The agricultural and forest products of British West Africa

by Gerald C. Dudgeon

Fig. 18, [p. 61.]

In 1909 the writer drew attention to a black hemipterous insect causing destruction to plantations in the Ashanti-Akim region, where careless cultivation prevailed (cf. Bull. Entom. Research, vol. i. pt. viii. 1910). This insect, known as the “Black cocoa-bark bug” or “Sankonuabe,” was named Sahlbergella theobroma, Distant, and subsists in all its stages upon the sap of cocoa branches obtained through punctures made by its proboscis.[2] The attacked trees are atrophied or killed outright ([Fig. 16]). Spraying with petroleum-soap emulsion has proved an effective remedy, but native planters do not readily adopt it. Recently the insect has been found sapping the silk cotton tree, and planters are warned against having this tree in their plantations.

Another insect, which belongs to the same Order as the last, and the genus Helopeltis, has been observed puncturing the pods and causing them to become black-spotted, distorted, and sometimes killed by the attack. This is allied to H. Antonii, Sign., which punctures cocoa pods in the same manner in Ceylon. The insect does not appear to be numerous at present, but should be sought on damaged pods and killed at every opportunity, as some species of the same genus have developed into the worst enemies of tea and cinchona in other parts of the world.

Fungoid parasites appear to be rare in the Gold Coast, although they have been observed commonly in other places in Africa. In some of the damper parts of Ashanti a fungoid thread blight was observed on cocoa, and was found to be common upon several forest shrubs in the same places. This is perhaps Stilbum nanum, Massee; it should be treated by means of scraping with a wooden knife combined with spraying with Bordeaux mixture.

Harvesting and Preparing.—The native cocoa grower collects the pods from his trees at the time when he estimates he can gather the most, and, in consequence, many over-ripe and under-ripe fruits are taken with the ripe. The effect of this is to give an irregular product which can never possess the attributes of a good cocoa. The pods are usually pulled off the tree, a knife being seldom used; and in the action of pulling off, the cushion, upon which the pod is borne, is often torn and injured. As it is from this point, or near it, that the successive crops of flowers and fruits proceed, the bearing power of the tree is frequently diminished in this way. The use of a knife and the necessity for frequent pickings, to ensure the pods being taken when mature, are among the most important lessons which the native planter should be taught. The pods after collection are thrown into a heap upon the ground, and are often left without further attention for two or three days, after which they are broken open with the aid of a “cutlass,” and the contents are scooped out into a basket. The result is a mixture of beans, in their surrounding pulp, in different stages of maturity. The length of time that the beans remain in the basket is generally only regulated by the convenience of the collector. The next operation is to remove as much of the pulp as possible by washing in a stream, and this is more easily effected with the over-ripe beans or with those which have been allowed to “sweat” or ferment. After washing, the beans are spread thinly upon mats, raised upon rough frames, in order to dry them in the sun. An illustration is given showing this process ([Fig. 17]). Such is the crude and irregular method employed by the natives of the Gold Coast, who until quite recently had little or no knowledge of the advantages of fermentation. Owing to the small quantities with which they worked at one time, it is probable that the fermenting action in the pulp was seldom set up. During the last few years attention has been given to this by the more intelligent planters, and it is not uncommon to find that boxes and barrels have been brought into use by them, and that fermentation has been allowed to proceed for from four to ten days with satisfactory results. Drying is still conducted in the manner described above, and is often incomplete, but, to remedy the defects of this, one of the European buying firms has erected a drying machine, in which all the cocoa bought is thoroughly dried before shipment.

The skilled cocoa planter of the West Indies and Ceylon is careful to pick only those pods which are quite mature, and, in order to do this, he is obliged to go over his plantation frequently. Mature pods are those which have assumed a yellowish or reddish colour, and considerable experience is necessary to judge this with accuracy. The pods are removed by means of a cutting instrument called a “cocoa hook,” with which care can be more easily given to the preservation of the cushion. The pods are placed in heaps and, in the case of small estates where one day’s picking is insufficient to procure a fermentation, they are left for, perhaps, two days until a sufficient quantity has been obtained. Sorting, according to variety and degree of maturity, is resorted to before opening, and, again, when cut open, care is taken to separate such beans as are found over-ripe. This practice is strictly adhered to in Ceylon, but is often disregarded in the West Indies. No washing is done at this stage, but the beans, with their pulp attached, are placed in barrels, boxes, or vats for the purpose of fermentation, which is brought about by the decomposition of the pulp, and is complete when the liquor, thus formed, has impregnated the interior of the bean and changed the colour of it from purple to rich chocolate brown. The shell becomes toughened, and the remaining pulp is more easily removed after this process has been undergone. Washing, if it is considered necessary, is then proceeded with, and is generally done in Ceylon, though not in the West Indies. Drying is chiefly done in the sun in the West Indies, and the beans are spread thickly and turned constantly. Drying houses, which have roofs capable of being slid over the cocoa on the approach of rain, are used. In Ceylon hot air distributed by centrifugal fans is the common method. Polishing, which is often employed in the West Indies, is done by sifting finely powdered red earth over the partly dried beans while they are exposed to the sun, when, it is maintained, the earth assists to remove the remaining pulp as well as to absorb the moisture, at the same time giving the surfaces of the beans a polished exterior. Annatto is said to be used instead of red earth in Venezuela, but the addition of this is, presumably, with the object of colouring, rather than polishing. “Dancing” is an operation designed to prevent the development of mildew, and consists of treading the beans with the bare feet.

