<h2><SPAN name="chapter8" id="chapter8">CHAPTER VIII</SPAN></h2>
<h3>THE COMPOSITION AND FOOD VALUE OF COCOA AND CHOCOLATE</h3>
<div class="blkquot">
Before the Spaniards made themselves Masters of
Mexico, no other drink was esteem'd but that of cocoa;
none caring for wine, notwithstanding the soil produces
vines everywhere in great abundance of itself.</div>
<div class="citation">
John Ogilvy's <i>America</i>, 1671.</div>
<p>The early writers on chocolate generally became
lyrical when they wrote of its value as a
food. Thus in the <i>Natural History of Chocolate</i>,
by R. Brookes (1730), we read that an ounce of chocolate
contains as much nourishment as a pound of beef,
that a woman and a child, and even a councillor, lived
on chocolate alone for a long period, and further:
"Before chocolate was known in Europe, good old
wine was called the milk of old men; but this title is
now applied with greater reason to chocolate, since its
use has become so common, that it has been perceived
that chocolate is, with respect to them, what milk is
to infants."</p>
<p>A more temperate tone is shown in the following,
from <i>A Curious Treatise of the Nature and Quality of
Chocolate</i>, by Antonio Colmenero de Ledesma, a
Spaniard, Physician and Chyrurgion of the city of
Ecija, in Andaluzia (printed at the Green Dragon,
1685):</p>
<div class="blkquot">
So great is the number of those persons, who at present
do drink of Chocolate, that not only in the West Indies,
whence this drink has its original and beginning, but also
in Spain, Italy, Flanders, &c., it is very much used, and
especially in the Court of the King of Spain; where the
great ladies drink it in a morning before they rise out of
their beds, and lately much used in England, as Diet and
<SPAN name="page166" id="page166"></SPAN>
Phisick with the Gentry. Yet there are several persons that
stand in doubt both of the hurt and of the benefit, which
proceeds from the use thereof; some saying, that it obstructs
and causes opilations, others and those the most
part, that it fattens, several assure us that it fortifies the
stomach: some again that it heats and inflames the body.
But very many steadfastly affirm, that tho' they shou'd
drink it at all hours, and that even in the Dog-days, they
find themselves very well after it.</div>
<p>So much for the old valuations; let us now attempt
by modern methods to estimate the food value of cacao
and its preparations.</p>
<h3><i>Food Value of Cacao Beans.</i></h3>
<p>In estimating the worth of a food, it is usual to compare
the fuel values. This peculiar method is adopted
because the most important requirement in nutrition
is that of giving energy for the work of the body, and
a food may be thought of as being burnt up (oxidised)
in the human machine in the production of heat and
energy. The various food constituents serve in varying
degrees as fuel to produce energy, and hence to judge
of the food value it is necessary to know the chemical
composition. Below we give the average composition
of cacao beans and the fuel value calculated from these
figures:</p>
<h3>AVERAGE COMPOSITION AND FUEL VALUE OF FRESHLY ROASTED CACAO BEANS (NIBS).</h3>
<div class="centre">
<table border="0" cellpadding="2" cellspacing="0" summary="">
<tr>
<td colspan="2"></td><td align="right"><i>Composition.</i></td><td></td>
<td align="center"><i>Energy-giving power</i><br/><i>Calories per lb.</i></td>
</tr>
<tr>
<td align="left" colspan="2">Cacao Butter</td><td align="right">54.0</td>
<td align="center">=</td><td align="center">2,282</td>
</tr>
<tr>
<td align="left" colspan="2">Protein (total nitrogen 2.3%)</td><td align="right">11.9</td>
<td align="center">=</td><td align="center">221</td>
</tr>
<tr>
<td align="left" colspan="2">Cacao Starch<br/>Other Digestible Carbohydrates, etc.</td>
<td align="right">6.7<br/>18.7</td><td align="center"><big><big>}</big></big> =</td>
<td align="center">472</td>
</tr>
<tr>
<td align="left">Stimulants <big><big>{</big></big></td><td align="left">Theobromine<br/>Caffein</td>
<td align="right">1.0<br/>0.4</td>
</tr>
<tr>
<td align="left" colspan="2">Mineral Matter</td><td align="right">3.2</td>
</tr>
<tr>
<td align="left" colspan="2">Crude Fibre</td><td align="right">2.6</td>
</tr>
<tr>
<td align="left" colspan="2">Moisture</td><td align="right">1.5</td>
</tr>
<tr>
