COCOA FRUIT.
Fruit and seeds.
FROM KŒHLER’S MEDICINAL-PFLANZEN.
The fruit of the wild growing plants is small and the seeds exceedingly bitter, hence the cultivated cocoa is preferred. The seeds are prepared in two ways, fermented and unfermented. In the former the seeds are placed in heaps in holes in the earth, in boxes or barrels, covered with leaves. In the course of four or five days they begin to “sweat” or undergo a mild form of fermentation. During this time the seeds must be stirred about occasionally. At the close of the sweating process most of the bitterness is gone and they have lost about one-half in weight. Afterwards the seeds are rapidly dried in the sun or in ovens. The fully dried seeds have a rich brown color. The following are the more important market varieties of fermented cocoa:
1. Mexican or Soconusco Cocoa.—Seeds rather small, delicate flavor and of a golden yellow color. Since Mexico does not produce sufficient cocoa for home consumption this variety is rarely exported. This and the following varieties are said to be derived from Theobroma bicolor, Th. angustifolium and Th. ovalifolium.
2. Esmeralda Cocoa.—Similar to the Mexican; somewhat darker in color.
3. Guatemala Cocoa.—Seeds large, with mild flavor.
4. Caracas Cocoa.—From Venezuela. Color pale brown, with a mild, agreeable flavor. Usually coated with a film of soil due to their being buried in the earth during the sweating process. A very highly priced variety.
5. Guayaquil Cocoa.—From Ecuador. Seeds flattened, somewhat wedge-shaped, wrinkled, reddish brown. An excellent variety.
6. Berbice Cocoa.—From British Guiana. Seeds small, externally gray, internally reddish brown.
7. Surinam and Essequibo Cocoa.—Seeds rather large and more firm; externally a loamy gray, internally deep reddish brown. Taste somewhat bitter.