Cocoa and Chocolate

About this eBook

Author

Knapp, Arthur William

Title

Cocoa and Chocolate: Their History from Plantation to Consumer

Credits

Produced by Michael Ciesielski, Annika Feilbach and the Online Distributed Proofreading Team at www.pgdp.net

Language

English

LoC Class

SB: Agriculture: Plant culture

Subject

Chocolate

Category

Text

eBook-No.

19073

Project Gutenberg

https://www.gutenberg.org/ebooks/19073

Release Date

August 18, 2006

Copyright

Public domain in the USA.

Contents

1. 1.COCOA AND CHOCOLATE
2. 2.Their History from Plantation to Consumer — By — ARTHUR W. KNAPP — LONDON, CHAPMAN AND HALL, LTD. — 1920.
3. 3.PREFACE
4. 4.CONTENTS
5. 5.LIST OF ILLUSTRATIONS
6. 6.INTRODUCTION — Cacao or Cocoa? — Cacao Beans and Coconuts.
7. 7.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.
8. 8.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.
9. 9.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]
10. 10.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.
11. 11.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.
12. 12.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. — SPECIMEN OUTLINE RECIPE. — Milk Chocolate. — SPECIMEN OUTLINE RECIPE.
13. 13.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.
14. 14.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. — 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.
15. 15.CHAPTER IX — ADULTERATION AND THE NEED FOR DEFINITIONS — COCOA. — CHOCOLATE.
16. 16.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.
17. 17.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. — PERIODICALS.
18. 18.INDEX

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