IlISTOKV AM) CULTIVATION OK TIIK I'LANT. 23 



When ihis process is comijlctcd, the fresh seeds are ready to 

 be conveyed or "crooked " to the Cacao house, and placed in the 

 " sweating " house. 



This process is one upon which, in a gre.a im isuk-, im- 

 commercial value of Cocoa depends. The first impulse of a 

 grower would be to remove the pulp between the seeds by washing, 

 and dry the beans as quickly as possible. This, however, would 

 not result in a good quality of Cocoa. The pulp must be removed, 

 but washing is not the best process. 



The fresh bean will be found to be sonK^vhat bitter in taste, 

 and of a i)ale crimson colour ; b(Hh t;iste and colour have to be 

 altered before the bean is fit for the market. 



The best means for this pur[)ose is evidently the one now 

 generally adopted in all good Cacao-growing countries, namely, 

 ** sweating," or fermenting the beans. This, for the most part, 

 gets rid oi the pulp, softens the bitterness of the fresh beans, and 

 gives them, when cured, that rich mahogany tint so much sought 

 for by chocolate makers. 



The sweating process may briefly be described as follows : — 

 The beans brought from the field are placed either in barrels, 

 oblong bo.xes, or in a close room, where they are packed closely 

 together, covered with i)lantain leaves, and left hermetically sealed 

 for a jieriod extending from four to seven days. The exact numljcr 

 of days will depend on the variety of the be.ui or (juality of Cacao 

 desired. While thus shut up, a process of fermentation, set up by 

 the saccharine matter in the pulp, takes place, which raises the 



