CACAO 205 



ditch deeply around each such infected area, thus 

 cutting off the underground spread of the fungus. 



Cacao {Theohroma Cacao) 



The cultivation of this crop is very similar to 

 that of coffee, and, as a rule, it is found in the 

 same general regions, but thrives best at a somewhat 

 lower altitude, most of the plantations being under 

 two thousand feet and some even are almost at sea 

 level. Cacao requires a rather moist climate, with 

 equable distribution of rainfall; the soil should be 

 deep, rich, and well drained. The method of plant- 

 ing is much the same as coffee, but the trees, being 

 of slightly larger growth, require to be planted at a 

 distance of as much as twelve or fifteen feet. In a 

 few cacao-producing regions it is grown without 

 shade, but generally shade trees are provided. 



The seeds from which commercial chocolate and 

 cocoa are prepared are produced in large conical or 

 pear-shaped, fleshy pods, which somewhat resemble 

 small musk melons. They grow directly from the 

 trunk and larger branches. When mature, these 

 pods are cut open and the beans placed in tubs or 

 vats to pass through a process of fermentation. 

 After two or three days they are taken out and 

 spread upon cement floors to dry. On the larger 

 estates the beans are often dried by artificial heat 

 with various devices, somewhat similar to those used 

 for drying fruit. 



Great care and some experience is necessary in 

 order to conduct the operations of fermenting and 



