264 The Fermentation of Cacao 



reagents. In the case of the bluish-red beans 

 the tannin-containing cells can be recognized 

 microscopically by the presence of the bluish-red 

 colouring matter, which is also of a tannin nature. 

 A few words may be added with reference 

 to the washing and drying processes. The 

 washing- of the beans after fermentation has 



o 



been entirely given up in the Cameroons. The 

 loss amounted to about 8 to 10 per cent, with- 

 out adding to the price realized by the product. 

 The best method of drying is by the sun. 

 Such a process works slowly, so that the air 

 has time to penetrate into the bean and to 

 complete the process of oxidation ; and it 

 further takes place at a temperature that in 

 no way impairs the action of the enzymes it 

 is on this point that the greatest stress should 

 be laid in connection with the various mech- 

 anical drying processes. If the enzymes are 

 destroyed by using temperatures that are too 

 high, it becomes impossible for the manufacturer 

 later on to remedy any faults made by the 

 planter. The drying method most commonly 

 used is that of drying houses fitted with trays 

 placed one over the other, i.e., .in tiers, through 

 which currents of hot air pass. These build- 

 ings are a great advantage if the temperature 

 is not allowed to rise too high, but if the heat 

 is too great the cacao deteriorates. The intro- 



o 



duction of fans obviates this evil. The ac- 

 celeration of the currents of air, as by fans, 

 would prevent excessive temperatures existing. 



