COCOA FROM THE GOLD COAST 



139 



" Cocoa from the Gold Coast 



" A number of samples of cocoa beans were forwarded 

 to the Imperial Institute for examination by the Director 

 of the Botanical and Agricultural Department of the 

 Gold Coast Colony in August 1905. 



" The collection of samples was stated to represent the 

 products obtained in a series of experiments conducted 

 ' in the preparation of cocoa grown in the Botanical 

 Gardens at Aburi with a view to ascertaining the most 

 satisfactory method to adopt in preparing this product 

 for market.' 



" Description of Samples. — Seven samples of cocoa beans 

 were received. These were described as follows : 



" All seven samples consist mainly of medium-sized 

 beans, but in several a number of small and shrivelled 

 beans are included. The colours of the beans are on the 

 whole poor, Nos. IVa, IV&, and I being the best in this 

 respect. The husked cocoas, in all cases, show a faint 

 purple tint and do not ' break ' readily, indicating that 

 they are incompletely fermented. This is the case even 

 with samples Nos. I and VI, which are described as 

 having been fermented for 85 and 7" 5 days respectively. 

 As regards the colour and ' break ' of the husked cocoas, 

 Nos. IVa and IV6 appear to be the best of the seven 

 samples, in spite of the fact that they were fermented 

 for the shortest period (4" 5 days). Nos. I, IVa, and IV6 

 contain a few mouldy beans, and the others a larger 

 proportion, in one case nearly 10 per cent, of partially 

 perished beans. The flavour and aroma of all the samples 

 are mi-d and rather poor when compared with those of 

 good West Indian cocoas. 



" Chemical Examination. — The samples were analysed in 

 the Scientific and Technical Department of the Imperial 