<td colspan="2"></td><td align="right">100.0</td><td></td><td align="center">2,975</td>
</tr>
</table></div>
<p><SPAN name="page167" id="page167"></SPAN></p>
<div class="centre">
<SPAN name="image95" id="image95"></SPAN>
<SPAN href="images/image095.jpg">
<ANTIMG src="images/image095_thumb.jpg" alt="COCOA AND CHOCOLATE DESPATCH DECK AT BOURNVILLE." title="COCOA AND CHOCOLATE DESPATCH DECK AT BOURNVILLE." /></SPAN>
<p class="caption">
COCOA AND CHOCOLATE DESPATCH DECK AT BOURNVILLE.</p>
</div>
<p>It will be seen from the above analysis that the cacao
bean is rich in fats, carbohydrates and protein, and
that it contains small quantities 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:</p>
<div class="centre">
<table border="0" cellpadding="2" cellspacing="0" summary="">
<tr>
<td align="center" colspan="2">"FOOD UNITS."</td>
</tr>
<tr>
<td align="left">Turnips</td><td align="right">8</td>
</tr>
<tr>
<td align="left">Carrots</td><td align="right">12</td>
</tr>
<tr>
<td align="left">Potatoes</td><td align="right">26</td>
</tr>
<tr>
<td align="left">Rice</td><td align="right">102</td>
</tr>
<tr>
<td align="left">Corn Flour</td><td align="right">104</td>
</tr>
<tr>
<td align="left">Wheat</td><td align="right">106</td>
</tr>
<tr>
<td align="left">Peas</td><td align="right">113</td>
</tr>
<tr>
<td align="left">Oatmeal</td><td align="right">117</td>
</tr>
<tr>
<td align="left">Coconut</td><td align="right">159</td>
</tr>
<tr>
<td align="left">Cacao Bean</td><td align="right">183</td>
</tr>
</table></div>
<p>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.
<SPAN name="page168" id="page168"></SPAN></p>
<h3><i>Food Value of Cocoa.</i></h3>
<h4>AVERAGE COMPOSITION AND FUEL VALUE OF UNTREATED COCOA.</h4>
<div class="centre">
<table border="0" cellpadding="2" cellspacing="0" summary="">
<tr>
<td colspan="2"></td><td align="right"><i>Composition.</i></td><td></td>
<td align="center"><i>Energy-giving power</i><br/><i>Calories per lb.</i></td>
</tr>
<tr>
<td align="left" colspan="2">Cacao Butter</td><td align="right">28.0</td>
<td align="center">=</td><td align="center">1,183</td></tr>
<tr><td align="left" colspan="2">Protein</td><td align="right">18.3</td>
<td align="center">=</td><td align="center">340</td>
</tr>
<tr>
<td align="left" colspan="2">Cacao Starch<br/>Other Digestible Carbohydrates, etc.</td>
<td align="right">10.2<br/>28.4</td><td align="center"><big><big>}</big></big> =</td>
<td align="center">718</td>
</tr>
<tr>
<td align="left">Stimulants <big><big>{</big></big></td>
<td align="left">Theobromine<br/>Caffein</td><td align="right">1.5<br/>0.6</td>
</tr>
<tr>
<td align="left" colspan="2">Mineral Matter</td><td align="right">5.0</td>
</tr>
<tr>
<td align="left" colspan="2">Crude Fibre</td><td align="right">4.0</td>
</tr>
<tr>
<td align="left" colspan="2">Moisture</td><td align="right">4.0</td>
</tr>
<tr>
<td colspan="2"></td><td align="right">100.0</td><td></td><td align="center">2,241</td>
</tr>
</table></div>
<p>("Soluble" Cocoa, <i>i.e.</i>, cocoa which has been treated with alkaline
salts, is almost identical in composition, save that the mineral matter
is about 7.5 per cent.).</p>
<p>As cocoa consists of the cacao bean with some of the
butter extracted—a process which increases the percentage
of the nitrogenous and carbohydrate constituents—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
Embassy 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
Embassy 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
<SPAN name="page169" id="page169"></SPAN>
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 mass, 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 quantity, 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 <i>Farmer's Bulletin</i> 249, an official publication
of the United States Department of Agriculture:</p>
<h3>COMPARISON OF ENERGY-GIVING POWER OF A PINT OF TEA, COFFEE AND COCOA.</h3>
<div class="centre">
<table border="0" cellpadding="4" cellspacing="0" summary="">
<tr>
<td align="left">Kind of Beverage</td><td align="center">Water</td>
<td align="center">Protein</td><td align="center">Fat</td>
<td align="center">Carbohydrates</td><td align="center">Fuel value per lb.</td>
</tr>
<tr>
<td></td><td align="center">%</td><td align="center">%</td><td align="center">%</td>
<td align="center">%</td><td align="center">Calories</td>
</tr>
<tr>
<td align="left"><i>Tea</i><br/> (0.5 oz. to 1 pt. water)</td>
