Cocoa And Chocolate
The Tree, The Bean The Beverage

■i I 78 THE COCOA AND CHOCOLATE INDUSTRY fetches a low price. Happily, it is produced more cheaply than any other cacao. As Sir Hugh Cliff ord has expressed it, “ there are no charges to pay on account of costly European supervision ; no directors’ fees and office expenses on the Gold Coast or in London ; no dividends to pay upon borrowed Capital.” In spite of the increasing cost of labour, the Gold Coast remains a very dangerous competitor to the other cacao-growing countries. The Gold Coast keeps easily first in the race—is there any obstacle in its path which may trip it and send it headlong ? It may be remarked that an industry so rapidly built up naturally lacks the solid security of those that have been established for a Century or more. Wherein lies its insecurity ? Chiefly in this—that, owing to the excessive clearing of the forests and the lack of anything approaching scientific cultivation, the cacao tree may cease to thrive. The effect of forests on climate is well known. Over a Century ago Von Humboldt expressed the opinion that the cacao of Caracas (Venezuela) was no longer so good as it was originally, because the country had become denuded of trees and hence was dryer and more exposed to winds. The effect of “ shifting cultivation ” with its reckless felling of forests in a country like the Gold Coast, which has already probably the lowest rainfall of all cacao-producing countries, will no doubt be disastrous if persisted in. It is to be hoped that the Agricultural Department will be listened to and their advice followed, for it is contended by experts that, unless 25 per cent of the land remains covered with forest, the climate will become too dry for cacao. The absolute dependence of the Gold Coast on cacao makes the further question, how the plantations will fare] in the battie with disease and pest, one of great