THE CACAO BEAN. 69 



One pound does the work of 1J to 2 Ibs. of lard or 

 suet, because it is far finer and purer than these, and 

 also is free from all moisture. The pastry produced is 

 much finer and lighter than pastry made from coarser 

 fats. 



The output of cacao in British possessions amounts 

 to over 40 per cent, of the world's production, and the 

 proportion is increasing. 



In the years 1913, 1914, and 1915 the total world's 

 production was respectively 255,400 tons, 273,600 tons, 

 and 288,400 tons. British colonies produced respectively 

 87,528 tons, 100,169 tons, and 123,966 tons. 



The Gold Coast alone produced in 1915 77,418 tons, 

 equal to 25 per cent, of the total amount. 



Brazil, Guayaquil in Ecuador, Grenada, and Trinidad 

 are the principal cacao-producing centres in the New 

 World. Of these, the Trinidad bean is said to be the 

 largest and finest flavoured, the oldest estates (almost all 

 in the hands of the original Spanish and French families) 

 lying in the Northern Valleys of Santa Cruz, Maracas, 

 and Arima. Montserrat and Naparima are also great 

 cacao districts. Charles Kingsley in his At Last describes 

 the cacao plantations in Trinidad. 



Grenada produces a smaller bean than Trinidad, possibly 

 owing to the prevalence of closer planting and want of 

 artificial shade. The cacao of Guatemala was once 

 monopolised for use by the Spanish Court, and " Soco- 

 nosco " is still of excellent quality. Para and Bahia in 

 Brazil produce some of the smallest beans, but their 

 flavour is mild and pleasant. Columbia, Venezuela, 

 Jamaica, Dominica, St. Lucia, Tobago, Guadaloupe, Cuba, 

 Martinique, San Domingo, British, Dutch, and French 



