COCOA, or CACAO. (FR., Ca,cao; GER., Cacao) This product is the fruit of the " Cocoa-" or " Chocolate-tree " (principally Theobroma Cacao), a tropical evergreen shrub, belonging to the order Byttneriacecs. It is altogether distinct from the " Coco-" or " Coker-nut " (Cocos nucifera)—see Nuts ; and from the " Coca " (Erythroxylon coca)— see Narcotics.
The husks of the fruit-pods of the cocoa-tree contain a number of seeds, very closely packed in a little pulp. The seeds, or " beans," after being dried, roasted, and ground, constitute "cocoa " ; if merely broken up after roasting, " c.ocoa-nibs " ; mixed with starch and very finely ground, "soluble cocoa" ; the same made up into a paste, and flavoured, " chocolate." (See Beverages— Cocoa.) The pulp is commonly used for food and confectionery, and from it have also been prepared jellies, spirits, liqueurs, vinegar, &c. The pods also yield an oil, called " butter of cacao " —(sce Oils). The wood is porous and light, but capable of taking a high polish. The tree is indigenous to tropical America, originating probably in Mexico : its height is 15-40 ft., seldom exceeding 17-18 ft. when under cultivation ; its range of altitude extemLs to nearly 2000 ft. ; it grows wild between lat. 17° N. and 17° S., but the cultivation has been extended 8° farther in both directions.
Varieties.—The following table will show the principal species of Theobromq, their habitat, the commercial name of their produce, and the material in which the " beans" are packed for transport :— Besides the above-mentioned species, distinguished by botanists, T. Cacao, which is the most widely and largely cultivated, is divided by cocoa-planters into several varieties, the differences observed being mainly due to the long-continued influences of varied climates, soils, and modes of culture. The best of these is the " Creole.' (or Criollo of the Spanish inhabitants of America). The pods are small ; but the beans are thick, short, and almost globular, pale crimson in colour, and of slightly bitter, but agreeable, flavour, soft and oily. The beans require about three days for fermentation. This much-prized sort is become very scarce, chiefly through the bad policy of replacing decayed trees by inferior specimens. The next variety is the Forastero, the best kinds of
which are the Cundearaar, of two descriptions, one with yellow, the other with red pods; the former is the better, containing large seeds, which, in colour, and the ease with which they are fermented, resemble the Criollo. The third variety is the AmelonadO ; and the fourth and lowest is the Calabacillo, whose seeds are small and very bitter, and of very dark crimson colour ; it has a very low market valne, but many planters grow it, on ac,count of its heavy yield ; it should be avoided on all new estates. All the varieties except the Criollo, which is probably confined to Venezuela, are known collectively as Trinitario or " Trinidad " ; they are drier and more bitter than the Criollo. The best of the Trinitario sorts are but little inferior to Criollo in the matter of quality, and are superior on the score of fruitfulness. Hence Trinidad forms tbe principal nursery whence plants or seeds are procured for the establishment of new plantations. The various deseriptions of cocoa may be placed in about the following order of merit :—Soconuzen (Mexico), and Esmeralda (Ecuador), all consumed at home; Caracas and Puerto Cabello (Venezuela); Trinitario; Magdalena and Carthagena (New Granada); Para ; Bahia.
Production and Consumption.—A rough idea of the sources whence the principal supplies of cocoa are drawn may be gained from the following figures, which clo not, however, refer to the same year in all came, and are not, therefore, strictly comparative : Ecuador, 28,000,000 lb. ; Trinidad, 11,000,000 ; Brazil, 7,000,000; Venezuela, 7,000,000 ; Grenada, 2,000,000; Mexico, 2,000,000 ; Martinique, 700,000; St. Vincent and Hayti, 550,000; Celebes, 250,000 ; St. Lucia, 250,000; Guadaloupe, 200,000 ; Dominica, 200,000 ; Cayenne, 65,000 ; Jamaica, 50,000. In 1878, the imports of cocoa into the United Kingdom amounted to more than 18,000,000 lb., valued at 687,285/. ; more than half was entered for home consumption ; over 10,000,000 lb. were contributed by the British West Indies.