216 The Fermentation of Cacao 
By-products. 
VINEGAR. 
‘A careful measurement of the liquor oozing 
from cacao fermenting boxes gives 4 imperial 
gallons, or about 20 litres, of juice per bag of 
200 Ib. dry. Thus for every 100 bags pro- 
duced there would be 400 imperial gallons of 
juice to deal with in the first instance. This 
quantity would be reduced by evaporation, 
fermentation, and filtering over at least two 
months’ treatment, so that it probably would 
not yield more than half its original measure, 
or 200 imperial gallons of vinegar. Assuming 
that a fair vinegar was turned out, and taking 
into consideration the quality and price of 
the English malt and French wine vinegar 
now generally exported to the Colonies, the 
producer of cacao vinegar might reasonably 
expect to receive 2s. to 2s. 6d. per gallon 
wholesale. This would represent a gross 
return of, say,’ £20 per 100 bags cacao at 2s., 
or 425 at 2s. 6d. per gallon. Very occasionally 
one meets with cacao vinegar that appeals to 
the palate as the very perfection of vinegar ; 
although it is not deficient in strength (as 
‘If, therefore, taking one centre alone, Trinidad 
exported 300,000 bags of cacao in a year, as it could 
and should do, the vinegar forthcoming should, on 
the above basis, be worth 3,000 x £20 = £60, 000 
at least, and perhaps £75,000. This is not at all a 
bad sum for a by- product at present running to waste, 
and by ee so proving an expense and a nuisance. 
—H. H: 
