1 88 The Fermentation of Cacao 



been experimented with on one or two cacao 

 estates throughout the world. I shall deal as 

 briefly as possible, without "scamping" the 

 subject, with these different methods, en- 

 deavouring to indicate what I venture to think 

 are the best types. 1 



SUN DRYING. 



To a superficial observer the thought will 

 easily occur, that, "surely in a tropical climate 

 no drying power could be cheaper than the 

 sun." It is necessary, however, not to over- 

 look the fact that in the average cacao 



o 



climate ^ in. of rain per twenty-four hours, 

 or 90 in. per year (that is, roughly, four 

 times the rainfall of London), is the usual 

 precipitation ; further, that in most parts of the 

 cacao-producing world the period of heaviest 

 rain occurs identically with the period of 

 heaviest pickings, and then it not infrequently 

 happens that rain^ falls almost incessantly for 

 a week or more. In the absence of sun for this 

 period, and with an atmosphere in which the 

 hygrometer readings show saturation point 

 for days at a stretch, it may readily be believed 

 that the most perfectly appointed sun-drying 

 house (commonly called " boucan " in the West 

 Indies) fails to comfort its possessor whose 

 fermenting boxes keep on delivering cacao to 



1 Since these notes were written, other processes 

 "have, of course, been introduced, or at least discussed. 

 H. H. S. 



