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COCOA

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Originally appearing in Volume V06, Page 631 of the 1911 Encyclopedia Britannica.
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COCOA ,2 more properly CACAO, a valuable See also:

dietary substance yielded by the seeds of several small trees belonging to the genus Theobroma, of the natural See also:order Sterculiaceae. The whole genus, which comprises twelve See also:species, belongs to the tropical parts of the See also:American See also:continent; and although the cocoa of See also:commerce is probably the produce of more than one species, by far the greatest and most valuable portion is obtained from Theobroma Cacao. The generic name is derived from Oeos (See also:god) and Opwµa (See also:food), and was bestowed by See also:Linnaeus as an indication of the high appreciation in which he held the beverage prepared from the seeds, which he considered to be a food See also:fit for the gods. The See also:common cacao See also:tree is of See also:low stature, seldom exceeding 25 ft. in height, but it is taller in its native forests than it is in cultivated plantations. The leaves are large, smooth, and glossy, elliptic-oblong and tapering in See also:form, growing principally at the ends of branches, but sometimes springing directly from the See also:main See also:trunk. The See also:flowers are small, and occur in numerous clusters on the main branches and the trunk, a very marked peculiarity which gives the matured See also:fruit the See also:appearance of being artificially attached to the tree. Generally only a single fruit is matured from each cluster of flowers. When ripe the fruit or " pod " is elliptical-ovoid in form, from 7 to 10 in. in length and from 3 to 4 in. in See also:diameter. It has a hard, thick, leathery rind of a See also:rich purplish-yellow See also:colour, externally rough and marked with ten very distinct See also:longitudinal ribs or elevations. The 2 As a See also:matter of nomenclature it is unfortunate that the corrupt form " cocoa," from a confusion with the coco-See also:nut (q.v.), has become stereotyped. When introduced See also:early in the 18th See also:century it was as a trisyllable co-co-a, a mispronunciation of cacao or cacoa, the See also:Spanish See also:adaptation from the Mexican cacauall. interior of the fruit has five cells, in each of which is a See also:row of from 5 to 12 seeds embedded in a soft delicately See also:pink See also:acid pulp.

Each fruit thus contains from 20 to 50 or more seeds, which constitute the raw cacao or " cacao beans " of commerce. The tree appears to have been originally a native of the See also:

coast lands of the Gulf of See also:Mexico and tropical See also:South See also:America as far south as the See also:basin of the See also:Amazon; but it can be cultivated in suitable situations within the 25th See also:parallels of See also:latitude. It flourishes best within the 15th parallels, at elevations ranging from near the See also:sea-level up to about 2000 f t. in height. It is now cultivated in Mexico, See also:Honduras, See also:Guatemala, See also:Nicaragua, See also:Brazil, See also:Peru, See also:Ecuador, New See also:Granada, See also:Venezuela, Surinam, See also:Guiana, and in many of the See also:West See also:Indian islands, particularly in See also:Trinidad, See also:San Domingo, See also:Grenada, See also:Cuba, See also:Porto Rico and See also:Jamaica. Away from America it has been introduced, and is cultivated on a large See also:scale in West See also:Africa, See also:Ceylon and the Dutch See also:East Indies. See also:History.—The value of cacao was appreciated in its native See also:country before the See also:discovery of America by Europeans. The Spaniards found in use in Mexico a beverage known by the Aztec name of chocolath, from choco (cacao) and See also:lath (See also:water). W. H. See also:Prescott records that the See also:emperor Montezuma of Mexico was " exceedingly fond of it . . . no less than 50 jars or pitchers being prepared for his own daily See also:consumption; 2000 more were allowed for that of his See also:household." Bags of cacao containing a specified number of beans were also a recognized form of currency in the country. The product was early introduced into See also:Spain, and thence to other parts of See also:Europe.