<td align="center">99.5</td><td align="center">0.2</td><td align="center">0</td>
<td align="center">0.6</td><td align="center">15</td>
</tr>
<tr>
<td align="left"><i>Coffee</i><br/> (1 oz. to 1 pt. water)</td>
<td align="center">98.9</td><td align="center">0.2</td><td align="center">0</td>
<td align="center">0.7</td><td align="center">16</td>
</tr>
<tr>
<td align="left"><i>Cocoa</i><br/> (0.5 oz. to 1 pt. water)</td>
<td align="center">97.1</td><td align="center">0.6</td><td align="center">0.9</td>
<td align="center">1.1</td><td align="center">65</td>
</tr>
</table></div>
<p>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.</p>
<p>Cocoa is stimulating, but its action is not so marked
<SPAN name="page170" id="page170"></SPAN>
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."</p>
<h3><i>How to Make a Cup of Cocoa.</i></h3>
<p><SPAN name="image96" id="image96"></SPAN>
<span class="rig">
<ANTIMG class="noborder" src="images/image096_thumb.jpg" alt="cup of cocoa" title="cup of cocoa" />
</span>
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 principal 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.</p>
<p>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.
<SPAN name="page171" id="page171"></SPAN>
Now pour in the boiling milk and water. Transfer back
to saucepan and <i>boil</i> for one minute. Whisk vigorously
for a quarter of a minute. Serve without delay.</p>
<h3><i>Digestibility of Cocoa.</i></h3>
<p>We have noted above the high percentage of nutrients
which cocoa contains, and the research conducted by
J. Forster<SPAN name="VIII-1m" id="VIII-1m" href="#VIII-1"><small>[1]</small></SPAN>
shows that these nutrients are easily assimilated.
Forster found that the fatty and mineral constituents
of cocoa are both <i>completely</i> digested, and the
nitrogenous constituents are digested in the same
proportion as in finest bread, and more completely
than in bread of average quality. One very striking
fact was revealed by his researches, namely, that the
consumption of cocoa increases the digestive power
for other foods which are taken at the same time, and
that this increase is particularly evident with milk.
Dr. R.O. Neumann<SPAN name="VIII-2m" id="VIII-2m" href="#VIII-2"><small>[2]</small></SPAN>
(who fed himself with cocoa
preparations for over twelve weeks), whilst not agreeing
with this conclusion, states that: "The consumption
of cocoa from the point of view of health
leaves nothing to be desired. The taking of large or
small quantities of cocoa, either rich or poor in fat,
with or without other food, gave rise to no digestive
troubles during the 86 days which formed the duration
of the experiments." He considers that cocoas
containing a high percentage of cacao butter are preferable
to those which contain low percentages, and that
a 30 per cent. butter content meets all requirements.
It is worthy of note that 28 to 30 per cent. is the quantity
of butter found in ordinary high-class cocoas.</p>
<p>As experts are liable to disagree, and it is almost
possible to prove anything by a judicious selection
from their writings, it may be well to give an extract
from some modern text book as more nearly expressing
the standard opinion of the times. In <i>Second Stage
<SPAN name="page172" id="page172"></SPAN>
Hygiene</i>, by Mr. Ikin and Dr. Lyster, a text book
written for the Board of Education Syllabus, we read,
p. 96: "... in the better cocoas the greater part of
the fat is removed by heat and pressure. In this form
cocoa may be looked upon as almost an ideal food, as
it contains proteids, fats, and carbohydrates in roughly
the right proportions. Prepared with milk and sugar it
forms a highly nutritious and valuable stimulating
beverage."</p>
<h3><i>Stimulating Property of Cocoa.</i></h3>
<p>The mild stimulating property which cocoa possesses
is due to the presence of the two substances, theobromine
and caffein. The presence of theobromine is
peculiar to cocoa, but caffein is a stimulating principle
which also occurs in tea and coffee. Whilst in the
quantities in which they are present in cocoa (about
1.5 per cent. of theobromine and 0.6 per cent. of caffein)
they act only as agreeable stimulants, in the pure condition,
as white crystalline powders, they are powerful
curative agents. Caffein is well known as a specific for
nervous headaches, and as a heart stimulant and diuretic.
