Yield.--The yield of robusta coffee is quite variable, much depending upon the fertility of the soil. On the more fertile soils in Java the yield per hectare in the third year was approximately 540 kilograms, and in the fourth and fifth years, 1,400 and 1,830 kilograms, respectively. In old coffee or cacao fields the yields were 325, 540 and 850 kilograms per hectare, respectively, during the third, fourth, and fifth years after planting. It is perhaps well to recall the fact that the average yield of Arabian coffee in the Philippines is 174 kilograms per hectare, which is of course much less than it should be, and it is not believed that the Philippine planter with his present methods of cultivation could equal with robusta coffee the yields quoted from Java. The immense superiority of the robusta as a cropper over the ordinary Arabian coffee is best illustrated in a table published by the Department of Agriculture, Java. We learn here that in Java, under identical conditions, the yield per plant was of Arabian coffee, 53 to 97 grams; of robusta, 992 grams; and of quilloi (a new very rare coffee) 1,020 grams. The Maragogipe hybrid on its own roots yielded 14 to 18 grams, while grafted on robusta the yield was 156 grams, a larger crop than any Arabian coffee has given in Java. This would tend to show the possibilities of robusta as a stock. Further, comparative studies by Cramer have shown that 4 to 5 kilograms of fresh robusta berries make 1 kilogram of coffee while of the Arabian coffee 5 to 6 kilograms of fruit are required to make 1 kilogram of coffee. Owing to the fact that the pulp on the robusta coffee (though smaller in amount) is more difficult to remove than that on the Arabian, robusta needs at least two and one-half days of fermentation. The bean requires rapid drying in order to loosen the silver skin and the drying is therefore done in an artificially heated shed. Quality and marketability.--Relative to the quality of the robusta coffee Doctor Hall says: The appearance of the average marketable robusta is not very beautiful; the beans are small and irregular, and the average product shows little uniformity. There are, however, great differences between the many different types of robusta. Some of them have comparatively large beans, larger even than arabica, others again have very small ones. As regards the quality, though being inferior to Java-arabica, the taste is generally considered to be good and superior to the ordinary arabica sorts, as Santos. Doctor Wildeman states: