122 The Fermentation of Cacao 



be run straight into it from the drying tunnel. 

 For this purpose the oxidation-house should 



be so arranged that the rails run along- the 



. 

 narrower space on one side of the platform, 



whilst the oxidation boxes are arranged along 

 the other and wider one. 



When oxidation has been completed the 

 cacao must be completely dried ; since, how- 

 ever, there is but little moisture left to be 

 removed, the process can be rapidly carried 

 out, and this can be done, if necessary, in the 

 oxidation-house. 



Tasting the Cacao. 



As has already been stated, every tea-planter 

 is in the habit of daily tasting the tea, after it 

 has been prepared ready for shipment, in order 

 to make certain of its quality and also to 

 ascertain whether its preparation has been 

 properly carried out. Experience is, of course, 

 required, but for cacao it need not be as great 

 as that of the tea taster, who has to estimate 

 the approximate market value of the tea. It 

 will suffice if the cacao planter can determine 

 how the quality of his cacao compares with that 

 previously shipped, as well as with those of 

 neighbouring plantations ; this being so he 

 should test his produce in a similar manner to 

 the tea-planter. In the case of tea the matter 

 is somewhat more complicated owing to its 

 being separated into different qualities by sift- 

 ing, whereas in the case of cacao only one 



