CH. Ill 



THE CHEMISTRY OF COCOA 



21 



sufficient quantity and what constituents have to be 

 supplied by manuring in order to obtain a maximum 

 yield. It may be, however, that later on figures of this 

 kind will gain in importance when our knowledge of 

 this branch of agricultural chemistry has made more 

 progress. 



The following types of good cocoa soils of dif- 

 ferent countries were analysed by Professor Harrison 

 (Demerara) : l 



Hart also gives several analyses of soils which are 

 considered to be poor cocoa soils. Some of these, 

 containing only 0*02 per cent of phosphoric anhydride, 

 may possibly be deficient in phosphorus, but in others 

 the analysis gives no explanation of their unsuitability. 

 One example may be given a soil from Grenada : 



Quoted in Hart, Cacao (1911), pp. 188-189. 



