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Cocoa and Chocolate

by Arthur W. Knapp

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  1. 1Preface
  2. 2Introduction
  3. 3Chapter I — Cocoa and Chocolate — A Sketch of Their History
  4. 4Chapter II — Cacao and Its Cultivation
  5. 5Climate Necessary
  6. 6Factors of Geographical Distribution
  7. 7The Cacao Tree
  8. 8The Flowers, Leaves and Fruit
  9. 9The Cacao Pod
  10. 10Botanical Description
  11. 11Varieties of Theobroma Cacao
  12. 12Extremes of Characteristics
  13. 13The Cacao Plantation
  14. 14Clearing the Land
  15. 15Suitable Soil
  16. 16Manure
  17. 17Planting
  18. 18Shade: Temporary and Permanent
  19. 19Form of Tree-growth Desired: Suckers
  20. 20Diseases of the Cacao Tree
  21. 21Gathering and Heaping
  22. 22Breaking and Extracting
  23. 23Fermenting
  24. 24Changes During Fermentation
  25. 25Cacao Beans
  26. 26Loss on Fermenting and Drying
  27. 27The Washing of Cacao
  28. 28Claying, Colouring, and Polishing Cacao
  29. 29The Weight of the Cured Cacao Bean
  30. 30The Yield of the Cacao Tree
  31. 31The Kind of Cacao That Manufacturers Like
  32. 32Chapter IV — Cacao Production and Sale
  33. 33World Production of Cacao · South American Cacao — Cacao Beans Expo…
  34. 34The West Indies — Cacao Beans Exported
  35. 35African Cacao — Cacao Beans Exported
  36. 36Production of Cacao on the Gold Coast
  37. 37Cacao Markets
  38. 38Difficulties of Buying
  39. 39Cacao Sales
  40. 40Prices and Quotations
  41. 41The Call of the Tropics
  42. 42The Planter’s Life
  43. 43Chapter V — The Manufacture of Cocoa and Chocolate
  44. 44Early Methods in the Tropics
  45. 45Early European Manufacture
  46. 46Modern Practice
  47. 47Chapter VI — The Manufacture of Chocolate
  48. 48Chapter VII — By-Products of the Cocoa and Chocolate Industry
  49. 49Cacao Butter
  50. 50Analytical Figures for Cacao Butter
  51. 51Export of Cacao Butter
  52. 52Imports of Cacao Butter — Imports of Cacao Butter
  53. 53Cacao Shell
  54. 54Analysis of Cacao Shell
  55. 55Food Units
  56. 56Chapter VIII — The Composition and Food Value of Cocoa and Chocolate
  57. 57Food Value of Cocoa
  58. 58Comparison of Energy-Giving Power of a Pint of Tea, Coffee and Cocoa
  59. 59How to Make a Cup of Cocoa
  60. 60Digestibility of Cocoa
  61. 61Stimulating Property of Cocoa
  62. 62“Soluble” Cocoa
  63. 63Food Value of Chocolate
  64. 64Average Composition and Fuel Value of English Eating Chocolate
  65. 65Fuel Value of Foodstuffs — Food Value of Milk Chocolate
  66. 66Analysis and Fuel Value of Milk Chocolate
  67. 67Chapter IX — Adulteration and the Need for Definitions
  68. 68Cocoa
  69. 69Chocolate
  70. 70Chapter X — The Consumption of Cacao
  71. 71Bibliography
  72. 72Sylvestre Dufour, P.
  73. 73Saldau, E. — Morris, D.
  74. 74Baker, W., & Co. · Morris, D. · Zipperer, P. · Baker, W., & Co. · H…
  75. 75Historicus
  76. 76Olivieri, F.E. · Baker, W., & Co. — Hart, J.H.
  77. 77Olivieri, F.E.
  78. 78Saldau, E.
  79. 79Hart, J.H.
  80. 80Zipperer, P.
  81. 81Zipperer, P.
  82. 82Periodicals

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