ANALYTICAL FIGURES FOR CACAO BUTTER.
| Specific Gravity (at 99° C. to water at 15.5° C.) | .858 to .865 |
| Melting Point | 32°C. to 34°C. |
| Titer (fatty acids) | 49°C. to 50°C. |
| Iodine Absorbed | 34% to 38% |
| Refraction (Butyro-Refractometer) at 40°C. | 45.6° to 46.5° |
| Saponification Value | 192 to 198 |
| Valenta | 94°C. to 96°C. |
| Reichert Meissel Value | 1.0 |
| Polenske Value | 0.5 |
| Kirschner " | 0.5 |
| Shrewsbury and Knapp Value | 14 to 15 |
| Unsaponifiable matter | 0.3% to 0.8% |
| Mineral matter | 0.02% to 0.05% |
| Acidity (as oleic acid) | 0.6% to 2.0% |
Although the trade in cacao butter is considerable, there were, before the war, only two countries that could really be considered as exporters of cacao butter; in other words, there were only two countries, namely, Holland and Germany, pressing out more cacao butter in the production of cocoa than they absorbed in making chocolate: