~Kameroon~, in which country steep slopes and the narrow coastal strip at the foot of the Kameroon range, lofty mountains, perhaps 13,000 ft. high, constitute the cacao cultivating region. Consequently the same variety of seed, the Forastero, here produces a different kind of fruit. The Kameroon bean has its own peculiar characteristics; although there is some resemblance to that produced on the opposite islands of Fernando Po, Principe, and St. Thomas; and the milder sorts from the “Victoria” and “Moliwa” plantations often do duty as a substitute for the latter variety. There is no other bean which contains so much acid as the Kameroon, and although this statement must be modified in view of improvements in recent years, the fact prevents the largest of German colonial sorts from serving as any other than a mixing variety. Cultivation is the rule throughout Kameroon, with the exception of Doula, and the produce of the separate plantations, such as Victoria, Bibundi, and Moliwe, Bimbia, Debundscha and so forth, all of which belong to large Berlin and Hamburg companies, is influenced and differentiated by variations in the technique of preparation. There are smooth beans with blackish-brown shells, and others of a red-brown hue and shrivelled, some with traces of fruit pulp, and others again quite light-coloured, with occasional black specks resulting from a too thorough drying. The chief gathering begins in September and ends in January. Exportation began in the year 1899 with 5 cwts. The produce in 1898 figured at 200 tons and it had in the year 1910 grown to 3,500 tons. Germany is of course the principal consumer, although England has since 1909 bought very much Kameroon cacao as St. Thomas. ~Kongo~ is a bean resembling the finer St. Thomas, but smaller and often smoky. It comes on the market via Antwerp. Up to the present French Congo has only produced a few thousand hundredweights yearly, but the Belgian Congo Free State has managed to achieve an annual output of 900 tons towards the close of the last decade; and when this country takes the Gold Coast as model, perhaps Congo cacao will one day play an important rôle in the world of commerce. ~St. Thomas~, the small Portuguese island lying in the Gulf of Guinea, and almost on the Equator, produces a sort which enjoys immense popularity, and especially in Germany, which traces a fourth part of its consumption back to this island. The export figures are 1889 2,000 tons. 1894 6,000 tons. 1899 11,500 tons. 1904 18,000 tons. 1910 38,000 tons. These are estimates which make the Portuguese planter worthy of all respect. It is true that “Black ivory” has been utilised on a large scale, the exploiting of black labour having resulted in a boycotting of these St. Thomas sorts on the part of some English manufacturers, but less on account of harsh treatment on the plantations themselves as the manner of recruiting in Angola.