October i, 1884.] 



THE TROPTCAL AGRICULTURIST. 



339 



TRINIDAD AGRICULTURAL ASSOCIATION. 



THE CUBING OF COCOA DISCUSSED. 



A meeting of the abovenamed Association was held on 

 Monday, 28th ultimo, in the Town Hall, Port-of-Spain. 



The President (Hon. L6on Agostirii) occupied the chair, 

 and there were also present the following members: — 

 Messrs. Eug. Lange, Sr., Chics. A. Fabtenj W. S. Tucker, W. 



F. Kirton, the Hon'ble L. A. A. De Verteuil, the Hbn'ble 



G. T. Fenwick, A. Wupperinann, G. Grant, B. Devenish, 

 C. G. Scheldt, Dr. Urich, F. Urich, B. Kenny, E. S. Giu- 

 seppi, E. H. .Man, L. de Lapeyrouse, S. Henderson, Dr. 

 Miiipy, J. H. ConneU, A. Briggs, J. E. Coryat, Rene de 

 Verteuil, H. Prestoe, J. S. Wilson, M. Lennon, -Jules Main- 

 got, F. G-ransaull, J. Laiug, ami John McCarthy, Secretary. 



The Chairman proceeded to make some remarks with 

 reference to the Judges in the recent Exhibition, in the 

 course of which lie stated that the best thanks of the So- 

 ciety were due to the Judges for the able manner in which 

 they discharged their duties. He stated that special thanks 

 were due to the Judges of the Cocoa Section for their 

 very able and interesting Report. The Chairman further 

 explained that the reason why no Report was sent in by 

 the Judges of the Sugar Section was that the Judges, not 

 being aware that a Report was necessary, kept no notes. 



Mr. McCarthy (the Secretary) read the following paper, 

 written by Mr. W. S. Tucker, of Macquerepe, on practical 

 observations made in the Curing of Cocoa Beans: — 



My original idea was to explain verbally my experience 

 in cacao-curing, but acting on the advice of certain friends, 

 among whom I may name our Secretary, I was induced to 

 put on paper the following details, which, on account of 

 my defective sight, the Secretary has kindly promised to 

 read. 



The tone taken on the whole subject is decided, and I 

 trust the subject-matter will elicit discussion, exposing any 

 faults and suggesting improvements. 



As a preface, perhaps I may be allowed to state the 

 circumstances and some of the causes which enabled me 

 to be in a position to describe cacao-curiug and drying, as 

 during my long residence in this colony, I have not been 

 known generally as a cacao planter. 



A good many years since I became proprietor of two 

 estates in the valley of Cuesa. 



On these lands I allowed many persons to make gardens 

 and plant cacao. Some years after a great fire destroyed 

 the whole of the cultivation. Later on. a larger portion was 

 planted in cacao, and after a. partial survey in 1877, I was 

 induced from the promising appearance of the district to 

 take over the planted portion. This, in conjunction with 

 other smaller pieces plnnted in the valley (of which I am 

 now sole proprietor), became an object worthy <>f special 

 attention and in consequence I Vfl town and became a 

 cacao planter. 



Of cacao planting I then knew nothing, and from the 

 isolated position of my property, I had not the opportunity 

 to avail myself of the advice or assistance of any neigh- 

 bours. When in difficulty I was obliged to fall back upon 

 my own resources. 



I now beg to lay before you the experience I have ac- 

 quired during the past five years. 



No doubt that in taking into consideration the manner 

 in which certain difficulties might be overcome, I was 

 induced to have recourse to well-known methods, but so 

 far as I was concerned, they were perfectly new. My first 

 Crop was '36 bags. The cacao was gathered, brought into 

 the yard, and, for four or five days, fermented in pack- 

 ing cases; the cacao was subsequently dried on old tar- 

 paulins. This lot was shipped and ri alized a medium prire; 

 complaints were at the same time made as to greenness 

 and dark colour. 



I felt satisfied I could get over the colour difficulty, but 

 greenuess somewhat puzzled me. 



The question occurred to me, how can ripe cacao be 

 considered green ? 



