FOOD VALUE AND MANUFACTURE 257 



One of the facts to be noted is, that the mild flavoured 

 and light-coloured Venezuelan cacao is rated at the same 

 value as ordinary Trinidad, although it is evident it pro- 

 duces a cacao powder in some respects superior to " Ordi- 

 nary " Trinidad cacao, balanced by the presence in the 

 Trinidad samples of characters of equal value. 



Brandon Head says, page 95 : " The Trinidad bean is 

 the largest and finest flavoured, and commands a higher 

 price on the market than any other from the West Indies " ; 

 but the Central American or Nicaraguan is nearly double 

 the size of the average Trinidad bean, and is valued at a 

 higher price. 



The value of cacao powder may be approximately 

 estimated from these experiments, some 55 per cent, of it 

 being produced from the total weight operated upon. In 

 large factories this percentage would probably be lowered, 

 owing to the better extraction of cacao butter. This fat 

 sells at some 30 cents per lb., and the husks and skins are 

 also marketable. Allowing a moderate figure for cost of 

 manufacture, it is seen that pure cacao powder can be 

 produced at reasonable rates from raw material costing 

 from Is. to Is. 2d. per lb., and can be sold at prices leaving 

 a good margin of profit. 



It is to be noted that the mild-flavoured cacao (probably 

 Venezuelan Criollo) of our experiment. No. 1, was priced 

 at the same rate as " Trinidad Ordinary." It is quite 

 evident, however, that it possessed a lighter colour, softer 

 flavour, and less aroma, qualities which render it useful 

 for blending with higher coloured and stronger flavoured 

 varieties, the one being a complement to the other in the 

 blending-room. 



Similar differences would probably be found between 

 Nicaraguan Criollo and Trinidad Calabacillo and other 

 types, and perhaps in a more marked degree. 



These variations in the interior character of the bean 

 allow the manufacturer to manipulate the varieties in the 

 blending-rooms, so as to produce the standard characters 

 of the goods they so well maintain from year to year ; 



