Essentially a tropical cultivation, and comparatively an old one, cacao is a forest plant, capable of being cultivated in association with other tree forms, especially those belonging to the leguminosae and numerous rubber-producing types. Of considerable reference value to researchers, scientists as well as growers, this compendium of information on cacao spreads itself from the history and cultivation practices to the control and management of the serious diseases of the cacao plants. Enriched with tables of scientific data and a number of illustrations, the text describes the botanical characteristics of cacao plants, physical & chemical characteristics of cacao soils, chemistry of the cacao tree, and the principles and practices involved in plantation harvesting fermenting washing and polishing of cacao. Available information on cacao manuring and yields & uses of cacao has also been compiled.
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