In a few short chapters I propose to give a plain account of the production of cocoa and chocolate. I assume that the reader is not a specialist and knows little or nothing of the subject, and hence both the style of writing and the treatment of the subject will be simple. At the same time, I assume that the reader desires a full and accurate account, and not a vague story in which the difficulties are ignored.

I hope that, as a result of this method of dealing with my subject, even experts will find much in the book that is of interest and value. After a brief survey of the history of cocoa and chocolate, I shall begin with the growing of the cacao bean, and follow the cacao in its career until it becomes the finished product ready for consumption. -- Author's Introduction from the book.

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