_
1905 (tons). 1901 (tons).
Tropical America and West Indies 103,114 82,541
West Africa 32,425 18,508
Asia 5,035 3,974
Other countries 800 700
------- -------
Total 141,374 105,723

_Composition._--The relative weights of the various parts of a whole
cacao pod are given thus by Prof. J. B. Harrison for British Guiana
specimens:--

Calabacillo. Forastero.
Husk 80.59 89.87
Pulp 7.61 4.23
Cuticles of the beans 1.77 0.50
Kernels of the beans 10.03 5.40
------- -------
100.00 100.00

The husk is composed mainly of water and cellulose woody tissue, with
their usual mineral constituents, and has a low manurial value. The pulp
contains sugars which become converted into alcohol during fermentation.
Fibrous elements and water compose about six-tenths of the cuticles,
which also contain approximately: albuminoids (6%), alkaloids (2%), fat
(2%), sugars (6%), starch (7%), colouring matter (4%), tartaric acid
(3%) and small quantities of various mineral constituents. The average
composition of the kernels, according to Payen, is:--

Per cent.
Fat (cacao butter) 50
Starch 10
Albuminoids 20
Water 12
Cellulose 2
Mineral matter 4
Theobromine 2
Colouring matter (cacao-red) trace
-------
100.00

_Manufacture of Cocoa and Chocolate._--The beans are cleaned and sorted
to remove foreign bodies of all kinds and also graded into sizes to
secure uniformity in roasting. The latter process is carried out in
rotating iron drums in which the beans are heated to a temperature of
about 260 deg. to 280 deg. F., and results in developing the aroma,
partially converting the starch into dextrin, and eliminating bitter
constituents. The beans also dry and their shells become crisp. In the
next pro