Theobromine is similar in action, but has the advantage
for certain cases, that it has much less effect on the
central nervous system, and for this reason it is a very
valuable medicine for sufferers from heart dropsy, and
as a tonic for senile heart. That its medicinal properties
are appreciated is shown by its price: during 1918
the retail price was about 8 shillings an ounce, from
which we can calculate that every pound of cocoa
contained nearly two shillingsworth of theobromine.</p>
<h3><i>"Soluble" Cocoa.</i></h3>
<p>Whilst Forster states that treated cocoa is the most
digestible, experts are not in agreement as to which
is the more valuable foodstuff, the pure untouched
cocoa, or that which is treated during its manufacture
<SPAN name="page173" id="page173"></SPAN>
with alkaline salts. The cocoa so treated is generally
described as "soluble," although its only claim to this
name is that the mineral salts in the cocoa are rendered
more soluble by the treatment. It is also sometimes
incorrectly described as containing alkali, but actually no
alkali is present in the cocoa either in a free state or as
carbonate; the potassium exists "in the form of phosphates
or combinations of organic acids, that is to say,
in the ideal form in which these bodies occur in foods
of animal and vegetable origin" (Fritsch, <i>Fabrication
du Chocolat</i>, p. 216).</p>
<div class="centre">
<SPAN name="image97" id="image97"></SPAN>
<SPAN href="images/image097.jpg">
<ANTIMG src="images/image097_thumb.jpg" alt="BOXING CHOCOLATES." title="BOXING CHOCOLATES." /></SPAN>
<p class="caption">
BOXING CHOCOLATES.</p>
</div>
<h3><i>Food Value of Chocolate.</i></h3>
<div class="blkquot">
I ate a little chocolate from my supply, well knowing the miraculous
sustaining powers of the simple little block (from <i>Mr. Isaacs</i>,
by F. Marion Crawford).</div>
<p>Whilst the food value of cocoa powder is very high
<SPAN name="page174" id="page174"></SPAN>
the drink prepared from it can only be regarded as an
accessory food, because it is usual to take the powder
in small quantities—just as with beef-tea it is usual to
take only a small portion of an ox in a tea-cup—but
chocolate is often eaten in considerable quantities at a
time, and must therefore be regarded as an important
foodstuff, and not considered, as it frequently is considered,
simply as a luxury.</p>
<p>The eating of cacao mixed with sugar dates from
very early days, but it is only in recent times that it has
become the principal sweetmeat. What would a "sweetshop"
be to-day without chocolate, that summit of
the confectioner's art, when the rich brown of chocolate
is the predominant note in every confectioner's
window? What would the lovers in England do
without chocolates, which enable them to indulge
their delight in giving that which is sure to be well
received?</p>
<p>As a luxury it is universally appreciated, and because
of this appreciation its value as a food is sometimes
overlooked.</p>
<p>During the war chocolate was valued as a compact
foodstuff, which is easily preserved. Dr. Gastineau
Earle, lecturing for the Institute of Hygiene in 1915
on "Food Factor in War," said: "Chocolate is a
most valuable concentrated food, especially when
other foods are not available; it is the chief constituent
of the emergency ration." Its importance as a concentrated
foodstuff was appreciated in the United
States, for every "comfort kit" made up for the
American soldiers fighting in the war contained a cake
of sweet chocolate.</p>
<p>There are a number of records of people whose lives
have been preserved by means of chocolate. One of
the most recent was the case of Commander Stewart,
who was torpedoed in H.M.S. "Cornwallis" in the
Mediterranean in 1917. He happened to have in his
cabin one of the boxes of chocolate presented to the
Army and Navy in 1915 by the colonies of Trinidad,
<SPAN name="page175" id="page175"></SPAN>
Grenada, and St. Lucia, who gave the cacao and paid
English manufacturers to make it into chocolate. He
had been treasuring the box as a souvenir, but being
the only article of food available, he filled his pockets
with the chocolate, which sustained him through many
trying hours.<SPAN name="VIII-3m" id="VIII-3m" href="#VIII-3"><small>[3]</small></SPAN></p>
<p>We have already seen the high food value of the
cacao bean: what of the sugar which chocolate contains?
Sugar is consumed in large quantities in England,
the consumption per head amounting to 80-90 lbs. per
year. It is well known as a giver of heat and energy,
and Sir Ernest Shackleton reports that it proved a
great life preserver and sustainer in Arctic regions.
