COCOA 127 



opened up, and the beans thoroughly stirred and 

 then allowed to sweat for a further period of 36 

 hours. They were next removed from the box, 

 thoroughly washed, and allowed to dry slightly for 

 an hour on a tray, being then heaped on the tray 

 without covering. For the next two days an hour's 

 drying each day was given, followed by heaping 

 as before, and the following day full sunshine for 

 all day was allowed. This was continued until 

 drying was completed. 



In Ceylon a similar method of preparation, i.e., 

 sweating and washing, is followed, but in Trinidad 

 Cocoa is not washed. 



In Trinidad, after sweating, the Cocoa beans 

 are laid a few inches thick on a wooden floor, 

 exposed to the sun, and constantly stirred by men 

 walking through them and shifting them with 

 their feet. The fermented pulp or mucilage on 

 the beans gradually dries, and when it reaches the 

 sticky and almost dry stage, the beans are thrown 

 into heaps, and handfuls of finely powdered red 

 clay are scattered over them. This is known as 

 " claying " the Cocoa. 



While the clay is being scattered men are 

 employed in treading or dancing on the heaps, 



