CACAO AND ITS CULTIVATION
O tree, upraised in far-off Mexico!
"_Ode to the Chocolate Tree_," 1664.
How seldom do we think, when we drink a cup of cocoa or eat some morsels
of chocolate, that our liking for these delicacies has set minds and
bodies at work all the world over! Many types of humanity have
contributed to their production. Picture in the mind's eye the graceful
coolie in the sun-saturated tropics, moving in the shade, cutting the
pods from the cacao tree; the deep-chested sailor helping to load from
lighters or surf-boats the precious bags of cacao into the hold of the
ocean liner; the skilful workman roasting the beans until they fill the
room with a fine aroma; and the girl with dexterous fingers packing the
cocoa or fashioning the chocolate in curious, and delicate forms. To the
black and brown races, the negroes and the East Indians, we owe a debt
for their work on tropical plantations, for the harder manual work would
be too arduous for Europeans unused to the heat of those regions.
_Climate Necessary._
Cacao can only grow at tropical temperatures, and when shielded from the
wind and unimpaired by drought. Enthusiasts, as a hobby, have grown the
tree under glass in England; it requires a warmer temperature than
either tea or coffee, and only after infinite care can one succeed in
getting the tree to flower and bear fruit. The mean temperature in the
countries in which it thrives is about 80 degrees F. in the shade, and
the average of the maximum temperatures is seldom more than 90 degrees
F., or the average of the minimum temperatures less than 70 degrees F.
The rainfall can be as low as 45 inches per annum, as in the Gold Coast,
or as high as 150 inches, as in Java, provided the fall is uniformly
distributed. The ideal spot is the secluded vale, and whilst in
Venezuela there are plantations up to 2000 feet above sea level, cacao
cannot generally be profitably cultivated above 1000 feet.
_Factors of Geographical Distribution._
Climate, soil, and manures determine the possible region of
cultivation--the extent to which the area is utilised depends on the
enterprise of man. The original home of cacao was the rich tropical
region, far-famed in Elizabethan days, that lies between the Amazon and
the Orinoco, and but for the enterprise of man it is doubtful if it
would have ever spread from this region. Monkeys often carry the beans
many miles--man, the master-monkey, has carried them round the world.
First the Indians spread cacao over the tropical belt of the American
continent and cultivated it as far North as Mexico. Then came the
Spanish explorers of the New World, who carried it from the mainland to
the adjacent West Indian islands. Cacao was planted by them in Trinidad
as early as 1525. Since that date it has been successfully introduced
into many a tropical island. It was an important day in the history of
Ceylon when Sir R. Horton, in 1834, had cacao plants brought to that
island from Trinidad. The carefully packed plants survived the ordeal of
a voyage of ten thousand miles. The most recent introduction is,
however, the most striking. About 1880 a native of the Gold Coast
obtained some beans, probably from Fernando Po. In 1891, the first bag
of cacao was exported; it weighed 80 pounds. In 1915, 24 years later,
the export from the Gold Coast was 120 million pounds.
[Illustration: CACAO TREE, WITH PODS AND LEAVES]
_The Cacao Tree._
Tropical vegetation appears so bizarre to the visitor from temperate
climes that in such surroundings the cacao tree seems almost
commonplace. It is in appearance as moderate and unpretentious as an
apple tree, though somewhat taller, being, when full grown, about
twenty feet high. It begins to bear in its fourth or fifth year. Smooth
in its early youth, as it gets older it becomes covered with little
bosses (cushions) from which many flowers spring. I saw one fellow, very
tall and gnarled, and with many pods on it; turning to the planter I
enquired "How old is that tree?" He replied, almost reverentially: "It's
a good deal older than I am; must be at least fifty years old." "It's
one of the tallest cacao trees I've seen. I wonder--." The planter
perceived my thought, and said: "I'll have it measured for you." It was
forty feet high. That was a tall one; usually they are not more than
half that height. The bark is reddish-grey, and may be partly hidden by
brown, grey and green patches of lichen. The bark is both beautiful and
quaint, but in the main the tree owes its beauty to its luxuriance of
prosperous leaves, and its quaintness to its pods.
[Illustration: CACAO TREE, SHOWING PODS GROWING FROM TRUNK.]
[Illustration: FLOWERS AND FRUITS ON MAIN BRANCHES OF A CACAO TREE.
