52 



agriculturally best suited for our somewhat heavy lands, being the 

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

 yields of cured cocoa than " Foraatero" 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 cocoa groves of 

 this colony including the CrioUo or Caraccas kind, but as the bulk of 

 the crops appears to consist of Forastero and Calabacillo cocoa, princi- 

 pally of the former, we confined our attention to them. 



We found the fresh pods to yield as follows : — '■ 



Calabacillo . Forastero, 



Husk ... 80.59 ... 89.87 



Pulp ... 7.61 ... 4.23 



Cuticles of beans 1.77 ... .50 



Kernels of beana 10.03 ... 5.40 



100.00 100.00 



The yields of cured cocoa are 37.5 and 35.6 per cent, of the beans 

 and pulp of the two varieties respectively. Hence 100 lbs. of the fruit 

 of Calabacillo will yield 7.25 lbs of fermented cured cocoa and 100 lbs. 

 of the fruit of Forastero 3.6 lbs. There would appear to be a distinct 

 advantage in growing cocoa of the variety Calabacill * ; but the dif- 

 ference in the m ^rket value of the small flat beans of this variety and 

 in that of the large plump beans of Forastero very materially reduces 

 the apparent advantage. 



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 the 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 cal- 

 culated 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 : — 



Whole fruit of Coooa^ variety "Calabacillo.^^ 





Water 



78-790 



1. 



Albuminoids 



1-370 



2. 



Theobromine 



•234 



3. 



Caffeine 



•015 



4. 



Indeterminate nitrogenous matters 



•067 





Fat 



3-093 





Glucose 



•274 





Sucrose ... ... 



•006 





Starch 



•844 





Astringent matters... 



2.332 





Pectin, etc. 



1-522 





Cocoa-red 



•888 





Digestible fibre 



5-405 





Woody fibre 



3*122 



