f) The Commercial Sorts of the Cacao Bean 16 1. American Cacao Varieties 19 2. African Cacao Varieties 28 3. Asiatic Cacao Sorts 32 4. Australian Cacao Sorts 33 g) The Trade in Cacao and the Consumption of Cacao Products; Statistics 33 B. =Chemical Constitution of the Bean= 43 a) The Cacao Bean Proper 43 1. Water or Moisture 49 2. Fat 49 3. Cacao red or Pigment 59 4. Theobromine 62 5. Albumin 67 6. Starch 70 7. Cellulose or crude fibre 72 8. Sugar and plant acids 73 9. The mineral or ash constituents 73 b) The Cacao Shells 76 Second Part: =The Manufacture of Cacao Preparations= A. =Manufacture of Chocolate= 85 I. The Preparation of the Cacao Beans 87 1. Storing, cleansing and sorting 87 2. Roasting the Beans 89 3. Crushing, hulling and cleansing 100 4. Mixing different kinds 108 II. Production of the Cacao Mass and Mixing with Sugar 109 5. Fine grinding and trituration 109 6. Mixture with sugar and spices 117 7. Treatment of the Mixture 119 a) Trituration 119 b) Levigation 123 c) Proportions for mixing cacao mass, sugar and spices 136 III. Further Treatment of the Raw Chocolate 138 8. Manufacture of “Chocolats Fondants” 138 9. Heating Chambers and Closets 141 10. Removal of Air and Division 143 IV. Moulding of the Chocolate 149 11. Transference to the Moulds 149 12. The Shaking Table 156