vii FERMENTATION AND DRYING 223 



Before the cocoa is put into the " Guardiola " it is 

 first dried for one or two days in the sun. The largest 

 size of the apparatus is capable of drying about 2000 

 kilograms of cocoa in 24 to 36 hours. 



Another apparatus which also has its advantages is 

 the " Huizer," to be obtained from Messrs. J. A. Ceulen 

 & Co. of The Hague. This is also worked by a steam- 

 engine, which at the same time supplies the necessary 

 heat. It is mainly composed of a large horizontal 

 plate (Fig. 78), which is slowly moved in a horizontal 



FIG. 77. Cross- section through the cylinder of the "Guardiola" 

 drying apparatus. 



After Fauchere, Culture pratique. 



direction round its vertical axis. It is perforated by a 

 multitude of little openings, through which hot air is 

 driven. The air comes from a chamber underneath the 

 moving plate, into which it is forced by means of a 

 blowing apparatus, and where it is heated by means 

 of pipes warmed by the steam of the steam-motor or 

 engine. A sort of rake-like arrangement (Fig. 78) is 

 fixed just above the plate for the purpose of moving 

 the cocoa about. While lying on the moving plate, 

 the beans are turned when passing the rake, so as to 

 obtain uniformity of heating and drying ; but this 

 movement does not appear to be sufficient, and the 

 beans have also to be turned by hand labour. It must 



