Coffee and chicory : Their culture, chemical composition, preparation for market, and consumption, with simple tests for detecting adulteration, and practical hints for the producer and consumer

This handbook offers a clear, illustrated tour of the coffee tree—from its leafy anatomy to the fragrant blossoms that give rise to the beans cherished worldwide. It traces the plant’s journey across continents, summarising the history of its introduction, the details of cultivation in regions such as the West Indies, Arabia, Ceylon and southern India, and the range of commercial varieties now on the market. Readers also get concise statistics on production and supply that bring the global coffee economy into focus.

Beyond the botany, the work dives into the chemistry of coffee and chicory, explaining how each contributes to flavor and nutrition. Practical, straightforward tests let anyone spot common adulterants, while handy advice guides producers in planting, harvesting and preparing beans for trade, and helps consumers judge quality at purchase. The result is a useful, readable reference for anyone interested in the everyday staple of coffee and its historic companion, chicory.