In the following shipment I overcome the colour diilic- 

 ultv by short fermentation, and this, coupled with a bright 

 Sun, produced bright red nibs. This sample was forwarded 

 with another lot very dark on the outside. To my sur- 

 prise and disgust, on the receipt of the account-sales, I 

 found that the dark variety was valued higher in the Home 

 markets, and that the red variety was pronounced green. 



This result prompted me to make another effort, and 

 with the experience which I had already acquired, i 

 mined to produce an article suited to the demand. After 

 years of trials, attended with the loss of much valuable 

 cacao (in one year as much as 70 bags) I found it mi- 

 possible to depend on the present method ol drying, In 

 order to produce uniform qualities. Subsequent experiments 

 with artificial drying proved to me that the desiri d i bji d 

 might be obtained by this method of drying, provided the 

 cacao was previously fermented in a special and careful 

 manner. With this combination of drying and fermenting, 

 I am of opinion that any quality of cacao can be produci d. 



I will proceed to lay before you what my experience lias 

 been in connection with the matter. 



My first trial in fermentation was, as stated, made in 

 cases; this plan I found after a time defective on account 

 of its liability to generate mildew. Subsequently, f had 

 bius made of brick and perforated at the bottom. This 

 method was successful so far as the retarding of the form- 

 ation ot mildew was concerned, but great difficulty at- 

 tended the necessary cleanliness of the bins. 



Even with best attention, it was impossible to retard the 

 formation of a hard concreted mass, which was quickly 

 produced below during the fermentation. 



This formation was possibly caused by the current of 

 air passing through the perforated lower part, which was 

 necessary to supply the air esseutial to healthy ferment- 

 ation, and the air probably supplied the lower organisms 

 or fungi, which by their devt-lopmeut and propagation 

 produced the concreted mass abovementioned. With a view 

 to stopping, or at least retarding this formation, I moved 

 the cacao every two days. This seemed, by mixing the 

 mass, to equalize the fermentation ; the resulting cacao was 

 much darker than the ordinary. 



I next tried fermentation in air-tight puncheons, and 

 this produced, after 30 days of cold fermentation, a more 

 equal internal result; this fermentation might be better 

 regarded as a slow decomposition. 



The chocolate made from the cacao thus fermented was 

 of an exceedingly delicate flavour, highly digestible, with 

 no appearance of oil when prepared. This cacao would 

 not admit of any adulteration. 



Cacao fermented in the above manner should be dried 

 immediately, otherwise an unhealthy decomposition takes 

 place. 



My next experiment, which I may mention, was a decided 

 success, was to ferment in puncheons three-fourths filled 

 with cacao. These puncheons were made to revolve in a 

 frame, like an ordinary grinding stone, and were uniformly 

 perforated and placed in the open air. in order thai tl e 

 sun and atmospheric influences might have full effect. The 

 puncheons were revolved every morning for fifteen mi 

 thus ensuring the thorough mixing of the cacao. Eight 

 days of this treatment gave the following results; — The 

 appearance of the whole mass was a deep rose brown 

 colour, mildew not perceptible. Internally thi 

 nibs were more equal in colour and taste. In my i 

 this result proved that the method was superior to the 

 others, in so far equalizing the substance and allowing one 

 to stop fermentation at any moment, with a fair degree 

 of certainty as to the uniformity of the resulting pro- 

 duct. Observation and experience show that when the 

 fresh cacao is brought in, each nib is enveloped in a white 

 thick viscid pulp. 



This pulp is then fruity to smell and pleasant to taste. 

 It subsequently becomes the, chief cause of diminish in 

 quality and value of cacao. Formed with the nibs in the 

 pod it has a most tenacious hold on them, and the on y 

 way to remove it is by fermentation During fei mentation, 

 if improperly conducted, it becomes the chief source I 

 rot or mildew. When the cacao is under-fermented, the 

 mildew appears in dark, narrow and broad lines 



When the cacao is highly fermented, the mildew is | 

 over the surface of the nib, darkening the colour. 



The following are my practica 1 observations on ferment- 

 ation : — 



1st day. 



The fresh ripe cacao when put into the bin is externally 

 covered with a viscid white pulp, v**ry humid. 



Internally— Colour dark purple, hard and gummy in ap- 

 pearance, taste bitter. 



