xxiv. The Fermentation of Cacao 



you must give them a reasonable time to 

 ferment and undergo the various changes 

 without which they can never become a 

 desirable article of commerce. 



Mr. Hudson, it will be noted on pp. 153 et 

 seq., briefly touches on the question of by-pro- 

 ducts. To his remarks I would add that since 

 a spirit could also be produced, it might pay in 

 some cases to substitute this industry for that 

 of vinegar making. I do not say either would 

 pay, but since there is an excellent demand 

 everywhere now for good vinegar, and petrol 

 or else denatured spirit, it is just as well to 

 'discuss fully, once and for all, what we can 

 do with these present waste products of the 

 cacao estate, especially as in the aggregate 

 they tend to be a nuisance. There are several 

 kinds of spirits or oils used as fuel for internal 

 combustion engines, and the demand tends, 

 judging by complaints of high prices, to ex- 

 ceed the supply, in theory, therefore, there 

 is no reason why a well-organized cacao estate 

 should not produce its own spirit, if not its 

 own vegetable oil, as fuel for any power 

 required in the sweating or drying-houses, 

 or for tractors transporting the produce. 



In face of such a theoretical possibility it 

 is well to note the following : 



If any further stimulus were needed to the 

 solution of the problem of bringing the pro- 

 duction and consum'ption of motor engine fuel 

 oil within more commensurate limits, the Neiv 



