Evening Republican, Volume 17, Number 120, Rensselaer, Jasper County, 20 May 1913 — COCOA AND CHOCOLATE [ARTICLE]

COCOA AND CHOCOLATE

TWO READILY DIGESTED, HIGHLY NOURISHING BEVERAGES. Have Real Food Value and Should Take the Place of Tea or Coffee for Children Few With Whom They Disagree. Of the several beverages used at meals cocoa and chocolate are the two that have food value. Cocoa is the fruit of the cocoa tree, which grows in abundance in the tropical countries. Chocolate is made from cocoa beans by the addition of sugar and sbme starchy materials. Cocoa grows in the form of a bean and several rows of these beans are held together hi a single pod. When removed from the pod the beans are allowed to undergo a process of fermentation, called "sweating,” and are then exposed to the sun to dry in order to develop their fine flavor. Roughly speaking, cocoa contains 22 per cent of protein matter —that is, vegetable meat; 29 per cent, of fat and nearly 39 per cent, of starch. Together with the sugar and milk used in the preparation of the beverage it becomes a highly nutritious as well as palatable drink, far superior to either tea or coffee. Tea and coffee are wholly devoid of all nutritive substances. They are used entirely for the flavor, and, moreover, they are stimulants, and as such are frequently harmful, while cocoa and chocolate are practically free from any stimulating effects. From what has been said it is easy to see that though relatively cocoa and chocolate are dearer than tea or coffee, yet as foods they are cheaper. A very cheap form of cocoa is that made from cocoa shells. It is prepared in the usual way, and is nutritious as well as cheap and wholesome. Cocoa is adapted for the use of most people. There are some with whom the beverage does not agree well, and causes indigestion. But this Is the exception rather than the rule. Children take cocoa with benefit, and for them It should always take the place of tea or’ coffee.