226 
This opens the way for attack by grubs and moulds. This 
danger may also be incurred: (1) With over-ripe beans in 
which the germ penetrates the shell; (2) by washing, which 
leaves the shell tender; and (3) by lack of care in curing. 
Cacao may be spoilt by not observing conditions of clean- 
liness during fermentation, or by exposing to bad odours. On 
curing these defects may be hidden, only to be revealed again 
on roasting, when the objectionable ‘‘hammy’’ or other 
flavour is developed. 
Other objectionable features are the presence of twig-like 
pieces of dried pulp and placenta, and of small flat beans. 
Criollo cacao obtains a higher price than Forastero or Cala- 
bacillo, because, while it is the rarest, it is a valuable ingredient 
of good chocolate. Large beans are preferred because they 
have a lower percentage of shell than small beans. 
Probably the most highly appreciated quality is constancy 
or reliability of quality. A cacao which varies from bag to 
bag, or from time to time, will get little appreciation. Under 
ideal conditions standard qualities would be put on the 
market—Criollo, Forastero, Calabacillo would be fermented 
separately, and the beans graded according: to size. Such a 
procedure would only be practicable where the cacao from 
several plantations was taken to a central fermenting station. 
At the present time we are far from this. Indeed, instead of 
a careful grading ot good qualities, there is in practice a mixing 
of good and bad. Thus merchants buy cacao which they know 
_to be diseased or unfermented, and deliberately mix it with 
good cacao. Such an action may not seriously affect the price 
of that particular lot, but it affects detrimentally the reputation 
of the cacao from that district, and the manufacturer regards 
that cacao as less desirable. 
It is to be regretted that in some places cacao is still taken 
to the steamer in surf boats. Well-prepared cacao thus be- 
comes wet with sea-water, and may later be spoilt by mould. 
THE GOLD COAST COCOA INDUSTRY. 
By W. S. D. Tupuope, 
Director of Agriculture, Gold Coast. 
[AgBstract. ] 
Since 1911 the Gold Coast (including Ashanti) has been the 
largest cocoa, or ‘‘cacao,’”’ producing country in the world. 
She first figured as an exporter in 1891, with the modest 
quantity of 80 Ib. weight. The industry has developed with 
