16 COCOA AND CHOCOLATE 
air. The outer rind of this pod is dark or golden yellow in color and 
very hard, a sharp instrument being necessary to cut it open. Its size 
varies, according to the kind of cacao, from 8 to 15 inches long by 
from 2 to 6 inches thick. The outer rind is marked by longitudinal 
furrows, more or less pronounced, which indicate the interior arrange- 
bate ts a 
GROUP OF NATIVE COCOA PICKERS 
ment of the seeds. Both the outer rind and the gummy contents of 
the pod are porous and blacken in color as soon as picked, and in 
Ecuador are of use only to fertilize the soil upon which they are cast. 
‘* As soon as the pods begin to ripen, they are removed with pruning 
knives, very sharp, and attached to the ends of long poles, which are 
