Cocoa and Chocolate: Their History from Plantation to Consumer

by Arthur William Knapp

CACAO PRODUCTION OF THE CHIEF PRODUCING AREAS OF THE WORLD.

(1 ton = 1000 kilogrammes).
Country.	1914	1915	1916	1917	1918
	Tons.	Tons.	Tons.	Tons.	Tons.
Gold Coast[1]	53,000	77,300	72,200	91,000	66,300
Brazil	40,800	45,000	43,700	55,600	41,900
Ecuador	47,200	37,000	42,700	47,200	38,000
San Thomé	31,400	29,900	33,200	31,900	26,600
Trinidad[1]	28,400	24,100	24,000	31,800	26,200
San Domingo	20,700	20,200	21,000	23,700	18,800
Venezuela	16,900	18,300	15,200	13,100	13,000
Lagos[1]	4,900	9,100	9,000	15,400	10,200
Grenada[1]	6,100	6,500	5,500	5,500	6,700
Fernando Po	3,100	3,900	3,800	3,700	4,200
Ceylon[1]	2,900	3,900	3,500	3,700	4,000
Jamaica[1]	3,800	3,600	3,400	2,800	3,000
Surinam	1,900	1,700	2,000	1,900	2,500
Cameroons	1,200	2,400	3,000	2,800	1,300
Haiti	2,100	1,800	1,900	1,500	2,300
French Cols.	1,800	1,900	1,600	2,200	1,700
Cuba	1,800	1,700	1,500	1,500	1,000
Java	1,600	1,500	1,500	1,600	800
Samoa	1,100	900	900	1,200	800
Togo	200	300	400	1,600	1,000
St. Lucia[1]	700	800	700	600	500
Belgian Congo	500	600	800	800	900
Dominica[1]	450	550	300	300	300
St. Vincent[1]	100	100	75	50	75
Other countries	3,200	3,000	3,500	3,500	3,500
Total	275,900	296,100	295,400	344,000	275,600
Total British Empire	102,000	128,000	120,000	153,000	119,000

MAP OF THE WORLD, WITH ONLY CACAO-PRODUCING AREAS MARKED.

SOUTH AMERICAN CACAO.

In the map of South America given on p. 89 the principal cacao producing areas are marked. Their production in 1918 was as follows: