1 86 . The Fermentation of Cacao 



country. This paper will probably have 

 demonstrated that this scheme for the im- 

 provement of cacao fermentation at least 

 merits a continuance of experiments by the 

 mycologists of the different Agricultural De- 

 partments, and that in the event of their 

 conclusions showing the desirability of pure 

 yeast inoculation (which process in kindred 

 trades where fermenting is practised has en- 

 tirely superseded all other methods) a very 

 strong case will be established for the cheap 

 distribution of the materials recommended. 

 It is also greatly to be desired that investiga- 

 tion on this subject be continued by experts 

 interested in tropical agriculture, for it is not 

 contended that the last word has, by any 

 means, been said on the subject in this essay. 



DRYING. 



As shown in previous figures, some 25 per 

 cent, of weight is evaporated during fermenta- 

 tion, and about 39 per cent, during subsequent 

 curing, leaving a residue of about 36 per cent, 

 cured cacao (of ordinary type). These figures 

 are only approximate, and are quoted merely 

 to give a clear view of the process. 



It is suggested here that the improvements 

 in cacao curing which may be effected will lie 

 principally in the direction of : 



(1) The constant production of a high-class 

 sample irrespective of weather. 



(2) Economy in working expenses. 



