Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1886-11-18
HOMEMADE COCOA.

Mexican Crop Which Has Created a
New industry in This Country.
Mexico produces many valuable crops.
It's woods and fields abound with pro-
ducts that are useful to our commerce.
They have been very little utilized until
within recent period. Even now they
are only beginning to find a way to our
markets. The recent attempts to de-
velop Mexico have brought to light
many of its treasures. Among them is
the cocoa plant. The cocoa-bean grows
in pod containing from twenty-five to
forty beans each. These beans contain
layers known as cocoa nibs. Nature
places them together in geometric
formation, not unlike that of the Brazil
nut when in pod. These little nibs
are held IN place by skin or she'll.
When the covering is once broken, no
artisan can place the nibs together
again in the same formation, even
with the most delicate implements.
Heretofore the product of the cocoa
plant reached the markets of civilization
from South America and the West In
dies. The result was that the crop of
raw material found its way to the other
side of the Atlantic, as the direct trade
with the former countries was mainly
transacted with the European continent
by vessels carrying the flags of nations
composing that part of the earth. Con-
sequently, the manufactured article, or
prepared cocoa, was brought here from
Europe and had to pay dulles, which inr
creased the cost to the consumer.
A New Yorker conceived the idea
that cocoa could be as well prepared
here as in Europe. It was necessary to
secure the raw material, as this the
United States did not produce. 1t was
found that cocoa was indigenous to the
soil of Guaymas and Socomiska, Mexico.
If imported in the bean, or raw, it could
b. brought into this, country free of
duty, while the prepared cocoa had to
| pay duty as a manufactured article.
The bean, when gathered and separated
| from the pod. packed in MANILA bags,of
| weight each. When brought to this coun-
try the bean has a. yellow or reddish
| tinge, according to its condition. But
| it has to be roasted before being used,
and then stripped of its skin by delicate
! machinery, so as. no separate the cover
| ing while preserving the useful parts OF
| the bean. The cocoa nibs have next to
be ground by process that will save
! the natural bMtter contained in the
bean. This butter is the healthy and
| nutritious part of the cocoa. But it has
| to be refined and neutralized by the
addition of arrowroot and the method
of preparation. After several trials
this has been successfully accomplished.
until as fine. and even finer, prepared
cocoa of home manufacture has found
its was to the New York market than
any ever imported from European
countries. OF course it can be sold at a
a much cheaper price while giving a
better article. The cost has even been
brought so low as to give it to the con-
sumner at about one cent. per cup, and
vet yield profit on the investment.
The importation of Mexican cocoa is
an entirely new venture. 1t has never
been attempted before by any one. In
fact, the Mexican product has at no time
been shipped to this market Being o.
an unusually fine taste and color, it j:
likely to become a much more desirable
article than the imported prepared