POOD VALUE OF CACAO, ETC. 113 



The Cacao powder produced, is seen to average some 55 per 

 cent, of the total weight of Cacao operated upon, and therefore 

 we have a saleable article at a loss of 45 per cent, of the original 

 weight. Now the value of the cacao at the time of the opera- 

 tion was averaged at li cents per lb., and therefore the cost 

 of the powder not allowing for value of fat, and sale of waste — 

 and not admitting cost of manufacture, is more than double 

 the cost of raw material — or some 30 cents per lb. When, 

 however, some 15 per cent, or 20 per cent, fat is sold at l/3c/. 

 per lb. and the husk at a lower value, it will greatly reduce the 

 cost -of manufacture, and it can be clearly seen that Pure Cacao 

 Powder can be produced at reasonable rates, leaving a good 

 margin of profit, and also that the admixture of starch and sugar 

 is not in any way required, either for the purpose of making it 

 palatable or as an improvement to the keeping qualities of the 

 article. The public should therefore put down adulteration by 

 demanding nothing but a pure Cacao powder, which is in every 

 way a palatable and nourishing beverage. 



One of the facts to be noted is, that the mild ilavoured and 

 light colored Venezuelan Cacao is rated at the same value as 

 ordinary Trinidad, although ib is evident it produces a Cacao 

 powder in every respect superior to " Ordinary " Trinidad Cacao. 



The following are the tables of results of our late 

 experiments : — ■ 



No. 1. — TENEznELAN FiNE Clated Cacao, valued at l4c. pee lb. 



1. "Weight received from G. G. & Co 10 lbs. 



2. Weight whm roasted aud cleaned ... ... 7'55 ,, 



3. Weight of Husk 1-68 „ 



A. Weight of dry Cacao after fut was removed ... 5-50,, 



5. Weight of Fat extracted from 7-55 Ibp. ... 1-23 ,, 



6. Loss during roasting and cleaning -77 lbs. 



7. Loss during grinding aud expression of fat 



•82 lbs. 



8. Totalloss in mannfacture 1.59 „ 



LobS roasting, cleauingand extracting fat and husk 32-7% 



Dry Powder 5a-i.% 



*Fat 12-3% 



100-0 



jjoTES. The loss is greater than it wonld be with larger quantities. 



Comparing samples Nos. 2 and 3, it is seen that Clay is to be esti- 

 mated at about 1J%. 



* Fat should be slightly mure, o« lug to the absorption by the bags during extraction 

 of Brot example, possibly 13%. 



H 



