CHEMICAL CONSTITUENTS OF COCOA BEAN. ISD 
Importation of cocoa or cacao, crude, and the leaves and shells of, for the year ending June 
30, 1890. 
| | 
Countries from which imported, Pounds. Value. | 
= pet bara Dole aie Te Re | 2,125,614 | $192, 866 
Start Ai lle FO alae es ety Sameera am 1,000 | 125 
ru SLPS Bed tee lle Se 2 lee te 3, 036 | 412 
je oe ee ee Se See eee eee ere 48, 750 | 8, 424 
epee 2.85) oe ae et ory 5 ach eating 3 ise | 769 157 
“ey cet lea Sig g ee N 52, 304 | 10, 227 
PRs tg ae eS 401, 759 | 83, 294 
OE I ae Sao RE 1,260,191 | 150, 156 
Ce a Ret EP CE SEED Se CON PORE SRR OS ee 40,181 | 6, 358 
Ee gee eee eee ae eee 4 Seer 86, 160 | 16, 334 
Ul aes! el ee ie a ee ae 1,607,821 | 335,387 
edash Wentindies' (2. 30.30 5, 382,498 | 674, 165 
repeat 52 oh Se re ks Bese 12, 084 1, 286 
Bastmiviesnes er ctta- 5 Senay me be oe | 153. 101 29, 944 
Ee a ee ee 1, 303, 114 101, 396 
See ao Ss ee tenes ee 468 149 
MWe ian Sees = toe lads Sa rete se Sea re 191, 970 25, 361 | 
Gir cine Gascon t Seee Pe ee 2 ee eee fae 4, 128, 374 460, 282 | 
5 gs ee ere Oe a ONE Ol pee ane nag oes See games 81, 051 | 13, 026 | 
Orbe Cas oS 8 oe ee a oon 5 nt Ae oe ac ee oe 54, 103 | 5, 730 | 
TL a SE a ee ee eee 54, 276 | 6, 202 | 
eT PLES ee le Re eee ae eee, BS ee PTT, SAT 191, 550 
hee Te SUE pd atten ee 1: | 18,266,177 | 2,312, 781 
During the same period, 634,551 pounds of chocolate, valued at 
$146,476, and 993,402 poundsof manufactured or prepared cocoa, valued 
at $400,585, were imported. 
The Shipping and Commercial List and New York Price Current 
for October 7, 1891, gave the following quotations for cocoa: 
Cents per pound. 
eae ce ae ee eres Sen ER ts is Se UE Sg SS ian ses ais 14 to 15 
SERN ONEIDA i Pires SP ee ME EN a a we ns 5 + cle seas Be a 134 to 14 
Re ACREMEA ST A? Ae etree ERD SS oee c e e Sa ee. 13 to 144 
a blac gee eee Be ea S20 aed A Bee ae Se Tee ee ae een 13 
aa ORE NIT Ne Bae 8 et Sd en OS oe a_i vaya Reed corres 8 to 8 
CHEMICAL CONSTITUENTS. 
On account of the peculiar properties of the cocoa bean, its prepara- 
tions merit a place on our tables for two reasons: In addition to being, 
like tea and coffee, the material for the preparation of a pleasant and 
exhilarating beverage, it is a valuable food material. Not only is it 
much richer in nutritive substances than tea or coffee, but both the sol- 
uble and insoluble portions become a part of the beverage, while only 
the constituents soluble in hot water are obtained in the beverages 
prepared from tea and coffee. The investigations of Stutzer (see below, 
under head of nitrogenous constituents) and others clearly prove, how- 
