Mr. George S. Hudson 189 



the drying trays, where it accumulates, blackens 

 and commences to smell abominably while the 

 powerless planter paces his verandah and 

 scowls at the weather. It is a situation known 

 to every strenuous cacao planter, and in time 

 we learn to take it philosophically or arrange 

 for hot-air drying. I have not led up to this 

 situation with the view of inciting sympathy, 

 or entirely to decry sun drying, but rather to 

 suggest that if fermentation can be continued 

 during this weather, beyond the usual five or six 

 days, and continued to nine days or more by the 

 help of the inoculation of active yeasts and a 

 food solution for them sprinkled on the cacao, 

 the situation would lose much of its depressing 

 influence, and the produce would be rather 

 benefited than depreciated in value. 



Sun drying, however, as an auxiliary to 

 more modern methods, and as a standby in 

 case of accidents and machinery breakdowns, 

 is most useful, and, by reason of the large 

 amount of capital already invested in 

 "boucans," cannot be disregarded. Cacao 

 planters are somewhat conservative, and it is 

 probable that on small estates sun drying will 

 always be the method of curing employed. 



The type of " boucan " recommended is the 

 large, simple, sliding roof pattern, so often seen 

 in Trinidad, but with a smooth concrete floor 

 and side border in place of the usual pitch pine 

 flooring and sides. The flooring should not be 

 elevated more than is necessary from the land. 



