78 COCOA 



CHAP. 



The most typical characteristic is the size of the 

 seeds, which are larger than in any other variety : the 

 length is 4 to 4j cm., the diameter about 1^ cm. 

 Another typical characteristic is the long tapering point, 

 which is longer and sharper than in the other Criollo 

 varieties, and which gives the fruits a more slender shape. 



The taste and colour (white to pale purple) of the 

 beans are very fine, but the aroma is rather weak and 

 not so strong as in the Venezuela Criollo. 



This variety is grown in Nicaragua ; also in 

 Guatemala, and perhaps to a small extent in Mexico. 

 It is likely that it contributes to the so - called 

 " Soconusco " and " Tabasco " cocoa. In Nicaragua it 

 is called " cacao del pais " (cocoa of the country), in 

 opposition to " cacao estrangero " (cocoa from abroad), 

 by which name the Forastero is indicated. 



From Nicaragua Hart imported it in the year 1893 

 into Trinidad. It is also grown in the Botanic Gardens 

 at Peradeniya (Ceylon) and in the Botanic Gardens of 

 Buitenzorg (Java). The trees grown at Buitenzorg 

 have been described by Zehntner. Though it may be 

 that these few trees do not represent exactly the 

 average type, the figures given by Zehntner are still 

 worthy of mention. He describes the fruit as being 

 rather short (155 mm.), but broad (86 mm.) and heavy 

 (557 gr.). The weight of the seeds is greater than in 

 any other variety (203 gr.), being 36| per cent of the 

 weight of the whole pod. The seed-coat is described as 

 very thin, soft and light. The average number of 

 seeds per pod was 28, of which about 2 (8*2 per cent) 

 were worthless. The average weight of the fresh seeds 

 was 7*1 gr., that of the prepared bean 1*79 gr. 



(b) Sub-Variety 



Porcelaine variety (Fig. 24). The only sub- variety 

 of Criollo is the Porcelaine variety. The outer appear- 

 ance of the fruit is so different from the true Criollo 

 that nobody would at first appearance recognise it as 



