i2O The Fermentation of Cacao 



at the same level as long as desired, whereby 

 adequate oxidation becomes possible. As 

 soon as the majority of the beans have turned 

 brown in their interior the drying is complete. 



The heated platforms already mentioned 

 are very well adapted for carrying out the 

 process of oxidation. Cacao dried in other 

 ways can also be easily raised to the required 

 temperature. If it is inconvenient to leave 

 the cacao on the platform until it is sufficiently 

 oxidized, it can be placed in suitable boxes, 

 and, should it then cool down too rapidly, be 

 returned to the platform to be warmed up 

 again, as this also brings about a sufficient 

 degree of oxidation. 



The above directions should prove sufficient 

 to render it possible for the planter to use such 

 apparatus as may be at his disposal for experi- 

 mental purposes, but they will not suffice 

 when the entire crop is^ to be submitted to 

 the process of oxidation. In that case it 

 will be necessary to erect a special oxidation- 

 house. This is best done as follows : 



In the centre of a room 2 m. to 2j m. high 

 placed level with the ground, either a stone 

 platform that can be heated, such as I have 

 already described, or a perforated metal floor 

 over hot pipes is erected. On this platform 

 or metal 1 floor the partially dried beans are 

 poured to a height of about 25 cm. (10 in.) 

 and their temperature raised to the required 



1 I would vote against a metal floor. H. H. S. 



