y, pressing out more cacao butter in the production of
cocoa than they absorbed in making chocolate:

EXPORT OF CACAO BUTTER.

Tons (of 1000 kilogrammes)
1911 1912 1913
Holland 4,657 5,472 7,160
Germany 3,611 3,581 1,960
----- ----- -----
8,268 9,053 9,120
----- ----- -----

During the war America appeared for the first time in her history as an
exporter of cacao butter. Hitherto she was one of the principal
importers, as will be seen in the following table:

IMPORTS OF CACAO BUTTER.

Tons (of 1000 kilogrammes)
1912 1913
United States 1,842 1,634
Switzerland 1,821 1,634
Belgium 1,127 1,197
Austria-Hungary 1,062 1,190
Russia 955 1,197
England 495 934

The next table shows the imports (expressed in English tons) into the
United Kingdom in more recent years:

IMPORTS OF CACAO BUTTER.

Year 1912 1913 1914 1915 1916 1917
Tons 477 912 1512 599 962 675

The wholesale price of cacao butter has varied in the last six years
from 1/3 per pound to 2/11 per pound, and was fixed in 1918 by the Food
Controller at 1/6 per pound (retail price 2/- per pound). The control
was removed in 1919, and immediately the wholesale price rose to 2/8 per
pound.

_Cacao Shell._

Although I have described cacao butter as a by-product, the only true
by-product of the combined cocoa and chocolate industry is cacao shell.
I explained in the previous chapter how it is separated from the roasted
bean. As they come from the husking or winnowing machine, the larger
fragments of shell resemble the shell of monkey-nuts (ground nuts or pea
nuts), except that the cacao shells are thinner, more brittle and of a
richer brown colour. The shell has a pleasant odour in which a little
true cocoa aroma can be detected. The small pieces of shell look like
bran, and, if the shell be powdered, the product is wonderfully like
cocoa in appearance, though not in taste or smell. As the raw cacao bean
contains on the average about twelve and a half per cent. of shell, it
is evident that the world production must be considerable (about 36,000
tons a year), and since it is not legitimately employed in cocoa, the
brains of inventors have been busy trying to find a use for it. In some
industries the by-product has proved on investigation to be of greater
value than the principal product--a goo