The Public Advertiser (See also:

London) of See also:June 16, 1657, contains an announcement that " In Bishopgate St., in See also:Queen's See also:Head See also:Alley, at a Frenchman's See also:house, is an excellent West See also:India drink, called See also:chocolate, to be sold, where you may have it ready at any See also:time, and also unmade at reasonable rates." Chocolate was a very fashionable beverage in the early See also:part of the 18th century. Cultivated Varieties.—Numerous varieties of the cacao, i.e. of Theobroma Cacao, are recognized in cultivation. According to Dr P. Preuss, who has travelled extensively in the cacao producing countries of the See also:world studying this See also:crop, it is impossible to embody in a single table the characteristics of the world's varieties. A See also:separate See also:classification is needed for almost each country. In 1882 the Trinidad forms were classified by See also:Sir D. See also:Morris. This table was later revised by Mr J. H. See also:Hart, and more recently Mr R. H. See also:Lock studied the Ceylon varieties.

As the Ceylon cacaos were obtained mainly from Trinidad, and as Mr Lock's results agree substantially with those of Sir D. Morris, they serve to illustrate the distinguishing characteristics of the West Indian and Ceylon forms. The main divisions are as follows: 1. Criollo.—Pods relatively thin-walled and soft, rough, pointed at See also:

apex. The seeds or beans are plump and of See also:pale colour. The ripe pods may be either red (See also:colorado) or yellow (amarillo). 2. Forastero.—Pods relatively thick-walled and hard. The seeds vary in colour from pale to deep See also:purple. Various varieties are recognized, such as cundeamor, amelonado, liso, calabacillo, differing in shape, colour and See also:character of beans, &c., and of each of these again there may be a colorado and amarillo sub-variety. Of See also:special See also:interest is calabacillo, a variety with a smooth, small pod, and deep629 purple beans. It is considered by some to be sufficiently distinct to form a third type See also:equivalent to criollo or forastero.

Others again would raise amelonado to the See also:

rank of a distinct type. Of the above calabacillo is the hardiest and yields the least valuable beans; criollo is the most delicate and yields beans of the highest value, whilst forastero is intermediate in both respects. In See also:general pale coloured beans are less See also:bitter and more valuable than purple beans. Both, however, may occur in the same pod. See also:Alligator, or lagarto cacao, is the common name of a variety cultivated in Nicaragua, Guatemala, &c. I.ts pods are distinctly five-angled and beset with irregular, warty protuberances. Some regard it as a distinct species, T. pentagona, but others only as a variety of T. Cacao. Its produce is of high value. T. bicolo-, indigenous to Central America, is another species of some interest. It bears small, hard woody pods about 6 in. See also:long and 3 in. in diameter, with curious See also:surface markings. The beans possess a fetid odour and a bitter flavour and are known as " See also:tiger cacao." It is not likely to become of See also:great commercial importance, although consumed locally where found.

" Cacao blanco " and " pataste " are other names for this species. Cultivation and Preparation.—Cacao requires for its successful cultivation a deep, well-watered and yet well-drained See also:

soil, shelter from strong winds, and a thoroughly tropical See also:climate, with a mean See also:annual temperature of about 8o° F., a rainfall of from 5o to 100 or more in., and freedom from long droughts. See also:Young See also:plants are grown from See also:seed, which may either be sown directly in the positions the future trees are to occupy, varying according to See also:local circumstances from 6 to 25 ft. apart in all directions, or raised in nurseries and transplanted later. The latter course is desirable when it is necessary to water and other-See also:wise tend the seedlings. However raised, the young plants require to be shaded, and this is usually done by planting bananas, See also:cassava or other useful crops between the rows of cacao. In some countries, but not in all, permanent shade trees are planted amongst the cacao. Various leguminous trees are commonly used, e.g. the See also:coral tree (Erythrina spp.) sometimes known as See also:boil immortel and madre del cacao or See also:mother of cocoa, Albizzia Lebbek, Pithecolobium Saman, &c. The various See also:rubber trees have been employed with success. See also:Wind belts are also necessary in exposed situations. Cacao comes into bearing when about five years old, the small pink flowers and the succeeding large pods being See also:borne directly on the trunk and main branches. The pods are carefully picked when ripe, broken open, and the slimy See also:mass of contained seeds and their enveloping mucilaginous pulp extracted. The " beans " are next fermented or " sweated," often in special houses constructed for the purpose, or by placing them in heaps and covering with leaves or See also:earth, or in baskets, barrels, &c., lined with See also:banana leaves.

