Cocoa And Chocolate
The Tree, The Bean The Beverage
Forfatter: Arthur W. Knapp
År: 1923
Forlag: Sir Isaac pitman & Sons
Sted: London
Sider: 147
UDK: 663.91 Kna
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94 THE COCOA AND CHOCOLATE INDUSTRY
arbiter of value. A writer in the Times Trade Supplement (July 15th, 1922) says, “ As a rule it is customary to use a background of more than half of the mixture of some cacao of a not too pronounced variety. For this purpose the West African cacaos are used most extensively. A little higher up in the scale of strength come Bahia and San Thome cacaos. Venezuelan cacaos vary from the cheapest to the best varieties ; Ceylon cacao is high grade and is favoured in this market, but the two types which are most in demand for ‘ lifting ’ the chocolate mixture and determining its flavour are Trinidad and Grenada. Guayaquil has been used for making drinking cocoa, without blending, with considerable success.”