Some of the large manufacturers in Europe have recommended that the Gold Coast planters should ferment their produce, but should not wash the beans after fermentation.

Markets.—Certain large cocoa-buying centres are recognised, which, in the Volta River district, are situated at the foot of the hilly country, in positions convenient for transport to the ports of shipment. In addition to these, however, a good deal of buying is proceeded with at smaller places in the midst of the growing districts, but these probably represent the localities for the transactions carried on by agents or middlemen. Until the produce is actually in the hands of the shippers, the conveyance of cocoa is almost entirely done by head-loads of about 60 lbs. The head-load is the standard for trading, and the local price quoted is always with reference to it. It is customary for the buying shippers to send out their agents to the cocoa districts to arrange for the purchase of the crops, and it is always necessary that such purchases should be paid for in silver, no notes or cheques being accepted. Owing to competition during the past few years, the agents have often paid the grower a sum of money long before his crop was ready for picking, in order to guarantee that it may be bought by no one else. This has had the effect of making the grower careless in the preparation of his crop, and has caused the production of much bad material. The report that at another town, often distant by many days’ journey, a higher price is being paid than that obtained in a market close at hand, will frequently induce a native to convey his head-loads to the distant market, regardless of the fact that the extra shilling or so he may receive does not appear to be sufficient compensation for the additional labour and time expended. This points to the fact that the native does not put the same value on his time and labour when he is working for himself as he does when he is employed by others.

The buyers of cocoa pack it in bags for shipment, and these are conveyed to the ports by motor lorries or placed inside large casks, similar to those used for palm oil, and rolled along the roads. Some of the shipments are conveyed in river steamers on the Volta, and, more recently, owing to the growers having found a better market for a short time at Kumassi, a considerable amount was sent by rail from that place to Sekondi. In consequence of the imperfect state of dryness in which the cocoa is often sold by the planter, a great amount of care should be exercised before mixing and packing. Sorting is not much practised, and some of the beans often become attacked by mildew before reaching Europe, which depreciates the value of the whole package. It is partly owing to the disregard of the precautions of sorting and final drying that the West African cocoa has earned such a bad name, and if more shippers were to follow the example set by the one firm that has erected a drying apparatus, it would do much to improve matters in this direction. Cocoa is difficult to dry completely in the growing districts by means of the sun, as the atmosphere in these localities is often so humid that the beans absorb moisture when removed from the sun’s rays, and it is for this reason especially that the final drying should be done by the shippers. Transport to the ports of shipment from the growing districts will be facilitated by the construction of a short railway, which it is contemplated making from Accra, and until this is ready the carriage by head-loads, cask-rolling, and motor lorries will probably continue. The presence of the “tsetse” fly throughout the growing districts prevents the possibility of draught cattle being used.

A system of pooling purchases was agreed upon some years ago by a number of leading shippers, in accordance with which competition among themselves was suppressed, and a fixed price was to be given for all cocoa. This action was doubtless taken in order to prevent ruinous competition, but had the effect of checking improvement in the quality, as no encouragement was given to the planter to prepare the cocoa with greater care. The few shippers who did not join in this “combine” were enabled to obtain the better qualities at a very slightly enhanced price. In 1906 the general quality of Gold Coast cocoa had so deteriorated that the merchants were asked by the Government for their assistance to improve it. This led to an inquiry which revealed the state of affairs mentioned above. The obvious remedy of paying a price according to quality did not find favour with the combine, who appear to have argued that it would not profit them to pay a higher price for the small variable lots of improved produce which might result. It was stated by some of the local merchants in Accra that Gold Coast cocoa was generally suitable for sale in certain European markets, where it was adapted for the manufacture of a cheap form of sweetmeat, and that, if the quality were improved and the price raised in consequence, damage would be done to a new and rapidly growing trade. The merchants ultimately agreed to endeavour to improve the standard of quality, and it was arranged that all the cocoa brought in to the markets at Aimensa and Dodowa should be graded, with a view to regulating the price according to grade. This plan fell through at the last moment, as a test sample of picked cocoa was said to have been priced at only 1s. 6d. per cwt. over ordinary “Accra” in the European market. The fall in the value of the residue was said to be uncompensated for by the small increase mentioned.