30 The Andes and the Amazon. 



indigenous cacao on this coast, all richly deserving the ge- 

 neric title Theohroma, or " food for the gods." The best 

 grows in Esmeraldas, as it contains the largest amount of 

 oil and has the most pleasant flavor. But very little of it 

 is exported, because it rots in about six months. The cacao 

 de arriba, from up the Kiver G-uayas, is the best to export, 

 as it keeps two years without damage. K'ext in order is 

 the cacao de ahajo^ from down the river, as Machala, Santa 

 Rosa, Balao, and Manabi, below Guayaquil. A still richer 

 nut is the mountain cacao, but it is never cultivated. It is 

 small and white, and almost pm^e oil. This oil, called ca- 

 cao-butter, is used by, the natives for bm-ns, sores, and many 

 cutaneous diseases. Cacao contributes more to the com- 

 merce of the republic than any other production of its soil. 

 The flowers and fruit grow directly out of the trunk and 

 branches. " A more striking example (says Humboldt) of 

 the expansive powers of life could hardly be met with in 

 organic nature." The fruit is yellowish-red, and of oblong 

 shape, and the seeds (from which chocolate is prepared) are 

 enveloped in a mass of white pulp. The tree resembles 

 our lilac in size and shape, and yields three crops a year — 

 in March, June, and September. Spain is the largest con- 

 sumer of cacao. The Mexican chocolalt is the origin of our 

 word chocolate. Tucker gives the following comparative 

 analysis of unshelled beans fi'om Guayaquil and Caracas : 



Guayaquil. Caracas. 



Theobromine 0.63 0.55 



Cacao-red : 4.56 6.18 



Cacao-butter 36.38 35.08 



Gluten 2.96 3.21 



Starch 0.53 0.62 



Gum 1.58 1.19 



Extractive matter 3.44 6.22 



Humic acid 8.57 9.28 



Cellulose 30.50 28.66 



Ash 3.03 2.91 



Water 6.20 5.58 



98.38 99.48 



