| Table |
| 1. | German Imports and Exports of cacao products 1907-1910 | [35] |
| 2. | Imports in Germany 1900-1908 | [37] |
| 3. | Imports or Consumption in the various countries | [38] |
| 4/5. | Analysis of hulled bean | [43]/44 |
| 6/7. | Analysis of raw shelled bean (kernel) | [44]/45 |
| 8. | Analysis of Ridenour | [45] |
| 9. | Analysis of roasted, shelled cacao (Matthes & Müller) | [46] |
| 10. | Analysis of commoner varieties of cacao (Matthes & Müller) | [47] |
| 11. | Analysis of cacao (defatted and free from alcali) | [48] |
| 12. | Physical and chemical analysis of the various kinds of pressed Stollwerck Cacao Butter (Fritzsche) | [56] |
| 13. | Constituents of different fats and oils contained in cacao | [58] |
| 14. | Analysis of the ash of cacao beans by R. Bensemann | [74] |
| 15. | Composition of cacao shells (Laube & Aldendorff) | [76] |
| 16. | Analysis of unroasted cacao husks (Zipperer) | [76] |
| 17. | Constituents contained in the ash of roasted cacao husks by R. Bensemann | [77] |
| 18. | Fodder value of cacao husks (Maercker) | [83] |
| 19. | Percentage of butter to be extracted | [203] |
| 20. | Percentage of butter remaining in the finished cacao powder | [204] |
| 21. | Adulteration and their detection | [289] |