208 The Fermentation of Cacao 
in weight resulting from. washing at 7 per 
cent. Only on the assumption (which we 
hesitate to accept) that the testa or seed skin, 
with its adherent matter, is used indifferently 
with the seed contents in manufacturing 
chocolate or cocoa, can one justify this valua- 
tion. In consequence of this anomaly, cacao 
washing is only practised with the higher 
grades’ of Ceylon, Central American and 
Samoan cacaos.’ It does not pay the producer 
of West Indian, Brazil and African cacao to 
lose 7 per cent. in weight and gain 2s. per 
cwt., even at the present depressed value of 
cacao, and it is distinctly unfortunate for both 
producer and manufacturer that such is the 
‘case. We contend that if the manufacturers 
see their way to pay, Say, 55s. per cwt. for 
a sample of unwashed, polished “Fine Estates” 
Grenada or Bahia, they should also be in a 
position to offer at least an equivalent of 
7 per cent. more for a good sample of 
‘“washed” cacao, or, say, 58s. 6d. per cwt., 
for they get 7 per cent. more cocoa and 7 per 
cent. less skin and other detrimental matter. 
There is little doubt that a “washed” cacao 
is a finer product than ‘‘clayed” or “ polished” 
seed. Owing to the early removal of pulp, gums, 
and products of fermentation from the seed 
skin there is very little tendency to mildew, 
1 That is to say for Criollo, 72. the thin-skinned 
variety.—H. H. S. 
