120 The Fermentation of Cacao 
at the same level as long as desired, whereby 
adequate oxidation becomes possible. As 
soon as the majority of the beans have turned 
brown in their interior the drying is complete. 
The heated platforms already mentioned 
are very well adapted for carrying out the 
process of oxidation. Cacao dried in other 
ways can also be easily raised to the required 
temperature. If it is inconvenient to leave 
the cacao on the platform until it is sufficiently 
oxidized, it can be placed in suitable boxes, 
and, should it then cool down too rapidly, be 
returned to the platform to be warmed up 
again, as this also brings about a sufficient 
degree of oxidation. 
The above directions should prove sufficient 
to render it possible for the planter to use such 
apparatus as may be at his disposal for experi- 
mental purposes, but they will not suffice 
when the entire crop is to be submitted to 
the process of oxidation. In that case it 
will be necessary to erect a special oxidation- 
house. This is best done as follows :-— 
In the centre of a room 2 m. to 23 m. high 
placed level with the ground, either a stone 
platform that can be heated, such as | have 
already described, or a perforated metal floor 
over hot pipes is erected. On this platform 
or metal’ floor the partially dried beans are 
poured to a height of about 25 cm. (ro in.) 
and their temperature raised to the required 
1 T would vote against a metal floor.—H. H. S. 
