BDeBooks
Cocoa and Chocolate

Arthur William Knapp · Appendix

PDF pages

Cocoa and Chocolate

Index

Asterisks denote illustrations.

  • ACCRA, 74, 91, 114, 185 (see also Gold Coast)
  • Acids produced by fermentation, 57
  • Adulterants, 163
  • Adulteration, cocoa, 179
    • chocolate, 180
  • Agostini cacao picker, 46, *46
  • Agricultural colleges, 42
    • education, 90
  • Alcohol produced by fermentation, 52, 57
  • Alkaline treating of cocoa, 173
  • Allen, Grant, 114
  • Altitude, cacao cultivation, 18
  • Alligator cacao, 24
  • Analytical composition—cacao bean, 166
    • cacao butter, 159
    • cacao shell, 163
    • chocolate, 176
    • cocoa, 168
    • milk chocolate, 178
  • ARRIBA, 74, 84 (see also Guayaquil)
  • Aztec, 5, 7, 8
  • Bacteria—fermentation, 57
  • Bagging cacao beans, *107, *110
  • BAHIA, 74, 87, 114
  • Bainbridge and Davies, 125
  • Baker & Co., Walter, 121
  • Beans, 3, 167, *129
    • breaking machine, 130
    • breaking of, into fragments, 130
    • changes—fermentation, 57
    • characteristics of, 75
    • size and weight of, 74
    • use as money, 8
  • Bibliography, 191
  • Blending, 133
  • Booth, N.P., 75, 180
  • Botanical description, 25
  • Bournville, 128, 144, 162
  • Boxing chocolates, *173
  • BRAZIL, 38, 82, 84, 87, 185
  • Breaking cacao pods, 50, *51
  • Brill, H.C., 59
  • BRITISH GUIANA, 84
  • BRITISH WEST AFRICA, 185 (see also Gold Coast)
  • Buying cacao, 109
  • By-products, 157, 161
  • Cacao beans, (see beans)
  • Cacao butter, 135, 157, 159, 166, 168, 171, 176, 178
    • keeping properties, 158
    • melting point, 149, 158
    • pressing out of, 135
  • Cacao, cultivation, 17, 38, 116
    • definition, 2
    • explanation name, 1
    • introduction into Europe, 10
    • keeping properties, 122
    • manufacturers' requirements, 75
    • picker, 46, *46
    • preparations, popularity of, 15
    • shell, (see shell)
  • Cacauatl, 1
  • Cadbury Bros., 15, 154
  • Cadbury, Richard, 16
  • Caffein, 166, 168, 172, 176, 178
  • Cailler & Co., 154
  • Calabacillo, 23, *27, 76
  • CAMEROON'S, 74, 82, 91, 105, 114
  • CARACAS, 74, 87
  • Carmody, Professor, 38, 41
  • CARUPANO, 74, 87
  • Catch crop, 36
  • CEYLON, 18, 42, 52, 68, 70, 74, 81, 82, 106, 114, 185
  • Chittenden, Dr., 52
  • Claying, 70, *71, 76, 88
  • Clearing the land, *29, 30
  • Clifford, Sir Hugh, 91
  • Climate, cacao cultivation, 17
  • Criollo, *27, 34, 52, 59, 87, 107
  • Chocolate, 176, 180
    • ancient usage, 10
    • covering recipe, 150
    • covering, suggested legal definition, 182
    • definition, 3
    • derivation of word, 8
    • fascination of, 8
    • houses and clubs, 12
    • powder, 180
    • recipe, 140
    • suggested legal definitions, 181
    • sustaining value, 174
  • Chocolatl, 7, 8
  • Chupons, (see suckers)
  • Cocoa, 168, 169
    • definition, 2
    • digestibility of, 171
    • how to make, 170
    • origin of word, 3
    • powder, introduction of, 15
  • Coconuts, distinction between and cacao, 3
  • Colouring beans, 72
