152 



I. — Cacao Criollo 



II. — Cacao Forastero Class II. Forastero or 



thick skinned 

 cacao 



(a) Cundeamor verrugosa Var. a. Cundeamor ver 



amarillo (yellow) 



(b) Cundeamor verrugosa 

 Colorado (red) 



(c) Liso amarillo 



(d) Liso Colorado 



(e) Amelonado amarillo . 



(/) Amelonado Colorado 



Class I. Criollo, or fine Beans plump, majority white or 

 thin skinned pale in section: Shell soft and 



relatively thin 



I. Criollo. 



1. Var. a. Amarillo Beans very large, somewhat 



flattened I. Nicaragua. 



2. ,, b. Colorado Beans half as large as I, more 



rounded 2. Old Red. 



Majority of beans purple in 

 colour, shell relatively hard 

 and thick. II. Forastero. 



Pods acuminate and bottle- 

 necked, rough ; beans of high 

 quality, pale and rounded 



3. Condeamor. 



rugosa amarillo 

 b. Cundeamor ver- 

 rugosa Colorado 



„ <•. Ordinary amarillo Pods various, usually not bot- 

 tle necked ; beans of fair to 

 „ d. „ Colorado good quality. 4. Liso. 



„ e. Amelonado ama- Pods, ovate, nearly smooth, 

 rillo usually bottle necked ; beans 



„ /. „ Colorado of lower quality, usually flat, 



and all purple. 5. Amelonado. 

 Class III. Calabacillo, or Pods ovate, smooth, small, not 

 small podded, bottle necked ; beans small, 

 thick, smooth- flat, and all deep purple 

 skinned, flat- 6. Calabacillo. 



beaned 



{g) Calabacillo amarilla Var. a. Amarillo 

 (h) Calabacillo Colorado ,. b. Colorado 



FRUIT CHARACTERS. 



Most of the varieties of cocoa grown in Ceylon are roughly- 

 divisible into the Old Red or Caracas, the Forastero or Hybrid 

 and the Amelonado types. The classi r cation given by Morris is 

 simple, and that by Hart more detailed, though the latter does not, 

 in my opinion, give a sufficiently minute sub-division to make it 

 of every-day use on cocoa estates outside Trinidad. The ease 

 with which new strains of cocoa arise has resulted in confusion, 

 and it is a very difficult task to formulate a key to include the dis- 

 tinctive characteristics of the varieties existing in anyone country 

 where cocoa has been cultivated for twenty or thirty years. As 

 far as fruit characters alone are concerned it would be no difficult 

 matter to collect specimens which in point of size, shape, and 

 colour form a more or less continuous series connecting the 

 Nicaragua, Criollo, and Forastero types with one another; even 

 the same tree in a single year or in successive years may produce 

 fruits differing widely in external characteristics, and when one 

 considers the characters of the rest of the vegetative system and 

 those of the seeds, the mixed nature of the varieties now cultivated 

 is manifest. 



The classification of the cocoa varieties into three groups by 

 Hart is, according to him, necessary, in order to distinguish 

 between the Calabacillo and Forastero types. It is equally 



