MANUFACTURE 



'3 1 



Section through Kibbling Cones 

 and Germ Screens. 



ff) Separating the Germs. 



About one per cent, of the cacao bean fragments 

 consists of " germs." The " germ " is the radicle of the 

 cacao seed, or that part of the cacao seed which on 

 germination forms the root. The germs are small and 

 rod-shaped, and being very hard are generally assumed 

 to be less digestible than the nib. They are separated 

 by being passed through revolving gauze drums, the 

 holes in which are the same size and shape as the 

 germs, so that the germs pass through whilst the nib 

 is retained. If a freakish carpenter were to try separ- 

 ating shop-floor sweepings, consisting of a jumble of 

 chunks of wood (nib), shavings (shell) and nails (germ) 

 by sieving through a grid-iron, he would find that not 

 only the nails passed through but also some saw-dust 

 and fine shavings. So in the above machine the finer 



