The Winslow mail., 1911-06-10


Il ~ Venezuela by Spanish settlers
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 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
tance 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,
nor 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-
tion of the foregoing statements will
convey an idea of what the future may
be 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, sugar.
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-
cially so when with the completion of
dies will reap commercial benefits pro-
portionally greater than other Sec
tions.
Cacao cultivation is confined prin-
cipally to the Cibao section, in the
northern part of the island. Here
there is an abundant rainfall, SO nee
essary 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 Sabana de la Mar on the
south coast of Samana 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 conse-
Quence that the cacao marketed by
them commands a much better price
than obtained in the other district,
from whence comes the bulk of the
product. These efforts of the indi-
viduals mentioned, with the tangible
reward accrued, will do much toward
encouraging the native growers to
adopt similar methods if they would
increase their income.
On either side of the Yuma river,
which flows into Samana 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
TALL 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 it is
60 years old.
The average Dominican cacao bears
favorable comparison with that pro
duced on the island of Sac Thome
Africa; and the best squality-that
which is given special care at time OF
aermentation-is to be classed with