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Drying Cocoa in Trinidad

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Drying Cocoa in Trinidad. Cocoa, or cacao, has been endowed by botanists with the generic name of "Theobroma," or Food for the gods. Whether the immortals have substituted an infusion of this nutritive bean for the classical ambrosia is uncertain, but that mortals consume cocoa in ever-increasing numbers is beyond dispute, nor, when we take into considera- tion the value of cocoa as food, and the palatable forms in which it is presented, can we wonder at its growing popularity. Cocoa, which is the seed or kernel of the fruit of the cocoa tree, is dried before use and roasted. It is the former process which is here shown. The workers in this case are not natives of Trinidad, but are East Indians, of whom large numbers have established themselves in the island. Photograph from The Queen's Empire (Cassell, 1899).

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