It seems not unlikely that the true Forastero may have been brought to these Islands from Acapulco, Mexico, two hundred and thirty-two years ago,[1] as it was at that time the dominant kind grown in southeastern Mexico, and, if so, the place where the pure type would most likely be found in these Islands would be in the Camarines, Southern Luzon. Aside from the seed characters already given, Forastero is recognized by its larger, thicker, more abundant, and rather more abruptly pointed fruit than Criollo, and its coarse leaves which are from 22 to 50 cm. long by 7 to 13 cm. wide, dimensions nearly double those reached by the Criollo or Calabacillo varieties.
[1] According to “Historia de Filipinas,” by P. Fr. Gaspar de S. Augustin, cacao plants were first brought here in the year 1670 by a pilot named Pedro Brabo, of Laguna Province, who gave them to a priest of the Camarines named Bartoleme Brabo.
Planting.
Planting may be done “at stake” or from the nursery. For the unskilled or inexperienced planter, who has means at hand to defray the greater cost, planting “at stake” is perhaps to be recommended. This is no more than the dropping and lightly covering, during the rainy season, of three or four seeds at the stake where the plant is to stand, protecting the spot with a bit of banana leaf, left till the seeds have sprouted, and subsequently pulling out all but the one strongest and thriftiest plant.
The contingencies to be met by this system are many. The enemies of the cacao seed are legion. Drought, birds, worms, ants, beetles, mice, and rats will all contribute their quota to prevent a good “stand” and entail the necessity of repeated plantings. Success by planting “at stake” is so doubtful that it is rarely followed by experienced planters.
The consequent alternative lies in rearing seedlings in seed beds that are under immediate control, and, when the plants are of sufficient size, in transplanting them to their proper sites in the orchard. In view of the remarkable short-lived vitality of the cacao seed, it is in every way advisable that the untrained grower procure his plants from professional nurserymen, or, if this resource is lacking, that he import the young plants in Wardian cases from some of the many firms abroad who make a specialty of preparing them for foreign markets.
Both of these expedients failing, then it is advised that the seeds be sown one by one in small pots, or, if these are not procurable, in small bamboo tubes, and, for the sake of uniform moisture, plunge them to their rims in any free, light soil in a well-shaded easily protected spot where they may be carefully watered. In three to six months (according to growth) the tube with its included plant may be planted in the open field, when the former will speedily decompose and the growth of the cacao proceed without check or injury.
At best, all of the above suggested methods are but crude expedients to replace the more workmanlike, expeditious, and satisfactory process of planting the conventional nursery grown stock. There is nothing more difficult in the rearing of cacao seedlings than in growing any other evergreen fruit tree. Briefly stated, it is only the finding of a well-prepared, well-shaded seed bed and sowing the seeds in rows or drills, and, when the seedlings are of proper size, in lifting and transferring them to the plantation. But in actual practice there are many details calling for the exercise of trained judgment from the preparation of the seed bed down to the final process of “hardening off,” concerning which the reader is referred to the many available text-books on general nursery management.