Grnde 
sugar. 
Solid awepeser new ne sun eet e cies Peet ee a 34, 74 41.69 70. 46 
WiolatileatilO02 225-2 ae noe ee eee oa) 65. 26 58.31 29.54 
Totaleee= gees seb ee eae Oe Ie NE ele 100. 00 100.00 | 100.00 
Iprotemi (Ne xgor anor cease See 2s eee eee an 0.75 4,93 0.53 
Weidityjaspaceticpan suka scuuee 2 WLC eee TILES | 000 1.68 0.00 
Reducing sugars (invert sugar) _____________________ | 2.59 9.50} 12.64 
NUctOsessenmacen easter knee 72 nate 22 Ee ae | SN2biilt ose 54.14 
EAN SS Ue meee ene tele 2 ete lee oo Oe en sy UE 27.47 24.74 2.05 
odiumichloride meas anes ke Ene ek ea 24. 86 20. 12 1.29 
PAIL CON OLE evened ius oe eee ae Ee Ls 2d IER eed tracempiin sans 
| Undetermined, probably fat____.___________________- | 68 2.52 1.10 
| 
CHOCOLATE. 
Chocolate is prepared for the local market in a number of 
small factories in the Philippine Islands. The majority of these 
establishments are run by Chinese, and the methods employed 
are the most crude. The roasted beans are pulverized by hand 
between stones. The stone used for crushing and mixing is 
shaped very much like a rolling pin with flat sides. (Plate VI.) 
The standards adopted by the United States of America are 
as follows: ™ 
e€. COCOA AND COCOA PRODUCTS. 
1. Cocoa beans are the seeds of the cacao tree, Theobroma cacao L. 
2. Cocoa nibs, cracked cocoa, is the roasted, broken cocoa bean freed 
from its shell or husk. 
8. Chocolate, plain chocolate, bitter chocolate, chocolate liquor, bitter 
chocolate coatings, is the solid or plastic mass obtained by grinding cocoa 
nibs without the removal of fat or other constituents except the germ, and 
contains not more than three (8) .per cent of ash insoluble in water, 
three and fifty hundredths (3.50) per cent of crude fiber, and nine (9) 
per cent of starch, and not less than forty-five (45) per cent of cocoa 
fat. 
4, Sweet chocolate, sweet chocolate coatings, is chocolate mixed with 
sugar (sucrose), with or without the addition of cocoa butter, spices, or 
other flavoring materials, and contains in the sugar- and fat-free residue 
no higher percentage of either ash, fiber, or starch than is found in the 
sugar- and fat-free residue of chocolate. 
5. Cocoa, powdered cocoa, is cocoa nibs, with or without the germ, 
deprived of a portion of its fat and finely pulverized, and contains per- 
“U.S. Dept. Agr., Office of the Secretary (1906), Circular No. 19, 17. 
