CO′COA

(kō′-ko). Syn. Caca′o . An alimentary substance formed of the roasted seeds of the Theobroma Cacao , a tree belonging to the natural order Byttneriaceæ . This definition is equally applicable to chocolate, but we commonly cla the preparations containing sugar and flavouring substances under that head, and the unsweetened and cheap preparations under COCOA . The cocoa-seed or berry must not be confounded with the cocoa-nut, which is the fruit of a palm ( Cocus nucifera ). The cocoa tree is a native of Mexico, and is now more or le extensively grown throughout Central America, Brazil, Peru, Venezuela, Car accas, Ecuador, Grenada, Demerara, E equibo, Guayaquil, and Surinam; with some of the West India Islands, foremost among which stands Trinidad. It has also been introduced with more or le succe into Africa, the Mauritius, Madagascar, Bourbon, the East Indies, Australia, and the Philippine Islands. The following is a list of the principal kinds of cocoa, in the order of their commercial value:—Car accas, Surinam, Trinidad, Grenada, Jamaica, Dominica, Guayaquil, Venezuela, Bahia, Brazil, St. Lucia. It seems probable that some of the highest kinds of cocoa do not find their way into this country, but are consumed by the inhabitants of Spain. Prep. The pods containing the seeds are gathered when ripe, and after having lain for a day and a night are opened, and the seeds, which are taken out by hand, are submitted to what is termed the sweating proce . They are first placed on a sloping floor or in baskets, so that the chief part of the pulp in which they are enveloped may drain off, and are then shut up in a close box, and left for 24 to 48 hours, according to the season and weather, after which they are turned out in the sun to dry. Upon a nice performance of the sweating proce , which may be likened to malting, the value of the cocoa greatly depends. When quite dry, the seeds are packed in barrels or bags, and are ready for shipment. The proce of roasting is effected in a metal cylinder, with holes at each end, through which the vapour generated is allowed to escape. When the aroma is sufficiently developed the seeds are cooled, and then pa ed to a ‘kibling mill,’ which removes the husks and skins from the ‘nibs’ (see below ). Prop., Constituents, . Cocoa, when unadulterated, forms a wholesome and highly nutritious beverage. Its active principle is theobromine, an alkaloid greatly resembling caffeine, the active principle of coffee and tea. A peculiar concrete oil, called cocoa-butter, or, more correctly, butter of cacao, is another important constituent, forming more than half the weight of the seed. The presence of about 20% of albumen gives to cocoa its nutritive character. Average composition of cocoa seeds. —(Wanklyn.) | Per cent. | | Fat (cocoa butter) | 50·00 | | Albumen, fibrine, and gluten | 18·00 | | Starch | 10·00 | | Gum | 8·00 | | Colouring matter | 2·60 | | Water | 6·00 | | Theobromine | 1·50 | | Ash | 3·60 | | Lo | 0·30 | | 100·00 | Dr Letheby calculated that a pint of cocoa made with 1 oz. of ground nibs would contain the following proportions of nutritious matters:— | Nitrogenous matters | 96·2 | grains | | Patty matter | 218·8 | ” | | Gum, sugar, and extractive | 65·6 | ” | | Mineral matters | 17·5 | ” | | ——— | | Total extracted | 398·1 | Adult. Much of the cheap stuff sold as genuine cocoa is shamefully adulterated. Out of 68 samples of cocoa and chocolate examined by the ‘Lancet’ commi ion, 39 contained coloured earthy substances, as reddle, Venetian red, umber, . To some, chalk or plaster of Paris had been added, for the purpose of increasing the weight. Many of the samples consisted of sugar and starch, with only sufficient cocoa to impart a flavour. Cocoas containing a moderate amount of arrow-root or other starch must not be considered adulterated articles, for it is impo ible to render cocoa soluble, or rather emulsive, without the addition of some diffusible substance. IMG:596405606043057898_i492-1.png: IMG:596405606043057898_i492-2.png: IMG:596405606043057898_i492-3.png: By an examination of the ash the presence of any mineral adulterant may be detected. Mr Blyth says the amounts of ash in genuine cocoa should never exceed 5 per cent. The seed of the cocoa consists of husk and seed proper. Under the microscope the husk exhibits on its surface a number of tubular fibres, filled with granular matter and minute corpuscles. It consists of three membranes; the first being a single layer of elongated cells; the second (forming the chief portion of the husk) of angular cells, enclosing mucilage, and also containing a few spiral ve els and woody fibres. The third membrane is very thin and delicate, and is made up of small angular cells containing minute globules of fat. The seed is composed of minute cells containing starch. The starch corpuscles are very small, with a trace of inulin. (See cuts on previous page.)