202 The Fermentation of Cacao 
obtaining an efficient vacuum (which is the 
generally expressed objection to this system) 
has not been found a prohibitive factor or 
even ‘one entailing difficulty. It may be 
imagined that this process of evaporating, or 
concentrating in vacuum, is a new and untried 
one, but as a matter of fact hardly any sugar 
factory is complete without a vacuum dryer or 
concentrating pan. I have before me a list of 
the manufactures in which the vacuum pro- 
cess is used, but I fear it is much too long to 
inflict on my readers; it may be said to 
comprise nearly all the vegetable products of 
the world, and of its economy as regards fuel, 
labour, time, space, supervision, and money, in 
comparison with all other systems of drying 
and concentrating, not a doubt can exist. 
In 1908 the writer arranged for a cacao- 
drying trial in vacuum in his presence at the 
works of Messrs. George Scott-and Co., Ltd., 
London. Two barrels of nearly ripe ‘cacao 
pods were sent to England in the cold-air 
chamber of a Royal Mail steamer, and arrived 
in good condition. The seeds were then 
soaked in water, drained, and placed in a 
vacuum dryer made by that firm. A vacuum 
varying from 28 to 28% was established, and 
the interior heat was regulated to 95°to 100° F. 
Two trials were made, and in each the dryer 
was opened after five hours, when the cacao 
was found to be slightly over-dried. Consider- 
ing the cacao had not undergone regular fer- 
