CHAPTER XV 



METHODS OF FERMENTATION 



THE methods adopted in the fermentation of cocoa vary 

 considerably in different countries. 



The fermentation of cocoa is by no means a new pro- 

 cess. In Aublet's Plantes de la Guiane, which was pub- 

 lished in 1775, the method of fermenting the beans of 

 Theobroma guianensis, Aubl., is described. 



The beans were thrown into a vessel ; the matter 

 surrounding them fermented within twenty-four hours 

 and liquid formed. This liquid became acid, and spirit 

 could be distilled from it. 



When the germ was killed and the membranes had 

 turned brown the beans were taken out of the vessel and 

 dried. 



Tropical America. According to Preuss, in parts of 

 Venezuela cocoa is only fermented for one day ; the 

 beans are then covered with red earth and afterwards 

 are spread out in the sun to dry. 



In Nicaragua the beans of the Criollo varieties and 

 those of Theobroma pentagona are fermented for only 

 two days, while the Forastero varieties are fermented 

 for four or even five days. In Salvador and Guatemala, 

 cocoa is usually fermented for one or two days. 



Trinidad. Preuss describes the method of fermenta- 

 tion in vogue on an estate in Trinidad. The fermenting- 

 house contains sixteen compartments, with wooden walls. 

 The dimensions of each compartment are approximately 

 as follows : 2 metres (6^ ft.) long and 1'5 metres (5 ft.) 

 in height and breadth. Between any two compartments 

 and along the sides of the compartments a layer of clay 

 and grass, about 20 cm. (8 in.) thick, is placed to serve 

 a s a non-conductor of heat. Each compartment is fitted 



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