2o8 The Fermentation of Cacao 



in weight resulting from washing at 7 per 

 cent. Only on the assumption (which we 

 hesitate to accept) that the testa or seed skin, 

 with its adherent matter, is used indifferently 

 with the seed contents in manufacturing- 

 chocolate or cocoa, can one justify this valua- 

 tion. In consequence of this anomaly, cacao 

 washing is only practised with the higher 

 grades of Ceylon, Central American and 

 Samoan cacaos. 1 It does not pay the producer 

 of West Indian, Brazil and African cacao to 

 lose 7 per cent, in weight and gain 2s. per 

 cwt., even at the present depressed value of 

 cacao, and it is distinctly unfortunate for both 

 producer and manufacturer that such is the 

 case. We contend that if the manufacturers 

 see their way to pay, say, 555. per cwt. for 

 a sample of unwashed, polished "Fine Estates" 

 Grenada or Bahia, they should also be in a 

 position to offer at least an equivalent of 

 7 per cent, more for a good sample of 

 "washed" cacao, or, say, 585. 6d. per cwt, 

 for they get 7 per cent, more cocoa and 7 per 

 cent, less skin and other detrimental matter. 

 There is little doubt that a " washed " cacao 

 is a finer product than "clayed " or " polished " 

 seed. Owing to the early removal of pulp, gums, 

 and products of fermentation from the seed 

 skin there is very little tendency to mildew, 



1 That is to say for Criollo, i.e., the thin-skinned 

 variety. H. H. S. 



