EXTENT OF MOLD IN NIGERIAN COCOA

Even though practically every merchant spoke very highly of the cocoa legislation and its effect on quality, it was nevertheless deemed advisable to make a quick survey of the field to determine the extent of moldy cocoa in the crop. Eighty-six samples were collected in various sections of the producing areas and in the warehouses in Lagos. The results obtained were astonishing. Twenty per cent of the bags were free from mold; 93 per cent of the bags came within our 10 per cent standard. In comparison with the previous crop this was truly a remarkable accomplishment. In all fairness to Accra cocoa, however, it should be stated that Nigerian cocoa in general is not as well fermented nor are the beans as large and plump as in the Accra crop.

NIGERIAN VIEWS ON AMERICAN COCOA STANDARD

The views expressed in Nigeria concerning the present 10 per cent standard on cocoa are divided. A few of the merchants declare that the standard is too severe, especially since it is not elastic. Others believe it to be fair and are apparently glad that the United States Department of Agriculture has taken a firm stand in this matter. That the Nigerian Department of Agriculture does not think the present standard unfair is clearly brought out by the director of agriculture in a statement, the essence of which is, "We hope that the United States Department of Agriculture will adhere to its present standard on cocoa, and in the event that further restrictions are deemed advisable we will be quite willing to cooperate. In fact, we will gladly cooperate in any movement or effort that has for its purpose the improvement of Nigerian cocoa."

CAMEROON

Cameroon is one of the oldest cocoa-growing areas on the Continent of Africa. It was formerly a German colony, but since the World War it has come under British and French rule as mandated territory. The cocoa grown in this area is largely plantation cocoa, but native-grown cocoa, fermented and prepared by European planters, as well as native-prepared cocoa, is also marketed from here.

Unlike the English, the Germans in their treaties with the natives took clear title to large areas of land, and this, of course, led to the establishment of plantations. Two years ago these former German plantations were put up for sale at auction in London. They were not bid in the first time they were offered, because English firms that were interested believed the price to be too high. Later, when they were again offered at lower figures, they were purchased by a group of German planters. Consequently most of the plantations in British Cameroon have again become German in character.

As a guest of the president of the German Planters' Association and the manager of the Victoria plantation, the writer had the privilege of going over his estate, which is the largest in Cameroon. It comprises 40,000 acres, is served by approximately 50 miles of railroad, over which three locomotives are run, and is devoted primarily to the cultivation of oil palms, rubber (both Para and Kixia), the drug plants strophanthus and yohimbe, and cocoa. The plantation is well provided with buildings. It has an up-to-date palm-oil plant, extensive rubber-curing houses, well-kept rows of fermenting boxes, and large rotary driers. There is also ample storage space for the produce grown on the plantation. Approximately 3,000 natives are employed here. Tracts of land are set aside for the employees on which they can grow their own food, and stores are fairly well scattered over the area in which the laborers can buy cloth and other necessities.

CULTIVATION

The cocoa season in Cameroon begins late in June or early in July and ends early in January. Here, as in the Gold Coast, the type of cocoa grown is the Amelonado. The trees occur in cocoa groves or among oil palms and Kixia rubber trees. In the groves the trees usually are placed 14 feet apart each way, but when planted among oil palms and Kixia they may be considerably farther apart. In other words, they are placed where they fit in best. According to the experience of the planters, it is practically impossible to obtain a good stand of cocoa when the planting is made among Para rubber trees. On the other hand, cocoa does extremely well when planted with Kixia rubber. Furthermore, it has been found difficult to start a strong cocoa growth among oil palms, but once it gains a foothold it thrives and produces well.

Cocoa is well cared for in Cameroon. The ground is fertilized and the trees are pruned each year. The pruning is done in such a manner that much of the inner foliage is removed while the bushy top is left almost intact. This permits of free air circulation, which is very desirable. Dead branches and diseased pods are removed as soon as they are observed. The trees are also mossed annually. Because of the heavy rainfall, moss forms so abundantly that it prevents the young flowers from pushing through. If this moss is not removed, a decrease in the yield will result. The Gold Coast does not have this difficulty, because the rainfall there is considerably less. The average yield is 600 pounds of cured cocoa per acre, but there are stands which yield twice as much.

HANDLING AND CURING

The cocoa from various sections of the plantation is taken by rail to a central point to be fermented. This phase of the work is done under the direction of a phyto-chemist employed by the planters' association of Cameroon. He designates the period of fermentation, determines the acidity at which it proceeds, and gives general directions for properly carrying on the work. The process ordinarily requires from 7 to 12 days, but occasionally even 14 days are necessary. Early in the season, when the rainfall is still heavy, a longer fermenting period is required; then as the rainfall decreases the period is shortened. The maximum temperature at which the mass is permitted to ferment is 45° C. During the fermentation the cocoa is turned daily from one box to another in order to effect an even fermentation and to keep the temperature down. The fermenting boxes used at the Victoria plantation are about 8 by 8 feet and are filled with raw cocoa to a depth of 3 feet. This depth of mass apparently gives the best results.

