190 CACAO 



somewhat high amount of potash, of which a relatively 

 high proportion was found to be soluble in 1 per cent, 

 citric acid solution, whilst the proportion of phosphoric 

 anhydride present appears to be of lesser importance. 

 They can, we consider, be safely regarded as reliable types 

 of the composition of really fertile cacao soils. 



As far as present experience goes in the selection of 

 good reliable soils for cacao cultivation, if the physical 

 conditions are in accordance with those mentioned in a 

 previous paragraph, the most important point chemically 

 is that the soil should contain an ample supply of available 

 potash, a fair supply of nitrogen, and a medium one of 

 phosphoric anhydride and of lime, and should have either 

 from its chemical composition or its physical condition 

 a marked retentive power for hygroscopic moisture. 

 On soils of this kind large and remunerative crops of 

 cacao may reasonably be expected even in seasons during 

 which on other lands crops may suffer from drought. 



In order to obtain reliable data as to the composition of 

 cacao grown under fairly favourable conditions at low 

 elevations, Charles Ross, Esq., of Pin. Land of Canaan, 

 Demerara River, supplied us with a large number of freshly 

 gathered ripe pods of cacao of two varieties : first, the 

 small-podded, thick, smooth-skinned variety with flat 

 beans known as Calabacillo ; and secondly, the large- 

 podded, somewhat thick, rough-skinned variety with full 

 rounded beans, known as Forastero. The former is the 

 variety agriculturally best suited for heavy lands, being the 

 hardiest of all varieties, and giving on low-lying land by 

 far heavier yields of cured cacao than Forastero does. 

 In addition we obtained from him cured beans of these 

 varieties. Many other varieties are to be found growing 

 in greater or less abundance in the cacao groves of British 

 Guiana including the Criollo or Caracas kind, but as the 

 bulk of the crop appear to consist of Forastero and Cala- 

 bacillo cacao, principally of the former, attention was 

 confined to them.* 



♦ Harrison's reason for seleotion of the two kinds. 



