Title: Cacao Shell

Additional Names: Cocoa shells

Literature References: Shells of the seed of Theobroma cacao L., Sterculiaceae. Habit. Brazil, Central America, Mexico, West Indies, and most tropical countries. Constit. Theobromine, caffeine, cacao red, protein, pentosans, pectic acid, starch. Ref: Dittmar, Engenharia e quim 5, no. 1, 1 (1953), C.A. 48, 2949e (1954). Monographs: E. M. Chatt, Cocoa (Interscience, New York, 1953); D. H. Urquhart, Cocoa (Longmans, London, 1961); Powell, Harris, Chocolate and Cocoa in Kirk-Othmer Encyclopedia of Chemical Technology vol. 5 (Interscience, New York, 2nd ed., 1964) pp 363-402.

Properties: Thin, papery, reddish-brown, concavo-convex shells; weak chocolate-like odor and taste.

CAUTION: Occasionally causes allergic dermatitis from handling.

Use: In the manuf of caffeine, theobromine.