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fiituated 1,480 feet above sea level, but the CrioUo cocoa nevertheless 

 develops there very well. There is even a small plantatioQ at 3,280 feet 

 above sea level. Cocoa is cultivated also in the valley of Tuy. and 

 near Los Teques there are well developed trees at an elevation of 3,120 

 feet. At these altitudes however only the most hardy species and at 

 the same time the least valuable can be cultivated ; while on the coast 

 ihe finest species, but the most sensitive of the Griollo furnish the cele- 

 brated " cacao de la costa." 



Two varieties of cocoa are in reality distinguished : first, the CrioUo 

 Cocoa, and secoDdly the Trinitario or Oarupano Cocoa. The Criollo 

 represents the best, and the Carupano the least good quality. The 

 differences of prices are extremely marked, — more so than between 

 the different species of cocoa of every other country. In 1898, the 

 prices varied, even in Venezuela, from 57 marks per 50 kilos for the 

 lowest priced Carupano to 134 marks for the best Criollo ; in 1897 

 the prices went from 41 to 131 marks. It is only Criollo which is per- 

 fectly pure that fetches the highest price ; it loses in value as soon as 

 it is mixed with Carupano. 



More precise observations are necessary in order to decide whether 

 the distinction between Criollo on the one hand, and Trinitario or Caru- 

 pano on the other, constitutes a simple variety, or whether they are 

 distinct species. The two kinds appear in commerce mostly separated, 

 iilthough Criollo is rarely pure. The word Criollo is not, to my 

 knowledge, in use as a commercial designation ; it is rather the Chuao 

 ^f which the reputation is universal, which lends its name to the good 

 Criollo. Even the plantation of Chuao produces actually only 500 

 fanegas as a maximum p3r year. The Criollo, called also " Cacao 

 Dulce," consists of several sub-varieties : (1) Criollo proper, of which 

 the fruits are dark red-brown and the fresh beans a bright violet ; (2) 

 "Criollo amarillo" of which the fruits have a yellow shell and the 

 beans are white. Between these two varieties there is a third, of 

 which the fruits are red or yellow, called " Criollo Mestizo," but which 

 are very rare. 



The Trinitario or Carupano cocoa is divided into a series of sub- 

 varieties, under names about which the planters are not unanimous. 

 This is easily explained, because it is not possible to trace the precise 

 limits between the different classes, and because all the varieties inter- 

 -cross. The distinction, on the contrary, between the Criollo and the 

 Trinitario is quite pronounced. 



In spite of numerous transitions certain types can be established in 

 the Carupano or Trinitario. The following may be mentioned : (1) 

 Angoleta ; {'i) Cundearaor, which is divided into Cundeamor proper, 

 with red shell, and Cundeamor amarillo with yellow shell; (3) Ca- 

 rupano proper and its sub-varieties, such as Carupano grande and Ca- 

 rupano mestizo ; its fruit is generally red, mixed more or less with 

 yellow; (4) Carupano parcho, of which the fruit is greenish yellow, 

 or of parchment colour ; (5) Carupano taparito, yellow, or brown yel- 

 low ; (()) Sumbito, red or yellow fruits, short, stout, and rather smooth ; 

 (7) Trinitario amargo, or "Cojon deToro" [Calabacillo] fruits red or 

 red-brown, quite smooth, rounded or terminating in a short point. 



From the p jint of view of quality of these different types, it is gene- 

 rally admitted that the fruits long, strongly furrowed and very rough 



