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Under thi* hMdinc, u oeouion ariMa, the BuHetiiu iwoed by this Deputment win contain, as an appendix, such comment as may seem neceasary or adviBable npcm r itta^ relating to the work of the Department in connection with the administration of the Adulteration Act, the Fertilixers Act, the Feeding Stuffs Act or the Proprietary Ifedicines Act. , It frequently happens that correspondents ask information regarding the above Acts, of, such a nature that the matter in question posaeases general interest, and oomment upon it would prove acceptable and useful to others than the immediate qneationer. In sudt eaaea the reply may find a place in these eolumns. For oon- Twiienoe of reference these notes will be numbered in seriea. A. McOILL, Ckiaf Aftalyi. r glllB Mm: KK)DS AND DRUGS LABORATORY or TBI DEPARTMENT OF TRADE AND COMMERC3 OTTAWA, CANADA BULLETIN No. 418 COCOA ,e upon itration trieUiy I abora It, and Dodiate Dr oon- mt. I Ottawa, December 23, 1918. F. C. T. O'HaIu, E«q, Deputy Minister of Trade & Commerce, «^rl?Jj\^ *Z hand TQu a report upon the examination of 7» aamplea of Cocoa. purchaaed throughout Canada during the current year. We have on^o f^ r^Z^ln b'^J'V^"..*^/' '^'•"^- '^'^ '*"-<^' '^^ amount or^i.^ ^^T^-^ "?'*"' ^*- '* (P«»'U«l'ed September 1800) and in Bulletin m During the laat four or five year, the consumption of Cocoa in Canada has very greatly increased and quite naturally pubUc interest in the origin, natmB imd variations of this article has also increased. T placed this work in the hands of Mr. CoUier of this staff and his report ' "^y"* J*"". » •« «««fully written and withal so comprehensive that I amsme •ulies togetter with that contained in previously mentioned bulletins will form a ^••hKole bans for the enactment of standards for Cocoa and itsTeTrationi ^e have not as yet established such standards for Canada. Preparations. We fln«lS^nf" --^ ■f*^ ^ ?°"'*' ^ informed with regard to such matters as the SSi whJSLT "/'^L^'^r ^".'^"*= '^^*' "' '«'* »* J"" b««» treated wS l!£'ist2red"or^'*^ '""^."' ^'"*''*' ^'*^" "' -* "^^^ <»' *^« <— Unlike tea and coffee whose nutritional value as ordinarily used is negligible. Cocoa as a beverage is an article whose food value must be taken into acootmt ,.m^^ ^ '"^?'* °' ^'^ standards for this article, I have not classified the samples hereji n^rted as genuine or otherwise. The matter of standardization^ iriD receive attention without avoidable delay. w«iu«ruiaiMon wm I beg to zeoommend publication of this report as Bulletin No. 418. I have the honour to be. Sir, Your obedient servant, * 63500—11 A. MoGILL, Ohief AnaJt/et. ^^im ««■« ;'.'■; ■if' II i i, Di. A. MoOaL. Chief Anal^t, OtUwB, Ont. Deab Sir,— 1 heg to submit herewith my report on the examination of a collection of 69 samples of cocoa. In addition 10 samplea were analysed by Mr. DaTidson of the Winnipeg laboratory. The demand for Cocoa product* is rapidly increasing in all portions of the' oiTiliceil 'rorld. As an example of the increased consumption of those products it may be noted that the impoHation of raw Cocoa beans into Canada has increased from leas than three million pounds in the year 1010 to over six million pounds in the yew 1»16. SOURCE AND MANUFACTURE. Cocoa and Chocolate are products of the " beans " or seeds of several small trees natives of tropical America, of which Theobroma cacoa L. is by far the most important. The value of cacao beans was known to the aboriginies, eq>ecially the Aztecs of Mexico. The beans wore not, however, extensively imported into Europe until the seventeenth century. At present the world's supply is chiefly derived from Brazil, Ecuador, and Venezuela in South America, Trinidad and other islands in the West Indies, San Thome in Africa, and Java and Ceylon in Asia. The beans grow in large fruit or pods which are directly attached to the trunk or old wood of the tree. Each pod ooniuins from 20 to 60 almond shaped seeds embed- ded in a mucilaginous pulp. The gathered pods are first cut open, and the seeds with more or less adhering pulp are removed to boxes to undergo a process of "sweating" or fermentation. Besides looaening Uie adhering pulp, the enzymic action which is set up during this process produces certain chemical changes in the bean upon which its colour and flavour