FOOD VALUE AND MANUFACTURE 



255 



the reputation of one of the principal exports of the 

 coloiy. 



In order to ascertain by personal experiment the character 

 of samples of the cacao bean when worked up or manu- 

 factured for consumption, three separate samples were 

 obtaine^'d from one of our largest dealers a year or two since. 

 The sar iples were accurately weighed to 10 lb. each, were 

 then roisted and ground, the fat extracted by an ordinary 

 press, aid the samples numbered 1 to 3 : 



No. 1. Venezuelan Fine Clayed 

 „ 2. Tricidad Fine Estates . 

 „ 3. Trinidad Ordinary 



Valued at 14 cents per lb. 



I» *4^ 9> It 



The following results were obtained: 



No. 1. Venezuelan Pdie Claybb Cacao, valxtbd at 14o. pee lb 



(1) Weight received 



(2) Weight when roasted and cleaned 



(3) Weight of husk 



(4) Weight of dry cacao after fat was removed 



(5) Weight of fat extracted from 7 55 lb. 



(6) Loss during roasting and cleaning 



(7) Loss during grinding and expression of fat 



(8) Total loss in manufacture 



fDry cacao powder 



lOlb.JFat* 



[hosa ..... 



10 lb. 

 7-65 „ 

 1-68 „ 

 5-50 „ 

 1-23 „ 



•77 lb. 



•82 „ 



1-59 

 55^0 per cent. 

 12-3 „ „ 

 32-7 „ „ 



lb. 



100.0 per cent. 



Notes. — The loss is greater than it would be with larger quantities. 

 Comparing samples Nos. 2 and 3, it is seen that clay is to be estimated at 

 about IJ per cent. 



No. 2. Trinidad " Fine Estates," valued at 14^0. per lb. 



(1) Weight received . 10 



(2) Weight when roasted and cleaned 7 '86 



(3) Weight of husk 1-63 



{ 4) Weight of cacao after removal of fat ..... 5'60 



(5) Weight of fat from 7.86 lb 1-64 



(6) Loss roasting and cleaning •SI lb. 



(7) Loss durii-g grinding and expression of fat . . ^62 „ 



(8) Total loss 113 



("Dry cacao powder .... 56-0 percent. 



^oi*'- Lt' :::::: :...f^^ " " 



iHusk 



27-6 



tl6-3 



100 per cent. 



" Fat should be slightly more, owing to the absorption by the bags during 

 extraction of first sample, possibly 13 per cent. 



