COCOA 129 



When large samples are being prepared fer- 

 mentation may generate too great a heat, and in 

 such a case the sweating boxes must be opened out, 

 and the Cocoa stirred. The temperature in 

 sweating must not exceed 120 F. 



Cocoa will dry in the sun in half the time 

 required by Coffee. Artificial drying can be 

 practised, and for this purpose the Coffee drier is 

 suitable. The newly-washed Cocoa must not, 

 however, be put into the machine, but the first 

 stages of drying must be slow and natural, the 

 machine being used for finishing off. 



Grading. The Cocoa should be graded before 

 being packed. A machine similar to a Coffee 

 grader is used. A small one worked by hand will 

 deal with a large quantity of Cocoa. Four grades 

 are made. 



Packing. Cocoa is shipped in bags. There 

 are no regulations in East Africa enforcing the 

 use of double bags as in the case of Coffee. 



(D 243) 



