30 



The Fermentation of Cacao 



closed with a stone stopper. Corresponding 

 with the directions given in Semler's "Tropical 

 Agriculture," the fresh gathered cacao beans 

 are poured in uniformly in layers 20 cm. high, 

 so that the whole bottom surface is covered, 

 up to the side walls ; then a small quantity of 

 good cacao yeast is spread over the mass, and 

 the beans can, as desired, either be covered 

 with banana leaves or left uncovered. The 

 division is closed with a wooden lid, provided 



SECTION OF A TANK FOR THE REGULATION OF THE 

 CACAO-SWEATING PROCESS. 



<z, Cement wall-work, each division 2 m. wide, 3 to 4 m. 

 long, 30 cm. deep ; b, stone stopper or bung ; c t cacao beans ; 

 d, wood cover or lid with air-holes ; e, coco-nut or jute mat- 

 ting ; /, layer of sand, 5 to 8 cm. thick. 



with many ventilation holes, but with a tightly 

 fitting edge. Over this, clean (often washable) 

 mats are laid, and on the latter is a layer, 5 cm. 

 to 8 cm. in depth, of damp, clean sand. In 

 this manner the air is not shut out, but the 

 penetration of bacteria is stopped. 



About every forty-eight hours the cacao is 

 turned over as quickly as possible, and then 

 spread out as before ; too high a temperature 



