Chocolate was in general use in England about the middle of the 17th century. Chocolate houses, similar to the coffee houses of Germany, were opened in London. Bontekoë, physician to the Elector Wilhelm of Brandenburg, published in 1679 a work entitled “Tractat van Kruyd, Thee, Coffe, Chocolate,” in which he spoke very strongly in favour of chocolate and contributed very sensibly to the increase of its consumption in Germany. The first chocolate factory in Germany is said to have been erected by Prince Wilhelm von der Lippe about the year 1756 at Steinhude. This prince brought over Portuguese specially versed in the art of chocolate making.
c) Cultivation of the Cacao Tree; Diseases and Parasites.
The first information regarding the cultivation of the cacao tree in Mexico is that obtained on the invasion of the country by the Spaniards. Prior to that time there is a total absence of anything definite. The tree flourishes best in situations where the mean temperature is between 24° and 28° C. The farther the place of cultivation from the equator the poorer is the product. The other most essential conditions are long continued moisture of the soil and a soft, loose texture with abundance of humus, and above all, shelter from the direct rays of the sun. For these reasons, planters select for their cacao areas ground the virgin soil of which has not been exhausted by the cultivation of other plants. The plants are either raised in a nursery until they reach the most suitable age for transplanting, or the seeds are sown on the ground selected for the plantation. The transport of live seed for new plantations is attended with some difficulty, since the seeds very quickly lose their vitality. C. Chalot[4] recommends that this vitality be preserved by gathering the fruit before it is perfectly ripe, immersing it in melted paraffin oil, and then wrapping it in paper; on which the fruit may be transported without losing any of its nutritive qualities.
In the sheltered valleys of tropical countries, where the soft soil, rich in humus, is kept constantly moist by large rivers, the cacao tree blossoms throughout the whole year. When growing wild it is generally isolated under the shadow of larger trees; when cultivated, the young plant is placed under the shelter of banana trees, and at a later period of its growth shelter is provided by the coral (called Erythrina corallodendron or Erythrina indica), further known as “Coffie-mama” among the Surinam Dutch and madre del cacao among the Spaniards. Yet this tree, like the Maniok, is said not to enjoy so long a life as the cacao plant, which sometimes reaches an age of forty years. On this account the Castilloa or also Caesalpina dashyracis have recently been recommended as a more lasting protection. The fact that it does not lose its leaves during the dry season (e. g. on Java, during the East Monsoon) is an additional advantage.