Cocoa And Chocolate
The Tree, The Bean The Beverage

MANUFACTURE OF COCOA AND CHOCOLATE 121 Report of the Ministry of Health, 1921-22, it states that in 1921, of 1,382 samples of cocoa submitted to public analysts, only seven were reported against: four being deficient in cacao butter, two containing sugar, and one both sugar and arrowroot. Apart from the question of adulteration, the valne of cocoa is related to its composition, in particular to the amount of cacao butter present. In 1921 Dr. Plimmer published his authoritative series of analyses for use by His Majesty’s Services. Below are quoted his figures for the mean of six cocoas. For comparison, the average composition of the two types of high-class cocoas of British manufacture is given— ANALYTICAL DATA FOR COCOA Dr. Plimmer’s Figur es. Cocoa Essence. “ Soluble ” Cocoa. Per cent Per cent Per cent Cacao butter .... 26-8 28-0 28-0 Cacao starch .... 10-2 10 0 Other digestible carbo- j 40-3 hydrates .... 27-2 25-3 Protein 18-1 18-1 17-7 Crude fibre .... 3-7 4-2 4'2 Water 4-9 5-0 5-0 Mineral constituents. 6-3 5-0 7-5 Theobromine . 2-2 2-2 Caffeine — 0-1 0-1 100-1 100-0 100-0 Dr. Plimmer calculates the average energy value per Ib. as 2,214 5 calories. Apart from its high food value, cocoa has worth as a stimulant, which might be inferred from the amount of the theobromine present. This is rather less than the amount of active principle (caffeine) contained in tea, but is twice the amount of caffeine contained in coffee.