i.re largely dependent. After fermentation is complete, the beans are washed and dried. In some countries it is customary to rub the beans with dry earth to polish them before shipment. On arrival at the factory, the beans are cleaned and sorted preparatory to roast- ing, which is then carried out in heated rotary drums. This important process develops the characteristic aroma and colour of the bean, removes certain astringent constituents and dries the bean so that the so-called "shell" which .turTounds the kernel of the seed is rendered brittle and non-adherent. After cooling, the roasted beans are passed through "nibbing" machines which crack them in order to petmit of the kernels being freed from the shell and "germ" by winnowing and sifting. The cracked kernels, known as "cacao nibs", are next ground to a fine paste in steam heated mills. If chocolate is to be prepared this paste or "cacao mass" is usually mixed and ground with sugar and spicee, after which it is finished by appropriate methods. In the preparation of cocoa, however, it is customary to remove about half the fat contained in tie ground nibs by expression in steam heated hydraulic preseea. The pressed mass thus obtained is then finely ground and sifted to form the cocoa of com- merce. It is held that the removal of the excess of fat tends to improve the cocoa from a dietetic standpoint COMPOSITION AND NUTRITIVE VALUE OF CACAO PRODUCTS. Cacao beans from different sources show considerable variation in composition. This is accounted for by differences of botanical origin, climate, soil, or methods of preparation. The following analyse \rill indicate the typical composition of some of the leading cacao products: — Dtt«rmln»tloii. c»o«o Cum Ooco» Choe- NIbB. Shell*. Powder. olato. JJf."""' ."I* 4-l»7% 8-M-i ru% w„h,M.„.r.ik.«.v>;. :. :: T»lt AMI '^l]t ';:«2 aurch (By Dla.ta.. iicthod). S";^ ""% 12-n- S «5 Othjr^Nltrcn Frc 8ub.ta„e„ , . ,,.57^ 4.-40% IIH^ S:^** *t-n% ««ifey. The results m the other columns are compiled from yariou. louroea. U « »t^r^t/'* Pf*"* !» «'«'* ~'"^''t« of cacao buttre oil of Theobroma, Thi. .8 a white edible goi.d melting at 38-0. The fat has a bland agreeable tuit Jii. . haracteriied by the fact that it seldom becomes rancid. TheohromineiB the principle alkaloid of cocoa though smaU quantities of caffein uwaloidB, but the physiological action of theobromine is not as marked aa th«tA* caffcin. the alkaloid present in coffee. None of the symptoms .-cr bS to ^e WS t^ or coffee have been noted as resulting from the employment of o^a .^^ W™ f Davis: Food in Health and Disease, 2nd Edn.. p. 1340 bewrngt. rtiKlS* °,i*"^^^"* constituents of cocoa other than the alkaloids have been but little 5« «PP"f * tJ"** the nutritive value of cocoa as a beverage is considerable. On the other hand tea and coffee cannot be regarded as foods apart from ♦he milk and .ugar usually consumed with them. As a result of determination, on two samX valurwe^e^obtl^Srl! '^ ^ '"'"'"' °^ *^' ""'"ri'^eter, the foUowing calorific a) 6.60 large caloriea per gram, 168.8 calories per orunce or 3641 calories per (2) 79.2 laige calories per cup. Sample 1 was a cocoa powder of average composition. Sample 2 was a mixture of this cocoa witii milk powder and sugar in the amounts that are usually presoit in one cup of the beverage (200cc), namely, cocoa, 1 teaspoon (4 grams) ; sugar, 1 teanxxm ^ (6 grams) ; milk powuer (fat-free), 10 grams, equivalent to one-half cup of milk. 1 I in Cocoa SkoU.-lt hu bMn prwowly not«l that th« hu^ or "h^l of th« «»«»• Imwu U NmoTMl from the kernel dnrinc thf oouri* of nuuiofaetnr* Th« •Ml con- •tittttet from 8 to 15 per cent of the roaited bean, though in some cMce it vuj .mount to u much a» 20 per oent. ... ., i The profitable utiliMtion of the .heU hat o«oupi«d the attwition of numerou. chemiiU and agriculturists, but much rtill remain, to be done b«rfow the problem can be coMidered .olred. Among the uw. propo.ed for the hu»k my t« mentioned it. employment a. a Murce of fat and theobromine, a feeding .tu« for cattle, and as • manuro. (Jour. 8oc. Chem. Ind., July 31. p. 840T). For many year, the poorer claMW of certain countriea of Eat(M have employed an infuaion of the .helb a. a bererage under the name of " miwraUea or Uoooa Tea." While not unpaUtable. thi. infu.ion ha* little nutritive rain*. K««»«ly •«» attempt waiNnade to popuUriie the uw of the huJt aa a bererage in Great BriUin by placing it on the market under fancy namea at an exorbiun^ priofc (Analyifc, Jim* 1918, p. 192.) There seem, to be no objection in Great Britain to the mm of the aiiaU for uM» a. a InTcrage provided it i» rold at a rea»onable price. The Bnti.h Cocoa Powder Order, 1918, forbid, the .ale of .hell or mixture, containing mow than 6 per cent .hell (except uhocolate) at a reUil price exceeding «d. per pound. SOLI BLK OOCOAS. The terra " wluble " i. generally applied by the manufacturer to coooa. ■which have been .ubjected to the "alkali treatment." From the fact that thi. method of treatment originated in Holland it i. often known a. the ' Dutch prooeM.' The removal of a portion of the fat in the courw of manufacture renders the ••ocM powder considerably lighter in colour. For years it has been the endeavour of manufacturers to darken the colour of the powder no that it would more cloaeW resemble the rich hue of chocolate. This effect has-been sought in many way. but the most prevalent method is by the addition of alkalies or alkaline carbonates. Ammo- nium carbonate, and magnesium carbonate, have also been employed with this end in view. Attempts have been made to develop this enhanced colour by othor means than by the addition of chemicals such as by treatment with steam under pressure, etc. While its effect upon the colo'^r of the cocoa was probably the original cause of the employment of the alkali treatment, it was subsequently claii^ed that it renders the powder more soluble in water. _ _ The treatment is carried out through the agency of small quantities of one or more of the following reagents: Potassium hydroxide, potassium carbonate, potassium bicarbonate, sodium hydroxide, sodium carbonate, sodium bicarbonate, magnesium carbonate, ammonia, and ammonium carbonate. The methods used in applying these chemicals vary considerably, but the salts are usually added to the nibs or cocoa in the form of a weak aqueous solution, or in the case of magnesium caAonate aa an emulsion with water. ni>at is then applied until the water is driven off. Ammonia M sometimes used in tho gaseous form. When ammonia or ammonium carbonate M employed, the treatment should take place previous to roastintf as a high teinperature is required to remove the odour of ammonia from the cocoa. ■ While it is generally agreed that the alkali treatment produces a cocoa whidi forms a more perfect suspension in the cup, the claim that this treatment renders th« cocoa more soluble m water has boen known for some years to be false. The concUi- sions arrived at a.<. the result of an exhaustive investigation of tiiis claim undertaken recently by the Tnited States Bureau of Chemistry (United States Department ol Agriculture, Bulletin 666) may be briefly summarized as follows:— (1) The chief effect of the alkali treatment is apparently the increase in colour of the water solution. (V) Ae toUl wttrr-Mluble matter in trMtad ao«)OM te tliclitly i bvt thi* U more tb«n acoountad for by th« ulded alkaH present. (8) There is • tlifht increaw ii the •mount of wetsr-wlnt V proteiae by the alkali treatment. The amouui. of the non-nttrogenout inbs.ancea lolabia in water it on the contrary deoreaacd by this treatment. (4) Ihe alkali treatment increane* the ratio of the loluble aoh tu the iaaol- ublo a«h. Thi* holdn good for all the alkalieii employed, (•xii'pt ammuniuB carbonate and magnmium carbonatp. Both of thete, however, increaie this ratio in the aah of Ihe water-eoluble matter. Thi* inveatigation hai shown eonchuively that the claim that the alkali traatmant increases the amount of cocoa soluble in water is without foundation. The United Btote* Board of Food4ii>a Drug Inspectors have sUted their attitod* towards the use of the word "soluble" in the following darUion (United ** - « Department of Agriculture, Food Inspection Decision 186): "In the opinioi board, cocoa not treated with alkali is not soluble in the ordinai7Sic«ptat.i ' m term. Cocoa before and after treatment with alkali shows essentially the Sk/ v ' K of solubility. To designate the alkali-treated cocoa as " soluble " cocoa in misleadiaf and deceptive." Authorities difiV mm to the advisability of the alkali treatment of cocoa regarded from a hygienic standpoint. The opinions of certain of them are summed up by Whymper (Cocoa and Chocolate, p. KM) as fon.'