226 



This opens the way for attack by grubs and moulds. This 

 danger may also be incurred : (i) With over-ripe beans in 

 which the germ penetrates the shell; (2) by washing, which 

 leaves the shell tender; and (3) by lack of care in curing. 



Cacao may be spoilt by not observing conditions of clean- 

 liness during fermentation, or by exposing to- bad odours. On 

 curing these defects may be hidden, only to be revealed again 

 on roasting, when the objectionable " hammy " or other 

 flavour is developed. 



Other objectionable features are the presence of twig-like 

 pieces of dried pulp and placenta, and of small flat beans. 



Criollo cacao obtains a higher price than Forastero or Cala- 

 bacillo, because, while it is the rarest, it is a valuable ingredient 

 of good chocolate. Large beans are preferred because they 

 have a lower percentage of shell than small beans. 



Probably the most highly appreciated quality is constancy 

 or reliability of quality. A cacao which varies from bag to 

 bag, or from time to time, will get little appreciation. Under 

 ideal conditions standard qualities would be put on the 

 market Criollo, Forastero, Calabacillo would be fermented 

 separately, and the beans graded according to size. Such a 

 procedure would only be practicable where the cacao from 

 several plantations was taken to a central fermenting station. 

 At the present time we are far from this. Indeed, instead of 

 a careful grading oT good qualities, there is in practice a mixing 

 of good and bad. Thus merchants buy cacao which they know 

 to be diseased or unfermented, and deliberately mix it with 

 good cacao. Such an action may not seriously affect the price 

 of that particular lot, but it affects detrimentally the reputation 

 of the cacao from that district, and the manufacturer regards 

 that cacao as less desirable. 



It is to be regretted that in some places cacao is still taken 

 to the steamer in surf boats. Well-prepared cacao thus be- 

 comes wet with sea-water, and may later be spoilt by mould. 



THE GOLD COAST COCOA. INDUSTRY. 



By W. S. D. TUDHOPE, 

 Director of Agriculture, Gold Coast. 



[ABSTRACT.] 



Since 1911 the Gold Coast (including As'hanti) has been the 

 largest cocoa, or " cacao/' producing country in the world. 

 She first figured as an exporter in 1891, with the modest 

 quantity of 80 Ib. weight. The industry has developed with 