All of the plantation cocoa is dried in driers, and the temperature at which the drying is carried on is closely regulated. The driers used are of the rotary type or of the oven type. In the latter, the cocoa is continually raked over hot slate slabs. The general practice is to take cocoa directly from the fermenting box to the drier, but some of the planters prefer to wash it first. When this washing process is resorted to the water used is heated to 40° C. It is believed that this not only gives rise to better-looking cocoa but also hastens the drying.

A movement has recently been started among certain planters to purchase raw cocoa from the natives. This cocoa is not mixed with plantation cocoa, since it contains dark-colored beans from diseased pods. It is fermented separately and marketed as "native cocoaplantation fermented."

Unfortunately the cocoa season was over with at the time of the writer's visit. A number of samples, however, were examined which were practically free from mold. The beans generally were evenly fermented and rich in color. The cocoa is exported from Victoria. in bags containing approximately 110 pounds each.

SHIPPING

Here there are no shipping difficulties such as obtain in the Gold Coast. The product is lightered out to the ship, which lies about

one-quarter of a mile offshore in a good harbor. Since there is no surf, there is practically no danger of cocoa becoming sea damaged. During the year 1924-25, 1,181 tons of cocoa were exported from Cameroon. In 1926-27 the exports amounted to more than 3,000 tons, and according to the predictions of the planters the output will increase materially in a very few years. They expect decidedly large yields because of the fact that they are again manuring the plantations, which had not been given proper care during the past 10 years. Furthermore, extensive plantings are being made by natives throughout the colony, especially around Beau Mountain, which, of course, will make for a larger output.

The price of Cameroon cocoa has been but very little higher than that of good-quality Accra. The planters apparently are anxious to improve the quality of their cocoa, and to that end they have engaged the services of the phyto-chemist. They know that their cocoa is excellent in color and sound, but wonder if it is deficient in taste. This question will be put to United States manufacturers. There is also the desire among Cameroon planters to market their entire crop cooperatively as "Cameroon cocoa," and in the light of conversations with them it appears that they are inclined to do business direct with America if possible.

FERNANDO PO

The island of Fernando Po, although it is the father of the giant West African cocoa industry, is not an important factor in cocoa from the American viewpoint. The entire output, which amounts to 6,000 tons yearly, goes to Spain because of preferential duty. To Spanish ports the rate is 60 centimos per kilo; to foreign ports it is 160 centimos per kilo, and this effectively prevents Spanish West African cocoa from being diverted into foreign-trade channels. Spanish Guinea, on the West African mainland, is also a cocoa producer but to a very limited extent; the yearly production totals approximately 150 tons.

The cocoa produced in these areas is especially prepared to suit the Spanish taste, which prefers a lightly fermented bean of purple color. The fermentation, therefore, is not permitted to proceed for a longer period than 36 or 48 hours. Fernando Po produces only plantation cocoa, but that which is exported from Spanish Guinea is "native prepared." The price paid for "native-prepared at Bata in 1926 was 1 peseta and 60 centimos per kilo. In Spain it brought 3 pesetas and 60 centimos per kilo. Plantation cocoa sold slightly higher, at 4 pesetas per kilo.

cocoa

The plantations in Fernando Po are not large, but they are well cared for. The average size is about 500 acres. The soil is properly manured, the trees are pruned, and disease is constantly warred on. As soon as diseased pods are noticed they are plucked and burned. The plantations are all old and require liberal applications of fertilizer to maintain the yield. That some of the trees do exceedingly well under this treatment is attested to by the fact that they occasionally produce as high as 300 fruits. This, in terms of weight, amounts to about 35 pounds.

Black-pod disease is the chief cocoa pest in Fernando Po. This disease is carried by an insect which punctures the skin of the pod and starts the infection. The entire crop is oven-dried. The cocoa, after fermentation, is placed on slate slabs and raked to and fro until dry. The slabs are heated by means of hot-air flues which radiate out from a central heating unit.

Because of the scarcity of labor in Fernando Po, natives are recruited in Spanish Guinea to work the plantations. The wages ordinarily paid to this labor are 20 pesetas per month and board.

It is becoming more and more difficult to obtain good cocoa yields from the old plantations, and it is almost impossible to get a good growth of young cocoa. Many of the planters are therefore turning their attention to the growing of coffee.

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