■» C COA. TQiough the proviaions of ti • .-' lulteratio.i Act of Canada apply to cocoa, no special standards are in force in tbii. lountiy a.<< yet The following standards were established by the United States Government in 1906:— Cocoa beans are the seeds of the cacao tree, Theobroma cacao L. Cocoa nibs, cracked cocoa, is the roasted broken cocoa bean freed from its shell or husk. / Chocolate, plain chocolate, bitter chocolate, chocolate liquor, bitter chocolate coat- ings, '* the eolid plasinc mass obtained by grinding cocoa nibs 'Without the remoral of fat or ol3>er 'conatituentg except the germ, and contains not more than three (8) per cent of ash, three and fifty hundredths (3-50) per cent of crude fibte, and nine (9) per cent of starch, and not less than forty-five (46) per cent jof cocoa fat. Cocoa, powdered eocoa, is the cocoa nibs, ivith or without the germ, deprived of a portion of ita fat and finely pulveriaed, and contains percentages of afeh, crude fibre, and starch corresponding to those in chocolate after oorreotion for fat rentoved. ;f^:.'t Sweet cocoa, tweetened cocoa, is cocoa mixed with sugar (suoroee) and contains not more than sizty (60) per cent of sugar (sucrose) and in the sugar and fat-free residue no higher percentage of either ash, crude fibre, or starch than is found in the sugar and fat-free residue of chocolate. ^ . . „„ , , . It is also provided hy United States Food Inspection Decision 136 tlwt when a cocoa is treated with an alkali or an alkaline salt, as in the so-caUed Dutch process, and the finished cocoa contains increased mineral matter as the result of this treat- ment, but no alkali as such is present, the label should bear a statement to the effect that the cocoa contains added mineral ingrediente, stating the amount. ^Moaa and chocolates containing an appreciable amount of free alkali are adulterated. Until the present year, there were no standards for cocoa m force m the United Kingdom. This year the British Food Controller promulgated the Cocoa Powder Order, 1918. This order specifies two grades of cocoa powder, " Grade A and Orado ■ B" Part I of this order declares that after April 8. 1918. no cocoa powder shaU be manufactured which contains more than 6 per cent of cacao bean shdl, and which contains not less than 22i per cent and not more than 30 per cent cacao butter, biush powder must be invoiced and labelled as " Grade B Cocoa Powder." Clause 3 provides that a manufacturer may sell packed in cartons as "Grade A Cocoa Powder any cocoa powder which contains not more than 2 per cent cacao bean shell. This order also fixes maxii jm retaU prices for the above products as well as for y P^^' J* is claimed that the dilution of the cocoa by this means renders it more digestible and "^^^tt^sILs plain that, whatever may be the reason for the addition of «t"^h or oUier ingredients to cocoa, it constitutes adulteration unless such addition is ftf «<> dis- tinctly on the label of the package that the consumer is made aware of what he is getting. DISCUSSION OF AKALYTICAL DATA. The samples of cocoa in this collection as purchased by the Department's inspectors may be classified as follows : — • • / Collected in original containers, 64 samples. ?Kler^'t'Je "^^lls different brands. Of the latter, six samples were of unknown origin. The samples purchased were designated as cocoa, pure cocoa. :;iuWe co^a, et^ The manufacturers A four of these brands "d-o-^^^ ^-f"' IMS definitely the addition of substences other than cocoa, but only two of these bear labels specifying the composition of these additions. They are:- No 79762— Tibbies Vi-Cocoa, "prepared from cocoa, kola, malt and hope. No 70467— "Pure Gold Instantaneous Milk cocoa (sweetened). The analytical work on the collection was undertaken in order to answer the following questions: — ■ _, ,. , ., (l)What is the general character of the cocoas on the Canadian market! (2) How many of these cocoas give evidence of having been subjected to the "alkali treatment," and what is the amount of alkali present m such* (8) To what extent have the cocoas in this coUection been adulteratedl In order to furnish date from which an answer to these questions «ouldlbe fonnu- lated, it was considered necessary to make the determinations