58 



COCOA AND CHOCOLATE 



Cacao in the Fermenting Trucks, San Thome . 

 The covering of banana leaves keeps the beans warm. 



of knowledge of scientifically controlled fermentation, 

 and the difficulty of bottling, prevent the starting of 

 an industry producing either a new drink or a vinegar. 

 The cacao juice or " sweatings " contains about fifteen 

 per cent, of solids, about half of which consists of sugars. 

 If the fermentation of the cacao were centralised in the 

 various districts, and conducted on a large scale under 

 a chemist's control, the sugars could be obtained, or 

 an alcoholic liquid or a vinegar could easily be pre- 

 pared. 



The planter decides when the beans are fermented 

 by simply looking at them ; he judges their condition 

 by the colour of the pulp. When they are ready to be 

 removed from the fermentary they are plump, and 

 brown without, and juicy within. 