(Reproduced from van Hall's _Cocoa_, by permission of Messrs. Macmillan
& Co.).]
_The Flowers, Leaves and Fruit._
Although cacao trees are not unlike the fruit trees of England, there
are differences which, when first one sees them, cause expressions of
surprise and pleasure to leap to the lips. One sees what one never saw
before, the fruit springing from the main trunk, quite close to the
ground. An old writer has explained that this is due to a wise
providence, because the pod is so heavy that if it hung from the end of
the branches it would fall off before it reached maturity. The old
writer talks of providence; a modern writer would see in the same facts
a simple example of evolution. On the same cacao tree every day of the
year may be found flowers, young podkins and mature pods side by side. I
say "found" advisedly--at the first glance one does not see the flowers
because they are so dainty and so small. The buds are the size of rice
grains, and the flowers are not more than half an inch across when the
petals are fully out. The flowers are pink or yellow, of wax-like
appearance, and have no odour. They were commonly stated to be
pollinated by thrips and other insects. Dr. von Faber of Java has
recently shown that whilst self-pollination is the rule, cross
fertilisation occurs between the flowers on adjacent or interlocking
trees. These graceful flowers are so small that one can walk through a
plantation without observing them, although an average tree will produce
six thousand blossoms in a year. Not more than one per cent. of these
will become fruit. Usually it takes six months for the bud to develop
into the mature fruit. The lovely mosses that grow on the stems and
branches are sometimes so thick that they have to be destroyed, or the
fragile cacao flower could not push its way through. Whilst the flowers
are small, the leaves are large, being as an average about a foot in
length and four inches in breadth. The cacao tree never appears naked,
save on the rare occasions when it is stripped by the wind, and the
leaves are green all the year round, save when they are red, if the
reader will pardon an Hibernianism. And indeed there is something
contrary in the crimson tint, for whilst we usually associate this with
old leaves about to fall, with the cacao, as with some rose trees, it is
the tint of the young leaves.
[Illustration: CACAO PODS.]
_The Cacao Pod._
The fruit, which hangs on a short thick stalk, may be anything in shape
from a melon to a stumpy, irregular cucumber, according to the botanic
variety. The intermediate shape is like a lemon, with furrows from end
to end. There are pods, called Calabacillo, smooth and ovate like a
calabash, and there are others, more rare, so "nobbly" that they are
well-named "Alligator." The pods vary in length from five to eleven
inches, "with here and there the great pod of all, the blood-red
_sangre-tora_." The colours of the pods are as brilliant as they are
various. They are rich and strong, and resemble those of the rind of the
pomegranate. One pod shows many shades of dull crimson, another grades
from gold to the yellow of leather, and yet another is all lack-lustre
pea-green. They may be likened to Chinese lanterns hanging in the woods.
One does not conclude from the appearance of the pod that the contents
are edible, any more than one would surmise that tea-leaves could be
used to produce a refreshing drink. I say as much to the planter, who
smiles. With one deft cut with his machete or cutlass, which hangs in a
leather scabbard by his side, the planter severs the pod from the tree,
and with another slash cuts the thick, almost woody rind and breaks open
the pod. There is disclosed a mass of some thirty or forty beans,
covered with juicy pulp. The inside of the rind and the mass of beans
are gleaming white, like melting snow. Sometimes the mass is pale
amethyst in colour. I perceive a pleasant odour resembling melon. Like
little Jack Horner, I put in my thumb and pull out a snow-white bean. It
is slippery to hold, so I put it in my mouth. The taste is sweet,
something between grape and melon. Inside this fruity coating is the
bean proper. From different pods we take beans and cut them in two, and
find that the colour of the bean varies from purple almost to white.
[Illustration: CUT POD, REVEALING THE WHITE PULP ROUND THE BEANS
(CEYLON.)]
[Illustration: CACAO PODS, SHEWING BEANS INSIDE.]
_Botanical Description._
Theobroma Cacao belongs to the family of the _Sterculiaceae_, and to the
same order as the Limes and Mallows. It is described in Strasburger's
admirable _Text-Book of Botany_ as follows:
"Family. _Sterculiaceae._
IMPORTANT GENERA. The most important plant is the Cocoa Tree
(_Theobroma Cacao_). It is a low tree with short-stalked,
firm, brittle, simple leaves of large size, oval shape, and
dark green colour. The young leaves are of a bright red
colour, and, as in many tropical trees, hang limply
downwards. The flowers are borne on the main stem or the
older branches, and arise from dormant axillary buds
(Cauliflory). Each petal is bulged up at the base, narrows
considerably above this, and ends in an expanded tip. The
form of the reddish flowers is thus somewhat urn-shaped with
five radiating points. The pentalocular ovary has numerous
ovules in each loculus. As the fruit develops, the soft
tissue of the septa extends between the single seeds; the
ripe fruit is thus unilocular and many-seeded. The seed-coat
is filled by the embryo, which has two large, folded, brittle
cotyledons."
The last sentence conveys an erroneous impression. The two cotyledons,
which form the seed, are not brittle when found in nature in the pod.
They are juicy and fleshy. And it is only after the seed has received
special treatment (fermentation and drying) to obtain the bean of
commerce, that it becomes brittle.
_Varieties of Theobroma Cacao._
As mentioned above, the pods and seeds of Theobroma Cacao trees show a
marked variation, and in every country the botanist has studied these
variations and classified the trees according to the shape and colour of
the pods and seeds. The existence of so many classifications has led to
a good deal of confusion, and we are indebted to Van Hall for the
simplest way of clearing up these difficulties. He accepts the
classification first given by Morris, dividing the trees into two
varieties--Criollo and Forastero:
[Illustration: DRAWINGS OF TYPICAL PODS, illustrating varieties.
CRIOLLO
FORASTERO
FORASTERO (CALABACILLO VARIETY)]
_Extremes of Characteristics._
_Criollo._ _Forastero._
(Old Red, Caracas, etc.) Grading from Cundeamor
(bottle-necked) to Calabacillo
(smooth).
_Pod walls._ Thin and warty. Thick and woody.
_Beans._ Large and plump. Small and flat.
White. Heliotrope to purple.
Sweet. Astringent.
The cacao of the criollo variety has pods the walls of which are thin
and warty, with ten distinct furrows. The seeds or beans are white as
ivory throughout, round and plump, and sweet to taste. The forastero
variety includes many sub-varieties, the kind most distinct from the
criollo having pods, the walls of which are thick and woody, the surface
smooth, the furrows indistinct, and the shape globular. The seeds in
these pods are purple in colour, flat in appearance, and bitter to
taste. This is a very convenient classification. Personally I believe it
would be possible to find pods varying by almost imperceptible
gradations from the finest, purest, criollo to the lowest form of
forastero (namely, calabacillo). The criollo yields the finest and
rarest kind of cacao, but as sometimes happens with refined types in
nature, it is a rather delicate tree, especially liable to canker and
bark diseases, and this accounts for the predominance of the forastero
in the cacao plantations of the world.
_The Cacao Plantation._
One can spend happy days on a cacao estate. "Are you going into the
cocoa?" they ask, just as in England we might enquire, "Are you going
into the corn?"
[Illustration: TROPICAL FOREST, TRINIDAD.
This has to be cleared before planting begins.]
Coconut plantations and sugar estates make a strong appeal to the
imagination, but for peaceful beauty they cannot compare with the cacao
plantation. True, coconut plantations are very lovely--the palms are so
graceful, the leaves against the sky so like a fine etching--but "the
slender coco's drooping crown of plumes" is altogether foreign to
English eyes. Sugar estates are generally marred by the prosaic factory
in the background. They are dead level plains, and the giant grass
affords no shade from the relentless sun. Whereas the leaves of the
cacao tree are large and numerous, so that even in the heat of the day,
it is comparatively cool and pleasant under the cacao.
Cacao plantations present in different countries every variety of
appearance--from that of a wild forest in which the greater portion of
the trees are cacao, to the tidy and orderly plantation. In some of the
Trinidad plantations the trees are planted in parallel lines twelve feet
apart, with a tree every twelve feet along the line; and as you push
your way through the plantation the apparently irregularly scattered
trees are seen to flash momentarily into long lines. In other parts of
the world, for example, in Grenada and Surinam, the ground may be kept
so tidy and free from weeds that they have the appearance of gardens.
