Seasoning (slave)

Seasoning (slave)

Seasoning was torture inflicted during the Atlantic slave trade for the purpose of "breaking" slaves. The abuse conditioned the African captives for their new lot in life, in some ways analogous to the practice of breaking horses.

Estimated mortality rates for this process vary from 7% to 50% with duration between one and four years. [Kiple, K.F. The Caribbean Slave: A Biological History, p. 65.]

Most slaves destined for island or South American plantations were likely to be put through this ordeal, though slaves shipped directly to North America bypassed this process. Jamaica held one of the most notorious of these camps. [Meltzer, Milton. "Slavery: A World History". Da Capo Press, 1993.]

The process of seasoning had a strong profit motive as economists state the average price of adult male slaves in Jamaica in the 1770's was 52% higher than "New Negroes". [Trevor, B. and Morgan, K. The Dynamics of the Slave Market and Slave Purchasing Patterns in Jamaica, 1655-1788. The William and Mary Quarterly, Third Series, Vol. 58, No. 1, New Perspectives on the Transatlantic Slave Trade (Jan., 2001), pp. 205-228.]

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