174 



The Fermentation of Cacao 



over first box to facilitate measurement of 

 cacao and to ensure cleanliness and order inside 

 the building, and an arrangement whereby 

 carriers of cacao may deliver their load to the 

 sweating box without entering the building. 

 An ideal system of cacao-curing buildings 

 under one roof would be : 



Passage 



SH eating * 



Door MM 



>/> for -fermented Caca 



Plafform for c lean/ng Cacao & charging spare 

 1/acuumDryer trays 



Door 



Bagging (f Weighing Room 



Door 



'taircase to empty we 

 \Cacao in 

 \ first box 



Door 



r .r 



Door 



In such a building, all under lock and key, 

 with clean concrete floors, and secure from 

 adverse weather conditions, two charges of 

 cacao per ordinary working day (or three 

 charges working overtime) might be passed 

 through the vacuum dryer and polisher, and each 

 day's output from the sweating . boxes bao-ged 



