232 COCOA 



CHAP. VII 



It is customary to wash the seeds after fermentation. 

 After washing, the seeds are dried on large floors, 

 generally covered with coir matting. Sometimes wooden 

 floors with movable roofs are used. Artificial heat is 

 often used, in curing-houses built for the purpose. 



Java. The Criollo is generally fermented for one 

 day and a half, two days, or two days and a half. The 

 cocoa is turned over either once or twice every day. 

 The Forastero is generally fermented for two and a half 

 or three and a half days. Large " sweating" boxes are 

 used, into which the beans are put in heaps or spread 

 out into a layer of comparatively low height. They are 

 then thoroughly washed and spread on drying-floors, and 

 generally finished in drying-houses much like those in 

 Ceylon. 



Surinam. The methods are almost the same as 

 those in Trinidad. Fermentation is done in " sweating " 

 boxes, standing next to each other, about six in number. 

 A long fermentation, lasting generally six to eight days, 

 is necessary. The cocoa is dried on cemented floors, and 

 on many plantations on waggons which can be moved 

 quickly into the storing-house as soon as a shower comes. 

 On several plantations drying apparatus moved and 

 heated by steam-engines is used. 



