Dr. A. Schulte im Hofe 115 



are then pushed towards the hot end and a 

 corresponding number of trolleys, with a fresh 

 batch of beans, take their place. Thus the 

 warm dry air first passes over the already 

 partially dried beans and then over the moist 

 ones, ultimately escaping" through the flue. 

 The warm air is thus utilized to its utmost 

 extent, and at the same time drying can be 

 carried on rapidly and at a comparatively low 

 temperature. The small amount of motive 

 power required to drive the ventilators can be 

 supplied on most plantations by small water 

 turbines. 



Whatever system may be selected, the main 

 thing always is to use the lowest possible 

 temperature for drying, but, above all, any 

 further acidification, or the formation of butyric 

 acid and the development of moulds, must be 

 avoided. 



The Oxidation of the Cacao. 



Nowadays, industries in which the material 

 used has to be fermented are all worked on a 

 scientific basis. Nevertheless, long practical 

 experience is needed, as, for instance, to pro- 

 duce a good quality of malt or to brew good 

 beer. Such trades require special scientific 

 institutes to which the manufacturers can turn 

 at any time for advice when unexpected results 

 or irregularities occur in their work. Un- 

 fortunately, as regards the treatment of cacao, 

 such an establishment is, at present, practically 



