THE CULTIVATION OF COCOA 199 



were recorded from 1900 to 1905 j 1 they ranged 

 between 114 Ibs. and 1026 Ibs., the average being 

 299 Ibs. 



Figures obtained in this way are not available for 

 other countries, but in some cases estimates have been- 

 made which are regarded by competent authorities as 

 reasonably accurate. Of course such figures are not so 

 valuable as those obtained in the manner which has 

 been described, for even high authorities on the subject 

 have an unconscious tendency to neglect poor yields, 

 and in this way we therefore generally obtain figures 

 which are really too high. 



In the case of Trinidad, Hart 2 says : " It is generally 

 considered that a yield of 1'6 Ibs. per tree is a first- , 

 class yield. Taking our trees to be planted at 15 feet 

 apart, there will be 193 x 1'6 Ibs., 308'8 Ibs., or say 300 

 Ibs. (135 kilograms)." Others regard this figure as 

 representing not a "first-class yield" but only a "high 

 average " ; but this is of minor importance. I think 

 Hart's estimate may be accepted as correct, though it 

 is true that other estimates are generally higher. Mr. 

 cle Gannes, a well-known cocoa-planter of Trinidad, 

 stated that a yield of 12 bags of 170 Ibs. per 1000 trees 

 planted 12 feet apart was a safe estimate ; this amounts 

 to 573 kilograms per hectare or 230 kilograms per 

 acre i.e. almost double Hart's estimate. The estimate 

 of the Royal Commission, however, was again much 

 lower, amounting only to 280 kilograms per hectare or 

 112 kilograms per acre. 



The average yield obtained in San Thome is 

 estimated by Masui to be 600 to 700 kilograms per >& 

 hectare, or 240 to 280 kilograms per acre. This is a 

 very high average, and it is questionable whether it 

 would not be lower if the production of a great number 

 of plantations were taken into account. At any rate it 

 does not agree with the estimated yield of about 60,000 

 hectares, which was the area planted with cocoa a few 



1 Wright, Cocoa, p. 186. 

 2 Hart, Cacao, p. 73. 



