118 



The World's Commercial Products 



VARIETIES OF COCOA 

 Cacao Criollo 



Cacao -is thus pre-eminently a tropi- 

 cal ' American and West Indian crop, 

 although it is worthy of note that San 

 Thome is a serious competitor for the 

 first place as a cacao-producing country. 

 In 1903 it held second place, in 1904 it 

 was third, and in 1905 it actually sur- 

 passed Ecuador, and attained the 

 premier position. 



VARIETIES OF CACAO 



An enormous number of varieties of 

 cacao are recognised and distinguished by 

 local names in various parts of the world. 



By permission of Messrs. Cadbury Bros. The mQst authoritative modem aCCOUnt, 



embracing all the world's forms, is that of Dr. Preuss, who has travelled through most of 

 the cacao-producing countries, and spent much time in examining the different races. He 

 finds, however, that it is impossible to 

 set out in a table the differences which 

 distinguish all the varieties, and that 

 those of each country must be con- 

 sidered separately. The chief charac- 

 teristics used for distinguishing the 

 varieties are the shape, external appear- 

 ance, and colour of the pods, and the 

 colour of the interior of the beans or 

 seeds. 



A classification of the Trinidad 

 cacaos was drawn up in 1882 by Dr., 

 now Sir, Daniel Morris, K.C.M.G., the 

 Commissioner of Agriculture for the 

 West Indies. From Trinidad cacao was sent to Ceylon, and the Ceylon varieties have recently 

 been the subject of study by Mr. R. H. Lock, and his key to the varieties published in the 

 Circulars and Agricultural Journal of the Royal Botanic Gardens, Ceylon, is given below. 

 This is substantially that originally drawn up by Sir D. Morris, and thus embraces the 



West Indian and East Indian 

 cultivated forms. 



The two main groups are 

 Criollo and Forastero. 



Criollo Varieties, character- 

 ised by plump, pale coloured 

 seeds, contained in a rela- 

 tively thin-skinned pod, 

 which is usually rough with 

 a pointed apex. 

 Forastero Varieties include all 

 which are not Criollo; the 

 beans vary in colour from 

 pale to deep purple, the lat- 



VARIETIES OF COCOA ter being bitter in taste an d 



Cacao Forastero r «•« 



By permission of Messrs. Cadbury Bros. 0l POOT quality. 



VARIETIES OF COCOA 



Cacao Calabacillo 

 By permission of Messrs. Cadbury Bros. 



