AGRICULTURAL CHEMISTRY OF CACAO 191 



The fresh pods were found to yield as follows : 



Husk 

 Pulp 



Cuticles of' beans 

 Kernels of beans 



The yields of cured cacao are S7'5 and 85"6 per cent, 

 of the beans and pulp of the two varieties respectively. 

 Hence 100 lb. of the fruit of Calabacillo will yield 7-25 lb. 

 of fermented cured cacao and 100 lb. of the fruit of Forastero 

 8' 6 lb. There would appear to be a distinct advantage in 

 growing cacao of the variety Calabacillo ; but the difference 

 in the market value of the small flat brands of this variety 

 and in that of the large plump beans of Forastero very 

 materially reduces the apparent advantage, while compara- 

 tively upon light soils of higher elevation the agricultural 

 yield of Calabacillo is frequently less than that of Forastero. 



The fresh fruits were rapidly divided up into the outer 

 husks, the cuticles of the beans and their adherent pulp, 

 and the inner kernels of the beans or cocoa nibs proper. 

 The cured beans were also divided into cuticles and inner 

 kernels. After weighing, all parts of the fresh fruit were 

 dried at a temperature of about 140° F. until they ceased 

 to lose weight, the loss of moisture noted, and the dry 

 material carefully ground up and sampled. 



Analyses were afterwards made of these portions, and 

 the results calculated back to the original state of the 

 fruits as received. 



The following show the detailed composition of the fresh 

 fruits of each variety, of the various parts of the fruits, and 

 the distribution of the constituents in the parts of the fruit : 



TABLE I 



Wholb Fbuit of Cacao, Vaeiety " Calabaoiixo " 



Water 78-790 



(1) Albuminoids 1-470 



(2) Theobromine -234 



(3) Caffeine -015 



(4) Indeterminate nitrogenous matters ...... '067 



Fat 3093 



Glacoae -274 



