Official Newspaper of Eddy County since 1883
Official Newspaper of Eddy County since 1883
Based on the production date of this Monarch cocoa tin, we can compare to the historic record and discern some of the details about the cocoa contained inside. It likely would have been grown in Africa and processed with alkali salts to reduce bitterness, a process known as "Dutching."
The artifact featured this week is a metal cocoa tin dating back to the 1920s. Monarch cocoa was one of the many products produced and marketed by Reid, Murdoch & Co of Chicago, Ill., established in 1873.
There's more to the history of this object and its contents than that. Afterall, the origins of cocoa date back to the equatorial empire of the Olmec, who occupied portions of Central America from 1500-400 BCE.
The Olmec people enjoyed crushed cocoa beans combined with water and chilis, creating a bitter spiced drink that continued to make an impression with the Mayans, Aztecs and eventually the Spanish ruling class. In Atzec mythology, the cocoa tree and its fruits (or beans) were brought by the supernatural deity Quetzalcoatl.
Christopher Columbus was the first European to set eyes on the fruit in 1502. He had stopped over in Nicaragua, and took note of the fruits being traded, but failed to see the value of cocoa. Another Spanish explorer, Hernando Cortez, had the privilege of drinking the traditional beverage with Emperor Montezuma. Not long after, in 1528, the Spanish royal court began enjoying the beverage and in time, added sugar, vanilla, cinnamon, and even pepper to the mix.
Meanwhile Cortez returned to the New World in hopes of establishing various trade routes. In 1585 the first commercial shipment of cocoa beans arrived in Spain, launching the beginnings of the cocoa trade.
It would take many years before cocoa would reach its full potential. The Industrial Revolution offered a whole new world for cocoa production.
In 1828, Dutch chemist Coenradd van Houten invented a hydraulic press that greatly improved the process for extracting cocoa butter. His process included treating the beans with alkali salts, which reduced the natural bitterness.
Nearly 20 years later, Joseph Fry of Bristol, England perfected the process of making a moldable chocolate paste. He did so by adding melted cocoa butter back into Dutch cocoa. Variations like chocolate-dipped hazelnuts, milk chocolate and even fondue followed all across Europe.
In 1893, Milton Hershey went to the Chicago World's Fair and was inspired by the chocolate making equipment on display. He soon opened his Hershey factory in Pennsylvania.
As chocolate consumption increased, the crop lands of South America were becoming depleted. By the start of the 20th century, Africa became the lead cocoa producing continent.
Today chocolate lovers enjoy a bounty of delightful treats, even gourmet chocolates laced with chilis.
The Eddy County Museum is open to visitors on Sundays until Labor Day 1-4 p.m.
