CHAPTEE IX 



BEVERAGES 



Cocoa 



(Theohroma cacao) 



This tree is a native of tropical America and the AVest 

 Indies, and develops best in a moist coast climate. It 

 bears fruit from the third to the fourth year, which is not 

 allowed to ripen, however, until the fourth or fifth. The 

 best variety of cocoa is called Cacao de Caracas, which 

 is cultivated in Venezuela, between the rivers Unare and 

 Yaracuy. 



The pods are cut from the tree, a small portion of the 

 stalk being left. At the place where the pod is attached 

 there is a soft cushion or eye from which all subsequent 

 flowers and fruits arise, and if this " eye " is damaged by the 

 pod being ruthlessly torn off instead of being cut, the tree, 

 as far as this point is concerned, becomes sterile. By strik- 

 ing one pod against the other, both will break ; the beans 

 are then stripped off from the central pulp, and, with the 

 adhering pulp, are left to ferment from four to seven days 

 so as to loosen the pulp, then the pulp and fibrous tissue 

 are removed by hand. After cleaning, the beans (seeds) are 

 spread out on a tray or cloth to dry, and, while drying, are 

 carefully turned so as to be exposed on all sides to the sun. 



