[5] Dr. Paul Preuss, Le cacao. Culture et Préparation.
[6] For further information read The Qualities in Cacao Desired by Manufacturers, by N.P. Booth and A.W. Knapp, International Congress of Tropical Agriculture, 1914.
[7] Cameroon cacao sometimes has an objectionable odour and flavour, which may be due to its being fermented in an unripe condition, for, as Dr. Fickendey says: "Cameroon cacao has to be harvested unripe to save the pods from brown rot."
[8] The Director of Agriculture, in a paper on The Gold Coast Cocoa Industry, says: "We are indebted to Messrs. Cadbury Bros., of Bournville, for a lead in this direction. They have several agents in the colony who purchase on their behalf only the best qualities at an enhanced price, and reject all that falls below the standard of their requirements."
[CHAPTER IV]
CACAO PRODUCTION AND SALE
When the English Commander, Thomas Candish, coming into the Haven Guatulco, burnt two hundred thousand tun of cacao, it proved no small loss to all New Spain, the provinces Guatimala and Nicaragua not producing so much in a whole year.
John Ogilvy's America, 1671.