COCOA. 



THE QUALITIES IN CACAO DESIRED BY 

 MANUFACTURERS. 



By N. P. BOOTH 



AND 

 A. W. KNAPP, 



of Messrs. Cadbury Bros., Ltd. 



HAVING been approached by the Organizing Committee 

 of the International Congress of Tropical Agriculture to 

 discuss before an audience interested in cacao planting 

 the qualities in cacao regarded as most desirable from 

 the manufacturer's point of view, we take this oppor- 

 tunity of expressing our thanks for the occasion so 

 afforded. 



It will give us pleasure if by this short paper, and any 

 discussion it may evoke, we can be of some help to the 

 planting community. 



We believe that there are many planters who would be 

 glad to know exactly what qualities in cacao are con- 

 sidered desirable by manufacturers of cocoa and chocolate. 

 Unfortunately, it is by no means possible to make a 

 definite statement which is generally applicable, because 

 the various manufacturers look for different qualities, 

 and cacaos from certain districts are prized for special 

 purposes. There is, further, some danger in describing 

 a desirable appearance, for it is not the appearance that 

 is wanted, but the qualities that are associated with it. 

 In general, we believe that if the planter only allows 

 ripe pods to be gathered, ferments for a reasonable 

 period, cures with care, and keeps the beans dry, they 

 will have the right appearance to satisfy the manu- 

 facturers, and he will be producing the best that the type 

 of tree on his plantation will produce. In many places 



