COCOA 125 



an implement known as a Cocoa-picker is used. It 

 consists of a curved blade, similar to the point of a 

 bill-hook, on a long handle. The inside of the 

 curve is the cutting edge. Obviously considerable 

 care is necessary in using such a tool to avoid 

 dragging off the pod or injuring the bark of the 

 tree. The pods may be allowed to fall to the 

 ground on being severed. There are several modi- 

 fications of the Cocoa-picker mentioned, and these 

 are figured and described in <e Cacao " by Hart of 

 Trinidad. The pods should be gathered up from 

 under the trees and taken to a central place for 

 shelling . 



Shelling. This work is not a long process, and 

 is carried out by hand. The pods are easily 

 broken by giving them a sharp blow with a piece 

 of wood. They should not be cut open, as there is 

 a danger of some of the beans being cut. The 

 whole of the contents is readily removed in one 

 piece if the pod is ripe. If unripe it should be 

 discarded. The placenta or central tissue on which 

 the beans are growing should not be picked out at 

 this stage, as it will be found of great help in 

 assisting fermentation. It should be picked out 

 when washing or drying the beans. The empty 



