140 



METHODS OF FERMENTATION 



Institute, and gave the results recorded in the following 

 table : 



" The results of the chemical examination show that the 

 samples are satisfactory so far as chemical composition 

 is concerned. It is of interest to note that the analyses 

 indicate that samples Nos. IVa and IV6, in spite of their 

 short period of fermentation, have been more thoroughly 

 fermented than several of the others ; thus the amount 

 of husk in No. IV6, though unwashed, is only 8'0 per 

 cent., identical with that found in the washed twin 

 sample IVa, indicating that in these two samples practi- 

 cally the whole of the pulpy saccharine matter originally 

 adherent to the shell had been utilised in maintaining 

 the fermentation, so that none was left to be removed 

 by the subsequent washing. 



" Commercial Valuation of Samples.* Specimens of all 

 seven cocoas were submitted in the first instance to a 

 firm of manufacturing confectioners, Mho reported on 

 them as follows : 



" ' These samples are considerably better than ordinary 

 West African cocoa ; this however is not saying much, 

 as this is the lowest grade of cocoa excepting Hayti for 

 which there is any considerable market. 



' The writer prefers the flavour of the unwashed 



* Since these valuations were made prices of cocoa beans have risen 

 very considerably, so that the figures quoted are only of value for com- 

 parison with prices obtainable for standard varieties at the same time, 

 viz. medium Ceylon at 46s. to 53s. and San Thome at 50s. to 53s. 

 per cwt. 



