68 COCOA 



C11AP. 



modification is unnecessary and not even practical, for 

 the sub-varieties of Forastero and Calabacillo form a 

 continuous series, running from the highest (Angoleta) 

 to the lowest (Calabacillo). Moreover, Hart caused 

 much confusion by his use of the term " Criollo," and 

 what he calls " Trinidad Criollo " has no right to the 

 name. 



Hart's system l was as follows, omitting the division 

 of each variety into two sub-varieties, " amarillo " and 

 " Colorado " : 



Class I. Criollo, or fine thin-skinned. 

 Class II. Forastero, or thick-skinned. 



1. Var. Cundeamor verugosa. 



2. Var. Ordinary. 



3. Var. Amelonado. 



Class III. Calabacillo, or small -podded, thick, smooth -skinned, 

 flat-beaned. 



However different the sub-varieties may be, Forastero 

 is always distinguishable from Criollo by the consistency 

 of the fruit-wall, which is hard and firm and difficult to 

 cut. The furrows of the fruit-wall are never so deep 

 as in Criollo, nor are the ridges so prominent and 

 warty. The beans are generally more or less fiat. 

 They are coloured light purple to dark violet, some- 

 times white, and need a rather long fermentation. In 

 the finer sub - varieties, such as the Cundeamor and 

 Angoleta, the fermentation takes some three to five 

 days ; in the coarser varieties, such as the Calabacillo and 

 many Amelonado types, eight days or even more. The 

 quality of the product is never so fine as that of the 

 Criollo, though in some countries fine varieties of 

 Forastero yield a very fair cocoa. 



The Forastero varieties are strong growers, with 

 fewer requirements than the Criollo. Therefore Fora- 

 stero varieties are successfully grown in countries where 

 Criollo cannot thrive. They also give their first 

 crop earlier ; on fertile soils the first fruits may be 



1 Hart, Cacao (1911), pp. 2-3. 



