CHAPTER XXI 



THE FOOD VALUE AND MANUFACTURE OF 

 CACAO 



The averages of many analyses of the cacao bean were 

 reduced some years ago by P. L. Simmonds, author of a 

 work on " Tropical Agriculture," with the remark that 

 the results were " not very flattering to chemical science." 

 This was probably due to the large differences found in 

 the various samples, a fact which is discussed by the present 

 writer under the head of " The Chemistry of Cacao," in 

 the hope that measures will be taken to see that further 

 inquiries may be carried on under conditions which will 

 tend to substantially contribute to our knowledge of the 

 subject. 



Professor Harrison's work standing as the best authority 

 of the day, Simmonds' table is here quoted in order that 

 any desired comparisons may be made : 



Cacao butter ........ 50 



Albuminoids ........ 20 



Starch ......... 13 



Salts 4 



Theobromine ........ 2 



Miscellaneous ........ 11 



100 



In " The Food of the Gods," by Brandon Head (1903), 

 p. 19, a chemical analysis of cacao " nibs " is given to show 

 the value of " cocoa essence," a trade product of one of our 

 largest manufacturers, which appears to compare rather 

 closely with Simmonds' average. 



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