Walter Baker & Company, Cocoa and Chocolate: A Short History of Their Production and Use (1904)
“ Cocoa. — The commercial name given (1) to the seeds of the small tropical tree known to botanists as Theobroma Cacao; (2) to the cracked or coarsely ground product of the roasted seeds, sometimes designated more particularly as "cocoa nibs," or "cracked cocoa"; (3) to the finely pulverized product of the roasted seeds from which a portion of the fat has been removed, sometimes designated as "breakfast cocoa" or "powdered cocoa." ”
