348 COCOA 



CHAP. 



uniformity. The structure of the sweating boxes as 

 well as the length of the fermenting process differ on 

 the different plantations. 



Generally the sweating boxes are simply built, in 

 the same way as those used in Surinam. The flooring 

 is, of course, double ; the upper is lathed one-eighth of an 

 inch apart, so as to allow the juice to flow away. Each 

 compartment is 3 to 5 feet high, 3 to 5 feet deep, and 

 5 to 7 feet long. In these boxes the cocoa is placed to a 

 height of 3 feet. As in Surinam, a close covering of the 

 boxes is avoided, and generally the fermenting cocoa is 

 only covered with fresh banana leaves. When necessary, 

 the cocoa is transferred during the fermentation from 

 one box to the next, so as to obtain an equal fermenta- 

 tion through the whole heap. 



As to the details, planters work differently, as well 

 as regards the moment in which the cocoa has to be 

 transferred to the next box, as in the length of time 

 required for the whole fermentation. 



Mr. Edgar Tripp, the Secretary of the Agricultural 

 Society, gave me the following information : 



Regarding the time of fermentation, planters disagree, many 

 arguing that what may be gained in quality is lost in weight by 

 long fermentation, and, from a market point of view is therefore 

 not advantageous. But all the best-known and highest-priced 

 brands have been subjected to the longer process. Mr. Hart, a 

 leading authority, says : " Cocoa put to ferment on Saturday 

 should be turned on the following Tuesday and Friday, and taken 

 to the drying floor on Monday, thus giving a clear nine days' 

 fermentation," and so far as my experience goes, I believe from 

 eight to nine days is the average time on the best estates. 



The temperature in the heaps ranges between 40 and 

 5 C C., and care is taken that the temperature does not 

 ise too high, at any rate not higher than 50 C. 



The moment the external pulpy mass of the cocoa- 

 beans has attained a thick greyish state of a dough-like 

 consistency, their removal to the drying or curing trays 

 becomes at once necessary. 1 



1 Olivieri, I.e. p. 90. 



