198 COCOA 



to those obtaining for St. Thome cocoa, while the other 

 three were valued at prices equal to those of the best 

 grades of British West African cocoa. 



. Unfermented, Artificially Dried Cocoa. 



As it appeared to me that cocoa could be satisfactorily 

 prepared in this machine without first subjecting it to 

 the somewhat lengthy fermentation process, experiments 

 were conducted with this end in view. 



In the first experiment seeds were taken from the fruits 

 and placed in the machine at 6 a.m., and within twelve 

 hours the temperature was gradually raised to 140 F. 

 On the following day, and commencing at 6 a.m., the 

 temperature was gradually raised in three hours to 

 212 F., and this temperature was maintained until the 

 seeds were properly dried. 



In the second experiment seeds were again placed in 

 the drier at 6 a.m., but the temperature was gradually 

 raised in six hours to 140 F., and in the next six hours 

 to 212 F. On the following day the latter temperature 

 was maintained until the seeds were properly dried. 



Samples of these cocoas were also sent to the Imperial 

 Institute. No. i was valued at 543. 6d. to 555. 6d. per 

 cwt., and No. 2 at 545. to 555. per cwt. at a time when 

 West African cocoa was quoted at 515. 6d. to 555. 3d. 

 per cwt. 



It will thus be seen that, although the unfermented 

 samples were valued at comparatively high prices, these 

 were 6s. per cwt., or 10 per cent., lower than those given 

 to the best fermented sample. 



Anticipated Development of the Industry. 



A great deal of new land has been planted with cocoa 

 within the last three or four years, and for this the Depart- 

 ment of Agriculture has supplied about 90,000 plants and 

 164,000 seeds. This Department is also establishing 

 small model plots of cocoa in the various districts suitable 

 for cocoa cultivation. The object of these plots is to 

 teach the planters how to plant and care for their trees, 

 and when they come into bearing demonstrations as to 

 the preparation of the crop will be given. In conjunction 



