Cocoa And Chocolate
The Tree, The Bean The Beverage

2 THE COCOA AND CHOCOLATE INDUSTRY various processes through which it passes before it becomes the cocoa and chocolate of commerce. The cultivation of cacao, like the manufacturc of chocolate, is partly a science and partly an art. It aff ords numerous examples of the importance of commercial considerations. White these, unlike the scientific and artistic aspects, make little or no appeal to the finer instinets, they determine whether or not an industry shall exist, and when they can be sublimated into economics, become an interesting intellectual study. It is advisable at once to explain the difference between “ cacao ” and “ cocoa.” The correct name of the raw product is cacao ; thus the French, Dutch, and Spanish call it “ cacao,” the Italians “ caccao," and. the Germans “ kakao.” Only the English, as the outcome either of confusion or laziness, call it “ cocoa.” Whether our English ancestors thought cocoa came from the coconut, (or cocoanut, as some incorrectly write it, Dr. Johnson having given currency to this error in his dictionary), or whether they found the original Mexican word, too difficult to pronoun.ee, is undecided, but the mis-spelling of these words continues to confuse the “ man in the Street ” to this day. In the case of “ cocoa butter,” as it is spelled in market reports, even amongst business men and manufacturers confusion has arisen between the butter obtained from cacao beans and that from coconuts, so that scientists and technicians have determined to call the product from cacao beans “ cacao butter,” and that from the milky coconut " coconut oil.” Even though a name has been accepted for over 200 years, it is better that it should be discarded than that it should cause confusion. In this book the writer proposes to retain the word cocoa ” only for the finished product, the cocoa-powder which one purchases in grocers’ shops. “ Cacao ”