Selection of Varieties.
Reading edition
All the varieties of cacao in general cultivation may be referred to three general types, the Criollo, Forastero, and Calabacillo; and of these, those that I have met in cultivation in the Archipelago are the first and second only. The Criollo is incomparably the finest variety in general use, and may perhaps be most readily distinguished by the inexperienced through the ripe but unfermented seed or almond, as it is often called. This, on breaking, is found to be whitish or yellowish-white, while the seeds of those in which the Forastero or Calabacillo blood predominates are reddish, or, in the case of Forastero, almost violet in color. For flavor, freedom from bitterness, facility in curing, and high commercial value, the Criollo is everywhere conceded to be facile princeps.
On the other hand, in point of yield, vigor, freedom from disease, and compatibility to environment it is not to be compared with the others. Nevertheless, where such perfect conditions exist as are found in parts of Mindanao, I do not hesitate to urge the planting of Criollo. Elsewhere, or wherever the plantation is tentative or the conditions not very well known to the planter, the Forastero is to be recommended. The former is commercially known as “Caracas” and “old red Ceylon,” and may be obtained from Ceylon dealers; and the latter, the Forastero, or forms of it which have originated in the island, can be procured from Java.