48 PREPARATION OF THE BEAN, 



It is absolutely necessary that on the first day of exposure the Cocoa 

 (beans) should have the full benefit of the sun. In the afternoon it is 

 collected, heaped up in a dry room and sheltered with sheets of wrapping 

 cloth during the night. On the day following it is dried in the morning 

 and spread about in small lots. Then the operators, with a fine sieve, 

 sift over it a very small quantity of red earth, which is well prepared and 

 pounded in a mortar in anticipation. This earth must be thoroughly 

 pulverised and perfectly dry. An object is gained by this operation, viz., 

 to give to the Cocoa colour and gloss. Failing coloured earth, brick dust 

 or red ochre is occasionally used, but red earth gives the better colour 

 and is more approved by the exporters. When this operation has been 

 finished the curing place is dried and left wide open in order that the 

 Cocoa may be well under the influence of the sun, It is given only six 

 hours on this day, when it is gathered up, placed in a dry room and well 

 sheltered, in order that it may go through t'he process of curing for the 

 day and the whole of the night. On the third day it is dried in the sun 

 four hours. It is again re-gathered warm into a heap, and it is sheltered 

 in the room the rest of that day and the whole night. On the fourth day 

 the same process is repeated. 



In case any dampness is observed amongst the beans they are exposed 

 to the sun during the morning of the fifth day. But they must not be 

 exposed to too great a heat because this would dry them too much, and 

 besides _the kernel might crack and the weight might be diminished, 

 After thii stage has been reached the Cocoa is placed in wooden trays 

 (Bateas) and ventilated. The dry husks and useless grains are got rid of, 

 and it is then thoroughly clean and fit to send to the market. 



COLOURING AND DANCING. 



It appears that in Venezuela the practice of using dry-earth 

 is, first, for the absorption of the mucilaginous portions of the 

 covering of the beans, secondly, to give the bean " colour" 

 and Srdly in some measure to prevent or minimize the growth of 

 Fungi, or "mildew." 



In Trinidad various mixtures are used for colouring purposes 

 and for bringing out the polished appearance of the Cacao ; 

 among them may be mentioned starch, red ochre, roucou or 

 annatto, and red earth or clay. The red clay of San Antonio 

 Estate, Trinidad, is described by the late J. J. Bowrey, Govern- 

 ment Analyst, Jamaica, as " a very fine ferruginous day free from 

 organic matter" and is said to answer the purpose admirably. 

 Dressing or colouring of Cacao is however more practised by 

 merchants who purchase from the small growers than by the 

 well-to-do planter, as by this means they are able to put an even 

 appearance on samples of different qualities ; but Cacao of finest 

 quality and appearance can be made without the addition of any 

 single particle of extraneous matter, if the methods of the best 

 estates are adopted. 



In damp weather the partially dried bean is extremely 

 liable to be attacked by numerous microscopic fungi or moulds, 

 and if these are allowed to continue their growth undisturbed 