_Clearing the Land._
When the planter has chosen a suitable site, an exercise requiring
skill, the forest has to be cleared. The felling of great trees and the
clearing of the wild tangle of undergrowth is arduous work. It is well
to leave the trees on the ridges for about sixty feet on either side,
and thus form a belt of trees to act as wind screen. Cacao trees are as
sensitive to a draught as some human beings, and these "_wind breaks_"
are often deliberately grown--Balata, Poui, Mango (Trinidad), Galba
(Grenada), Wild Pois Doux (Martinique), and other leafy trees being
suitable for this purpose.
_Suitable Soil._
It was for many years believed that if a tree were analysed the best
soil for its growth could at once be inferred and described, as it was
assumed that the best soil would be one containing the same elements in
similar proportions. This simple theory ignored the characteristic
powers of assimilation of the tree in question and the "digestibility"
of the soil constituents. However, it is agreed that soils rich in
potash and lime (e.g., those obtained by the decomposition of certain
volcanic rocks) are good for cacao. An open sandy or loamy alluvial soil
is considered ideal. The physical condition of the soil is equally
important: heavy clays or water-logged soils are bad. The depth of soil
required depends on its nature. A stiff soil discourages the growth of
the "tap" root, which in good porous soils is generally seven or eight
feet long.
[Illustration: CHARACTERISTIC ROOT SYSTEM OF THE CACAO TREE.
Note the long tap root.
(Reproduced from the Imperial Institute series of Handbooks to the
Commercial Resources of the Tropics, by permission.)]
_Manure._
The greater part of the world's cacao is produced without the use of
artificial manures. The soil, which is continually washed down by the
rains into the rivers, is continually renewed by decomposition of the
bed rock, and in the tropics this decomposition is more rapid than in
temperate climes. In Guayaquil, "notwithstanding the fact that the same
soil has been cropped consecutively for over a hundred years, there is
as yet no sign of decadence, nor does a necessity yet arise for
artificial manure."[1] However, manures are useful with all soils, and
necessary with many. Happy is the planter who is so placed that he can
obtain a plentiful supply of farmyard or pen manure, as this gives
excellent results. "Mulching" is also recommended. This consists of
covering the ground with decaying leaves, grasses, etc., which keep the
soil in a moist and open condition during the dry season. If artificial
manures are used they should vary according to the soil, and, although
he can obtain considerable help from the analyst, the planter's most
reliable guide will be experiment on the spot.
[1] _Bulletin_, Botanic Dept., Jamaica, February, 1900.
_Planting._
In the past insufficient care has been taken in _the selection of seed_.
The planter should choose the large plump beans with a pale interior, or
he should choose the nearest kind to this that is sufficiently hardy to
thrive in the particular environment. He can plant (1) direct from
seeds, or (2) from seedlings--plants raised in nurseries in bamboo pots,
or (3) by grafting or budding. It is usual to plant two or three seeds
in each hole, and destroy the weaker plants when about a foot high. The
seeds are planted from twelve to fifteen feet apart. The distance chosen
depends chiefly on the richness of the soil; the richer the soil, the
more ample room is allowed for the trees to spread without choking each
other. Interesting results have been obtained by Hart and others by
grafting the fine but tender criollo on to the hardy forastero, but
until yesterday the practice had not been tried on a large scale.
Experiments were begun in 1913 by Mr. W.G. Freeman in Trinidad which
promise interesting results. By 1919 the Department of Agriculture had
seven acres in grafted and budded cacao. In a few years it should be
possible to say whether it pays to form an estate of budded cacao in
preference to using seedlings.
[Illustration: NURSERY, WITH THE YOUNG CACAO PLANTS IN BASKETS, JAVA.
(Reproduced from van Hall's _Cocoa_, by permission of Messrs. Macmillan
& Co.).]
[Illustration: PLANTING CACAO, TRINIDAD, FROM YOUNG SEEDLINGS IN BAMBOO
POTS.]
[Illustration: CACAO IN ITS FOURTH YEAR (SAMOA).]
There are no longer any mystic rites performed before planting. In the
old days it was the custom to solemnize the planting, for example, by
sacrificing a cacao-coloured dog (see Bancroft's _Native Races of the
Pacific States_.)
_Shade: Temporary and Permanent._
[Illustration: COPY OF AN OLD ENGRAVING SHOWING THE CACAO TREE, AND A
TREE SHADING IT.
(From _Bontekoe's Works_.)]
