Articles liés à Cocoa, Its Cultivation and Preparation (Classic Reprint)
Présentation de l'éditeur
Early Use of Cocoa in Mexico. Cocoa or Cacao of commerce is manufactured from the beans of two or three species of small trees indigenous to the forests of tropical Central A merica. It was cultivated and highly appreciated as a beverage in Mexico and Peru long before Columbus discovered the New World, and he was responsible for bringing the first tidings of the virtues of this important food product to Europe. Bernando de Castile, who accompanied Cortez when he subjugated Mexico in 1521, describes one of Montezuma sfeasts, at which some fifty jars of cocoa were brought in and drunk. The word chocolate is derived from the Mexican chocolatl, a sweetmeat, which the Mexicans made from cocoa, flavoured with cayenne pepper, vanilla, etc. In conjunction with various other Mexican products, samples of cocoa were sent by Cortez to his royal master, Charles V. of Spain, shortly after the conquest of Mexico. Under the name of A mygdalce pecuniarce, cocoa beans were used by the Mexicans as money, and in Antonio de Herrera s History of the West Indies it is stated that one of Montezuma sstore houses contained 40,000 loads of cocoa which had been received as tribute from the provinces subject to him. Prescott s Conquest of Peru relates that Pizarro sfollowers saw, as they sailed along the Pacific coast, hill-sides covered with the yellow maize and the potato, or checkered in the lower levels with blooming plantations of cocoa. The Introduction of Cocoa toE
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Forgotten Books is a publisher of historical writings, such as: Philosophy, Classics, Science, Religion, History, Folklore and Mythology.
Forgotten Books' Classic Reprint Series utilizes the latest technology to regenerate facsimiles of historically important writings. Careful attention has been made to accurately preserve the original format
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Cocoa, Its Cultivation and Preparation (Classic Reprint)
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Paperback. Etat : New. Print on Demand. This book provides a detailed overview of the history and industry of cultivating cocoa. It explains the different methods used to grow and prepare the crop, including harvesting, fermenting, and drying techniques. The book also covers topics such as diseases and pests affecting cocoa trees, as well as the use of manure and other means to improve crop yield. The author draws on examples from various cocoa-producing countries, such as Brazil, Ecuador, and Ghana, to illustrate the challenges and successes of cultivating this valuable crop. This book is an essential guide for both novice and experienced cocoa farmers looking to improve their understanding of the industry. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9781330902929_0
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Cocoa, Its Cultivation and Preparation Classic Reprint
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PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781330902929
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Cocoa, Its Cultivation and Preparation Classic Reprint
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
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PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781330902929
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