. The cacao industry of Ecuador :. Cacao Ecuador. 33 -. 32 1913 15 17 19 21 23 25 27 29 31 33 35 37 39 41 43 45 47 An itemized list of expenses involved in producing 100 pounds of dry cacao in the Arriba Region on an hacienda with a calculated pro- duction rate of 100 pounds per acre and a daily wage scale of 76 cents for men and 67 cents for women and children is given in table 7. CLASSIFICATION AND GRADING FIGURE production and average annual market price Provision fo of cacao "Superior Arriba" in New York and Guayaquil, classifying and grading 1913-47. Ecuadorean cacao
. The cacao industry of Ecuador :. Cacao Ecuador. 33 -. 32 1913 15 17 19 21 23 25 27 29 31 33 35 37 39 41 43 45 47 An itemized list of expenses involved in producing 100 pounds of dry cacao in the Arriba Region on an hacienda with a calculated pro- duction rate of 100 pounds per acre and a daily wage scale of 76 cents for men and 67 cents for women and children is given in table 7. CLASSIFICATION AND GRADING FIGURE production and average annual market price Provision fo of cacao "Superior Arriba" in New York and Guayaquil, classifying and grading 1913-47. Ecuadorean cacao has never been established by law. Yet, three commercial superior grades are offered for sale by exporters. They are: (1) Superior Red Summer Arriba, (2) Cosecha Navidad, or Christmas Harvest, and (3) Cacao Epoca, cacao corriente,or seasons arriba. Each of these grades may be separated into American and European (dualities on the basis of the size and shape of the beans. The American market will accept a mixture of plump and flat beans, while the European market prefers plump ones of uniform size and will pay a bonus of from $ to '"^ per hundredweight. Even though sets of grades for cacao have not been officially de- vised, cacao exporters have developed classification methods over a period of many years that enable them to maintain their quality standards within a margin of about 5 percent from one shipment to another or from one year to another. One export company of Guayaquil, in standardizing its commercial grades, estimated that during a period of 28 years, approximately 90,000 bags of cacao were samples. Summaries of exterior and interior characteristics of cacao as well as bean measurements obtained in this important study are given in tables 3, 8, and 9, respectively. Each cacao grade exported from the country has its own characteris tics,which are based largely on adequacy of curing, region of origin, quality, time of year harvested, climatical conditions
Size: 1898px × 1317px
Photo credit: © Book Worm / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookcollectionameri, bookcollectionbiodiversity
