FRIDAY, JUNE 26. AFTERNOON SESSION, 



2.30 P.M. 



Section III. Cocoa and Tobacco, 



Chairman: SIR HUGH CLIFFORD, K.C.M.G., Governor of 

 the Gold Coast. 



THE following papers were read : 



THE QUALITIES IN CACAO DESIRED BY MANUFACTURERS. 



By H. P. BOOTH and A. W. KNAPP, 

 of Messrs. Cad bury Bros., Ltd. 



[ABSTRACT.] 



It is by no means easy to make a definite statement which 

 is generally applicable, because the various manufacturers look 

 for different qualities, and cacaos from certain districts are 

 prized for special purposes. There is, further, some danger 

 in describing a desirable appearance, for it is not the appear- 

 ance that is wanted, but the qualities that are associated 

 with it. 



In general, we believe that if the planter only allows ripe 

 pods to be gathered, ferments for a reasonable period, cures 

 with care, and keeps the beans dry, they will have the right 

 appearance, and that he will be producing the best that the 

 types of trees on his plantation will produce. It is evident from 

 this statement that the value of claying and dancing is calkd 

 in question. 



We understand that unfermented cacao finds purchasers, 

 but fermented cacao always obtains the higher price; un- 

 fermented beans are more difficult to shell, and they produce 

 an inferior cocoa. Partially fermented beans suffer from the 

 same defects. With over-fermented beans the shell may 

 become so loose as to be fractured in carriage and handling'. 



15 ' 



