Part 15 (1/2)
[Ill.u.s.tration: COCOA AND CHOCOLATE DESPATCH DECK AT BOURNVILLE.]
It will be seen from the above a.n.a.lysis that the cacao bean is rich in fats, carbohydrates and protein, and that it contains small quant.i.ties of the two stimulants, theobromine and caffein. In the whole range of animal and vegetable foodstuffs there are only one or two which exceed it in energy-giving power. If expressed in quite another way, namely, as ”food units,” the value of the cacao bean stands equally high, as is shown by the following figures taken from Smetham's result published in the Journal of the Royal Agricultural Society, 1914:
”FOOD UNITS.”
Turnips 8 Carrots 12 Potatoes 26 Rice 102 Corn Flour 104 Wheat 106 Peas 113 Oatmeal 117 Coconut 159 Cacao Bean 183
These figures indicate the high food value of the raw material; we will now proceed to consider the various products which are obtained from it.
_Food Value of Cocoa._
AVERAGE COMPOSITION AND FUEL VALUE OF UNTREATED COCOA.
_Composition._ _Energy-giving power_ _Calories per lb._
Cacao b.u.t.ter 28.0 = 1,183 Protein 18.3 = 340 Cacao Starch 10.2 } = 718 Other Digestible Carbohydrates, etc. 28.4 } Stimulants {Theobromine 1.5 {Caffein 0.6 Mineral Matter 5.0 Crude Fibre 4.0 Moisture 4.0 ----- ----- 100.0 2,241 ----- -----
(”Soluble” Cocoa, _i.e._, cocoa which has been treated with alkaline salts, is almost identical in composition, save that the mineral matter is about 7.5 per cent.).
As cocoa consists of the cacao bean with some of the b.u.t.ter extracted--a process which increases the percentage of the nitrogenous and carbohydrate const.i.tuents--it will be evident that the food value of cocoa powder is high, and that it is a concentrated foodstuff. In this respect it differs from tea and coffee, which have practically no food value; each of them, however, have special qualities of their own. Some of the claims made for these beverages are a little remarkable. The Emba.s.sy of the United Provinces in their address to the Emperor of China (Leyden, 1655), in mentioning the good properties of tea, wrote: ”More especially it disintoxicates those that are fuddl'd, giving them new forces, and enabling them to go to it again.” The Emba.s.sy do not state whether they speak from personal experience, but their admiration for tea is undoubted. Tea, coffee, and cocoa are amongst our blessings, each has its devotees, each has its peculiar delight: tea makes for cheerfulness, coffee makes for wit and wakefulness, and cocoa relieves the fatigued, and gives a comfortable feeling of satisfaction and stability. Of these three drinks cocoa alone can be considered as a food, and just as there are people whose digestion is deranged by tea, and some who sleep not a wink after drinking coffee, so there are some who find cocoa too feeding, especially in the summer-time. These sufferers from biliousness will think it curious that cocoa is habitually drunk in many hot climates, thus, in Spanish-speaking countries, it is the custom for the priest, after saying ma.s.s, to take a cup of chocolate. The pure cocoa powder is, as we saw above, a very rich foodstuff, but it must always be remembered that in a pint of cocoa only a small quant.i.ty, about half an ounce, is usually taken. In this connection the following comparison between tea, coffee and cocoa is not without interest. It is taken from the _Farmer's Bulletin_ 249, an official publication of the United States Department of Agriculture:
COMPARISON OF ENERGY-GIVING POWER OF A PINT OF TEA, COFFEE AND COCOA.
Fuel value Kind of Beverage Water Protein Fat Carbohydrates per lb.
-------------------------------------------------------------------------- % % % % Calories _Tea_ (0.5 oz. to 1 pt. water) 99.5 0.2 0 0.6 15 _Coffee_ (1 oz. to 1 pt. water) 98.9 0.2 0 0.7 16 _Cocoa_ (0.5 oz. to 1 pt. water) 97.1 0.6 0.9 1.1 65
These figures place cocoa, as a food, head and shoulders above tea and coffee. The figures are for the beverages made without the addition of milk and sugar, both of which are almost invariably present. A pint of cocoa made with one-third milk, half an ounce of cocoa, and one ounce of sugar would have a fuel value of 320 calories, and is therefore equivalent in energy-giving power to a quarter of a pound of beef or four eggs.
Cocoa is stimulating, but its action is not so marked as that of tea or coffee, and hence it is more suitable for young children. Dr. Hutchison, an authority on dietetics, writes: ”Tea and coffee are also harmful to the susceptible nervous system of the child, but cocoa, made with plenty of milk, may be allowed, though it should be regarded, like milk, as a food rather than a beverage properly so called.”
_How to Make a Cup of Cocoa._
Tea, coffee and cocoa are all so easy to make that it is remarkable anyone should fail to prepare them perfectly. Whilst in France everyone can prepare coffee to perfection, and many fail in making a cup of tea, in England all are adepts in the art of tea-making, and many do not distinguish themselves in the preparation of coffee. Cocoa in either country is not always the delightful beverage it should be. The directions below, if carefully followed, will be found to give the character of cocoa its full expression. The princ.i.p.al conditions to observe are to avoid iron saucepans, to use boiling water or milk, to froth the cocoa before serving, and to serve steaming hot in thick cups.
[Ill.u.s.tration]
The amount of cocoa required for two large breakfast cups, that is one pint, is as much as will go, when piled up, in a dessert spoon. Take then a heaped dessert-spoonful of pure cocoa and mix dry with one and a half times its bulk of fine sugar. Set this on one side whilst the boiling liquid is prepared. Mix one breakfast cup of water with one breakfast cup of milk, and raise to the boil in an enamelled saucepan.
Whilst this is proceeding, warm the jug which is to hold the cocoa, and transfer the dry sugar-cocoa mixture to it. Now pour in the boiling milk and water. Transfer back to saucepan and _boil_ for one minute.
Whisk vigorously for a quarter of a minute. Serve without delay.
_Digestibility of Cocoa._