40 



Good dry cacao must be brittle, cool, and fresh to the touch. 



Mouldy cacao can be made to resume its good natural colour 

 /by washing it in clean water, mixed with some lime-juice ;- 

 the proportion is 25% to 75 % water. This, however, causes a 

 diminution in weight. 



Good cacao of beautiful appearance can be obtained by using 

 a winnow, though the cacao may also be picked. This winnowed 

 and picked cacao always fetches a few cents more per kilo- 



*) We know by experience, that in Lower Commewijne, the produce of the 

 trees is very various, one year from another, so that to get at the annual 

 product of a plantation, you must add up the produce of three successive years 

 and take the average of that. In plantations, situated on rivers of sweet water, 

 the annual difference is not so great by far. 