When the seeds are planted, such small plants as cassava, chillies,
pigeon peas and the like are planted with them. The object of planting
these is to afford the young cacao plant shelter from the sun, and to
keep the ground in good condition. Incidentally the planter obtains
cassava (which gives tapioca), red peppers, etc., as a "catch crop"
whilst he is waiting for the cacao tree to begin to yield. Bananas and
plantains are planted with the same object, and these are allowed to
remain for a longer period. Such is the rapidity of plant growth in the
tropics that in three or four years the cacao tree is taller than a man,
and begins to bear fruit in its fourth or fifth year. Now it is agreed
that, as with men, the cacao tree needs protection in its youth, but
whether it needs shade trees when it is fully grown is one of the
controverted questions. When the planter is sitting after his day's work
is done, and no fresh topic comes to his mind, he often re-opens the
discussion on the question of shade. The idea that cacao trees need
shade is a very ancient one, as is shown in a very old drawing (possibly
the oldest drawing of cacao extant) beneath which it is written: "Of the
tree which bears cacao, which is money, and how the Indians obtained
fire with two pieces of wood." In this drawing you will observe how
lovingly the shade tree shelters the cacao. The intention in using shade
is to imitate the natural forest conditions in which the wild cacao
grew. Sometimes when clearing the forest certain large trees are left
standing, but more frequently and with better judgment, chosen kinds are
planted. Many trees have been used: the saman, bread fruit, mango,
mammet, sand box, pois doux, rubber, etc. In the illustration showing
kapok acting as a parasol for cacao in Java, we see that the proportion
of shade trees to cacao is high. Leguminous trees are preferred because
they conserve the nitrogen in the soil. Hence in Trinidad the favourite
shade tree is _Erythrina_ or Bois Immortel (so called, a humourist
suggests, because it is short-lived). It is also rather prettily named,
"Mother of Cacao." Usually the shade trees are planted about 40 feet
apart, but there are cacao plantations which might cause a stranger to
enquire, "Is this an Immortel plantation?" so closely are these
conspicuous trees planted. When looking down a Trinidad valley, richly
planted with cacao, one sees in every direction the silver-grey trunks
of the Immortel. In the early months of the year these trees have no
leaves, they are a mass of flame-coloured flowers, each "shafted like a
scimitar." It well repays the labour of climbing a hill to look down on
this vermilion glory. Some Trinidad planters believe that their trees
would die without shade, yet in Grenada, only a hundred miles North as
the steamer sails, there are whole plantations without a single shade
tree. The Grenadians say: "You cannot have pods without flowers, and you
cannot have good flowering without light and air." Shade trees are not
used on some estates in San Thomé, and in Brazil there are cocoa kings
with 200,000 trees without one shade tree. It should be mentioned,
however, that in these countries the cacao trees are planted more
closely (about eight feet apart) and themselves shade the soil.
Professor Carmody, in reporting[2] recently on the result of a four
years' experiment with (1) shade, (2) no shade, (3) partial shade,
says that so far partial shade has given the best results. No general
solution has yet been found to the question of the advantage of shade,
and, as Shaw states for morality, so in agriculture, "the golden rule is
that there is no golden rule." Not only is there the personal factor,
but nature provides an infinite variety of environments, and the best
results are obtained by the use of methods appropriate to the local
conditions.
[2] _Bulletin_ Dept. of Agriculture, Trinidad, 1916.
[Illustration: CACAO TREES, SHADED BY KAPOK (_Eriodendron Anfractuosum_)
IN JAVA.
(reproduced from van Hall's _Cocoa_, by permission of Messrs. Macmillan
& Co.)]
[Illustration: CACAO TREES, SHADED BY BOIS IMMORTEL, TRINIDAD.]
_Form of Tree-growth Desired: Suckers._
Viscount Mountmorres, in a delightfully clear exposition of cacao
cultivation which he gave to the native farmers and chiefs of the Gold
Coast in 1906, said: "In pruning, it is necessary always to bear in mind
that the best shape for cacao trees is that of an enlarged open
umbrella," with a height under the umbrella not exceeding seven feet.
With this ideal in his mind, the planter should train up the tree in the
way it should go. Viscount Mountmorres also said that everything that
grows upwards, except the main stem, must be cut off.
