I? 2 COCOA 



spoiled by lack of attention to conditions of cleanliness 

 during fermentation, or by exposing" to bad odours. On 

 curing these defects may be hidden, only to be revealed 

 again on roasting, when the objectionable " hammy " 

 or other flavour is developed. 



Fermentation: New Methods. Whilst at present we 

 are very well satisfied with the standard methods of 

 fermentation practised in the tropics, we look forward 

 in the future to interesting developments. But as yet 

 we are not prepared to recommend any radical changes. 

 For example, the very interesting method of removing 

 the pulp recently put forward by M. Perrot, which 

 consists of treatment with alkali, does not appear very 

 promising from the commercial standpoint. It is clear 

 that such methods would not decrease the cost of pro- 

 duction in the country of origin, and the manufacturer 

 would have the extra expense of treating such cacao 

 before roasting. Further, considering that on the vast 

 majority of plantations several botanical varieties of 

 cacao grow up side by side and that these are never sorted 

 according to their kind, there is very little prospect of 

 a uniform product such as manufacturers desire and 

 M. Perrot promises. 



Washing. After fermenting it is usual in some 

 countries to remove the pulp by washing. This process 

 slightly reduces the weight and improves the appearance 

 of the bean. It has the disadvantage, however, that it 

 leaves the shell thin and breakable, and renders the cacao 

 more liable to attack by grubs ; it is also probable that 

 when such cacao is placed along with other cargo having 

 a strong smell, it more easily takes up such flavours than 

 the unwashed cacao. 



On the whole we recommend that (save in those 

 countries where washing is considered essential to satis- 

 factory sun-drying) the beans be not washed. The 

 planter obtains a bigger yield, which fetches in England 

 practically the same price per cwt., 1 because the unwashed 

 product is considered to have better keeping properties. 



Drying. It is essential that beans should be thoroughly 



1 Dr. Fickendey, Cameroons. The loss amounted to 8 to 10 

 per cent, without adding to the price realized by the product. 



