Note 1 — X

High quality.It was first imported into the Philippines from Acapulco; either, according to Camarines, by a pilot called Pedro Brabo de Lagunas, in 1670; or, according to Samar, by some Jesuits, during Salcedo’s government, between 1663 and 1668. Since then it has spread over the greater part of the Island; and, although it is not cultivated with any excessive care, its fruit is of excellent quality. The cacao of Albay, if its cheapness be taken into consideration, may be considered at least equal to that of Caracas, which is so highly-prized in Europe, and which, on account of its high price, generally is largely mixed with inferior kinds.1 The bushes are usually found in small gardens, close to the houses; but so great is the native laziness that frequently the berries are allowed to decay, although the local cacao sells for a higher price than the imported. At Cebu and Negros a little more attention is paid to its cultivation; Scanty production.but it does not suffice to supply the wants of the colony, which imports the deficiency from Ternate and Mindanao. The best cacao of the Philippines is produced in the small Island of Maripipi, which lies to the north-west of Leyte; and it is difficult to obtain, the entire crop generally being long bespoke. It costs about one dollar per liter, whereas the Albay cacao costs from two to two and a half dollars per “ganta” (three liters).