1 1 2 The Fermentation of Cacao 



resorted to. 1 In the Cameroons an attempt 

 was made to overcome this difficulty, first by 

 using- the Mayfarth dryer already mentioned, 

 and later the Guardiola drying drums. A 

 serious drawback to the latter was the fact that 

 some kind of mechanical driving power is 

 required, although this is, of course, of less 

 importance where the drying-houses can be 

 constructed in such a manner that water power 

 may be used. A further drawback is that the 

 beans have to be partially dried before they 

 are placed in the drums or they will adhere in 

 clumps. A third drawback is that by the time 

 the process is completed the beans are apt to 

 break, or at least their shells crack. 2 



In the early days in San Thome, large 

 drying-houses, or, to be more accurate, drying- 

 barns, 5 to 7 rn. (16 to 23 ft.) high, were 

 erected. Small trays, which could be easily 

 handled by one man, were placed in these, 

 one over the other, on ledges at intervals of 

 20 cm. (8 in.), whilst hot air from a stove was 

 conducted through pipes to the floor of the 

 barn ; but the whole method was very trouble- 

 some and complicated, besides which the beans 



1 I must, however, point oat that in the same country 

 the rainy periods and the amount of rainfall frequently 

 vary to such an extent (this is the case, for instance, in 

 the Cameroons and San Thome) that sun-drying may 

 be quite possible in one district, at least for the greater 

 part of the crop, and absolutely impossible in another. 



3 This is not so now, I am told, at any rate not 

 with the " Gordon " drier. H. H. S. 