During See also:

fermentation the beans should be stirred once daily or oftener. The time of fermentation varies from one to twelve or even more days. Pale-coloured beans usually require less time than the deep purple and bitter kinds. The method adopted also considerably modifies the time required. The See also:process of fermenting destroys the See also:mucilage; the seeds lose to some degree their bitter flavour and their colour also changes: the pale criollo seeds, for example, developing a See also:cinnamon-See also:brown colour. The " fracture " of the beans also characteristically alters. Fermentation is not universally practised; the purple colour and bitter See also:taste of unfermented cacao being wanted in some markets. After the fermentation is completed the beans may or may not be washed, See also:opinion as to the desirability of this process varying in different countries. In any See also:case, however, they have to be dried and cured. When See also:climatic conditions are favourable this is commonly done by spreading the beans in thin layers on barbecues, or See also:stone drying floors, or otherwise exposing them to the See also:sun. Sliding See also:roofs or other means of rapidly affording shelter are desirable in case of showers, excessive See also:heat, and also for See also:protection at See also:night. Artificial drying is now often resorted to and various patterns of drying houses are in use.

The appearance of the beans may often be improved by " claying," a very slight coating of red earth or See also:

clay being added. Polishing the beans also gives them a brighter appearance, See also:Branch of Cocoa Tree, with Fruit in See also:section, much reduced. removes See also:mildew, and remnants of dried mucilage, &c. This may be done by " dancing the cacao," i.e. treading a heap with the See also:bare feet, or by the use of special polishing See also:machines. The cacao is now ready for shipment, and is usually packed in bags. See also:Ham-See also:burg is the See also:chief See also:port in the world for cacao. Until quite recently, however, this position was held by See also:Havre, which is now second in Europe. New See also:York imports about the same amount as Havre. London follows next in importance. Cacao-producing Countries.—In the following table the See also:production in tons (of r000 kilos= 2205 lb) of the See also:principal producing countries, arranged under continents, is given for 1905 and 1901. During this See also:period the See also:total world's production has increased by about 40 %, as indicated in the See also:summary below. Study of the table will show where the increase has taken See also:place, but See also:attention is directed especially to the rapid development in West Africa.

America. 1905 (tons). 1901 (tons). Ecuador 21,128 22,896 Brazil 21,091 18,324 Trinidad 20,018 11,943 San Domingo 12,785 6,85o Venezuela 11,700 7,86o Grenada 5,456 4,865 Cuba and Porto Rico 3,000 1,750 See also:

Haiti . . 2 343 1,950 Surinam . .1,612 3,163 Jamaica 1,484 1,350 See also:French West Indies 1,200 825 St. See also:Lucia 700 765 See also:Dominica 597 Total, America . 103,114 82,541 Africa. 1905 (tons). 1901 (tons). San See also:Thorne 25,379 16,983 See also:Gold Coast and See also:Lagos . 5,666 997 Cameroons 1,185 528 See also:Congo See also:Free See also:State .

195 •. Total, Africa . 32,425 18,508 See also:

Asia. 3543 1492 5035 3974 800 700 World's Production. 1905 (tons). 1901 (tons). Tropical America and West Indies . 103,114 82,541 West Africa . 32,425 18,508 Asia . 5,035 3,974 Other countries 800 700 Total . . 141,374 105,723 See also:Composition.—The relative weights of the various parts of a whole cacao pod are given thus by Prof. J.

B. See also:

Harrison for See also:British Guiana specimens: — Calabacillo. Forastero. Husk 80.59 89.87 Pulp 7.61 4.23 Cuticles of the beans . 1.77 0.50 Kernels of the beans . 10.03 5.40 See also:I00.00 I00.00 The husk is composed mainly of water and See also:cellulose woody See also:tissue, with their usual See also:mineral constituents, and has a low manurial value. The pulp contains sugars which become converted into See also:alcohol during fermentation. Fibrous elements and water compose about six-tenths of the cuticles, which also contain approximately: albuminoids (6%), alkaloids (2%), See also:fat (2 %), sugars (6%), See also:starch (7%), colouring matter (4%), tartaric acid (3%) and small quantities of various mineral constituents. The See also:average composition of the kernels, according to Payen, is: Per cent. Fat (cacao See also:butter) 50 Starch . Io Albuminoids 20 Water . I2 Cellulose .