  • Colour, cacao bean, 25, 77
    • cacao butter, 158
    • cacao flowers, 22
    • cacao leaves, 22
    • cacao pods, 24, 48
    • changes during fermentation, 57, 59, 61
  • Columbus, 7
  • Composition, (see analyses)
  • Compressor, chocolate, 148
  • Conching, 145
  • Conche machine, *147, *148
  • CONGO, 82, 91, 114
  • Consumption, 15, 184
    • British Isles, 184
    • World, 186
  • Contract labour, Cameroons, 106
    • San Thomé, 103
  • Cortes, 7
  • Covering cremes, *151
  • CUBA, 82
  • Dancing, cacao beans, 72
  • De Candolle, 94
  • Decauville railways, 52
  • DEMERARA, 114
  • Diseases, cacao tree, 43
  • DOMINICA, 82, 88
  • Drying, 62, *63, 64, *64, *65, *68, *69, *85, *98, *105
  • Dryers, artificial, 66, *67
  • Duty, 13, 185
    • cacao beans, 14, 185
    • cacao butter, 14
    • cacao shell, 14
  • Earle, Dr. Gastineau, 174
  • ECUADOR, 52, 81, 82, 84, 185
  • Enrobing machine, 152, *152
  • Enzymes, 59, 61, 66
  • Exports, cacao butter, 160
    • Exports, beans, 84
  • Extracting beans from pod, 50
  • Faber, Dr. von, 22
  • Faelli, Professor, 164
  • Fat (see cacao butter)
  • Fermentation, 52, 56
    • changes during, 55
    • control of, 63
    • good effects of, 60
    • loss of weight, during, 64
    • period of, 52
    • temperature of, 53, 55, 59, 61
  • Fermenting boxes, *54, *58
  • FERNANDO PO, 82, 91
  • Fickendey, Dr., 55, 59, 61
  • Flavouring chocolate, 146
  • Flowers, *21, 22, 74
    • percentage fruiting, 74
  • Food value, cacao bean, 166
    • chocolate, 173, 176
    • cocoa, 168
    • milk chocolate, 178
    • old opinions, 165
  • Forastero, *27, 34, 53, 59, 77
  • Forster, J., 171, 172
  • Freeman, W.G., 34
  • FRENCH COLONIES, 82
  • Fritsch, J., 173
  • Fruit, cacao, 21
  • Fry, J.S., & Sons, 14, 15, 122, 134
  • Fry, Joseph, 3, 13
  • Fungi, 44
  • Gage, Thomas, 8, 10
  • Gathering, 45, *47, *49, *85
  • Geographical distribution, 18
  • Germ, cacao, 59, *129, 131
    • screens, *131
    • separation of, 131
  • Germination, prevention of, 61
  • GOLD COAST, 18, 42, 74, 81, 82, 91, 94, 107 (see also Accra)
    • native industry, 94
  • Gordon, W.J., 10
  • Gouveia, Dr., 105
  • Grafting and budding, 34, 75
  • GRENADA, 30, 38, 74, 76, 81, 82, 88, 90, 114
  • Grinding, 120, 134, *143
    • mill, cocoa, *133, 134, *135
    • machine, chocolate, 140, *142, *145
  • Grousseau & Viconge, 163
  • GUAYAQUIL, 32, 76, 84, 109, 114 (see also Arriba and Machala)
  • HAITI, 82, 88
  • Hart, J.H., 34
  • Height, cacao tree, 20, 36
  • Historicus, 16
  • History, cocoa and chocolate, 1
  • Home of cacao, 5
  • Husk, (see shell)
  • Hutchison, Dr., 170, 175
  • Illipe butter, 159
  • Immortel, Bois, 37
  • Imports, cacao butter, 160
    • cacao bean, 185
  • Incas, 8
  • Insect Pests, 44
  • JAMAICA, 82, 88
  • JAVA, 18, 37, 42, 54, 68, 70, 82, 106, 114
  • Knapp, A.W., 75, 164
  • LAGOS, 82, 91
  • Leaves, cacao, 22, *187
  • Linnaeus, 1
  • Linalool, 60, 125
  • Loew, Dr. O., 55
  • MACHALA, 74, 84 (see also Guayaquil)
  • MADAGASCAR, 68, 106
