HARVESTING AND PREPARATION 71 



CLAYING CACAO BEANS IN TRINIDAD. 



the beans. In Venezuela it is a heavy, rough coat, and 

 in Trinidad a film so thin that usually it is not visible. 

 In Venezuela, where fermentation is often only allowed 

 to proceed for one day, the use of fine red earth may 

 possibly be of value. It certainly gives the beans a very 

 pretty appearance ; they look as though they have 

 been moistened and rolled in cocoa powder. But in 

 Trinidad, where the fermentation is a lengthy one, the 

 use of clay, though hallowed by custom, is quite un- 

 necessary. In the report of the Commission of Enquiry 

 (Trinidad, 1915) we read concerning claying that "It 

 is said to prevent the bean from becoming mouldy in 

 wet weather, to improve its marketable value by giving 

 it a bright and uniform appearance, and to help to pre- 

 serve its aroma." In the appendix to this report the 

 following recommendation occurs : " The claying of 

 cacao ought to be avoided as much as possible, and 

 when necessary only sufficient to give a uniform colour 

 ought to be used." In my opinion manufacturers 



