112 FOOD VALUE OF CACAO, ETC. 



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

 express a large proportioa 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 al^so 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 pressufe, Sufficient of the fat can in this way be- 

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

 solid 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. I 



Cacao powder pure and unadulterated may well be called- 

 " Food for the Gods " from the delicious flavour and aroma it 

 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 ia 

 the character of various samples of the Cacao Bean when worked 

 up or manufactured for consumption three samples were obtained* 

 from one of our largest dealers. 



These samples were accurately weighed to 10 lbs. each, and' 

 Trere then roasted and ground and the fat extracted by an 

 ordinary press. 



The percentage of fat is not so large as might have been 

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

 results are directly comparable. 



The character of each Cacao was exhibited most distinctly 

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

 character and flavour of the fat extracted. 



The Cacao powder, Cocoatina, or Cocoa essence produced, is 

 an article which can be used in the same manner as the ordinaiy 

 Cacao powder of the manufac'urers, and is a perfectly pure 

 article. The value of the pOwder can be estimated if we allow 

 a certain per cent.'for loss in tht" process of manufacture. Ourown 

 experience is too limited to fix this witji ajcuiac}', but it may he- 

 for our present purpose taken as 20 per cent. 