  • Manufacture, chocolate, 140
    • cocoa, 134
    • early methods of, *9, 119, *120, *121, 129
    • loss on, 14
    • milk chocolate, *155, *181
  • Manufacturers' requirements, 75
  • Manure, 32
    • cacao shell as, 162
  • Map, Africa, *92
    • South America, *89
    • World, *83
  • MARACAIBO, 87
  • Markets, cacao, 107
  • Mass, 134, 136
  • Mélangeur, 140, *141, 144
  • MEXICO, 1, 7, 18
  • Milk chocolate, 154, 178, 182
    • suggested legal definition, 182
    • recipe, 155
  • Montezuma, 7
  • Mosses, cacao tree, 22
  • Moulding chocolate, 146
  • Mountmorres, Viscount, 40
  • Mulching, 32
  • Neumann, Dr. R.O., 171
  • Nib, 15, 120, 128, *129, 130, 134
    • percentage shell, 133
    • yield of, 15
  • Nicholls, Dr. L., 55
  • Nursery, cacao, *33
  • Odour, cocoa, 77, 146, 161
    • fermentation, 60
  • Orellano, 6
  • Packing chocolates, *177
    • cocoa, 138
  • PARA, 74, 87
  • Perrot, Professor, 60
  • PERU, 8
  • Pests (see diseases)
  • Peter, M.D., 154
  • Picker, cacao, 46, *46
  • PHILIPPINES, 42
  • Plantation, cacao, 27, *104
  • Planting, 32, *34, 37
  • Pod, *2, 5, 23, *23, *25, *28, *187
    • picking of, 46
    • yield of cacao, 74
  • Polishing beans, 72, 78
  • Pollination, cacao flowers, 22
  • Press cake, 138
    • cocoa, *136, *137
  • Pressing cocoa, 136
  • Preuss, Dr. Paul, 66, 70
  • Preyer, Dr. Axel, 55
  • Price, cacao, 86, 96, 112, *113, 185
    • cacao butter, 160
    • cacao shell, 164
    • chocolate, 13
    • theobromine, 172
  • PRINCIPE, 100
  • Production of cacao, Africa, 91
    • British Possessions, 81, 82, 183
    • British West Africa, 91
    • British West Indies, 88
    • Gold Coast, 94
    • increasing of, 75
    • San Thomé and Principe, 100
    • shell, 161
    • South America, 84
    • West Indies, 88
    • World, *80, 81, 82
  • Pruning, 40
  • Pulp, cacao, *24, 25, 52, 55, 60
  • Rainfall, cacao cultivation, 18
  • Raleigh, Sir Walter, 6
  • Refining machine, *142
  • Research Association, vi
  • Revis and Bolton, 128
  • Richelieu, Cardinal, 11
  • Roaster, *126, 128
  • Roasting, 119, 125
    • loss on, 127
  • Rocking tables, 149, *149
  • Root system, *31
  • Sack, Dr., 55, 66
  • Sales of cacao, 111
  • SAMANA, 91
  • SAMOA, 82, 106, 114
  • SANCHEZ, 91
  • SAN DOMINGO, 82, 88, 91
  • Sangre-tora, 24
  • SAN THOME, 38, 52, 54, 82, 91, 100, 114
  • Schulte im Hofe, Dr. A., 55
  • Seed, selection of, 32
  • Shade, 36, *37, *38, *39, 90, 102
  • Shaking table, chocolate, 149, *149
  • Shell, cacao, *129, 161, 163
    • butter, 162
    • coffee substitute, 163
    • as feeding stuff, 162, 163
    • in finished cocoa, 180
    • food units, 163
    • fuel, 162
    • manure, 162
    • removal of, 120, 128
    • separating machine, 132, *132
    • tea from, 161
  • Sherman, H.C, 176
  • Sieving cocoa, 138
  • Size, bean, 78
    • cocoa particles, 138
    • sugar particles, 144
  • Smalls, 132
  • Smetham, A., 163, 167
  • Smith, H. Hamel, 55
  • Snyder, Harry, 176
  • Soil, 30
  • Soluble cocoa, 168, 172
  • Sorting beans, *73, *86, 123
