Page:The food of the Gods - A Popular Account of Cocoa.djvu/37

12 these additions so long as the preparations were not labelled "cocoa," and were sold at a lower price.



Such adulteration is rendered possible by the presence in the bean of a large proportion of fatty matter or cocoa-butter, which renders it too rich for most digestions. To overcome this difficulty one or other of two methods is available: (1) Lowering the percentage of fat by the addition of starch, sugar, etc.; or (2) removing a large proportion of the fat by some extrac-