The cacao here produced is not of the finest
grade, such as that grown in Ecuador, but goes to make the cheaper
grades of chocolate.
The ease with which cacao is planted and the profits to be derived
from it often cause the small farmers to neglect everything else for
cacao and purchase articles of food which they could themselves raise.
The consequence is that when the cacao crop fails, there is widespread
want and discontent.
Cacao has been exported since 1888, before which time it was grown for
local consumption only. For years it led the country's exports, until
sugar took first place in 1914. The greater portion of the cacao crop
is exported through the port of Sanchez, on Samana Bay. Formerly
almost the whole crop went to Europe, Havre being the chief market,
but of late years the United States has become one of the
principal buyers.
The cultivation of tobacco is confined to the Cibao region, where it
was grown by the Indians when the Spaniards landed. It is a crop
yielding rapid returns, but cacao has paid so much better that the
progress of tobacco culture has been slow.
Pages:
233
234
235
236
237
238
239
240
241
242
243
244
245
246
247
248
249
250
251
252
253
254
255
256
257