42 FERMENTATION. 



The kernels of the beans which were placed with the pulp 

 had assumed the much desired colour (the cinnamon red) which 

 it is the ambition of the planter to produce, and it will be 

 observed that they did this in the short space of 72 Fiours or 3 

 days, when it is probable that if they had been fermented with 

 the skin on, it would have taken three or four times as long to 

 have secured the same colour to the kernel of the bean and 

 appears to demonstrate what constituent it is that produces the 

 colour. The bean however when thus treated is liable to mould' 

 very rapidly, but the break and colour is all that could be, 

 desired in a first-class Cacao. It would hardly be practicable 

 to treat Cacao on the same lines in large quantities, neither 

 perhaps would it be desirable, but the experiment adds something 

 to our knowledge of the process which has so long been followed. 



The skin or testa of the bean, after having allowed the 

 changes caused by fermentation to happen to the kernel through 

 its membranous texture, appears to be finally useful in preventing 

 the ingress of the microscopic fungi or mould, which would 

 destroy the interior parts, the toughened covering acting as an 

 efficient preservative of the interior, once it is properly cured. 

 If not properly dried, the testa or skin cracks, and the interior 

 becomes mouldy and rapidly loses quality. 



The temperature maintained in the sweating boxes has 

 been variously stated. In the prize Essays it was given as 100 

 Fah, rising to 118 and 120 which from frequent personal 

 readings under different conditions I believe to be the average' 

 heat which can safely be developed. In very large fermenting \ 

 chambers, the heat rises somewhat higher, but there is danger 1 

 in allowing it to rise above 140, as the character of the produce 

 is sure to suffer. Frequent turnings have to be undertaken to 

 prevent too high a rise of temperature. 



In reality the practice of fermenting Cacao is a simple one 

 when conducted on the older methods, but it is time that more 

 scientific method of working were brought into use, with a view, 

 of introducing and maintaining a higher standard of quality foe 

 Trinidad Cacao. Progress has been made it is true during the 

 past decade, but it should go on at a faster rate, 



