The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1908-03-01
DONALD COCOA
On THE MARKET
Manufacturer of Chocolates
Adds Important De-
partment.
ENTERS WORLDS MARTS
QUALITY HIS PLEA IN BIG AD-
VERTISING CAMPAIGN.

With characteristic proSresslVeness'
j. G. Mcdonald of the Mcdonald Candy
company has opened a cocoa depart
ment In connection with his large choc-
olate house. After fourteen months of
experiment, Mr. Mcdonald has 2 blend
of cocoa which satisfies him as being
up with the standard of quality of
McDonald's chocolate, and tomorrow
morning McDonald's cocoa viii be on
sale by all Salt Lake stores.
The new industry is an important
one and will do a great deal to advertise
the city. Mr.. Mcdonald proposes to
sell his cocoa not only in every part
of the United States, but viii have
statesmen in almost every portion OF
the civilized world. On every can of
cocoa sold there viii be 'McDonald's
Cocoa, Salt Lake"
In making this important venture,
Mr.. Mcdonald is connecting with the
best cocoa in the world. He is selling
the cocoa at the same price as the best
article on the market today and gives
as his reason that the cocoa he is put
ting out Is the very best in the world.
and therefore he is in a position to sell
it at the top-nOtch price.
Fourteen months ago when Mr.. Nc
Donald discontinued the manufacture
of 600 different kinds of CONNECTIONS in
order TO make his establishment eX-
cldsively a chocolate house, he con-
ceiVed the idea of manufacturing cocoa.
The Salt Lake house is now one of
! the four chocolate houses in the world
that puts out cocoa. At that time Mr..
Mcdonald sent a man to Holland to
ascertain the Dutch method of blending
the cocoa beans, in order TO produce
the proper flavor for the cocoa.
Experts From Holland.
Two cocoa experts We're brought from
Holland TO Salt Lake to make a cocoa
that would have a particular McDon-
aid blend and come up to the Mcdonald
standard of excellence. After fourteen
months of experiment in blending the
cocoa beans d flavor was secured that
satisfied Mr.. Mcdonald and gave him
an article which he was willing to put
on the market with the Mcdonald rec
ognitiOn of quality.
The trick in the making of good cocoa
is in the blending of the cocoa beans.
There ere fifty varieties of cocoa beans
raised, and through the blending of
several kinds a delicious flavor may be
secured. In doing this, however, it is
necessary to secure some varieties of
beans that are very rare, and neces-
sarily expensive. Some of the cheaper
grades of cocoa contain spices and
Il gar to produce the flavor in a less
. hensiEe manner. Some use the hullS
n A.he Befns as a filler.
COCOA thus made is, however, inSOlu-
BILE. Much of the nutritive properties
of the cocoa ,are lost by such q meth
cd. Mr.. Mcdonald declares that his
cocoa is made only of the cocoa beans
and for this reason is more expensive
than most of the others. To offset the
cheaper prices of other brands, Mr.. Nc
Donald says that MS cocoa will go
twice az far as other kinds and that
only halt a spoonful is NEEDED for each
cup of cocoa.
Growing of Cocoa.
L is interesting 10 know that the
cocoa beans from which the cocoa is
made grow on threes usually from six
teen TO twenty feet high, although fire.
quently they attain twice the height.
THE cocoa bean is the seed of the
fruit that grows on these trees. There
one in July and one N December. The
beans grown at different times of the
year nave different flavors and for that
reason are kept separate to blend to-
gether in tbe/m8nufacture of cocoa.
After the fruit OF the cocoa tree is
picked It is allowed TO ferment The
most approved manner of doing this
Is known as the "cacao terre" method.
which consists in buTying the fruit in
the ground until it has dried away
from the beans. The beans are then
buIled and carefully dried under 1,ni-