154 The Fermentation of Cacao 
&c., that constitute three-fourths of the pro- 
duction of the world, the extreme difference in 
their value when prepared by the methods 
now in general use, as compared with the 
improved methods described here and else- - 
where, may be estimated to-day (June, 1911), 
at about 5s. to 6s. per cwt. 
Inthe Forastero, Criollo and Pentagona types 
from Trinidad, Ceylon, Central America and 
Samoa, &c., &c., the difference would appear 
to be even less: this is doubtless due to the 
fact that the planter who aims at producing a 
high-class cacao would not spoil it by poor 
curing ; also, that the fermentation of these 
types is more simple. 
It is impossible to ignore the fact that taking 
the world’s production of cacao, no single in- 
stance arises of a low-class cacao being trans- 
formed by curing methods into a high-class 
article, and conversely, one seldom sees Criollo 
or Pentagona types so spoilt by curing as to 
seriously reduce their value. 
That the value of any quality may be en- 
hanced by careful treatment, and lowered by 
indifferent methods, is apparent, but it is 
equally apparent that the enhancement of 
1 This is true, but, at the same time, it is agreed that 
with the introduction of the best methods of seed- 
selection, cultivation, and curing, an indifferent class 
of cacao can be improved out of all comparison with 
the original stock, as has been proved with the Grenada 
cacao of to-day compared with the beans that came to 
market in 1883 and 1884.—H. H. S. 
