Cinchona in the year 1851. Mr. [Thaddäus] Haenke mentioned the existence of cinchona bark on his visit to Yuracares in 1796". (Source: Exploration of the Valley of the Amazon, by Lieut. Lardner Gibbon, USN. Vol.II, Ch.6, pp. 146-47.) The cultivation of cinchona led from the 1890s to a decline in the price of quinine but the quality and production of raw bark by the Dutch in Indonesia led them to dominate world markets. The producers of processed drugs in Europe (especially Germany) however bargained and caused fluctuations in prices which led to a Dutch-led Cinchona Agreement in 1913 that ensured a
Bark bread bark is the only part of a tree trunk that is actually edible, the remaining bark and wood is made up of cellulose which animals, including humans, cannot digest. The dried and ground inner bark was added in proportions like 1/4th to 1/3rd "bark flour" to the remaining grain flour. Erik Pontoppidan, the Bishop of Bergen, Norway, in the mid 18th century, recommended using elm, as it helped the often crumbly bark bread hold together better. The bark will, however, add a rather bitter taste to the bread, and give particularly white bread an unappetizing grey-green hue. Another problem is