[Cacao] The cacao-tree comes from Central America. It flourishes
there between the 23rd parallel north and the 20th south latitude;
but it is only at its best in the hottest and dampest climates. In
temperate climates, where the thermometer marks less than 23° C.,
it produces no fruit.

[High quality.] It was first imported into the Philippines from
Acapulco; either, according to Camarines, by a pilot called Pedro
Brabo de Lagunas, in 1670; or, according to Samar, by some Jesuits,
during Salcedo's government, between 1663 and 1668. Since then
it has spread over the greater part of the Island; and, although
it is not cultivated with any excessive care, its fruit is of
excellent quality. The cacao of Albay, if its cheapness be taken into
consideration, may be considered at least equal to that of Caracas,
which is so highly-prized in Europe, and which, on account of its
high price, generally is largely mixed with inferior kinds. [74]
The bushes are usually found in small gardens, close to the houses;
but so great is the native laziness that frequently the berries are
allowed to decay, although the local cacao sells for a higher price
than the imported. At Cebu and Negros a little more attention is paid
to its cultivation; [Scanty production.] but it does not suffice to
supply the wants of the colony, which imports the deficiency from
Ternate and Mindanao. The best cacao of the Philippines is produced in
the small Island of Maripipi, which lies to the north-west of Leyte;
and it is difficult to obtain, the entire crop generally being long
bespoke. It costs about one dollar per liter, whereas the Albay cacao
costs from two to two and a half dollars per "ganta" (three liters).

[Culture.] The natives generally cover the kernels, just as they
are beginning to sprout, with a little earth, and, placing them