6 The Fermentation of Cacao 



days, and is only covered with banana leaves, 1 

 the air being supplied through five per- 

 pendicular 2 bamboos (made into tubes by 

 breaking through the joints), with numerous 

 holes in their sides ; these bamboos can be 

 closed at the ends as desired, either partly 

 or altogether, by clay stoppers. Closing them 

 soon produces a pleasant vinous odour, and 

 the fermentation takes place. 



The cacao is then removed to the second 

 tank, when an acid reaction at a lower 

 temperature takes place ; after remaining for 

 five days the cacao is transferred to the third 

 tank, in which it is left for the same length of 

 time. The pleasant smell then disappears, 

 and, if attention is lacking, decomposition of 

 the beans easily sets in, whilst injurious gases 

 are formed and beans become discoloured. 

 After the fermentation is ended the beans 

 are washed and dried. 



In Semler's " Tropical Agriculture " the 

 actual fermentation is briefly touched on, 

 and the following is a report of the different 

 methods described : 



"The crudest method of fermentation is 

 this : A hole is dug in the earth, and the beans 

 are thrown in and covered -with banana leaves 



1 See illustration on p. 36 showing sweating boxes 

 in San Thome with the cacao covered with banana 

 leaves. 



2 I believe they should be placed horizontally. 

 H. H. S. 



