194 The Fermentation of Cacao 



drying occupies a fortnight or more. Of 

 course there is thorough protection from rain 

 during the whole of this period. The test of 

 thorough drying is made by breaking a 

 number of seeds across the thumb-nail and 

 observing the condition of the heart of the 

 seed. If this appears slightly lighter in colour 

 than the rest of the seed, or shows signs of 

 moisture on the indentation of the thumb-nail 

 into the centre of the seed, then further drying 

 is required. On the other hand it is easy to over- 

 cure cacao, losing thereby considerable weight 

 with no corresponding advantage of increased 

 price. A good easy " break" or fracture across 

 the thumb-nail is the distinguishing mark par 

 excellence of well-fermented cacao : it implies 

 a certain degree of plumpness, of air spaces 

 between the convolutions of the cotyledons, 

 and an easy separation of the outside shell 

 from the kernel all of which tell of thorough 

 fermentation. For the average "fine estates" 

 cacao a well-polished mahogany colour is 

 esteemed, as showing thorough fermentation, 

 but it must not degenerate into black. For 

 higher class cacaos, such as Criollo and 

 Pentagona, a more attractive red, i.e., more 

 of a cinnamon tint, may be aimed at. 



Artificial Drying Apparatus. 



" WHITFIELD SMITH " HOT-AIR DRYER AND 

 ITS MODIFICATIONS. 



Under this name I refer to the drying 



