VARIETIES OF COCOA 81 



in Venezuela an offspring with fruits which had the 

 Amelonado shape, but contained large, round seeds 

 with the bitter principles much less developed. In 

 dealing with the introduction of Forastero types into 

 the Criollo fields of Western Venezuela, Preuss writes : l 

 " I saw with astonishment the modification which had 

 occurred here in the inferior cacao. It is true that the 

 fruit-walls were very thick, but the beans could only be 

 distinguished from Criollo by very trained men." In 

 Java the first Forastero introduced was an inferior type, 

 a sort of Cundeamor bearing small fruits with a very 

 pronounced bottle-neck near the stalk. Planted between 

 Criollo, it has produced an offspring for the greatest part 

 of superior type with distinct Criollo characteristics. 



The most practical classification is obtained when 

 the form of the fruit is used as a basis in the following 

 way : 



Kidges deep, surface warty or rather warty, largest diameter 

 of the fruit generally not more than 50 per cent of the length ; 

 no constriction near the stalk . . . Angoleta. 



Ridges deep, surface warty or rather warty, largest diameter 

 of the fruit generally not more than 50 per cent of the length ; 

 fruit constricted near the stalk (" bottle-necked ") . Cundeamor. 



Ridges shallow or rather shallow ; surface not very warty or 

 rather smooth; largest diameter of the fruit always longer than 

 50 per cent of the length ; the constriction near the stalk may be 

 present or absent . . . . . Amelonado. 



Ridges very shallow, surface very smooth ; diameter 60 to 75 

 per cent of the length of the fruit . . . Calabacillo. 



It must again be emphasised, however, that both 

 this classification and the characterisation of the types 

 are wholly conventional. The different types are not 

 sharply separated from each other. They form a con- 

 tinuous series, beginning with the finest Angoleta, 

 which is very much like the Criollo, and running 

 through the Cundeamor and the Amelonado to the 

 smoothest Calabacillo. 



1 Preuss, Expedition, p. 225. 



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