6 The Fermentation of Cacao 
days, and is only covered with banana leaves,’ 
the air being supplied through five’ per- 
pendicular? bamboos (made into tubes by 
breaking through the joints), with numerous 
holes in their*sides; these bamboos can be 
closed at the ends as desired, either partly 
or altogether, by clay stoppers. Closing them 
soon produces a pleasant vinous odour, and 
the fermentation takes place. 
The cacao is then removed to the second 
tank, when an acid reaction at a lower 
temperature takes place; after remaining for 
five days the cacao is transferred to the third 
tank, in which it is left for the same length of 
time. The pleasant smell then disappears, 
and, if attention is lacking, decompusition of 
the beans easily sets in, whilst injurious gases 
are formed and beans become discoloured. 
After the fermentation is ended the beans 
are washed and dried. 
In Semler’s “Tropical Agriculture” the 
actual fermentation is briefly touched on, 
and the following is a report of the different 
methods described :— 
“The crudest method of fermentation is 
this: A hole is dug in the earth, and the beans 
are thrown in and covered with banana leaves 
1 See illustration on p. 36 showing sweating boxes 
in San Thomé with the cacao covered with banana 
leaves. 
2 I believe they should be placed horizontally.— 
H.H.S. 
