154 The Fermentation of Cacao 



&c., that constitute three-fourths of the pro- 

 duction of the world, the extreme difference in 

 their value when prepared by the methods 

 now 'in general use, as compared with the 

 improved methods described here and else- 

 where, may be estimated to-day (June, 1911), 

 at about 55. to 6s. per cwt. 



In the Forastero, Criollo and Pentagona types 

 from Trinidad, Ceylon, Central America and 

 Samoa, &c., &c., the difference would appear 

 to be even less : this is doubtless due to the 

 fact that the planter who aims at producing a 

 high-class cacao would not spoil it by poor 

 curing ; also, that the fermentation of these 

 types is more simple. 



It is impossible to ignore the fact that taking 

 the world's production of cacao, no single in- 

 stance arises of a low-class cacao being trans- 

 formed by curing methods into a high-class 

 article, 1 and conversely, one seldom sees Criollo 

 or Pentagona types so spoilt by curing as to 

 seriously reduce their value. 



That the value of any quality may be en- 

 hanced by careful treatment, and lowered by 

 indifferent methods, is apparent, but it is 

 equally apparent that the enhancement of 



1 This is true, but, at the same time, it is agreed that 

 with the introduction of the best methods of seed- 

 selection, cultivation, and curing, an indifferent class 

 of cacao can be improved out of all comparison with 

 the original stock, as has been proved with the Grenada 

 cacao of to-day compared with the beans that came to 

 market in 1883 and 1884. H. H. S. 



