230 COCOA CHAP. 



Ecuador. No special fermentation ; the beans are 

 immediately spread out on the drying-floor, and dried 

 during the day ; at sunset they are gathered into heaps 

 and covered with banana leaves ; they ferment slightly 

 during the night. The following day they are again 

 spread out. This goes on till the beans are dry. No 

 claying or staining, or artificial drying. The consequence 

 of this slight fermentation is that the cocoa is very 

 subject to mould. It has been proposed to ferment more 

 thoroughly ; but it seems to the present author that 

 what is wanted is more careful, not longer, fermentation, 

 and that it would be better to try to remove the adhering 

 pulp by washing, or by staining in the Venezuelan way, 

 if suitable earth is obtainable. 



San Thome. The method of fermentation adopted 

 in San Thome is, according to Chevalier, 1 still very 

 primitive, and could certainly be much improved. On 

 some plantations the beans are simply put into a "sweat- 

 ing" box, which is closed by a tight-fitting board or 

 covered with banana leaves. Here the beans are left four 

 to six days without being removed. It is very remark- 

 able that this should be possible ; in most other countries 

 the cocoa would be wholly spoiled if left so long in the 

 same box. On other plantations the beans are turned 

 over into another box every day, and left fermenting for 

 three to five, or four to six days. Generally speaking, 

 a rather long fermentation seems to be considered 

 advisable. Drying is done on large drying-floors or on 

 movable waggons. In some parts of the island, where 

 the rainfall is heavy, artificial drying is necessary. This 

 is generally done in the Trinidad way, by heating the 

 drying-floors by means of tubes with hot air. 



Trinidad. A system of " sweating " boxes is always 

 used, and after the second day the beans are turned over 

 into the next box ; this is repeated every day or every 

 other day. Planters disagree as to the length of time 

 of fermentation. While, for instance, Olivieri 2 declares 



1 Chevalier, Le Cacaoyer dans VOuest africain, p. 145. 

 2 Olivieri, Treatise, p. 90. 



