16 CACAO 



and near this type are, as a rule, vigorous in growth and 

 good croppers. 



Fig. 10. Trinidad Calabacillo. — This is the lowest 

 form of Theobroma cacao cultivated in the West Indies. 

 Its beans are flat, solid, generally dark colotired, strong 

 flavoured and have a " cheesy " break. The illustration 

 shows an extreme form, but the pod is usually more 

 rounded at its extremity. Forms are abundant con- 

 necting this with Forastero amelonado and amelonado with 

 veragusa (Figs. 9 and 8). 



Fig. 11. Venezuelan Ceiollo or Caracas. — This 

 variety has in general a high-shouldered pod, and in form 

 sometimes approaches near to var. amelonado, from which 

 it can, however, be easily distinguished by the colour, 

 shape, and size of the beans. In some forms a little of the 

 bottle-neck form may be detected. 



Fig. 12. Nicaraguan Criollo has also a high- 

 shouldered pod, beans of large size, and light interior when 

 cut, which dries to a fine cinnamon colour when properly 

 cured. The interior of the cured bean is hollow, and it is 

 of light weight in accordance with its size. Pods, as a rule, 

 are pointed at the extremity but not always. Wright's 

 illustrations correctly represent them as they appear in 

 Nicaragua, where the variety was collected by the author 

 in 1893, and introduced to Trinidad, from whence it was 

 distributed to Ceylon and various West Indian stations. 

 Variation in the pods of the innumerable forms coming 

 under the specific name of Theobroma cacao is so wide, that 

 the divisions could be extended to an almost indefinite length. 

 Local names are valueless as a rule ; each district, and in 

 some cases each individual planter, has his own names for 

 the various forms. In some cases they agree ; in most, 

 the nomenclature is confusing through the number of 

 names given to one form. It is to be noted, however, that 

 where a particular form is introduced and planted on a 

 fairly large scale, whatever the minor differences, there 

 is generally evidence of the preponderating form clearly 

 apparent in produce sent to market, as revealed by 



