The total world’s supply is to-day close on a quarter of a million tons of cocoa per annum. The East and West Indies and the great Amazonian Valleys, have for generations poured their supplies into Europe, but it is only within the last thirty years that West Africa has made her influence felt upon the cocoa markets of Europe. It is very difficult to obtain reliable evidence as to the colonists who first introduced cocoa to West Africa, probably the credit for it belongs to the Portuguese, whose love of colonization is everywhere evinced by the plants, fruits and grain which they conveyed in past years from one continent to another. Given a humid atmosphere, a well-watered land and a tropical sun, cocoa will grow almost anywhere up to a height of nearly 1500 feet. Of such lands enjoying atmospheric conditions highly suitable to the production of cocoa, there are nearly one million square miles in the tropical regions of the West African continent. San Thomé and Principe, with less than 300 square miles under cultivation, supply to the world’s markets over 30,000 tons of cocoa every year; if, therefore, but one quarter of the potential cocoa producing areas of West Africa could be brought under cultivation at the same rate, there could be produced over 25,000,000 tons of cocoa. To-day cocoa is being cultivated in the German colonies of Togoland and Cameroons; in the Portuguese colonies of Cabenda, San Thomé and Principe; in the Belgian Congo; in the Spanish island of Fernando Po, and in the British colonies of the Gold Coast and Nigeria. In all these the production has distinctive features. From the standpoint of plantation arrangements and the application of scientific methods, the Portuguese in San Thomé are easily first. This no doubt is due to the fact that for over twenty years the planters have been concentrating all their efforts upon the cocoa bean. Throughout their whole area San Thomé and the sister island of Principe are under cocoa cultivation and the traveller never gets away from the sour odour of fermenting cocoa. A series of high hills and deep valleys with numerous rivulets represent the physical features of the islands. The hill ranges, for the most part, rise tier above tier, until they culminate in the Pico da San Thomé with an altitude of just over 7000 feet. The summit of the peak is seldom seen, for the island lies bathed in mists, which warmed by a tropical sun provide the ideal cocoa-growing climate. The streams which flow unceasingly down the hillsides are scientifically trenched so that a continuous supply of water traverses the cocoa groves all over the islands, and the farms in the centre of each group of plantations all enjoy a plentiful supply of excellent water. [Sidenote: PORTUGUESE COCOA]