A gricultiiral Cuha 



THE CACAO INDUSTRY OF CUBA 



The cultivation of the Cacao Bean, from which 

 chocolate is made, forms an important industry 

 in the agricultural life of Cuba. 



It can be grown most successfully in connection 

 with coffee, and while coffee thrives better on 

 hillsides and mountain slopes, where fruit trees 

 and palms furnish the necessary shade, the cacao 

 is adapted to the rich deep soil found in the valleys 

 and ravines that lie between these slopes. 



Cacao demands lands that are moist and well 

 drained, with all the humus and natural fertilizing 

 elements possible. 



The preparation of land for the growing of 

 cacao includes first the removal of undergrowth 

 and valueless timber, leaving only the royal palms 

 and mangoes, together with a sufficient number 

 of other large trees to warrant plenty of shade, 

 since the cacao plant suffers during the first two 

 or three years from long exposure to the direct 

 rays of the sun. The large trees also serve as a 

 wind-break, which is especially needed in the 

 growing of this product. 



Two hundred to three hundred trees are planted 

 to the acre. The young plants spring from the 

 carefully selected beans and evaporation is pre- 

 vented by mulching with dead leaves. 



The variety most commonly grown in Cuba 

 is known as Theobroma, and begins to bear the 

 fourth year, continuing in productivity for half a 

 century. 



Each tree will produce from ten to twelve 

 pounds, and the average market price is $9.00 



