In French Guiana cacao was scarcely cultivated until about 1734, when
a forest of it was discovered on a branch of the Yari, which flows
into the Amazon. From this forest seeds were gathered, and plantations
were laid out in Cayenne.

The cacao of Pará in Brazil differs from all other growths; the bean
is much smaller and rounder, and is elongated, but when well cured it
is mild, and has a very pleasant flavour, highly valued by
manufacturers. Bahia produces large quantities of cacao, formerly of
an inferior quality, owing to careless cultivation and indiscriminate
mixing of all that was brought from the interior, some of it wild and
uncured. But now this state of things is being improved, and the good
quality of "fermented" Bahian cacao is fully recognised.

A little cacao is grown in the low-lying parts of Rio Janeiro, but it
is not to be met with further south than this. The part of Florida
which borders the Gulf of Mexico and the southern part of Louisiana
mark the northerly limit of its natural growth.[20] A traveller in
Louisiana in 1796 speaks of the cacao-tree among others as "covering
with delightful shade the shores of the Mississippi," and on the banks
of the Alatamaha in Georgia, but it is not cultivated so far north.

At the present day the West India Islands rival the South American
Continent in providing cocoa from the New World. Trinidad has for more
than a century deservedly claimed to be the first of these
cocoa-producing islands. As far back as the sixteenth century the
Spaniards who first colonized the island were interested in the
cultivation of cacao. In the year 1780 a French gentleman residing in
the neighbouring island of Grenada visited Trinidad, and gave such a
glowing account of its fertility that agriculturists from France