COCOA AND CHOCOLATE 



CACAO IN THE FERMENTING TRUCKS, SAN 

 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. 



