COCOA BY-PRODUCTS 7 
size of the cakes. Any surplus powdered cocoa originally intended 
for human consumption, which for one reason or another could not 
be marketed for that purpose, would also be included in this class. 
The other type of cocoa press cake is the result of endeavor to 
increase the yield of cacao butter, without regard to the composi- 
tion of the residual cake. Very powerful and efficient pressing 
equipment has been designed and built in recent years especially 
for the purpose of leaving a minimum amount of cacao butter in 
the press cake. Cocoa cake produced with such equipment may 
contain as little as 9 per cent of fat, and is often called dn^-pressed 
cake. Giant presses of the new type have produced cakes running 
as low as 8 per cent of fat. The average fat content of dry-pressed 
cocoa cake, however, is probably about 13 per cent, most of it test- 
ing between 10 and 15 per cent. 
Fig. 1. 
-Cocoa press cake. The entire disk shows the appearance of the cakes pro- 
duced in the ordinary type of hydraulic cocoa press 
In 1924, although only a few factories were equipped for the 
production of the dry-pressed cake, the quantity produced amounted 
to over 4,000 tons. 
Another sort of press cake should be mentioned. In at least one 
factory, where the amount of fines including the germs is said to 
be 2 to 4 per cent of the weight of raw beans, this material is 
allowed to accumulate and is then pressed by itself. It is rich in 
fat, but yields a low grade of butter and cake. (This cake is rep- 
resented by sample 109, Tables 2 and 3, pp. 14 and 20.) Some of 
this cake has been sold to manufacturers of complete fertilizers. 
It is understood that a similar cocoa by-product of another factory 
is sold for use in the manufacture of cheap chewing tobacco. 
YIELDS OF CACAO BUTTER AND PRESS CAKE 
The yields of cacao butter and regular nibs press cake from a 
given weight of cacao beans depend, of course, on the proportion 
of nibs, the fat-content of the roasted nibs, and the degree to 
