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.

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.