84 



COCOA 



CHAP. 



(Fig. 27, B), sometimes blunt (Fig. 27, A) ; the fruit- 

 wall is generally more or less smooth, though the ten 

 ridges and furrows are always clearly marked. The 

 seeds are generally flat, deep violet in colour, and bitter 

 in taste ; but there are exceptions to this rule, and some 

 Amelonado have seeds which are rather plump, light 

 violet, or even white in colour, and sweetish in taste. 

 Generally this variety requires some six or seven days 



CM. 



20 



15 



B. 



FIG. 27. Forastero, Amelonado variety. 



Type A is not bottle-necked, and has a blunt apex ; type B is bottle-necked, with a 

 pointed apex and comparatively deep ridges. 



for fermentation, and yields a product of medium 

 quality ; but there are local types which need only a 

 short fermentation and yield a product of superior 

 quality. 



Amelonado is grown in Ecuador (with the exception of 

 the province of Esmeraldas), San Thome, San Domingo, 

 Gold Coast, Surinam, and other countries as the local 

 variety. In addition, it is to be found together with 

 other Forastero, especially Cundeamor types, in almost 

 all the cocoa-growing countries. 



