COCOA 185 



this practice, I believe, is now less common, and is not 

 encouraged. The system is liable to abuse, and is not 

 conducive to the production of the best grade of cocoa. 



Keen rivalry is displayed by the different firms in 

 purchasing the cocoa, and we have little ground for 

 thinking that the native is not receiving fair value for 

 his crop as a whole. We have reason, however, for 

 thinking that sufficient encouragement is not being offered 

 to prepare only the best quality. It is admitted there are 

 many obstacles to be overcome before a perfect system 

 of purchasing can be instituted, and some progress in 

 recent years is apparent. We are indebted to Messrs. 

 Cadbury Bros., of Bournville, for a lead in this direction. 

 They have several agents in the colony who* purchase 

 on their behalf only the best qualities at an -enhanced 

 price, and reject all that falls below the standard of their 

 requirements. 



A study of the European market, however, reveals the 

 fact that the difference in the price of the best and worst 

 qualities of Gold Coast cocoa does not offer sufficient 

 inducement either to the producer or the middleman to 

 improve their grades. The highest grade is not more 

 than 35. to 55. per cwt. above the worst grade of common 

 cocoa. Viewed from a commercial point of view, there- 

 fore, when the relative cost of grading, packing, etc., is 

 taken into consideration, it seems simpler and less ex- 

 pensive to buy, mix, and sell (all but the very worst) at 

 a uniform price. That is the position of the market at 

 present, and I fear, unless the manufacturer comes to 

 our assistance with the offer of a relatively better price 

 for the best quality, the native will become discouraged, 

 and the quality of Gold Coast cocoa will recede. Who 

 can blame the native for losing heart when he can sell 

 unfermented, indifferently prepared, cocoa at the same 

 price as he obtains for good carefully prepared material ? 



The quality of Gold Coast cocoa has very much 

 improved within the last few years, especially in the older 

 producing districts, showing that more care is annually 

 being taken in its preparation. It would be unfortunate, 

 therefore, if the quality should be allowed to revert to 

 the low grade originally exported, more especially, since 



