30 



split beans when you proceed to pack up, which would be 

 quite unnecessary when using trays. 



The drying ground might also be separated into shallow 

 squares, in which the cacao, when laid out to dry, might be 

 covered up on the least appearance of rain with galvanized 

 iron plates or water-tight wooden covers, and when the rain 

 ceased, be opened again. 



In an open drying-area, one or more large awnings of well 

 tarred sail-cloth, impervious to water, are indispensable. As 

 soon as the first drops of rain appear, such an awning is spread 

 over the the cacao, if it cannot be brought in quickly enough. 

 When the shower is past, you have only to remove the awning 

 to have the full benefit of the sun again. 



A single passing shower over the cacao, making it thoroughly 

 wet, does not spoil it at all, on the contrary, it will improve the 

 flavour and quality because the rain washes away all the acids, 

 which the cacao would otherwise absorb. A long and heavy rain 

 on half-dried cacao, however, causes a loss in weight, as the 

 pulp, which is otherwise, when properly dried, included in the 

 weight, washes clean away. The wet cacao, when fetched into 

 the shed after such a shower, may, if there is not sufficient room 

 for spreading it out, be heaped up on the floor; if the weather 

 remains wet, such heaps must be turned over two or three 

 times a day to prevent its turning mouldy. Dry cacao put in a 

 damp place soon turns mouldy. 



The cacao when warm from the sun should never be put at 

 once into bags, as it soon begins to sweat by its own natural 

 warmth. 



