Nov. I 1897.] THE TROPICAL AGRICULTURIST. 30^ 
Dumber of bags of cacao to the place in the great 
Tenochtitla as an annual tribute to the Emperor. 
It was so highly prized amongst the ancient natives 
that in trade it was utilised as currency among the 
lower classes. 
The varieties cultivated were, namely : — The 
quauhcahuatl, “ ua^r^jcahuatl, “ zochicucahuatl, 
and ‘‘ tlaoacahuatl. ” The bean of the last one was 
very small, analogous to the kind found at present 
at Soconusco, Chiapas. The fruit produced in 
Zoconochco, in the provinces of Tabasco and Chiapas 
was considered as the best. 
The followers of Hernan Cortez endeavoured in 
vain to maintain the plantations then existing, but 
it is a well known fact that on the conquest of 
this countrv by the Spaniards agriculture and the 
industries then known retrograded to such an extent 
that the cultivation of the cacao as well as that of 
the cotton plant suffered so severely that both plants 
were reduced almost to a wild state. The conquered 
Mexicans were compelled to work in the mines and 
serve in slavery, and were thereby obliged to neglect 
their plantations. And as the conquerors were not 
versed in the culture the industry was nearly aban- 
doned, and did not take a new life until sorne 
Spaniards started one or two large plantations in 
Choutalpa, Tabasco, a few years before Mexico threw 
off the Spanish yoke. Other plantations were estabished 
in different sections of Tabasco and Chiapas. 
Chocolate, the product of the fruit, was first 
introduced into Europe (Spain) by the Spaniards 
from Mexico. .Portugal followed in the use of it; 
France and England did not appreciate its full 
qualities until the latter part of the seventeenth 
century. After the year 1778 it came into vogue in 
all the cities in Europe. Its alimentary virtues 
became more generally known, and Doret, a French- 
man, invented a hydraulic machine to manufacture 
it on a large scale. Since then all civilised nations 
have consumed this rich American product of Mexican 
origin, which, up to date, is not produced in sufficient 
quantities to meet the world’s consumption. 
This tree is found growing wild and in cultivation 
in the States of Colima, Michoacan, Guerrero, Oaxaca 
(districts of Jamiltepeo and Tuxtepec), Chiapas 
(distiicts of Soconusco, Mezcalapa, Pichucalco, 
Simojovel, and Palenque), Tabasco, and central and 
southern Vera Cruz, where the elevation is from 100 
to 1,200 feet above sea level, but Chiapas and Tabasco 
are noted as being its home, the climate and soil 
there being more particularly adapted to its culture 
and development ihan any other portion of the 
globe. 
The production of cacao in the year 1893 was 
2,147,730 kilos., valued at $837,197. In 1870 the 
States of Tabasco, Colima, Chiapas, Guerrero, Michoac- 
an, Oaxaca, and Vera Cruz had 569,795 trees in culti- 
vation, producing an annual crop of 31,285 quintals, 
worth to the planters $782,125. 
Cacao is an evergreen tree of medium size, which, 
if grown in a good soil and left to itself, will reach 
a height of 20 to 30 feet, and spread out to an extent 
of 10 feet or mere on each side. At the height of 
a few feet from the ground it sends out three to 
six lateral branches (*■ horquetas”) without any sign 
of a leading stem, and it is only when the branches 
are matured that a leader or leaders (“ rama chupona ”) 
spring out from the side, and not from the centre 
of these branches. The leaves are smooth, alternate, 
lanceolate, pendent, of a deep green colour, 9 to 10 
inches long by 3 inches across. The flowers are 
small, of a pale yellow or very light red colour, and 
they come off in a bunch from the stem, branches, 
and the place where a leaf formerly existed. It is 
rarely that more than one of them develops into 
fruit, and thus many more flowers are borne on the 
trees than fruit pods. The cucumber shaped pods 
are 5 to 9 inches long, and nearly 4 inches in diameter 
at their widest part, with a thick, almost woody rind. 
