io8 



The Fermentation of Cacao 



not. 1 This fact was soon recognized, and now 

 the beans are not washed but generally dried 

 immediately after fermentation. Only in 

 isolated cases, as when working to produce a 



DRYING CACAO ON TRAYS ON BOA ENTRADA ESTATE, 

 SAN THOME. 



Note how each tier of trays runs out, one under and in 

 front of the other. Each of these can be pushed back 

 in the same way, one under the other, until they reach 

 the roofing seen in the rear. 



wash i no- 



o 



still 



special quality for market, is 

 practised.' 2 



Drying the Cacao. 



The process of drying may be a simple or a 

 complicated one, depending on the amount of 



1 Except that it spoils the appearance of the beans 

 from a selling point of view. H. H. S. 



2 Ceylon cacao is the typical growth for washed beans. 

 H. H. S. 



