156 The Fermentation of Cacao 
It is possible that the inoculation method 
of fermentation recommended in this essay 
will-extend this limit of difference upward by 
a few shillings per cwt., but beyond this, if 
higher prices are desired, better varieties’ of 
cacao must be evolved by seed-selection, in- 
tensive cultivation, and the other means well 
known to all plant-breeders. 
The curing of cacao is in the hands of two 
distinct classes, vzz., planters, who cure their 
own produce, and ‘merchants who purchase 
cacao more or less cured from the small pro- 
prietors and complete the process—generally 
in an indifferent manner whereby the value 
of their purchases is materially reduced. 
Planters’ cacao, generally classed in Prices 
Current as ‘Fine Estates,” has the advantage 
of being in’the planters’ hands from the first 
to the last stages of curing; and throughout 
the world, and especially in ‘the West Indies; it 
is wonderful how “evenly” a sample of cacao 
is turned out by all planters whose trees are 
nainly ofan Amelonado type with a sprinkling 
of Calabacillo and Forastero. Where the pro- 
portion of Forastero is. considerable (as on 
many, if not all, Trinidad estates), then a some- 
what higher quality is produced. Where Criollo 
and Forastero hybrids predominate, as in some 
Ceylon marks, then the price is‘usually 20 per 
cent, to 30 per cent. higher, and the really high- 
class Central American or Ceylon growths, com- 
posed of nearly pure Criollo or Pentagona types, 
