CONTENTS 



CHAPTER I 

 HISTORICAL 



Early use of cocoa in Mexico The Introduction of cocoa to Europe 

 Growth of cocoa consumption The World's production and con- 

 sumption of cocoa ........ pp. 1-4 



CHAPTER II 

 BOTANICAL 



Origin of commercial cocoa Description of the genus Theobroma 

 Description of T. cacao, T. pentagona, and T. sphccrocarpa 

 Distinguishing features of the Forastero and Criollo varieties The 

 production of cocoa flowers and fruits Dimensions of the flowers and 

 fruits of different varieties ...... pp. 5-10 



CHAPTER III 

 CLIMATIC REQUIREMENTS OF COCOA TREES 



Temperature and rainfall in Brazil, Ecuador, San Thome, Trinidad, 

 Santo Domingo, Venezuela, West Africa, and Ceylon . pp. 11-14 



CHAPTER IV 

 SOIL REQUIREMENTS OF THE COCOA TREE 



The chemistry of the cocoa tree The chemical and physical char- 

 acters of cocoa soils Good and poor cocoa soils Composition of 

 Ceylon cocoa soils Characteristic root-system of a cocoa tree 

 Biological condition of soil Soil moisture . . pp. 15-2 1 



V 