enumerated below:— 9 (Moisture (low at IWC). (2) Fat (Petrolic Ether Extract). (3) Ash (a) total ash, (b) water-insoluble ash, (c) water-soluble ash, (d) per- centage of total ush soluble in water, (e) alkalinity of total ash. (4) Crude fibre (moisture-fat-free basis). (5) Microscopical examination. (6) Sugar (sucrose). (7) Milk solids, including casein and lactose. (8) StLich (by acid hydrolysis). .Votsc fat content is a guide in deciding as to the prcscuce in rocoa of other substances' such as starch, cocoa shell, etc. "^"lcb ,'Y'TJu"' ash determinations are valuable ,■,-: indications, when cautiously inter- preted of the ad5, aill2, S4UI5, 7974.'i. 7J74«, 800(19, H12tW. .'. 79749, 704»i2, 7687. SOtsiS, 8342!i 80008 79747.. . .' 80572, aO«3S 80006,83425 70464 81273 80671.. 83424.. •••■ 79761 80006 70467 Baker's. Manufacturer. Cowan's Fry's, U.S. A Lowney's * B.»rboupi Acorn . . Hershey'K Todhunter's Mott's Litater's Dalton's Lowe's Schwartz's White Star Litster's Kver Readv Pure (iold Milk Cocoa » 60 3 96 3 98 4 16 .') 80 3 56 3 81 3 90 4 78 4'54 4 60 5-72 5 70 2 98 3 70 4 -s*?i t ■2 5j! « T. hN 1 l'2!» 3 43 9 31 4 37 6 42 Minimum. 626 4 24 2 02 7 22 SS' 4 98 Average 7-28 4-50 2-84 8 03 3-77 5 61 Maximum, 11 85 4-36 1004 15 33 7 20 10 68 Minimum. 8 29 1 79 6 12 8 »• 4 18 H14 Average. 9 U 2 31 7-8» 12 16 671 8 39 Average. 7 62 506 2-64 7-46 361 514 The figures quoted in the last uoluitin nro the result of analyses of a number of authentic sanipleu of untroiitt.'d cocoa. (United Statw* Department of Agriculture Bulletin 606). By comparison with the figures in the prec«ling column they will servo as an indication of the amount of alkali that has been added to the treated sam- ples. In this (connection it may he noted tliat the French otHcial decree of Deci-raber 17, ]910, regardinjf all^alised cocoas, provides that tlie .57 gms. of potaasiutn carbonate or an oiiuivalcnt of other alkaline car- bonate per 1(K) gTiis. of dry fat-free cocoa, and also ro(|uires tliat the powder should retain a faintly acid reaction without tlie addition of acidifying substances. Microscopical Exanv 'ation. — This examination jirovides a mast valuable means of determining whether loreign substances have bewi added to the cocoa. During the work on this coUmction at least one sample of each brand of the packaged cocoas was examined microscopically. Wiiere tiic samples liad Ixvn imrchased in bulk they were all examined. Each sanipk' was tiixt examined in a water mount for the detection and identi- fication of the presence of foreign starches, etc. Nne samples were thus found to contain otlier starch besid'ss the natural cjicoa stan h. t'omparison was made with pure cocoa and with mounts of the different starchc.-?. Sub.sctjuently a mount was made from each sample in a chloral hydrate medium for the idciitiiication of the ccK-oa nib tissue and the dotek may be detected. Unfortunately all of these methods givu results which have not attained the accuracy desirable. In con- nection with the recent British (,'ocoa Order it was )w)inted out to the Food Controller by the society of Public Analysts that the satisfactory differentiation between 2 and 5 per cent of '-ocoa shell m cocoa powder was in most cases impossibla (Analyst June, 1918, p. 201.) The difficulties encountered in the determination of added shell' are increased by the fact that, in spite of the efficient methods employed by the honest manufacturer to remove the husk from the nib, a .small proportion of the former still remains, Knapp (Jour. Soc. Chem. Ind., vol. .37, p. 241-T) states that continuous vigilance is required to prevent the proportion of shel' in the nib from exceeding 2 IS PCT o«nt Bflc^ea and Psimwitz state (Chem. Abs. voL XI, p. ISli) that oommereial ooooa almost always oontains some shtOl tissusi As the nsolt of work reported from Tsrious sources the maximmn tolerance for sh<)lls in commercial ooooa is placed at 4-4* per cent (moisture and fat-free basig). It will be erident from a consideration of the abjve, that the microscopical esti- mation of added cocoa shell resolves itself into e determination as to whether shell is present in excess of the amou \t retained during oareful manufacture under commer- cial conditions. In the absen'* of definite stipulations to the contraiy, it would appear Uiat no ooooa which contained less than 6 