Other things being equal, preference should be given to a not too
tenacious, clayey loam. Selection, in fact, may be quite successfully
made through the process of exclusion, and by eliminating all soils
of a very light and sandy nature, or clays so tenacious that the
surface bakes and cracks while still too wet within 3 or 4 inches of
the surface to operate with farm tools. These excluded, still leave
a very wide range of silt, clay, and loam soils, most of which are
suitable to cacao culture.
Where properly protected from the wind a rocky soil, otherwise good,
is not objectionable; in fact, such lands have the advantage of
promoting good drainage.