COCOA. 



19 



once only have the former equalled, and once only exceeded, his 

 maximum of the yearly crops — 80.000 fanegas. 



Per Annum. 

 Fanegas. 



1831 to 1886 (five years) averaged 50,124 



1836 „ 1841 ditto „ 64,570 



1841 „ 1846 ditto „ 80,752 



1846 „ 1851 ditto „ 64,709 



1851 „ 1855 (four years) „ 83,756 



1859 „ 1860 (one year) 65,220 



If, then, the first twenty years represent those of large, or the largest, 

 yield and export, and the four following (1851 to 1865) a period of 

 increased production and export, checked by the years of disorder and 

 warfare from 1866-7 to 1863, the shipments of 1859-60 might be 

 taken as a fair standard, against which Senor Guardia's will not hold 

 out, except under the supposition referred to regarding home con- 

 sumption ; anyhow, however, one cannot but arrive at the conclusion 

 that Venezuela, with respect to cocoa, one of its richest and most 

 valuable productions, has actually fallen from the point it had 

 attained just one century ago under the Guipuzcuanian Company, 

 This Company shipped in 1770, from the then province of Caracas, 

 not including Cumana and other eastern districts, 41,997 fanegas, 

 whereas the whole of Venezuela, it is calculated, will not this year 

 (1870) produce more than from 35,000 to 40,000 fanegas, at an average 

 price of ^l^wu <iollars per fanega, the crop being but a conjectural 

 one of mixed, good and inferior cocoa, against an actual, positive 

 export, all of the pure, excellent quality that, at the time referred to, 

 ruled the markets of Spain.* 



The following have been the shipments of cocoa from Venezuela : 



Lbs. I Lbs. 



In 1855 .. 4,791,856 | In 1857 .. .. 4,309,007 



„ 1856 .. .. 4,078,713 i „ 1875 .. 6,961,703 



From Puerto Cabello, in 1874, 505,000 lbs. were shipped nearly 

 all to the continent of Europe. 



The cocoa is largely exported to Spain. The production is about 

 1000 cwts. a year. Venezuelan cocoa is generally dearer than other 

 kinds, and is in great request. 



The first-quality cocoa (which is almost entirely absorbed by the 

 Spanish and French markets, whilst the inferior qualities go to 

 England and Germany) is produced almost exclusively in the coast 

 districts, being thus commonly termed " cacao de la costa " ; the seed 

 within the pod, of a rich dark-brown colour, being larger, richer, 

 and of a more oily quality than that produced anywhere inland; 

 the " cacao mezelado," or mixed cocoa, is that grown upon estates 

 where such of the original first-class "criollo cacao" trees as may 

 have died out, have been replaced by others raised from Trinidad 



* Report of Mr. Consul-General C. Middleton, on the production of Cocoa in Vene- 

 zuela, September 1870. 



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