COCOA-GROWING COUNTRIES 473 



Europe, and at first the merchants were very enthusiastic 

 about its beautiful appearance ; but the German manu- 

 facturers did not like it, and considered it to be of 

 inferior quality on account of its lack of aroma and its 

 grassy taste. 



A cocoa well known in Europe, the Soconusco, has 

 long been regarded as the produce of Mexico ; it has the 

 reputation of being very fine. It is, however, only 

 for a small part or perhaps not at all a Mexican 

 produce. In the district of Soconusco (in the state 

 Chiapas) 'little cocoa is grown, and the cocoa of that 

 name seems to come mostly from Guatemala. 



Guatemala 



Especially in the south-western part of Guatemala 

 cocoa is cultivated. The natural conditions seem 

 favourable, the rainfall is larger than in Nicaragua and 

 San Salvador, and the soil very fertile. 



Not only the different varieties of the ordinary 

 cocoa tree, but also Theobroma pentagona grows into 

 big, healthy trees. 



The varieties of Guatemala, observed by Preuss, 

 were all Forasteros, of different types Cundeamor as 

 well as Amelonado and even Calabacillo types, but all 

 with round whitish beans. 



It is generally fermented for one or two days, and 

 afterwards washed. 



The sweet taste and the light colour are in favour 

 of the produce, but, like the Mexican Tabasco, the 

 aroma is feeble. The opinion of European manu- 

 facturers about this cocoa was unfavourable ; the 

 insufficient fermenting and the feeble aroma made it 

 unacceptable to European taste. 



Preuss had the opportunity of seeing the culture in 

 Trapiche grande and San Isidro. As shade trees all 

 sorts of forest trees are left standing, among which the 

 " Pataste" (Theobroma bicolor) is the most interesting. 

 But also some trees are planted for shade, for instance, 



