Cocoa and Chocolate

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Excerpt from Cocoa and Chocolate: A Short History of Their Production and UseUring the last thirty or more years the consumption of cocoa D in various forms has increased to an extraordinary extent not only in this country, but in the United Kingdom countries in which the greatest progress is being made in the science of nutri tion, and in the inventions which have done so much to cheapen the cost and improve the quality of articles of food. This increase in consumption is due to several causes, among the most prominent of which are (1) a reduction in the retail price, bringing it within the means of the poorer classes, (2) a more general recognition of the value of cocoa as an article of food, and (3) improvements in meth ods of preparation, by which it is adapted to the wants of the different classes of consumers.There is no doubt that, if it had not been for the monopoly of the production which Spain 'long possessed, and which kept the price, on its introduction into England, at a point where only the rich could afford to buy it, cocoa would have come into as general use there as it did in Spain, and would, perhaps, have been received with more favor than tea or coffee, which were introduced about the same time.It appears that, in the time of Charles II., the price of the best chocolate (very crude undoubtedly, as compared with the present manufactures) was 6s. 8d. A pound, which, if we take into account the greater purchasing power of money at that time, would be equal to at least a pound at this time for a very coarse article.Humboldt estimated the consumption of cocoa in Europe, in 1806.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.