The tobacco ImiikUcs arc placed in large, reinforced, 

 oak barrels lined with waxed paper. Gradually over a 

 period of several days up to about 30 tons of pressure 

 are applied by use of a large jack screw (pictured in 

 this section) which requires the strength of at least 

 two men to turn. The high pressure causes the tobacco 

 to secrete a gummy juice which acts as a preservative 

 in the fermentation process. 



F. 



rom barn to buyer 



After about a month of pressure, the barrel is opened 

 and its approximately 500 pounds of fermenting to- 

 bacco are removed to be rehandled, softened and 

 repacked. Bv the end of the year, after this process 

 lias been repeated once more, the tobacco is ready for 

 sale. It has turned color from amber to dark brown 

 or black. It is highly aromatic and sweet smelling. 



Currently, there are only two Perique dealers in the 

 world, both located in St. James Parish. These two 

 buy the tobacco from the farmers after it has been 

 inspected and weighed. In 1972 Perique farmers sold 

 about 120,000 pounds at an average of 86 cents per 

 pound. Tlie total crop value came to about $103,000 

 collected b\ the parish's 25 farmers. 



Before the buver ships tlie tobacco to manufac- 

 turers, it is rehandled, repacked, put under pressure 

 to ferment further, and blended witli other tobaccos 

 according to his specific instructions. The aroma and 

 bod\- of the finished product is appraised by lilenders 

 much like the aroma and bodv of wine is evaluated 

 bv an expert. The Pericjue is carefully nurtured and 

 watched during its months of fermentation. Because 



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