Our practical acquaintance with sugar commences at
birth—milk containing about 5 per cent. of milk
sugar—and when one considers the amazing activity
of young children one understands their continuous
demand for sugar. Dr. Hutchison, in his well-known
<i>Food and the Principles of Dietetics</i>, says: "The
craving for sweets which children show is, no doubt, the
natural expression of a physiological need, but they
should be taken with, and not between, meals. Chocolate
is one of the most wholesome and nutritious forms
of such sweets."</p>
<p>Both the constituents of chocolate being nourishing,
it follows that chocolate itself has a high food
value. This is proved by the figures given below.</p>
<p>As with cocoa, we have first to know the composition
before we can calculate the food value. The relative
proportions of nib, butter and sugar, vary considerably
in ordinary chocolate, so that it is difficult to give an
average composition: there are sticks of eating chocolate
which contain as little as 24 per cent. of cacao
butter, whilst chocolate used for covering contains
about 36 per cent. of butter.</p>
<p>As modern high-class eating chocolate contains
<SPAN name="page176" id="page176"></SPAN>
about 31 per cent. of butter, we will take this for
purposes of calculation:</p>
<h3>AVERAGE COMPOSITION AND FUEL VALUE OF ENGLISH EATING CHOCOLATE.</h3>
<div class="centre">
<table border="0" cellpadding="2" cellspacing="0" summary="">
<tr>
<td colspan="2"></td><td align="right"><i>Composition.</i></td><td></td>
<td align="center"><i>Energy-giving power</i><br/><i>Calories per lb.</i></td>
</tr>
<tr>
<td align="left" colspan="2">Cacao Butter</td><td align="right">31.4</td>
<td align="center">=</td><td align="center">1,327</td>
</tr>
<tr>
<td align="left" colspan="2">Protein (total nitrogen 78%)</td><td align="right">4.1</td>
<td align="center">=</td><td align="center">76</td>
</tr>
<tr>
<td align="left" colspan="2">Cacao Starch<br/>Other Digestible Carbohydrates, etc.</td>
<td align="right">2.3<br/>6.4</td><td align="center"><big><big>}</big></big> =</td>
<td align="center">162</td>
</tr>
<tr>
<td align="left">Stimulants <big><big>{</big></big></td><td align="left">Theobromine<br/>Caffein</td>
<td align="right">0.3<br/>0.1</td>
</tr>
<tr>
<td align="left" colspan="2">Mineral Matter</td><td align="right">1.2</td>
</tr>
<tr>
<td align="left" colspan="2">Crude Fibre</td><td align="right">0.9</td>
</tr>
<tr>
<td align="left" colspan="2">Moisture</td><td align="right">1.o</td>
</tr>
<tr>
<td align="left" colspan="2">Sugar</td><td align="right">52.3</td><td align="center">=</td>
<td align="center">973</td>
</tr>
<tr>
<td colspan="2"></td><td align="right">100.0</td><td></td><td align="center">2,538</td>
</tr>
</table></div>
<p>In Snyder's <i>Human Foods</i> (1916) the official analyses
of 163 common foods are given. They include practically
everything that human beings eat, and only
three are greater than chocolate in energy-giving power.</p>
<p>The result (2,538 calories per lb.) which we obtain
by calculation is lower than the figure (2,768 calories
per lb.) for chocolate given by Sherman in his
book on <i>Food and Nutrition</i> (1918). Probably his figure
is for unsweetened chocolate. The table below shows
the energy-giving value of cocoa and chocolate compared
with well-known foodstuffs. The figures (save
for "eating" chocolate) are taken from Sherman's book,
and are calculated from the analyses given in Bulletin
28 of the United States Department of Agriculture:</p>
<h3>FUEL VALUE OF FOODSTUFFS.</h3>
<div class="centre">
<table border="0" cellpadding="4" cellspacing="0" summary="">
<tr>
<td align="left"><i>Foodstuff<br/>as Purchased.</i></td>
<td align="right"><i>Calories<br/>per lb.</i></td>
</tr>
<tr>
<td align="left">Cabbage</td><td align="right">121</td>
</tr>
<tr>
<td align="left">Cod Fish</td><td align="right">209</td>
</tr>
<tr>
