>—Lancaster Farming. Saturday. Nov. 23.1974
Chocolate Studied
Chocolate aroma involves
more than 300 chemical
compounds, says Dr. Philip
0. Keeney, professor of food
science at The Pennsylvania
State University. Dr. Keeney
and associates are ex
perimenting with certain of
••••■••••I
I LANCASTER SILO CO.. INC.
• ZOOlHmsthseld.
BUILDING QUALITY CONCRETE
|"VIBRATED‘STAVE" SILO'S IS OUR BUSjNESSj
i For Compkto Dairy or
| Boof Foodht Systomtf
STARLINE:
Silo Unloaders
Conveyors
Bunk Feeders
Roller Mills
PARTS & SERVICE AVAILABLE
FOR ANY STARLINE EQUIPMENT.
SNCIAI
10% NOV. DISCOUNT ON ALL
- RITCHIE & FAIRFIELD -
LIVESTOCK WATERERS IN STOCK
(electric or gas)
SPECIAL SPECIAL SPECIAL
S Early order Discount on silos for 1974-75
I Season.
SALES-INSTALLATiON-SERVICE
For Plans or Quotes, Call 392-9062
Larry Hiestand, Sales Representative
IN THE LEBANON AREA DIAL 717-273-7394
New, tough
spreader...
318 bur big!
N
made strong!
Equipped with oscillating
bogie axles for good flota
tion and load carrying ca
pacity on soft, uneven
ground. The clear yellow
pine box is treated with
•New 1971 ASAE standards for sill(Ie beater model: 173 cu ft struck
capacity, 275 cu. ft heaped capacity.
UMBERGERSMILL
RD4, Lebanon
(Fontana)
717-867-8221
A L HERR IBRD
Quarryville
717-786-3521
CHAS. J McCOMSEY & SONS N. G. HERSHEY & SON
Hickory Hill. Pa Manheim
215-932-2615 717-665 2271
STOLTZFUS FARM SERVICE LONGENECKER FARM SUPPLY
Cochranville Pa Rheems
215 <-oon 717-367-3590
ABC GROFF, INC.
New Holland
717-354 4191
these compounds involved in
processes converting raw
cocoa beans into a finished
product. The studies are
concentrated on the aroma
and taste components of
chocolate flavor.
When shipped into this
LANCASTER, PA. 17(01
BARN EQUIPMENT:
Stalls
Waterbowls
Fans
Windows
Contact us now!!
heavy steel cross ribs, side
members, full length steel
flares.
Choice of single beater and
double beater models. Op
tions include hydraulic end
gate and pan attachment
for sloppy manure.
See the big one today!
LANC. EQUIP. CENTER, INC.
Kmzer, Pa
717-442-4186 or
717-768-8916
ROY H. BUCK, INC.
Ephrata, R D 2
717-859-2441
LANDIS BROS., INC
Lancaster
717-393 3906
2436 Creek Nil ltd. *
from
country, cocoa beans do not
have the typical flavor of
chocolate, he Mid recently in
"Science in Agriculture,'*
the quarterly magazine of
the Agricultural Experiment
Station at Penn State. Flavor
ia developed in the chocolate
factory, primarily by
roaatlng. By blending dif
ferent type* of beam, and by
manipulating manufac
turing processes, deaired
and sometimes unique flavor
properties are developed.
Chemical substances are
altered in roasting the beans.
A complicated series of
reactions follow, yielding the
aroma and taste of
chocolate. Chemical com
pounds involved in these
transformations are called
“flavor precursors.”
Precursor formation
depends very much upon
processes used in the tropics
where the cocoa beans are
grown to prepare the beans
for market.
Fermentation is the most
important process given the
beans in the tropics, Dr.
Keeney stated. Basically,
the beans are taken from the
pods and are allowed to
ferment 3 to 7 days in piles on
the ground, in bins, sweat
boxes, or trays.
Mucilaginous pulp alcohol,
which is oxidized to acid by
bacteria.
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