  • Sorting-cleaning machine, 124, *124, *125
  • Stimulating properties, 60, 172
  • ST. LUCIA, 82, 88
  • Storing cacao, 122, *123
  • ST. VINCENT, 82, 88
  • Suckers, 40, *41
  • Surf boats, *108
  • SURINAM, 30, 52, 82, 84, 114
  • Sweat boxes, 53, *53
  • Sweatings, 57, 63
  • Tannin, 59
  • Tap root, *31, 32
  • Taste, fermentation, 59
  • Temperature, cacao cultivation, 18
    • covering chocolate, 151
    • fermentation, 53, 55, 59, 61
    • germination, 61
    • chocolate moulding, 149
    • bean roasting, 128
  • Tempering machine, 149
  • Theobroma cacao, 1, 26
  • Theobromine, in bean, 166
    • chocolate, 176
    • cocoa, 168, 172
    • fermentation, 60
    • milk chocolate, 178
    • shell, 162
  • TOGO, 82, 91
  • Transport of cacao, *56, *93, *95, 96, *97, *99, *100, *101, *102, *103, *106, 107, *108; *110
  • Tree, cacao, 19, *19, *20
    • growth, 40
    • yield of, 74
  • TRINIDAD, 18, 30, 34, 37, 41, 42, 52, 68, 70, 72, 74, 75, 76, 81, 82, 88, 103, 114
  • Van Houten, C.J., 15
  • Varieties of cacao, 26
  • Vasmer, Theo., 183, 186
  • VENEZUELA, 18, 70, 76, 81, 82, 84, 106
  • Washing cacao beans, 68, *70, 78, 107
  • Watt, Sir George, 50
  • Weight, bag of cacao, 109
    • loss on drying, 64
    • loss on fermentation, 64
    • loss on roasting, 128
  • WEST INDIES, 88
  • WEST INDIES, BRITISH, 88, 185
  • Wind-screen trees, 30
  • Winnowing machine (see shell separating machine)
  • Whisk, chocolate, *6, *170
  • Yeasts, fermenting, 57
  • Yield, cacao pod, 74
    • cacao tree, 74
    • per acre, 74, 103
  • Zipperer, P., 149, 164

THE WESTMINSTER PRESS
HARROW ROAD
LONDON 

 
 *** END OF THE PROJECT GUTENBERG EBOOK COCOA AND CHOCOLATE: THEIR HISTORY FROM PLANTATION TO CONSUMER *** 
 
 Updated editions will replace the previous one—the old editions will be renamed. 
 Creating the works from print editions not protected by U.S. copyright law means that no one owns a United States copyright in these works, so the Foundation (and you!) can copy and distribute it in the United States without permission and without paying copyright royalties. Special rules, set forth in the General Terms of Use part of this license, apply to copying and distributing Project Gutenberg™ electronic works to protect the PROJECT GUTENBERG™ concept and trademark. Project Gutenberg is a registered trademark, and may not be used if you charge for an eBook, except by following the terms of the trademark license, including paying royalties for use of the Project Gutenberg trademark. If you do not charge anything for copies of this eBook, complying with the trademark license is very easy. You may use this eBook for nearly any purpose such as creation of derivative works, reports, performances and research. Project Gutenberg eBooks may be modified and printed and given away—you may do practically ANYTHING in the United States with eBooks not protected by U.S. copyright law. Redistribution is subject to the trademark license, especially commercial redistribution. 
 
START: FULL LICENSE