CHAPTER VII 



FERMENTATION, WASHING AND DRYING 



FERMENTATION. The seeds, with their surrounding 

 white slimy mass of pulp, are carried to the fermenting 

 house in baskets covered with banana leaves, and are 

 subjected to the process of fermentation. 



In Surinam the quantity of seeds is first measured 

 in boxes specially made for this purpose, 65 cm. (26 

 in.) in length, 45 cm. (18 in.) in breadth, and 50 

 cm. (20 in.) in height. The seeds are put into these 

 boxes, and the height of the whole mass is measured ; 

 every inch (" duim ") indicates about 8 kilograms of 

 fresh seed, yielding about 2^ kilograms of marketable 

 cocoa. In Java the quantity of seeds is also measured 

 in special boxes, but in other countries this measure- 

 ment of the seeds is not customary. 



Although the methods of fermentation vary in the 

 different cocoa-growing countries, they are all based on 

 the same principle and have the same effect. This 

 effect is the development of an essential oil, which 

 gives the cocoa its peculiar aroma ; the conversion of 

 part of the bitter -tasting compound, so as to lessen the 

 bitter taste ; and, finally, the liberation of the theo- 

 bromine, the substance which gives cocoa its peculiar 

 tonic and stimulating properties. It must be admitted 

 at once, however, that the chemistry of the bean before 

 and after fermentation is still in its infancy, and that 

 only a mere beginning has been made with the study of 

 this branch of chemistry and of the processes which 

 take place during fermentation and drying. 



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