Cocoa And Chocolate
The Tree, The Bean The Beverage

■X* i s fe g: CULTIVATION OF THE CACAO BEAN 37 triangulär planting (or rather in the quincunx form). If the lines are not straight, then later on (as Mr. W. MacLellan-Wilson points out in Tropical Life) “ the plantation will appear all awry and crooked, and will be an offence to the meticulous and mathematical eye.” “ Well, well,” the onlooker will say, “ he was a careless planter who planted this field.” Whereas, if the marking is carefully done, then from any spot on the plantation straight lines of stakes, and afterwards of cacao, will be seen radiating out, and the careful work done will be repaid a hundred times in the economic working of the plantation. Another detail which has a great effect on the future value of the plantation, is the seed selected. As men-tioned in the chapter on the cacao tree, there are three species producing the cacao bean of commerce: Theobroma cacao, which is grown in all producing areas ; the rarely-grown. Theobroma pentagona or alligator cacao, the pod of which has five well-marked ridges and is as nodular as an alligator’s hide, and the seed of which resembles the Criollo variety of Theobroma cacao ; and Theobroma sphaerocarpa, which is grown to a limited extent in San Thomé. Of Theobroma cacao the planter can choose either the high-priced Criollo variety which only gives a moderate yield and is a delicate tree requiring rich soil, or the more hardy Forastero variety which gives a good yield of medium grade beans. The tendency, in recent times, has been to plant Forastero. Whatever variety is selected, the seeds should be taken from healthy, mature pods, growing on trees possessing high vitality and good bearing properties. Experiments conducted for the Director of Agriculture in Trinidad have conclusively shown that certain trees in any plantation consistently give high yields year after year, and further work is 4— (1463e)