20 COCOA AND CHOCOLATE 
in amount in different seeds, ranging from *%00 of 1 per cent. in 
some to a trifle over 1 per cent. in others. 
The ash left, on completely burning cocoa beans, is not far from 
4 per cent. 
of other plants. 
Its composition is substantially that of the ash of seeds 
Cocoa butter, or oil, constitutes not far from 50 per cent. of good 
cocoa beans. 
and its very bland character. 
The oil is remarkable for its freedom from rancidity 
Its uses are innumerable. 
The following averages of many analyses by leading authorities 
may be of interest :— 
UNROASTED ROASTED 
Moisture 6.43 | Moisture 5.00 
Oil 44.44 | Oil : 50.22 
Theobromine . 1.49 | Theobromine . ‘ — 1,55 
Starch Starch 3 = « « « 
Cellulose 5 bs dee, a Cellulose as Mes FAR! Sen ss 
Other carbohydrates, glucosides, 28.52 Other carbohydrates, glucosides 26.98 
y' » & , ¥ » & ’ 
(=| 1 ee Oh eR we 2 
Protein matters . 11.83 | Protein matters . 14.04 
Ash . 4.00 | Ash 3.96 
A report of the American Consul at Dakar Senegal gives some 
interesting information relative to the transportation of cocoa beans 
to the market : — 
‘“ Not the least interesting spectacle in the Gold Coast is the trans- 
port of cocoa, the bulk of the inland produce being carried by porters 
to the rail head. Sometimes the roadways as far as the eye can see 
are one long line of cocoa bags on the heads of hundreds of carriers. 
This carrying trade has produced an extraordinary flow of free labor 
into the whole hinterland of the Gold Coast. At Adawso, a buying 
station nearly fifteen miles from the rail head, one firm alone employs 
in the season 3,000 carriers, who cover the distance to the rail station 
at Pakro once and frequently twice a day with a 150-pound bag of 
cocoa. 
