COCOA 1/5 



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 fermentary. At the 

 present time we are far from this; indeed, instead of a 

 careful grading of good qualities there is in practice a 

 mixing of good and bad. We have good reason to 

 believe that some merchants buy cacao which they know 

 to be diseased or unfermented or mouldy, 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 comes to regard it as 

 less desirable. 



It is sometimes stated that cacao is valued largely 

 according to its geographical origin, but we would point 

 out that this value is the resultant of the value of the 

 type of bean grown in that district and the amount of 

 care given to the curing thus a reputation is established 

 for that district. It is also sometimes contended that the 

 value of cacao depends almost entirely on its botanical 

 variety. It is the old problem of heredity and environ- 

 ment. Criollo obtains a higher price than Forastero and 

 Calabacillo because it is the rarest. But the planter's 

 problem in most parts of the world is how to produce 

 the best cacao from the mixed breed which his plantation 

 produces. This is done by providing a suitable environ- 

 ment, i.e., keeping the trees under healthy conditions and 

 curing the cacao with the greatest care. In Ceylon, since 

 rubber became of such great importance, less care has 

 been taken in the cultivation of cacao, and a deterioration 

 of breed has resulted. 



It should be pointed out that the manufacturer does 

 not make a final judgment of the bean in its raw state. 

 It is only when it is roasted that he is able to determine 

 its exact value for his purpose. 



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

 taken to the steamer in surf boats. Well-prepared cacao 

 then becomes wet with sea water, and as a result may 

 later be spoiled by mould. We would like to emphasize 

 the necessity for piers and jetties to enable beans to be 

 shipped in all weathers without getting wet. 



