Chocolate

While there were innovations in the factory, farming techniques remained pretty much the same as when chocolate was first grown by the Mayans. Harvesting, fermenting drying, cleaning, and roasting was still done mostly without the aid of machinery.

As in many industries, the industrial revolution dramatically changed the processing and production of chocolate. New steam engines allowed for rapid grinding of large quantities of cacao seed - producing much more chocolate liquor at a much lower cost. The cocoa press, and the conching machine, allowed chocolate liquor to be turned into a creamy, smooth, solid chocolate. For the first time, chocolate was not just for drinking, but for eating too!

New techniques in processing cacao have resulted in new flavours and types of chocolate. Some of the substances and chemicals that are extracted from the cacao seeds have been used in medicines or cosmetics. Some of the by-products of chocolate production have also been used for cattle fodder!