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Cocoa and Chocolate: Their History from Plantation to Consumer

By Arthur William Knapp

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Table of Contents

COCOA AND CHOCOLATE
Their History from Plantation to Consumer
- By
- ARTHUR W. KNAPP
- LONDON, CHAPMAN AND HALL, LTD.
- 1920.
PREFACE
CONTENTS
LIST OF ILLUSTRATIONS
INTRODUCTION
- Cacao or Cocoa?
- Cacao Beans and Coconuts.
CHAPTER I
- COCOA AND CHOCOLATE—A SKETCH OF THEIR HISTORY
- Original Home of Cacao.
- Montezuma—the First Great Patron of Chocolate.
- The Fascination of Chocolate.
- Cacao Beans as Money.
- Derivation of Chocolate.
- First Cacao in Europe.
- Chocolate Houses and Clubs.
- Tax on Cacao.
- Duty on Cacao.
- Introduction of Cocoa Powder.
- Growing Popularity of Cacao Preparations.
CHAPTER II
- CACAO AND ITS CULTIVATION
- Climate Necessary.
- Factors of Geographical Distribution.
- The Cacao Tree.
- The Flowers, Leaves and Fruit.
- The Cacao Pod.
- Botanical Description.
- Varieties of Theobroma Cacao.
- Extremes of Characteristics.
- The Cacao Plantation.
- Clearing the Land.
- Suitable Soil.
- Manure.
- Planting.
- Shade: Temporary and Permanent.
- Form of Tree-growth Desired: Suckers.
- Diseases of the Cacao Tree.
CHAPTER III
- HARVESTING AND PREPARATION FOR THE MARKET
- Gathering and Heaping.
- Breaking and Extracting.
- Fermenting.
- Changes during Fermentation.
- CACAO BEANS
- Loss on Fermenting and Drying.
- The Washing of Cacao.
- Claying, Colouring, and Polishing Cacao.
- The Weight of the Cured Cacao Bean.
- The Yield of the Cacao Tree.
- The Kind of Cacao that Manufacturers Like. [6]
CHAPTER IV
- CACAO PRODUCTION AND SALE
- WORLD PRODUCTION OF CACAO.
- CACAO PRODUCTION OF THE CHIEF PRODUCING AREAS OF THE WORLD.
- SOUTH AMERICAN CACAO.
- CACAO BEANS EXPORTED.
- THE WEST INDIES.
- CACAO BEANS EXPORTED.
- AFRICAN CACAO.
- CACAO BEANS EXPORTED.
- PRODUCTION OF CACAO ON THE GOLD COAST.
- CACAO MARKETS.
- From the Plantation to the European Market.
- Difficulties of Buying.
- Cacao Sales.
- Prices and Quotations.
- The Call of the Tropics.
- The Planter's Life.
CHAPTER V
- THE MANUFACTURE OF COCOA AND CHOCOLATE
- Early Methods in the Tropics.
- Early European Manufacture.
- MODERN PRACTICE.
  - (a) Arrival at the Factory.
  - (b) Sorting the Beans.
  - (c) Roasting the Beans.
  - (d) Removing the Shells.
  - (e) Breaking the Bean into Fragments.
  - (f) Separating the Germs.
  - (g) Blending.
  - (h) Grinding the Cacao Nibs to Produce Mass.
  - (i) Pressing out the excess of Butter.
  - (j) Breaking Down the Press Cake to Cocoa Powder.
  - (k) Sieving.
  - (l) Packing.
- (a) Arrival at the Factory.
- (b) Sorting the Beans.
- (c) Roasting the Beans.
- (d) Removing the Shells.
- (e) Breaking the Bean into Fragments.
- (f) Separating the Germs.
- (g) Blending.
- (h) Grinding the Cacao Nibs to Produce Mass.
- (i) Pressing out the excess of Butter.
- (j) Breaking Down the Press Cake to Cocoa Powder.
- (k) Sieving.
- (l) Packing.
CHAPTER VI
- THE MANUFACTURE OF CHOCOLATE
- SPECIMEN OUTLINE RECIPE.
  - (a) Preparing the Nib or "Mass."
  - (b) Mixing in the Sugar.
  - (c) Grinding the Mixture.
  - (d) Conching.
  - (e) Flavouring.
  - (f) Moulding.
- (a) Preparing the Nib or "Mass."
- (b) Mixing in the Sugar.
- (c) Grinding the Mixture.
- (d) Conching.
- (e) Flavouring.
- (f) Moulding.
- SPECIMEN OUTLINE RECIPE.
- Milk Chocolate.
- SPECIMEN OUTLINE RECIPE.
CHAPTER VII
- BY-PRODUCTS OF THE COCOA AND CHOCOLATE INDUSTRY
- Cacao Butter.
- ANALYTICAL FIGURES FOR CACAO BUTTER.
- EXPORT OF CACAO BUTTER.
- IMPORTS OF CACAO BUTTER.
- IMPORTS OF CACAO BUTTER.
- Cacao Shell.
- ANALYSIS OF CACAO SHELL.
- FOOD UNITS.
- CACAO SHELL.
  - AVERAGE PRICE PER TON.
  - PRICE PER FOOD UNIT.
- AVERAGE PRICE PER TON.
- PRICE PER FOOD UNIT.
CHAPTER VIII
- THE COMPOSITION AND FOOD VALUE OF COCOA AND CHOCOLATE
- Food Value of Cacao Beans.
- AVERAGE COMPOSITION AND FUEL VALUE OF FRESHLY ROASTED CACAO BEANS (NIBS).
- Food Value of Cocoa.
  - AVERAGE COMPOSITION AND FUEL VALUE OF UNTREATED COCOA.
- AVERAGE COMPOSITION AND FUEL VALUE OF UNTREATED COCOA.
- COMPARISON OF ENERGY-GIVING POWER OF A PINT OF TEA, COFFEE AND COCOA.
- How to Make a Cup of Cocoa.
- Digestibility of Cocoa.
- Stimulating Property of Cocoa.
- "Soluble" Cocoa.
- Food Value of Chocolate.
- AVERAGE COMPOSITION AND FUEL VALUE OF ENGLISH EATING CHOCOLATE.
- FUEL VALUE OF FOODSTUFFS.
- Food Value of Milk Chocolate.
- ANALYSIS AND FUEL VALUE OF MILK CHOCOLATE.
CHAPTER IX
- ADULTERATION AND THE NEED FOR DEFINITIONS
- COCOA.
- CHOCOLATE.
CHAPTER X
- THE CONSUMPTION OF CACAO
- Great Britain.
- CACAO BEANS CLEARED FOR HOME CONSUMPTION.
- CACAO BEANS IMPORTED INTO UNITED KINGDOM.
- CACAO BEANS IMPORTED INTO UNITED KINGDOM.
- VALUE OF CACAO BEANS IMPORTED INTO THE UNITED KINGDOM (TO NEAREST £1,000).
- World Consumption.
- WORLD'S CONSUMPTION OF CACAO BEANS.
BIBLIOGRAPHY
- BOOKS ON COCOA AND CHOCOLATE ARRANGED IN ORDER OF DATE OF PUBLICATION.
  - 1600-1700
  - 1701-1800
  - 1801-1900
  - MODERN WORKS, 1901-1920.
  - (a) Cacao Cultivation.
  - (b) Chocolate Manufacture.
  - (c) General.
- 1600-1700
- 1701-1800
- 1801-1900
- MODERN WORKS, 1901-1920.
- (a) Cacao Cultivation.
- (b) Chocolate Manufacture.
- (c) General.
- PERIODICALS.
INDEX