IX 



COCOA-GROWING COUNTRIES 425 



The Forastero is often covered with bags during 

 fermentation, which lasts 2^ to 3^ days, and is turned 

 over once, or sometimes twice, a day. 



Drying is done as far as possible in the sun (Fig. 

 126), and in drying houses, as described in Chapter VII. 

 The temperature is on some estates kept at 55 to 60, 

 on others at 60 to 70. 



Sorting is always done carefully. \ 



The Java cocoa has a feeble aroma, but some estates 



FIG. 126. Drying cocoa on bamboo trays. 



Photo. Roepke. 



make a produce of rather a nice flavour. The bitter 

 principle is little developed. Its main good quality, 

 however, is its light colour. This makes it much in 

 demand for mixing with other kinds of cocoa in order 

 to obtain a light-coloured chocolate. For this purpose 

 it is an advantage that its aroma and taste are feeble. 



For the first quality high prices are paid (see 

 Chapter X.), but much inferior cocoa is produced from 

 the pods which have been attacked by moths. 



All the Java cocoa is shipped to Amsterdam, and 



