Cocoa And Chocolate
The Tree, The Bean The Beverage

HISTORY OF COCOA AND CHOCOLATE 27 1 Ib. of chocolate. The planter should note, however, that it is the chocolate industry which absorbs the cacao-butter which is a by-product of the cocoa industry. The chocolate industry not only absorbs it, but also pays a high price for this by-product, which thus enables cocoa-powder to be sold at a figure which encourages consumption. Chocolate for eating can be regarded either as sugar added to cacao or as cacao added to sugar. The makers of cocoa naturally became makers of eating chocolate. The three greatest firms in England have always run the two interdependent industries, cocoa and chocolate, side by side, but in recent years a number of con-fectionery firms have developed chocolate as an important side line. One of the oldest of these is Messrs. Joseph Terry & Sons, of York, who were founded in 1767, and were known for over 100 years for their candied peels and boiled-sugar sweets before they built their chocolate factory in 1886. Two important events in the history of eating chocolate will only be casually mentioned here ; one is the invention of milk chocolate by M. D. Peter of Switzerland in 1876 ; the other is the introduction of the so-called “ fondant ” chocolates, beautifully smooth productions, which in the last few years have practically driven the coarsely ground chocolate from the market. Both of hese will receive further comment when the manufacture of chocolate is discussed. All writers on the history of cocoa and chocolate are indebted to the late Richard Cadbury for his volume entitled Cocoa: All ab out it, by Historiens (1892). It is packed with curious old quotations that make it a mine of delight to the cocoa historian and must have entailed many peaceful hours of reading. It is not easy to picture a successful business man, in the füll