188 The Fermentation of Cacao 
been experimented with on one or two cacao 
estates throughout the world. I shall deal as 
briefly as possible, without ‘‘scamping” the 
subject, with these different methods, en- 
deavouring to indicate what I venture to think 
are the best types." 
‘Sun Drvine. 
To a superficial observer the thought will 
easily occur, that, “surely in a tropical climate 
no drying power could be cheaper than the 
sun.” It is necessary, however, not to over- 
look the fact that in the average cacao 
climate + in. of rain per twenty-four hours, 
or gO in. per year (that is, roughly, four 
times the rainfall of London), is the usual 
precipitation ; further, that in most parts of the 
cacao- producing world the period of heaviest 
rain occurs identically with the period of 
heaviest pickings, and then it not infrequently 
happens that rain falls almost incessantly for 
a week or more. In the absence of sun for this 
period, and with an atmosphere in which the 
hygrometer readings show saturation point 
for days at a stretch, it may readily be believed 
that the most perfectly appointed sun-drying 
house (commonly called ‘‘boucan ” in the West 
Indies) fails to comfort its possessor whose 
fermenting boxes keep on delivering cacao to 
1 Since these notes were written, other processes 
have, of course, been introduced, or at least discussed. 
—H.H.S. ’ 
