C. Adulterations of Cacao wares and their Recognition.
Cacao preparations are subject to manifold and various kinds of adulteration. The following table gives a list of proved adulterating agents, and contains in the last column but one hints as to how such foreign additions can be detected, which hints are given in more detail on various pages in this edition, the numbers of which are annexed in the last column.
Bases for the judgment of cacao preparations appear on the one hand in the definitions and formulas previously given, and on the other in the rougher and finer adulterations which we had the opportunity of detecting. We give these bases once more, at least such as we deem necessary to a proper estimation of the purity of cacao goods, and in general rather incline to the principles which Filsinger has worked out for the Imperial Health Office (Germany) and which received a hearty reception at the hands of the various unions connected with the trade.
~Chocolate~, ~Cacao material~, and ~cocoa powder~ (defatted and disintegrated cacao) may on no account contain any kind of foreign vegetable mixtures like starch, meal, peanut cake, hazel nut and walnut admixtures, nor cacao shells nor yet waste products, neither may it contain any mineral stuffs or foreign fats. Chocolates with meal addition must contain on the wrapper a concise and definite declaration of such addition on the wrapper. The presence of cacao shells is detrimental to the nutritious value of the cacao preparation, being little suited for human consumption, as they contain a large quantity of woody substance, and apart from this, always occur with adhering sand and earth. The removal of such shells is since the perfecting of the cleaning machinery intended for the purpose, become a very easy matter, and so none but very inferior quantities are permissible. Any additional shells (even when declared, and very fine ground) are illegal. The addition of spices or their corresponding ethereal oils are allowed, and as such may be considered almonds and nuts, more especially in the case of coating material and so forth, although they are subject to compulsory declaration.
The same conditions prevail in the case of ~chocolate enamelling~ and ~coating~ material as for ordinary chocolate, and in particular they must be free from all kind of foreign fats and cacao shells.