1 90 The Fermentation of Cacao . 



Compared with the type of " boucan " con- 

 sisting of a number of trays on wheels, the 

 sliding" roof pattern may not be the cheapest 

 house to build as regards providing so many 

 superficial feet of drying space for so much 

 money, but it will be found the cheapest house 

 to work, and that point is infinitely more 

 important than initial cost. The roof should 

 be covered with light galvanized iron sheets, 

 28 gauge. The span should be from 16 ft. to 

 20 ft., and the length should be just as long 

 as will allow of one man pushing each half 

 roof to and fro easily. This will depend on 

 the skill in construction, lightness and trueness 

 of the roof, and the iron rails and style of 

 wheels used, 50 ft. length being taken as a 

 minimum ; the outside rails should be sup- 

 ported on concrete pillars. This type of 

 4< boucan" may be multiplied to meet the 

 needs of a large estate. The advantage of 

 economy in working is all in favour of the 

 large floor space ; small trays involve too 

 much labour in constantly shifting the cacao 

 from one tray to another, to make room for 

 new batches as curing progresses, and also 

 involves too much dropping of seed on the 

 ground in the process. It is quite impossible 

 to efficiently deal with mildew on a wooden 

 drying floor, consequently batch' after batch 

 of cacao coming from the fermenting boxes 

 receive their inoculation of mildew, which lives 

 on the skin of the seeds, until more or less 



