150 



METHODS OF FERMENTATION 



shortly evident. During the second period of fermenta- 

 tion the beans are not covered in, so they receive more 

 air, which, being distributed amongst the organisms 

 responsible for fermentation while in an active state 

 of development, is doubtlessly conducive to better 

 fermentation. 



The under-mentioned temperatures were recorded in 

 fermenting cocoa beans, during the wet and dry seasons 

 respectively, by the manager of this estate : 



DRY SEASON 



After the last-mentioned record was taken, the beans were turned 

 into the second fermenting-chamber, where they remained at a tempera- 

 ture of 114*5 until fermentation was completed. 



WET SEASON 



Beans turned into second chamber 



Plate 10 shows the system of fermenting-chambers in 

 use on the " Agua Ize " estate. The chambers are strongly 

 built of wood, and in the house in which the photograph 

 was taken are arranged in three lines, each line con- 

 taining fifteen chambers. Each chamber is 2*5 metres 

 (8'1 ft.) long, 1 metre (3'25 ft.) broad, and T6 metres 

 (5' 2 ft.) high, and is capable of holding about 5 tons of 



