Specific Gravity (at 99 deg. C. to water at 15.5 deg. C.) .858 to .865 Melting Point 32 deg.C. to 34 deg.C. Titer (fatty acids) 49 deg.C. to 50 deg.C. Iodine Absorbed 34% to 38% Refraction (Butyro-Refractometer) at 40 deg.C. 45.6 deg. to 46.5 deg. Saponification Value 192 to 198 Valenta 94 deg.C. to 96 deg.C. Reichert Meissel Value 1.0 Polenske Value 0.5 Kirschner " 0.5 Shrewsbury and Knapp Value 14 to 15 Unsaponifiable matter 0.3% to 0.8% Mineral matter 0.02% to 0.05% Acidity (as oleic acid) 0.6% to 2.0% Although the trade in cacao butter is considerable, there were, before the war, only two countries that could really be considered as exporters of cacao butter; in other words, there were only two countries, namely, Holland and Germany, pressing out more cacao butter in the production of cocoa than they absorbed in making chocolate: EXPORT OF CACAO BUTTER. Tons (of 1000 kilogrammes) 1911 1912 1913 Holland 4,657 5,472 7,160 Germany 3,611 3,581 1,960 ----- ----- ----- 8,268 9,053 9,120 ----- ----- ----- During the war America appeared for the first time in her history as an exporter of cacao butter. Hitherto she was one of the principal importers, as will be seen in the following table: IMPORTS OF CACAO BUTTER. Tons (of 1000 kilogrammes) 1912 1913 United States 1,842 1,634 Switzerland 1,821 1,634 Belgium 1,127 1,197 Austria-Hungary 1,062 1,190 Russia 955 1,197 England 495 934 The next table shows the imports (expressed in English tons) into the United Kingdom in more recent years: IMPORTS OF CACAO BUTTER. Year 1912 1913 1914 1915 1916 1917 Tons 477 912 1512 599 962 675 The wholesale price of cacao butter has varied in the last six years from 1/3 per pound to 2/11 per pound, and was fixed in 1918 by the Food Controller at 1/6 per pound (retail price 2/- per pound). The control was removed in 1919, and immediately the wholesale price rose to 2/8 per pound. _Cacao Shell._