28 The Fermentation of Cacao 
in order to reduce the period of fermenta- 
tion, nevertheless it is as well to keep as much 
as possible within the limits of 28° to 35°C., 
as occasionally at 38° to 42° C. an inferior 
colouring is obtained. That an even tempera- 
ture should exist-as far as possible through the 
whole mass to ensure the production of a 
uniform quality goes without saying. It does 
not seem difficult to determine whether access 
of air or its total exclusion is more favourable 
for the process of fermentation (supposing that 
the penetration of organisms from the air is 
stopped), as neither in trial 3 nor 6 were the 
best qualities throughout obtained. 
On the other hand, it is less easy to say 
whether it is more advisable to let the existing 
fluid drain away as it forms, or let it. remain 
about the fermented beans. If the trials 3 and 
7, and 2 and 5, are compared, the latter, which 
were fermented ‘“ wet,” turned out considerably 
better. On the other hand, trial 6 shows that 
the non-removal of the liquid, together with the 
exclusion of air, yields very lean cacao. Finally, 
as regards the duration of the entire fermen- 
tation, special trials were made. Samples of 
trials 1, 2, and 3, which were fermented* ten 
days, all showed too dark an inner and outer 
colour, but with a five to six days’ fermentation 
at the low temperature stated, the cacao was 
found to be normal. General rules for the 
duration of the processes cannot be given, as 
the time is governed, even more than the other 
