32 COCOA AND CHOCOLATE 



(e.g., those obtained by the decomposition of certain 

 volcanic rocks) are good for cacao. An open sandy or 

 loamy alluvial soil is considered ideal. The physical 

 condition of the soil is equally important : heavy clays 

 or water-logged soils are bad. The depth of soil required 

 depends on its nature. A stiff soil discourages the 

 growth of the " tap " root, which in good porous soils 

 is generally seven or eight feet long. 



Manure. 



The greater part of the world's cacao is produced 

 without the use of artificial manures. The soil, which is 

 continually washed down by the rains into the rivers, 

 is continually renewed by decomposition of the bed 

 rock, and in the tropics this decomposition is more 

 rapid than in temperate climes. In Guayaquil, " not- 

 withstanding the fact that the same soil has been cropped 

 consecutively for over a hundred years, there is as yet 

 no sign of decadence, nor does a necessity yet arise for 

 artificial manure."* However, manures are useful with 

 all soils, and necessary with many. Happy is the planter 

 who is so placed that he can obtain a plentiful supply 

 of farmyard or pen manure, as this gives excellent 

 results. " Mulching " is also recommended. This con- 

 sists of covering the ground with decaying leaves, 

 grasses, etc., which keep the soil in a moist and open 

 condition during the dry season. If artificial manures 

 are used they should vary according to the soil, and, 

 although he can obtain considerable help from the 

 analyst, the planter's most reliable guide will be ex- 

 periment on the spot. 



Planting. 



In the past insufficient care has been taken in the 

 selection of seed. The planter should choose the large 

 plump beans with a pale interior, or he should choose 

 the nearest kind to this that is sufficiently hardy to 

 thrive in the particular environment. He can plant 



* Bulletin, Botanic Dept., Jamaica, February, 1900. 



