The Miller press. [volume] (Miller, S.D.) 190?-current, 1911-06-08

more than two hundred years
ago, and the crop now produced and
exported is of such magnitude as to
give the Dominican Republic one OF
the leading positions In the cacao
world, yet the cultivation continues to
be largely a matter Of chance, no
systematic attention being paid to the
several details SO necessary to insure
the best returns. Soil and climate
are not met halfway, and the result is
only natures unaided contribution to
the worlds supply Of an important
article of diet. The contrast in this
respect with other cacao countries
must be noticeable. AS a rule cacao
is grown by the small planter. There
are a few large plantations, but even
on them the requisite care is not
taken. Trees are allowed to grow with
but little attention to the proper dis
lance that should be between them. so
that there is often the aspect OF un-
dergrowth instead Of an orderly or
chard: selection of the best soil Is
not made TO give the greatest yield,
are the trees pruned in order TO
avoid that waste in substance that
should be retained for the develop
ment of the fruit itself. An apprecia-
ton of the foregoing statements will
convey an idea Of what the future may
BIZ for cacao In the Dominican Repub-
lie when the essential efforts are put
forth in it's cultivation. Unquestion-
ably, cacao is destined to be the main
stay of the country, and the income
from the sale of this natural product
creates wealth more widely distribu-
ted among the people than is true OF
the other principal product, uga
A great advantage enjoyed by
Dominican cacao is that Santo Domin-
go occupies a geographical position
nearest to New York of any Of the
leading producing countries, and New
York is the metropolis Of the country
of greatest cacao consumption. This
geographical feature should exert an
influence on freight rates. and espe-
cislly so when with the completion Of
the Panama canal all OF the West In
dies will reap commercial benefits pro-
portionally greater than other Sec
tons.
Caoao cultivation is confined prin-
ctpally to the Cibao section, in the
porthern part o. the island. Here
there Is an abundant rainfall, SO nee
essaIy for the growth and maturing OF
the cacao bean. The best quality
cacao comes from the Province Of
Seibo, in tn vicinity OF Higuey, and
from around Satana de la Mar on the
south coast Of SANTANA bay. The
plantations In the two sections par
ticularly named are controlled by for
eigners, Swiss and French, who are
doing and have already accomplished
something definite toward improving
the quality of Dominican cacao, with
the very natural commercial
quence that the cacao marketed by
them commands a much better price
than obtained In the other district.
from whence IN the bulk OF the
product. These efforts OF the indi-
yiduals mentioned, with the tangible
reward dCCTueu, Will 40 uluCu tOWdTu
encouraging the native growers to
adopt similar methods II they would
increase their income.
On either side of the Yuma river,
which flows into SANTANA bay close to
the port of Sanchez. there Is available
land open to settlement by purchase.
The soil is said to be splendidly
adapted to cacao and the annual rain
fall meets the requirement In that re
respect. There are cacao trees still
bearing in Santo Domingo claimed to
be all Of 100 years old, and an average
tree will continue to yield until 1t is
so years old.
The average Dominican cacao bears
favorable comparison with hat pro-
duced on the island Of Sac Thome.
Africa: and the best Quality-that
which liz given special care at time of
fermentation-is to be classed with