. Agricultural news. Agriculture -- West Indies; Plant diseases -- West Indies. 36 THE AGRICULIUKAL NEWS. February 5, WEST INDIAN FRUIT. PRODUCTS OBTAINED FROM CACAO. The three cacao products known to commerce are: cacao butter, cacao powder, and cake chocolate, the manufacture of chocolate requiring skill and knowledue in special degree. The butter is merely the oil or grease of the kernel, by pressure, and leaving a residue still containing a certain amount of vegetable fat, which, being ground as will be explained later, is used in making the beverage commonly kno
. Agricultural news. Agriculture -- West Indies; Plant diseases -- West Indies. 36 THE AGRICULIUKAL NEWS. February 5, WEST INDIAN FRUIT. PRODUCTS OBTAINED FROM CACAO. The three cacao products known to commerce are: cacao butter, cacao powder, and cake chocolate, the manufacture of chocolate requiring skill and knowledue in special degree. The butter is merely the oil or grease of the kernel, by pressure, and leaving a residue still containing a certain amount of vegetable fat, which, being ground as will be explained later, is used in making the beverage commonly known as cocoa. When chocolate is intended to be produced, the carefully cleaned kernels are crushed into a mass, flavoured and manipulated according to many methods, and then, after an addition of pure cacao butter has been made to the natural content of the mass, it is pressed into small cakes, and sold. The cacao bean is composed, by weight, of 88 per cent. of kernel and husk and 1? per cent, of shell. The shells and husks are treated chemically in Holland for the production of a low-grade butter, the reduction being effected by ether or benzene. The kernel, which contains .50 to 55 per cent. of oil, was formerly treated, when the extraction of butter was contemplated, by boiling, roasting and crushing in ten times its weight of water; the oil then rising to the surface was decanted, and the residue pressed mechanically for the elimination of such butter as it still contained. This method has been abandoned, and the kernels, freed from their envel- opes, are now ground to a mass, brought to a temperature of from 60° to 70° C, placed in coarse linen sacks, and finally pressed in steam-heated machines. After this first application of pressure the cacao cake contains from 20 to 35 per cent, of fat; it is then ground and re-pressed until not more than 15 per cent, of the fatty matter remains. The oil or grease which has been extracted is called 'cacao butter', which is used chief
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