126 PLANTING IN UGANDA 



pods should be destroyed by burning in order that 

 they may not afford material for the growth of 

 fungus diseases. 



Fermenting and Drying. It is in this process 

 that the value of the Cocoa is decided. Fermenta- 

 tion is responsible for all the points desired by the 

 buyer, such as break, colour, aroma, and flavour. 



A good break may be described as the antithesis 

 of a cheesy feel when the bean is crushed or broken. 

 The colour desired is a light cinnamon. A Cocoa 

 with a bitter flavour is of inferior quality. It 

 may, perhaps, be of some help to describe the pre- 

 paration of the sample of which the broker's 

 report appears on page 31, and which it will be 

 noted was described as very good in appearance 

 and well prepared and cured. The fracture or 

 break was said to be good, but the colour was con- 

 sidered too dark. The sample was prepared in the 

 following manner : 



The beans after shelling were well mixed up and 

 placed in a box lined with fresh banana leaves. 

 More leaves were placed on the top and weighted 

 with stones. The sample being a small one, over- 

 heating was impossible, and the beans remained 

 undisturbed for 36 hours. The box was then 



