34: FERMENTATION. 



of enquiry for Cacao which is but slightly fermented, or nofc 

 fermented at all and in consequence of this, so much importance 

 has not been attached to the methods of fermentation as formerly. 



The process is however one upon which in a large measure the 

 commercial value of the produce depends, and no matter what 

 variety of Cacao is grown, be it Criollo, Forastero, or Calabacillo, 

 Its value will be relatively enhanced if a proper system of 

 fermentation is carried out (i.e.) if it has to go to certain 

 markets, for others little is required. The systems or 

 methods extant for fermenting Cacao are innumerable, though 

 there appears the same underlying principle in all of them. 



It is necessary first of all to remove the pulp surrounding 

 the berry, so as te allow the bean to dry how we do this is a 

 matter of little moment so that we do it effectually but if in 

 removing it, we can at the same time effect improvement in the 

 substance of the kernel itself, wo shall be carrying out at one 

 operation what we should find very dfficult to do if carried out 

 separately. For instance, if we first removed the pulp, we should 

 not afterwards be able to change in any way the substance of 

 the kernel. Fermentation is considered by all operators as the 

 easiest way of effectually getting rid of the pulp, and it is also 

 probably the only reliable way of improving the character of the 

 interior of the seed. 



It has been held that little or no fermentation is necessary 

 lor some markets, and that the bitter flavour and the purplish 

 colour of the bean do n~t require alteration ; but those who hold 

 these views in Trinidad are probably still in the minority 

 although perhaps on the increase. Fermentation is a necessity 

 for the quick removal of the pulp, it is a necessity to allow of 

 the bean being quickly dried, and it is a necessity for the 

 purpose of altering and improving the character of the substance 

 of the bean, and to improve the colour and flavour of the produce. 



2nd. The change that is brought about. 



The changes that are brought about during the process of 

 fermentation are in the exact ratio ' f the time given to the 

 process, and the manner in which the operation is carried out. 



What is sought to bo attained is, the complete removal of 

 the saccharine pulp which surrounds the seeds, for the purpose 

 of allowing the seeds to dry in a short time and to get rid of an 

 amount of superfluous material which would otherwise remain 

 as a waste product attached to the cured bean. Besides, there 

 .is a change in the beau to be brought about. Some are of the 



