The Meridian times. (Meridian, Idaho) 1909-1938, 1912-08-16

anrerH Fernando Po. by the way. ls another
small island. OF only 7S0 square miles not far
frem Africa II was once Portuguese. but is now
SnaniHh
The British possessions have become remark
able producers OF caeao Ia recent years. In the
West indies they include Trinidad. Jamaica. Gren
ads ~ EnciA and Dominica: In Africa the Gold
SoAkf and Lagos, while IN the far east is Ceylon
wharh seemF 10 specialize IN crops that appeal to
tbs unaiooholie tastes OF the modern
The principal constituents OF the cacao bean
ARE: tll alkaioids; Cd starch and sugars: (3)
aleHminons matters, 90 cacao butter. together
win various mineral substances The alkaloids
@rs cogapiex organic substances which are re-
Hponsthle for the stimulant effects OF eacao; oaf
feline b ono Of them but appears In lesser amount
than In coffee OF tea. and there Is variable guam.
uty 81 theubromine. which Is not very unlike CAT.
Seine starch is present In the proportion OF about
= sa 10 per cent while real sugar (glucose) at
least IN the bean Itself shows ouly about one-half
~ pr cent, although the starch may be con
Nertrn an preparation OF caeao advances; alhu.
mtnouE matters about 10 ne per cent; fats OF
which cacan butter Is the essential from as TO
something over 80 per cent; the mineral sub
stances are phosphorIe acid, potash and magnesia
other analyses may be found or made yet for
practical purposes this statement Is accurate
enough. There Is a delicate substance called
-caeao red which is coloring matter. and this.
with tneohrumine, is said to give TO cacao It's
characteristic taste
sneh proportions of nutrient ingredients are by
no means a perfect food. It may be shown that
100 parts Of nibs contain heat gyers equiya.
lent TO f52 parts OF starch. while the flesh form.
ers present amount TO about II parts: or In other
terms, one pound Of cReao nbs is more than
equal Tn nesh-formiug constituents TO | pound OF
lean mutton chop, but a pound OF cacao nhs can
mot be eaten or drunk at one time--it would be
quite indigestble-so that no argument can be
based upon its theoretc food value. The amount
al eacaO butter, however important in itself Is
also OF little service in this connection although
~ has other and much higher values in com.
meree; II would therefore be wasted II reserved
for food alone.
The great advantage caeao has over similar
substances, where also experience fails to sup
port theory, Is the fact that in the form OF choco-
Iats where the fats are retained the palatability
and aSsmilability of sugar mixed with it are very
much enhanced. Not SO many years ago the drink
called chocolate was thought to be a reckless
dissipation for one who had regard for his
or her stomach. To indulge in chocolate candy
was quite as pernicious as to eat tomatoes and
with quite as much reason. Tomatoes were once
declared poison, but today they are considered
very wholesome vegetable Chocolate was once
an exotic and bizarre drink told about by trav.
eIeFs who had yentured into Mexico or Spain but
today 1t Is even ordered in the sick room and
al keast In the form of cacao from which the fats
have largely been removed it is considered both
digestihie and nourishing Candies and pastry
VIII chocolate were practically taboo to we'll
<at1p children, and the adult who lindulged