Edible Products. 



148 



III. Mode of Preparing Cocoa, for Market. 

 The old plan of preparing the beans for market by simply drying them 

 in the sun has been abandoned everywhere in favour of the fermenting method 

 introduced by the Government Botanic Department. The beans are placed in 

 heaps upon mats and then covered up with mats weighed down with stones 

 and left for four days if this takes place upon the same day the pods are 

 plucked, but for three days if upon the following clay ; after which they are 

 washed in baskets. 



In order to facilitate the latter operation fermentation takes place on that 

 portion of the farm nearest a brook. Washing completed, the cocoa is taken home 

 to be dried in the sun either upon specially built wooden platforms or mats made 

 of plaited palm leaves. Properly fermented cocoa tastes sweet, is mahogany colour 

 inside, and the outside shell is a clear light red. 



IV. Reasons for the Depreciation in the Market Value of Cocoa. 

 The native farmers consider they are being cheated when prices fall, and 

 complained bitterly with regard to the prices paid by the merchants for their 

 cocoa; they had even petitioned Government in this matter, who learned from 

 inquiries addressed to the merchants that this was due to the falling off in the 

 quality of cocoa, and printed notices were distributed by Government warning 

 the planters to take more pains in the preparation of this product. In reply the 

 farmers accused the middlemen of mixing good and bad cocoa, and suggested this 

 as a reason for the deterioration. The advances made by the merchants to farmers 

 is one of the causes for the depreciation of cocoa ; previous to or at the beginning 

 of the cocoa harvest cash is advanced which the receiver binds himself to pay 

 back in cocoa, and when pressed to fulfil his contract he either buys or borrows 

 cocoa, irrespective of quality, to furnish the promised supply. This pernicious 

 system, although not so much in vogue as hitherto, both encourages the native 

 to get into debt and to adulterate his produce. Another cause is the method of 

 transport; cocoa is placed in casks and rolled from the principle buying centres 

 to the port of shipment, dust gets into the cask and renders it unsightly. 



V. The Cola Industry. 



The cola tree is very seldom planted and the tending of those trees produced 

 by natural agency is limited to the clearing away of bush and weeds ; but every 

 such tree has an owner, who claims this right in virtue of having affected the first 

 clearing. Cola trees raised from seed commence to fruit when 6 or 7 years old ; the 

 produce is small at this period but increases yearly until the tree is mature when 

 it will yield from 40 to 50 fruits. 



Two crops are produced annually, in December and April, of which the 

 former is the principal. Fruits which fall off the trees are not collected as they 

 spoil rapidly ; those plucked from the trees are stored in the shade as the hot sun 

 turns them black. When the nuts are freshly gathered some difficulty is ex- 

 perienced in skinning them, but if they are stored for a short time the skin can be 

 readily removed with the fingers. If the nuts harvested exceed the demand the 

 surplus is skinned and packed with the leaves of a particular plant (Thaumatococcus 

 Danielli, Benth ;) in broad baskets made of palm leaves and stored. 



The Hausas, who are the principal consumers, convey salt to the cola 

 districts and barter it for cola ; 1 lb, of salt valued at 6cZ. being exchanged for 100 

 cola nuts. The price of cola, in the districts where it is produced, fluctuates 

 between 3d. and Is. per 100 nuts, but in Accra cost of transport raises it to Is. 6d. 

 per 100. Cola is principally exported by sea to Lagos ; the value of the exports 

 in 1900 and 1901 were £43,133 and £35,024 respectively ; while the estimated annual 

 value of the exports overland to the hinterland is £75,000. The principal cola 



