The photographs reproduced on pages 2, 23, 39, 47, 49 and 71 are by Jacobson of Trinidad, on pages 85 and 86 by Underwood & Underwood of London, and on page 41 by Mrs. Stanhope Lovell of Trinidad. The industry with which this book deals is changing slowly from an art to a science. It is in a transition period (it is one of the humours of any live industry that it is always in a transition period). There are many indications of scientific progress in cacao cultivation; and now that, in addition to the experimental and research departments attached to the principal firms, a Research Association has been formed for the cocoa and chocolate industry, the increased amount of diffused scientific knowledge of cocoa and chocolate manufacture should give rise to interesting developments. A.W. KNAPP. Birmingham, _February, 1920._ CONTENTS PAGE PREFACE v INTRODUCTION 1 CHAPTER I COCOA AND CHOCOLATE--A SKETCH OF THEIR HISTORY 5 CHAPTER II CACAO AND ITS CULTIVATION 17 CHAPTER III HARVESTING AND PREPARATION FOR THE MARKET 45 With a dialogue on "The Kind of Cacao the Manufacturers Like." CHAPTER IV CACAO PRODUCTION AND SALE 81 With notes on the chief producing areas, cacao markets, and the planter's life CHAPTER V THE MANUFACTURE OF COCOA AND CHOCOLATE 119 CHAPTER VI THE MANUFACTURE OF CHOCOLATE 139 CHAPTER VII BY-PRODUCTS OF THE COCOA AND CHOCOLATE INDUSTRY 157 (_a_) Cacao Butter, (_b_) Cacao Shell CHAPTER VIII THE COMPOSITION AND FOOD VALUE OF COCOA AND CHOCOLATE 165 (including Milk Chocolate) CHAPTER IX ADULTERATION, AND THE NEED FOR DEFINITIONS 179 CHAPTER X THE CONSUMPTION OF CACAO 183 BIBLIOGRAPHY 191 A List of the Important Books on Cocoa and Chocolate from the earliest times to the present day. INDEX 207 LIST OF ILLUSTRATIONS