This opens a question which is of great interest to planters as to
whether it is wise to allow shoots to grow out from the main trunk near
the ground. Some hold that the high yield on their plantation is due to
letting these upright shoots grow. "Mi Amigo Corsicano said: 'Diavolo,
let the cacao-trees grow, let them branch off like any other fruit-tree,
say the tamarind, the 'chupon' or sucker will in time bear more than its
mother.'"[3] There seems to be some evidence that _old_ trees profit
from the "chupons" because they continue to bear when the old trunk is
weary, but this is compensated for by the fact that the "chupons"
(Portuguese for suckers) were grown at the expense of the tree in its
youth. Hence other planters call them "thieves," and "gormandizers,"
saying that they suck the sap from the tree, turning all to wood. They
follow the advice given as early as 1730 by the author of _The Natural
History of Chocolate_, when he says: "Cut or lop off the suckers." In
Trinidad, experiments have been started, and after a five years' test,
Professor Carmody says that the indications are that it is a matter of
indifference whether "chupons" are allowed to grow or not.
[3] "_How José formed his Cocoa Estate._"
[Illustration: CACAO TREE, WITH SUCKERS, TRINIDAD.]
After hunting, agriculture is man's oldest industry, and improvements
come but slowly, for the proving of a theory often requires work on a
huge scale carried out for several decades. The husbandry of the earth
goes on from century to century with little change, and the methods
followed are the winnowings of experience, tempered with indolence. And
even with the bewildering progress of science in other directions, sound
improvements in this field are rare discoveries. There is great scope
for the application of physical and chemical knowledge to the production
of the raw materials of the tropics. In one or two instances notable
advances have been made, thus the direct production of a white sugar (as
now practised at Java) at the tropical factory will have far-reaching
effects, but with many tropical products the methods practised are as
ancient as they are haphazard. Like all methods founded on long
experience, they suit the environment and the temperament of the people
who use them, so that the work of the scientist in introducing
improvements requires intimate knowledge of the conditions if his
suggestions are to be adopted. The various Departments of Agriculture
are doing splendid pioneer work, but the full harvest of their sowing
will not be reaped until the number of tropically-educated
agriculturists has been increased by the founding of three or four
agricultural colleges and research laboratories in equatorial regions.
There is much research to be done. As yet, however, many planters are
ignorant of all that is already established, the facilities for
education in tropical agriculture being few and far between. There are
signs, however, of development in this direction. It is pleasant to note
that a start was made in Ceylon at the end of 1917 by opening an
agricultural school at Peradenija. Trinidad has for a number of years
had an agricultural school, and is eager to have a college devoted to
agriculture. In 1919, Messrs. Cadbury Bros. gave £5000 to form the
nucleus of a special educational fund for the Gold Coast. The scientists
attached to the several government agricultural departments in Java,
Ceylon, Trinidad, the Philippines, Africa, etc., have done splendid
work, but it is desirable that the number of workers should be
increased. When the world wakes up to the importance of tropical
produce, agricultural colleges will be scattered about the tropics, so
that every would-be planter can learn his subject on the spot.
[Illustration: CUTLASSING.]
_Diseases of the Cacao Tree._
Take, for example, the case of the diseases of plants. Everyone who
takes an interest in the garden knows how destructive the insect pests
and vegetable parasites can be. In the tropics their power for
destruction is very great, and they are a constant menace to economic
products like cacao. The importance of understanding their habits, and
of studying methods of keeping them in check, is readily appreciated;
the planter may be ruined by lacking this knowledge.
The cacao tree has been improved and "domesticated" to satisfy human
requirements, a process which has rendered it weaker to resist attacks
from pests and parasites. It is usual to classify man amongst the pests,
as either from ignorance or by careless handling he can do the tree much
harm. Other animal pests are the wanton thieves: monkeys, squirrels and
rats, who destroy more fruit than they consume. The insect pests include
varieties of beetles, thrips, aphides, scale insects and ants, whilst
fungi are the cause of the "Canker" in the stem and branches, the
"Witch-broom" disease in twigs and leaves, and the "Black Rot" of pods.
The subject is too immense to be summarised in a few lines, and I
recommend readers who wish to know more of this or other division of the
science of cacao cultivation, to consult one or more of the four
classics in English on this subject:
_Cocoa_, by Herbert Wright (Ceylon), 1907.
_Cacao_, by J. Hinchley Hart (Trinidad), 1911.
_Cocoa_, by W.H. Johnson (Nigeria), 1912.
_Cocoa_, by C.J.J. van Hall (Java), 1914.