174 COCOA 



of any advantage. We consider that the 2d. per cwt. 

 spent on this is wasted. 



There are mechanical polishers which give the beans 

 a bright and uniform appearance. Such beans fetch a 

 slightly higher price, but manufacturers will in future 

 value beans more and more on their internal qualities 

 alone. 



Size. Large beans are preferred because they have a 

 lower percentage of shell than small beans, and cacao 

 carefully graded to size is more appreciated because it 

 affords greater facility for uniform roasting. 



Flat Beans. Manufacturers object to flat beans be- 

 cause : 



(1) Flat beans shell less easily. In the rounder bean 

 the shells are more free. 



(2) Flat beans have a greater percentage of shell. 



(3) Flat beans do not roast so evenly. 



(4) Flat beans are generally evidence of unripeness, 

 insufficient fermentation, or careless drying. Good curing 

 of ripe cacao produces a round bean, and, as is well 

 known, Criollo give the roundest or boldest, and Cala- 

 bacillo the flattest bean. 



Grubby Beans. Cacao sometimes arrives in England 

 much eaten by grubs. The cacao moths should be kept 

 away from the beans during drying as much as possible. 

 They deposit their eggs on the beans, and the grubs 

 which hatch out eat their way into the beans with broken 

 shells. The trouble does not always end here, as the 

 moths may migrate in the stores to other bags of cacao. 

 Beans with the minimum of broken shells best withstand 

 their attacks. 



Aroma and Break. The beans should have a clean, 

 pleasant, faintly acid odour; the presence of the slightest 

 foreign odour is objectionable. 



Beans should break readily into small crisp nibs. Any 

 show of hardness or cheesiness lowers their value. 



Constancy of Quality. Probably the most highly 

 appreciated character is constancy or reliability of quality. 

 Cacao which varies from bag to bag or from time to 

 time will get little appreciation. Under ideal conditions 

 standard qualities would be put on the market Criollo, 

 Forastero, and Calabacillo would be fermented separately, 



