THE CUBA REVIEW 



It will be observed that from 70,000 tons in 1817, Cuba's sugar production con- 

 stantly rose until in 1894 she had an output of over 1,000.000 tons, but that in the 

 year 1897, during which time the War of Independence, reached its height, she fell 

 back to the low yield of 212,051 tons, and that in the year 1919, which was just after 

 the World War, she produced her greatest tonnage, 4,102,205 tons. During the year 

 of 1922 she produced her next largest crop, 4,033,455 tons, according to some statisticians, 

 while others record it below the four-million mark. Owing to an exceptionally dry 

 season, as well as the prevailing low prices ruling during the past few years and the 

 scarcity of efficient labour, her production has fallen off during the present campaign. 



During the year 1877 records show that Cuba produced her sugar on 1,190 sugar 

 estates, comprising 17,701 caballerias, one of which is equal to 33.3 acres. The 

 tonnage produced 520,000, and it required the labour of 90,156 negro slaves. 



Cuba has a climate most admirably adapted to the growth of sugar cane, the 

 temperature remaining around an average of 72° Fahr. throughout the greater part 

 of the year. The seasons are divided into two, the rainy and the dry; the former lasts 

 from about the middle of May to the middle of October, and the dry the remainder 

 of the year, during which time the harvesting season is on, the wet season being the 

 growing period. Her soils are usually classed as three, these being red, brown and 

 black. The latter soil is usually found in the low lands, but in all sections all classes 

 of soil may be observed to a certain extent. 



With the abolition of negro slavery, by royal decree in r878, the sugar industry 

 of Cuba was completely revolutionized. Up to that time the cultivation of cane and 

 the manufacture of sugar therefrom was in the same hands, but with the freeing of 

 slaves each process became an independent one. The consequence was that many of 

 the small estates fell into the hands of large operators or owners who subject the 

 plantations on what is known as the "colono" system, or the tenant system, who 

 usually contract to furnish the mills with cane with the understanding that so much 

 of the sugar will be returned to them or sold for them on the average price of the 

 sugar sold by the mill owner during the week of the delivery of the cane. In the 

 old days as little as 4.5 arrobas of sugar was returned or allowed for each 100 arrobas 

 of cane delivered at the mill scales, but as high as 7.5 arrobas are sometimes given 

 for each 100 arrobas of cane. A law in Cuba has recently been passed making it com- 

 pulsory not to give less than 5 per cent. 



The colono system resulted in the establishment of the "centrals," large sugar 

 mills that will take care of the cane for not only the estate of the central, but of the 

 cane of independent colonos who live and work miles away from the mill. In 1890 

 Central Constancia, in Cienfuegos, established by Marquis Arpezteguia, was considered 

 the largest sugar estate in the world, producing that year 135,000 bags. During the 

 past year this central produced only 160,000 bags, while the largest central's record 

 to-day is that of Central Delicias, located in Oriente province, that had an output of 

 1,047,000 bags during the crop of 1921-22, but which will produce only about two- 

 thirds of that amount this year. The bags are usually of 13 arrobas, or 325 pounds. 



A number of irmovations have been installed in the sugar industry of Cuba, 

 particularly in the mechanical installations, and in the processing of the juice e.xtracted 

 from the cane, as well as the working up of the by-product. Both Central Hormiguero 

 and Central Senado, both of which are modern mills, claim the distinction of having 

 introduced the first bagasse burning furnace. Up to that time the bagasse had to be 

 sun-dried before burning. Even to-day the efficiency is such in many of the factories 

 that wood, coal or oil has to be burned in addition to the bagasse in order to supply 

 sufficient fuel to the boilers. Practically every factory is now under what is known as 

 chemical control, in which case a rigorous account is taken of the amount of cane 

 ground, the amount of juice entering the house or the amount extracted from the cane, 

 the amount or percentage of sucrose, cane sugar that enters, the amount of sucrose 

 in the bagasse, and the final molasses, etc. In a number of instances a central has in 

 addition a distillery for the production of alcohol or rum. The former product at the 



