HISTORY AND CULTIVATION Ol- TIIK I'l.ANT. I 5 



that the Cacao planter sliould make himself acfiuainted with the 

 chief varieties, and cultivate; only those specially suited for his soil 

 and climate — carefully weeding out, or ' roguing,' all those which, 

 from hahit of growth, yield, character of |)roduce, and other 

 circumstances, are unsuitable for his purpose. 



"The following are some of the well marked varieties of Cacao 



as known in Trinidad : — 



Typical shape of 



Cocoa bean, 

 viewed edgewise. 



1, Cacao Criollo( Red — lliin Skinned) — ] 



\'ar. a. Cundeainor verii^josa aniarillo (yellow) 1 



b. ., „ Colorado (red) J 



2. Cacao Forastero (Thick Skinned) — 



c. Liso amorillo (yellow)i 



d. „ Colorado ... (red) 



e. Amelonado aniariilo ... (yellow)J 



f. „ Colorado ... (red) 



g. Calabacilla amarillo 

 h. „ Colorado 



• It will be noticed that the varitlies are divided into two great 

 classes, Cacao Criollo and Cacao Forastero. Mr. J. llinchley 

 Hart, F.L.S.. Superintendent of the Royal Botanical Gardens in 

 Trinidad, divides them into three classes. 



"Of the Forastero varieties the best are the J'cruj^osa Amarillo 

 (Yellow) and the V'crugosa Colorado (Red). Of these two the 

 yellow kind is said to yield a larger proportion of seeds than the 

 red, and they are said to re(|uire less time for fermentation. It 

 appears that in Grenada also the yellow is preferreil to the red, 

 both on account of its yield aiul its greater adaptability to the 

 exigencies of cultivation. 