They are pinched in at the top and pointed at the 
end, the point being curved to one side. The skin 
is first light green, then of a yellowish red colour, 
jvith ten furrows and tuberculated ridges, These 
indicate a fivec-elled fruit, which contains on an 
average 38 seeds, embedded in its sweetish pulp. 
The species most cultivated in Mexico are: Cacao 
or Theobroma ovalifolia, T. bioolor, and T. angustifolia. 
There are other kinds known, generally found growing 
wild, which come under the head of the Guazumas 
or guacima, Guazuma polybotrya being the principal 
species. 
Practice and study have shown us that the cacao 
tree will thrive well in virgin lands recently cleared, 
but rich in organic matter and minerals, and as it 
has a long tap root the surface soil needs to be 
deep and thick with humus. The best soil, however, 
is that occurring in valleys and undulating lands, along 
the banks of rivers or streams made by years of 
alluvial deposits, or by the decomposition of volcanic 
rocks. A proof of this is shown in the department 
of Soconusco, Chiapas. It will also grow well in 
loams and the richer marls, but it will not thrive 
in stiff, heavy clay. 
A warm, moist climate, having a mean temperature 
between 76° and 77° Fahr., is necessary for the culti- 
vation of cacao if large crops are expected, but when 
the soil is suitable, the tree will grow and give fair 
returns in a moderately dry or weli drained location. 
The ordinary cacao plant will not do well in the 
mountains above 600 metres (1,968 feet), and even 
at that height it becomes stunted, and is fruitful 
only for a few years. The best elevation is from 
300 to 500 feet, and in sheltered situations near the 
seashore good crops are to be obtained, but the tree 
will not thrive if exposed to the direct influence of 
the sea breeze. Cacao will not bear much exposure, 
hence sheltered lands and valleys should be selected 
and on the Gulf side of Chiapas, Tabasco, and Vera 
Cruz, nothern and eastern aspects should be avoided. 
Still, locations i ' Colima, Michoacan, Guerrero, and 
Oaxaca, on the Pacific side, having a south and south 
western exposure, must not bo preferred for the 
formation of successful plantations. 
Cacao plants are obtained from the seed, which 
germinates readily and quickly. The best looking 
pods from the April or May crop, which are not 
over ripe should be picked for the purpose. Those 
known as bechas are generally preferred by the 
planters. These are distinguished by their light colour, 
solid appearance, and the seeds not rattling inside. 
After selecting the largest seeds from healthy pods, 
the former are soaked in lukewarm water for 12 or 
18 hours, rejecting those assuming a reddish tint 
ani likewise those floating on the water, the rest, 
are left to dry. 
A virgin spot close to a spring or stream whose 
soil is not porous, in the immediate vicinity cf the 
plot to be planted, should be selected for the nur- 
sery. For the convenience of handling, more than 
one nursery should be formed along the plot, 300 
feet distant, if a large sized plantation is to be esta- 
blished. The spot is prepared by hoeing the soil, 
extracting the weeds and roots and pulverising the 
earth with a rake ; then beds are made 5 feet wide 
by any length, separating each one by a walk 3 feet 
wide. Small furrows are made, about an inch in 
depth and about 12 inches apart, and the seeds are 
sown in them 8 inches one from the other. That 
part of the seed attached to the stringy centre of 
the pod is the one to be placed downwards in sowing. 
The seed is covered with vegetable mould or loose 
loam mixed with horse manure and ov'er that banana 
leaves. The bed is sprinkled every day for 12 or 15 
days, when seedlings appear. Then the btmana leaves 
are removed, and sheds, made of palm leaves and 
sticks, so fixed that they can be raised as the seedling 
grows, should be placed over the nursery as shade 
and shelter ; no weeds or grass are allowed on the 
beds. 
The sprinkling should be continued when necessary, 
or on rainless days, and the palm leaves are gradually 
taken off, but not altogether until the plants are 
ready to transplant. The operation of forming the 
nursery is done in some places in the months of 
April and May, and in other localities as late ae 
September, 
