Dr Rita Pemberton

THE DEMISE of Tobago's sugar industry created two problems for both the imperial and local administrations. Primary consideration was given to searching for an appropriate replacement export crop which could bring attractive financial returns and put the island's coffers in a healthier position.

Secondly, and related to the first, was the very urgent need to deal with the quantum of abandoned estate land. It was most desirable to make plantation agriculture an attractive pursuit, if only a profitable export crop could be found.

The lurking fear was that this land could fall into the hands of the section of the population whose role in the economic system was fixed as 'the labour force.' This was a crucial matter, because, given the land hunger of the freed Africans, it was recognised that if they were allowed to come into possession of the abandoned land there would be implications for the social system which were undesirable to the ruling class.

Whatever the solution to be adopted, land must not fall into the hands of the Africans without adequate controls.

After the failure to attract investors, the question was settled by a decision to sell land in five-acre parcels to the African workers, who were then classified as peasants. Because of the high prices cocoa commanded on the European market, the decision was to foster a cocoa industry.

However, some large planters were not initially supportive. In addition, Africans in Tobago were not versed in cocoa culture, and relations between planters and workers were bitter.

Cocoa was introduced into Tobago as a possible export crop after the demise of the sugar industry at the end of the 19th century. Having only been exposed to sugar cultivation, the new peasant farmers were considered ideal for the introduction of cocoa with the assistance of a cocoa instructor and Grenadian immigrants who already had experience in cocoa cultivation.

The earliest efforts were not as successful as could be hoped,and as a result there were complaints about the quality of Tobago's cocoa.

During the years after Emancipation, the freed Africans faced hostility from the large planter class, who sought to maintain the conditions of enslavement, and they were distrustful of an administration which did not demonstrate concern for their welfare. The poor relationship was not ideal for grafting a new culture on the island.

One of the resistance strategies the workers used to overcome their challenges was to co-operate and take unified positions to support themselves and their communities. As a result, the people of Tobago established a reputation for co-operation which was demonstrated after Emancipation. This level of co-operation was effectively used in developing the island's cocoa industry.

The early years of cocoa cultivation were difficult for the farmers. In addition to the poor quality of their produce, prices were low. Wet cocoa sold at one cent per pound and dry cocoa beans at six cents per pound. On the other hand, the daily wage of