i 5 8 



TABLE VI. 



To complete the comparison it would be necessary to give 

 figures illustrative of the average number of fruits annually pro- 

 duced on trees of the four varieties, of known age, and when culti- 

 vated under identical conditions. Unfortunately no such figures, 

 of a reliable nature, are at present available, and we are compelled 

 to consider only general observations on this subject. Observed 

 trees of the Nicaraguan variety, planted in 1 895, gave averages of 

 25, 50, and 70 fruits each in the years 1903-04 ; Cundeamor trees 

 have given from 50 to nearly 200 fruits during the same period ; 

 Amelonado 30 to 90 ; and some trees of Caracas 30 to 50 during 

 one year. Such figures, however, are of very little value, and our 

 purpose can best be served by determining how many cocoa fruits 

 must be produced, per tree, to give the same weight of cocoa 

 obtainable from 1 00 fruits of — say, the Cundeamor type. 



It may be stated that, as far as the number of fruits per tree, per 

 year, from each of the above varieties is concerned, the Cundeamor 

 and Amelonado come first, and Caracas and Nicaraguan second ; 

 this is only an approximation and does not mean that the order of 

 productiveness of Caracas or Nicaraguan cannot be brought very 

 near to that of the Cundeamor by good cultivation. The highest 

 valued cocoa, by weight, is undoubtedly the large plump beans of 

 Nicaraguan and Caracas, then the Cundeamor, and lowest the 

 Amelonado. Judging from current values, the Nicaraguan, Cara- 

 cas, Cundeamor, and Amelonado cocoa may be stated to have 

 approximate values in the ratio of 70, 65, 60, and 50. The Ame- 

 lonado variety, though it is easily cultivated and gives a good 

 crop, produces thin, fiat bitter, and deep-purple seeds, and seems 

 to be the least desirable to cultivate. 



FERMENTATION OF COCOA. 



OBJECT OF THE PROCESS. 



Briefly stated, the object of fermenting cocoa seeds is to remove 

 the sugary pulp surrounding them, to promote chemical changes 

 within the kernels, to convert the bitter astringent taste into a 

 sweet one, and to improve their colour, fracture, and flavour. 

 Such changes are brought about when large numbers of seeds, 

 fresh from the fruit, are heaped together and allowed to remain 

 in contact with one another. Though the process involves a 



