Cocoa 1914 is a comprehensive guide to the production, processing, and uses of cocoa, written by Constant J. J. Van Hall. The book provides a detailed overview of the history and cultivation of cocoa, including its origins in Central and South America, its spread throughout the world, and the various types of cocoa plants and beans. It also covers the processing of cocoa, from harvesting and fermentation to roasting and grinding, as well as the various products that can be made from cocoa, such as chocolate, cocoa powder, and cocoa butter. The book also includes information on the nutritional value of cocoa, its medicinal properties, and its use in traditional and modern medicine. With its detailed information and clear writing style, Cocoa 1914 is an invaluable resource for anyone interested in the history, production, and uses of this important and beloved crop.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library m