Definitionn. a Spanish American of pure European stock
Last update: August 3, 2015
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There are two grades of Venezuelan cacau - the criollo or native, and the trinitario, or Trinidad, the first being superior in quality. [Please select]
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He accepts the classification first given by Morris, dividing the trees into two varieties--Criollo and Forastero: [Illustration: DRAWINGS OF TYPICAL PODS, illustrating varieties. [Please select]
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CRIOLLO FORASTERO FORASTERO (CALABACILLO VARIETY)] _Extremes of Characteristics. [Please select]
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The cacao of the criollo variety has pods the walls of which are thin and warty, with ten distinct furrows. [Please select]
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The forastero variety includes many sub-varieties, the kind most distinct from the criollo having pods, the walls of which are thick and woody, the surface smooth, the furrows indistinct, and the shape globular. [Please select]
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Personally I believe it would be possible to find pods varying by almost imperceptible gradations from the finest, purest, criollo to the lowest form of forastero (namely, calabacillo). [Please select]
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Interesting results have been obtained by Hart and others by grafting the fine but tender criollo on to the hardy forastero, but until yesterday the practice had not been tried on a large scale. [Please select]
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With cacao of the criollo type only one or two days fermentation is required, and as a result, in Ecuador and Ceylon, the cacao is simply put in heaps on a suitable floor. [Please select]
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With white (criollo) beans this change is sufficiently advanced in two days, but with purple (forastero) beans it may take seven days. [Please select]
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_ The change in the tannin results in the white (criollo) beans becoming brown and the purple (forastero) beans becoming tinged with brown. [Please select]
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