145 



in fermenting the beans would lead to considerable im- 

 provement in the quality of the cocoa. 



" A second firm of manufacturers classified the cocoas, 

 as regards commercial value, in five divisions as follows : 



A. . . Nos. 4 and IV. 



B. . . 3 7. 



C. . 1 ,, 2. 



D. 5, 8, V, VI, VII, VIII, and IX. 



E. . . 6. 



< ' '> 



' The Arabic numbers represent the samples ex 

 'Nigeria,' the Roman those ex 'Akabo.' 



" They stated that samples 4 and IV alone appeared 

 to have had any effective fermentation, and that even 

 in these samples it is not quite regular. 



" Conclusions. For comparison with the prices obtained 

 for these Gold Coast cocoas the following particulars 

 may be quoted regarding the current rates for cocoa in 

 Liverpool and London at the time of the sales : 



Liverpool Market, January 23, 1907 



Per cwt. 



San Thome .... 73s. to 74s. 

 African ..... 62s. to 70s. 



January 30 



San Thome .... 69s. to 72s. 

 African 60s. to 69s. 



February 6 



San Thome .... 80s. to 84s. 

 African 60s. to 69s. 



London Market, January 23, 1907 



Ceylon . Plantation : special marks 76s. to 95s. 



,, . ,, red to good . 76s. to 86s. 



,, . Native estate, ordinary to 



red .... 65s. to 77s. 

 Java and 



Celebes . Small to good red . . 60s. to 95s. 

 10 



