dull black, a softish paste that stiffened as it cooled. 
With greased hands, Balbina and Juan rolled each 
torta into a long cylinder about an inch in diameter. 
With greased scissors, these cylinders were cut into seg- 
ments about two inches long. These segments were 
wrapped in cut-to-measure pieces of the dry outer sheath 
of banana or plantain stem (cascarén de cepa de cambur 
—de pliitano) purchased by the bundle ( paca). 
The wrapping of the chimo into a Jojote (package) is 
done rapidly, witha flick of the wrist. There is a variety of 
foldings of wrappers and of wrapping materials, according 
to locality. (See Plate I.) The finished dojoticos (little 
packages) that Balbina and Juan made, measured about 
four inches long, including the ends of the wrappers. 
The chim6-making process described here represents 
the smallest-scale chim6 production. This chim6 is made 
for family use or to be sold to neighbors a few bajotes at 
a time, or perhaps to a small storekeeper nearby. 
Besides chimoeros of the *‘home manufacture’’ group, 
there are two other main types of chim6 producers. 
1) There is the chimoero who makes relatively large 
quantities by the method described above but who em- 
ploys several helpers. He represents the transition be- 
tween home and commercial manufacture. In Bocono, 
Trujillo, Don Tobias preterred to describe rather than 
demonstrate his process of manufacture. The chim6 that 
he made was wrapped in dry corn husk (broza or coroto 
de matz). 
2) There is the manufacturer of chim6é who uses ma- 
chinery as well as helpers. The producer of ‘‘Chim6 Los 
Mangititos’’ started with a home industry which finally 
grew into a commercial enterprise. The chimo that he 
produces is put through a spaghetti machine and is cut 
by electric knives into sections a little over two inches 
long which measure only about a quarter-inch in diame- 
[ 8 ] 
