[Illustration: THEOBROMA CACAO.]
The chocolate plant is known to botanists as _Theobroma Cacao_. The
first or generic word in this name means _food of the gods_. The genus
contains six species, only one of which is generally cultivated. It is
probable, however, that some of the seeds which find their way into
commerce are yielded by other and wild species. It is, moreover, more
than likely that among the numerous varieties of Theobroma Cacao now
cultivated there may be some hybrids between the different forms.
[Illustration: FLOWERS, FRUIT, AND SEEDS OF THEOBROMA.
_From an old engraving._]
The plant belongs to the Sterculiaceæ, a natural order containing
forty-one genera and five hundred and twenty species. The general habit
of the tree is well shown in the engraving.
[Illustration: FLOWERS, FRUIT, AND SEEDS OF THEOBROMA.
_From a recent drawing._]
The seeds of the plant are borne in pods, represented in the
illustrations on pages 17 and 18, the former taken from one of the
early works on the subject. No. 1 in the first engraving exhibits the
ripened pod, 5 and 6 the fruits in different stages of growth. No. 2
shows the pod cut open and displays some of the seeds, while 3 and 4
are the seeds themselves,--the former in its natural state, the latter
with the seed-coats removed.
The pod is irregular and angular, much like some forms of cucumbers,
but more pointed at the lower extremity, and more distinctly grooved.
It measures in length nine inches to a foot, or even more, and about
half as much in diameter. The color, when young, is green, becoming
later dark yellow or yellowish brown. The rind is thick and tough. The
pod is filled with closely packed “beans,” or seeds, imbedded in a mass
of cellular tissue, sometimes of pleasant subacid taste. The seeds
are about as large as ordinary almonds, whitish when fresh, and of a
disagreeable bitter taste. When dried they become brown.
The fruits are about four months in ripening; but they appear and
mature the whole year through. In point of fact, however, there are
chief harvests, usually in early spring, but this is different for
different countries.
The following extract from a comparatively recent consular report gives
a clear idea of the modern method of cultivating the plant in some
parts of South America. The extract was given in our former edition,
but it is thought best to transcribe it here.
“The tree grows to the average height of thirteen feet, and from
five to eight inches in diameter, is of spreading habit and healthy
growth, and although requiring much more care and attention than the
coffee-tree, yet its equally reliable crops require comparatively
little labor in properly preparing for the market.
“... There are two varieties of the cocoa-tree cultivated in
Venezuela, known as El Criollo and El Trinitario, respectively, the
former of which, though not so prolific, nor as early fruiting as
the latter, is yet superior to it in size, color, sweetness, and
oleaginous properties of the fruit, and in the fact that it always
finds ready sale, while the latter is often dull or neglected. The
difference in price of the two varieties is also marked, the former
being quoted at $28 to $30 per fanega (110 pounds), while the latter
commands approximately half that price.
“While coffee can be successfully cultivated under a temperature
of 60 degrees F., the cocoa-tree, for proper development and
remunerative crops, requires a temperature of 80 degrees F.; hence
the area of the cocoa belt is comparatively restricted, and the
cocoa-planter presumably has not to fear the fierce competition that
he has encountered in the cultivation of cotton and coffee. Besides
the condition of temperature above stated, this crop needs a moist
soil and humid atmosphere; and so the lands along the coast of the
Caribbean sea, sloping from the mountain-tops to the shore, bedewed
by the exhalations of the sea and irrigated by the numerous rivulets
that course down the valleys, are found to be, in all respects, well
adapted to the profitable cultivation of cocoa. And while the lands
in the interior possessing facilities for irrigation may be said to
be equally as good for the purpose, yet the absence of roads, and
the consequently difficult transportation of produce on the backs of
donkeys over rugged mountain paths, materially reduce the profits on
the crop before it reaches the market.
“A cocoa plantation is set in quite the same manner as an
apple-orchard, except that the young stalks may be transplanted from
the nursery after two months’ growth. No preparation of the soil is
deemed necessary, and no manures are applied. The young trees are
planted about fifteen feet equidistant, which will accommodate two
hundred trees to the acre. Between rows, and at like spaces, are
planted rows of the Bucare, a tree of rapid growth, that serves to
shade the soil as well as to shield the young trees from the torrid
sun. Small permanent trenches must be maintained from tree to tree
throughout the entire length of the rows, so that, at least once in
the week, the stream, descending from the mountains, may be turned
into these little channels and bear needful moisture to trees and
soil. At the age of five years the plantation begins to bear fruit,
and annually yields two crops, that ripening in June being termed the
crop of San Juan, and that maturing at Christmas being known as the
crop of La Navidad. The average age to which the trees attain, under
proper care, may be estimated at forty years, during which period
it will give fair to full crops of fruit; but of course it must be
understood that, as in our fruit orchards, a new tree must be set
from time to time to replace one that may be decayed or blighted.
After careful inquiry it may be safely stated that the average crop
of the cocoa plantation at ten years of age, and under a proper state
of cultivation, will amount to five hundred or six hundred pounds per
acre.”
The method of preparing the fruit for shipment is thus described in the
“Encyclopædia Britannica”:--
“In gathering, the workman is careful to cut down only fully ripened
pods, which he adroitly accomplishes with a long pole armed with two
prongs, or a knife at its extremity. The pods are left in a heap on
the ground for about twenty-four hours; they are then cut open and
the seeds are taken out and carried in baskets to the place where
they undergo the operation of sweating or curing. There the acid
juice which accompanies the seeds is first drained off, after which
they are placed in a sweating-box, in which they are enclosed and
allowed to ferment for some time, great care being taken to keep
the temperature from rising too high. The fermenting process is, in
some cases, affected by throwing the seeds into holes or trenches in
the ground, and covering them with earth or clay. The seeds in this
process, which is called “claying,” are occasionally stirred to keep
the fermentation from proceeding too violently. The sweating is a
process which requires the very greatest attention and experience,
as on it, to a great extent, depends the flavor of the seeds and
their fitness for preservation. The operation varies according to the
state of the weather, but a period of about two days yields the best
results. Thereafter the seeds are exposed to the sun for drying, and
those of a fine quality should then assume a warm, reddish tint,
which characterizes beans of a superior quality.”
Cocoa-beans are derived chiefly from the following sources, here
arranged alphabetically. A recent author has classified them under
two heads, unfermented and fermented; but this classification is
very misleading, since it happens that from a few of the places
mentioned variable proportions of both sorts are brought to market.
Ariba (Ecuador), Bahia (Brazil), Caracas (Venezuela), Cayenne (French
Guiana), Ceylon, Guatemala, Haiti, or Port au Prince, Java, Machala, or
ordinary Guayaquil (Ecuador), Maracaiba (Colombia), Mararion (Brazil),
St. Domingo, Surinam (Dutch Guiana), Trinidad (W. I.), from Africa, the
Seychelles, Martinique, and Bourbon, variable amounts are beginning
to appear as regular products. It is generally understood that some
of the best sorts of South American cocoa are consumed at home and do
not find their way, in definite quantities, or as a stated supply, to
any foreign ports. Among these are Soconusco and Esmeraldas. At the
last French exposition these and other very fine sorts from Venezuela
and Ecuador were exhibited. New fields are being opened up in many
directions to meet the increasing demand for the product.