108 The Fermentation of Cacao 
not.' This fact was soon recognized, and now 
the beans are not washed but generally dried . 
immediately after fermeatation. Only in 
isolated cases, as when working to produce a 
DRYING CACAO ON TRAYS ON BOA ENTRADA ESLATE, 
SAN THOME. 
Note how each tier of trays runs out, one under and in 
front of the other. Each of these can be pushed back 
in the same way, one under the other, uhtil they reach 
the roofing seen in the rear. 
special quality for market, is washing’ still 
practised.” 
Drying the Cacao. 
The process of drying may be a simple or a 
complicated one, depending on the amount of 
' Except that it spoils the appearance of the beans 
from a selling point of view.—H. H. S. 
.* Ceylon cacao is the typical growth for washed beans. 
—H.H.S. 
