HARVESTING AND PREPARATION 53 



" Sweating " Boxes, Trinidad. 



The man is holding the wooden spade used for turning 



the beans. 



areas, where the forastero variety predominates, 

 from five to nine days are required. The cacao is 

 put into the " sweat " boxes and covered with banana 

 or plantain leaves to keep in the heat. The boxes may 

 measure four feet each way and be made of sweet- 

 smelling cedar wood. As is usual with fermentation, 

 the temperature begins to rise, and if you thrust your 

 hands into the fermenting beans you find they are as 

 hot and mucilaginous as a poultice. 



Time. Temperature. 



When put in 25 C. or 77 F. 



After 1 day 30 C. or 8o F. 



After 2 days 37 C. or 98 F. 



After 3 days 47 C. or 1 1 5 F. 



(After the third day the heat is maintained, hut the 

 temperature rises very little.) 



The temperature is the simplest guide to the amount 

 of fermentation taking place, and the uniformity of 

 the temperature in all parts of the mass is desirable, 

 as showing that all parts are fermenting evenly. The 



