146 METHODS OF FERMENTATION 



African : Per cwt. 



San Thome) ~ _ Q 



n } Grey to colory . . 18s, to 85s. 



Cameroons J 



Accra . Fair reddish . . . 63s. to 75s. 

 Congo . Bed to colory . . 70s. to 82s. 6d. 



" A comparison of the brokers' valuations of the eight 

 lots ex ' Nigeria ' with the Liverpool prices of the same 

 date shows that one sample, No. 4, was considered to be 

 superior to the best West African cocoa then offered 

 on the market. Three other samples, Nos. 1, 2, and 3, 

 were valued at a little below the top market price, viz. 

 at 66s. to 69s. per cwt., whilst the other four lots were 

 valued at from 63s. to 66s. per cwt. at a time when 60s. 

 was the lowest market quotation for West African cocoa. 



" Sample No. 4 of this consignment was of very good 

 quality and was commended by the manufacturing 

 firms consulted. There is no doubt that if cocoa of this 

 quality can be regularly prepared in the Gold Coast it 

 will realise very good prices in the market. 



"The six lots ex 'Akabo' realised from 65s. to 70s. 

 per cwt. compared with the market price of 60s. to 69s. 

 per cwt. Only one sample, No. IV, realised 70s. per cwt., 

 but three others, Nos. V, VI, and VII, fetched 68s., 67s., 

 and 69s. per cwt. respectively ; whilst the other two were 

 sold at 65s. per cwt. 



" The principal defect of these Gold Coast cocoas as a 

 whole is insufficient fermentation, which considerably 

 reduces their market value in comparison with other 

 varieties. If the preparation of the cocoa could be 

 improved in this respect, much better prices would be 

 realised. In addition, the presence of small and mouldy 

 beans in many of the samples also reduces their quality 

 and value. The occurrence of a considerable proportion 

 of small beans is no doubt due to defective methods of 

 cultivation, whilst the development of mould in some 

 of the cocoas may be attributed to insufficient drying 

 after fermentation. Considerable improvement could be 

 effected in all these directions, with the result that the 

 quality of the cocoa would be greatly enhanced. The 

 native farmers should be encouraged to produce cocoa 

 similar to sample No. 4 ex ' Nigeria.' ' 



In connection with these results it is interesting to 



