We studied the pharmacologic properties of water soluble extracts of confectionery dusts (Cocoa and Flour) using isolated guinea pig trachea. Dose response relationships between confectionery dusts and contractions of guinea pig tracheal smooth muscle were established. Cocoa and rye flour dusts were obtained from a plant manufacturing confectionery products. The two extracts were made by standard antigen preparation methods. The effects of pre-treatment with mediator blocking agents (pyrilamine, atropine) arachidonic acid metabolite inhibitors (indomethacin, NDGA, acivicin), the phospholipase A2 blocking agent pBPB and an intracellular calcium antagonist (TMB8) were examined and compared to results with similar experiments using cotton bract and wool extracts. The effect of pre-treatment with capsaicin a neuropeptide releasing agent was also assessed. Cocoa dust extract induced contraction was inhibited by atropine as well as acivicin, pyrilamine, indomethacin, pBPB, NDGA and TMB*. Similar findings were seen for rye flour extract. Pretreatment with capsaicin reduced the effects of both extracts. These studies suggest that water soluble extracts from the confectionery industry cause airway smooth muscle constriction via mediator release.