158 WASHING AND SUN-DRYING COCOA 



trays, and the other part only three tiers of trays ; there 

 are two trays to each tier. The trays are made of wood 

 and measure about 16 J ft. long, 13 ft. broad, and are 4 in. 

 deep. To facilitate the passage of the labourers engaged 

 in turning the beans a platform 10 in. wide has been 

 fixed between each row of trays. Underneath the trays, 

 wheels are fixed, which run on steel rails leading under- 

 neath the floor of large storehouses. At night and 

 during wet weather the trays are run under these build- 

 ings. The floors of these storehouses are much wider 

 than a tier of trays, so that the cocoa spread upon the 

 trays is efficiently protected both from rain and dew. 

 This method of drying cocoa reduces labour expenses to a 

 minimum, and gives excellent results during fine weather, 

 but it is defective during continuous wet weather. Many 

 of the proprietors of San Thome cocoa estates have 

 supplemented their platform drying systems with various 

 forms of artificial drying apparatus. 



Where cocoa can be efficiently dried in the sun this 

 method is preferable to artificial drying, both on account 

 of the superior quality of the product which is obtained 

 and the lower expenditure incurred. Hart considers 

 that 80 sq. ft. of drying space is sufficient for 1,000 pro- 

 ductive trees. Olivieri is of opinion that in Trinidad 

 800 sq. ft. of drying space is sufficient for a yearly output 

 of from 11,000 to 12,000 Ib. of cured cocoa ; or in other 

 words, a square foot of drying space is necessary for every 

 12J to 15 Ib. of cured cocoa produced annually. 



Grading Cocoa. The most carefully fermented and 

 cured cocoa contains discoloured, shrivelled, and broken 

 beans, as well as shells, dirt, and other foreign matter. 

 It has been previously pointed out that the beans in 

 a single fruit vary in size and shape ; it is impossible 

 to prevent some beans getting broken during the fer- 

 menting and curing processes, and contamination with 

 a small proportion of foreign substances invariably 

 occurs. If the cured beans were marketed in this con- 

 dition the value of those of superior quality would be 

 depreciated, as buyers prefer what they term an " even 

 grade " of cocoa. 



The discoloured beans should be hand-picked. The 

 beans may be graded according to size by hand, or by 

 passing them through sieves of different mesh, or through 