<td align="left">Apples</td><td align="right">214</td>
</tr>
<tr>
<td align="left">Potatoes</td><td align="right">302</td>
</tr>
<tr>
<td align="left">Milk</td><td align="right">314</td>
</tr>
<tr>
<td align="left">Eggs</td><td align="right">594</td>
</tr>
<tr>
<td align="left">Beef Steak</td><td align="right">960</td>
</tr>
<tr>
<td align="left">Bread (average white)</td><td align="right">1,180</td>
</tr>
<tr>
<td align="left">Oatmeal</td><td align="right">1,811</td>
</tr>
<tr>
<td align="left">Sugar</td><td align="right">1,815</td>
</tr>
<tr>
<td align="left">Cocoa</td><td align="right">2,258</td>
</tr>
<tr>
<td align="left">Eating Chocolate</td><td align="right">2,538</td>
</tr>
</table></div>
<p><SPAN name="page177" id="page177"></SPAN></p>
<div class="centre">
<SPAN name="image98" id="image98"></SPAN>
<SPAN href="images/image098.jpg">
<ANTIMG src="images/image098_thumb.jpg" alt="PACKING CHOCOLATES AT BOURNVILLE." title="PACKING CHOCOLATES AT BOURNVILLE." /></SPAN>
<p class="caption">
PACKING CHOCOLATES AT BOURNVILLE.</p>
<SPAN name="page178" id="page178"></SPAN></div>
<h3><i>Food Value of Milk Chocolate.</i></h3>
<p>The value of milk as a food is so generally recognised
as to need no commendation here. When milk is
evaporated to a dry solid, about 87.5 per cent. of water
is driven off, so that the dry milk left has about eight
times the food value of the original milk. Milk chocolate
of good quality contains from 15 to 25 per cent. of
milk solids. Milk chocolate varies greatly in composition,
but for the purpose of calculating the food
value, we may assume that about a quarter of a high-class
milk chocolate consists of solid milk, and this is
combined with about 40 per cent. of cane sugar and
35 per cent. of cacao butter and cacao mass.</p>
<h3>ANALYSIS AND FUEL VALUE OF MILK CHOCOLATE.</h3>
<div class="centre">
<table border="0" cellpadding="4" cellspacing="0" summary="">
<tr>
<td></td><td></td>
<td align="center" colspan="2"><i>Energy-giving<br/>power.</i><br/><i>Calories per lb.</i></td>
</tr>
<tr>
<td align="left">Milk Fat and Cacao Butter</td><td align="right">35.0</td>
<td align="right">=</td><td align="right">1,480</td>
</tr>
<tr>
<td align="left">Milk and Cocoa Proteins</td><td align="right">8.0</td>
<td align="right">=</td><td align="right">149</td>
</tr>
<tr>
<td align="left">Cacao Starch and Digestible Carbohydrates</td><td align="right">3.0</td>
<td align="right">=</td><td align="right">56</td>
</tr>
<tr>
<td align="left">Stimulants (Theobromine and Caffein)</td><td align="right">0.2</td>
</tr>
<tr>
<td align="left">Mineral Matter</td><td align="right">2.0</td>
</tr>
<tr>
<td align="left">Crude Fibre</td><td align="right">0.3</td>
</tr>
<tr>
<td align="left">Moisture</td><td align="right">1.5</td>
</tr>
<tr>
<td align="left">Milk Sugar and Cane Sugar</td><td align="right">50.0</td>
<td align="right">=</td><td align="right">930</td>
</tr>
<tr>
<td></td><td align="right">100.0</td><td align="right">=</td><td align="right">2,615</td>
</tr>
</table></div>
<p>It will be noted that the food value of milk chocolate
is even greater than that of plain chocolate. It is highly
probable that milk chocolate is the most nutritious of
all sweetmeats. It is not generally recognised that when
we purchase one pound of high-class milk chocolate
we obtain three-quarters of a pound of chocolate and
two pounds of milk!</p>
<div class="footnote">
<SPAN name="VIII-1" id="VIII-1" href="#VIII-1m">[1]</SPAN>
<i>Hygienische Rundschau</i>, 1900, p. 305.</div>
<div class="footnote">
<SPAN name="VIII-2" id="VIII-2" href="#VIII-2m">[2]</SPAN>
<i>Die Bewertung des Kakaos als Nahrungs- und Genussmittel</i>, 1906.</div>
<div class="footnote">
<SPAN name="VIII-3" id="VIII-3" href="#VIII-3m">[3]</SPAN>
See <i>West India Committee Journal</i>, p. 55, 1917.</div>
<hr class="longer" />
<p><SPAN name="page179" id="page179"></SPAN></p>
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