. 2 Mineral matter 4 Theobromine . 2 Colouring matter (cacao-red) trace 100.00 Manufacture of Cocoa and Chocolate.—The beans are cleaned and sorted to remove See also:

foreign bodies of all kinds and also graded into sizes to secure uniformity in roasting. The latter process is carried out in rotating See also:iron drums in which the beans are heated to a temperature of about 260° to 28o° F., and results in developing the aroma, partially converting the starch into dextrin, and eliminating bitter constituents. The beans also dry and their shells become crisp. In the next process the beans are gently crushed and winnowed, whereby the See also:light shells are removed, and after removal by sifting of the " germs " the beans are See also:left in the form of the irregular cocoa-nibs occasionally seen in shops. Cocoa-nibs may be infused with water and drunk, but for most See also:people the beverage is too rich, containing the whole of the cacao-fat or cacao-butter. This fat is extracted from the carefully ground nibs by employing great See also:hydraulic pressure in heated presses. The fat exudes and solidifies. When fresh it is yellowish-See also:white, but becomes quite white on keeping. It is very valuable for pharmaceutical purposes and is a constituent of many pomades. With care it can be kept for a long time without going rancid. After the extraction of the fat the resulting mass is ground to a See also:fine See also:powder when it is ready for use in the See also:ordinary way.

Many preparations on the See also:

market are of course not pure cocoa but contain admixtures of various starchy and other bodies. The shells of the beans separated by the winnowing process contain theobromine, and their infusion with water is sometimes used as a substitute for See also:coffee, under the name " miserabile." More recently they have been put to See also:good See also:account as a See also:cattle food. In the preparation of chocolate the preliminary processes of cleaning, sorting, roasting and removing the shells, and grinding the nibs, are followed as for cocoa. The fat, however, is not extracted, but See also:sugar, and sometimes other materials also, are added to the ground pasty mass, together with suitable flavouring materials, as for example See also:vanilla. The greatest care is taken in the process and elaborate grinding and mixing machinery employed. The final result is a semi-liquid mass which is moulded into the See also:familiar tablets or other forms in which chocolate comes on the market. Cocoa as a beverage has a similar See also:action to See also:tea and coffee, inasmuch as the physiological properties of all three are due to the alkaloids and volatile See also:oils they contain. Tea and coffee both contain the See also:alkaloid See also:caffeine, whilst cocoa contains theobromine. In tea and coffee, however, we only drink an infusion of the leaves or seeds, whilst in cocoa the whole material is taken in a state of very fine suspension, and as the preceding See also:analysis indicates, the cocoa See also:bean, even with the fat extracted, is of high nutritive value. Cacao-consuming Countries.—The principal cacao-consuming countries are indicated below, which gives the imports into the countries named for 1905. These figures, as also those on production, are taken from Der See also:Gordian. Tons (loon kilos).

See also:

United States of America 34,958 See also:Germany . 29,663 See also:France . . 21,748 United See also:Kingdom 21,1(36 See also:Holland . . 19,295 Spain . 6,102 See also:Switzerland 5,218 See also:Belgium 3,019 See also:Austria See also:Hungary 2,668 See also:Russia . 2,230 See also:Denmark 1,125 Carry forward . 147,132 Ceylon . Dutch East Indies. Total, Asia Other countries 1905 (tons). 1901 (tons). 2697 1277 Tons (moo kilos.) Brought forward . 147,132 See also:Italy 971 See also:Sweden 900 See also:Canada .

700 See also:

Australia 600 See also:Norway, See also:Portugal and See also:Finland . 692 Total . 150,995 During See also:recent years the use of cocoa has increased rapidly in some countries. The following table gives the increase per cent in consumption in 1905 over that in 1901 for the five chief consumers: Per cent. United States . 70 Germany . 61 France . . 21 United Kingdom . . T 1 Holland 34 (A. B. R.; W. G.

End of Article: COCOA

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