VARIETIES OF COCOA 67 



as many years ago Linnseus did for all the species of 

 plants. This has been done by using as criteria the 

 shape of the fruit and its surface. The Forastero 

 types, with rather large fruits, with a constriction near 

 the stalk and a warty surface, were distinguished 

 as " Gundeamor " (Fig. 26) ; the same without con- 

 striction, as "Liso" or "Angoleta" or "Ordinary 

 Forastero" (Fig. 25); "Amelonado" is the name for 

 many types with rather short fruits with or without a 

 constriction near the stalk, and a comparatively smooth 

 surface (Fig. 27); " Calabacillo " is the name for types 

 with short, almost ball-shaped fruits without any con- 

 striction, and with a very smooth surface (Fig. 28). 

 These varieties are, however, not sharply defined, but 

 form a continuous series. 



This classification, first given by Morris, 1 has been 

 accepted in its main points by all the later authorities 

 as being both logical and practical, though he did not 

 enter into many details as to the different varieties : 



1. Cacao Criollo. 



2. Cacao Forastero. 



a. Cundeamor verugosa amarillo. 

 6. Cundeamor verugosa Colorado. 



c. Liso amarillo. 



d. Liso Colorado. 



e. Amelonado amarillo. 

 /. Amelonado Colorado. 



g. Calabacillo amarillo. 

 k. Calabacillo Colorado. 



The division of each variety into a yellow and a red 

 sub-variety (indicated as "amarillo" and "Colorado" 

 respectively) may be omitted. It is true that in each 

 variety red as well as yellow forms occur, but this char- 

 acteristic of colour is so unimportant that it may be 

 neglected in a general classification. 



Hart proposed a slight modification of Morris's 

 system, viz. the separation of the Calabacillo as a group 

 apart from the Forastero. As we shall see later, this 



1 Cacao, how to grow and how to cure it, Jamaica, 1882, p. 12. 