per cent of shell could be considered adulterated with excessive shell. Microscopically, cocoa shpll is characterized by the presence of stone cells, mucilage cells, and large spiral vesso, . By coonting the num- ber of stone cell groups in eae*> moimt aT"^ comparing this with mixtxuree of shell ard nib of known composition it is possible to ascertain how much shell a sample of cocoa contains. After preparing standard samples of pure shell and nib from the original beans the samples included in this collection were examined in the manner sp "3ed. As the result of this examina tion I have come to the conclusion that although ^il of the samples contain small proportions of shell, in none of them does the amount exceed 5 per cent. In reporting my results I considered it was unnecessary in view of the small amount present to mention the presence of shell specifically. Crude Fibre. — This determination was made according to the official method. It forms perhaps the most reliable chumical means of detecting the presence of added shell in cocca, and the findings from this determination are especially valuable when interrupted Ju conjunction with the results of the microscopical examination or lev?- gation method. Beythien and Pannwitz give the following values for crude fibre: — Oocoa nibs (moisture-fat-free basis) 5.69— S. 86 per cent. Cocoa shell (moisture-fat-free-basis) 11.84—21.17 per cent The same authors state that a crude fibre of 2.5—^9.0 per cent (moisture-fat-free- basis) is suspicious, the strength of evidence being increaserl ir Jfijree as the amonr.i; exceeds 9 per cent. The crude fibre was determined on each of the samples collected in bul'-, and upon at least one sample of each of the brands in packages. The maximum percentage of crude fibre was 8-26 per cent (79987), the minimum was 1-17 per cent (80684). This low figure was due to the presence of foreign starch in tie c^ooa. It will be noted that the maximnm figure is below the limit prescribed by the authorities quoted above. ■ The methods en^>loyed in estimating Sucrose, Lactose, and Casein, do not call for any special comment. The latter determ'^ations v^re undertaken foi- the puiposo of estimating the prcqwrtions of inilk powder present in two of the samples. The results of the three detenninations were calculated w. percentages of the original samples. Starch. — A deteiminatiim of the total starch was made (on moisture-fat-free basis) by acid hydrolysis on samples in which the addition of foreign starches had been detected as a result of tihe microsoopical examination. By deducting from tiie total starch the average (23-66 per cent starch by acid hydrolysis method, (Leaoli, "Analysis of Foods," p. 395) amount found in pure cocoa nibs, it was possible to arrive at an approximate estimate of the starch added. The following table will indicate the amount of starch and other constituents pre- sent in the samples purcha.«ed in bulk : — 14 Table IV. — Composition at Muqplaa purahued in bulk. m ■. 1. I'-r'i ■!< I.: .; I HMnpb Ma ManufMturar. Mou- tora. Fat. Total A>b. W-InKd. A(h. W-SoL AA. Crude Fibn 1 46 483 6-66 476 6-49 4-19 6-'.8 3-30 3-49 3-96 Added Stat«h. (Approi.) 9ii0Toi4. 7046A 80010 J.S.Fry W. B^er UnkoowD 6-86 8-80 S 68 3-64 406 4-34 836 3-64 3-64 3-86 1-68 348 4-3l> 400 430 6-46 38 00 36 80 U 86 33 66 36 86 SB 30 16'SO 18 96 9-80 7-86 96-30 31-36 30 90 36-80 148 770 699 463 710 7-88 7-1^ 431 3-83 377 &:69 7-68 767 6-60 7-08 0-94 4-63 3-86 3-48 441 6-08 486 364 306 1-81 0-93 48« 4-67 407 4-48 64 17 14 16 69 80 81 77 77 96 66 83 10 63 64 68-9 80608 80686 J. P. Mott. 3-8 38-6 8mi 841S6 TodhnnterM.Co... W.Bikker Unknown Todhnntei M. Co. . Cowui IMiaB HUl S413B 84118 •41*0 363 8-1 B8 8 84404 84411 J. Cowan Unknown 6-36 84414 668 6-44 84416 <■ It will be noted that six of these samples contain added starch- or sugar. The names of the manufacturers are those furnished to the inspector by the vendor. A comparison between the dients besides cocoa (not including the addition of alkalies). In only two cases were such additions acknowledged specifically. Of the twenty-six brands of cocoa obtained in package form, fourteen gave evidence of treatment with alkalies. Moat of theae were of European manufacture. • I hare the honour to be, Sir, Your obedient servant, F. C. 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