264 The Fermentation of Cacao 
reagents. In the case of the bluish-red beans 
the tannin-containing cells can be recognized 
microscopically by the presence of the bluish-red° 
colouring matter, which is also of a tannin nature. 
A few words may be added with reference 
to the washing and’ drying processes. The 
washing of the beans after fermentation has 
been entirely given up in the Cameroons. The 
loss amounted to about 8 to 10 per cent. with- 
out adding to the price realized by the product. 
The best method of drying is by the sun. 
Such a process works slowly, so that the air 
has time to penetrate into the bean and to 
complete the process of oxidation; and it 
further takes place at a temperature that in 
no way impairs the action of the enzymes—it 
is on this point that the greatest stress should 
be laid in connection with the various mech- 
anical drying processes. If the enzymes are 
dcaroved by using temperatures that are too 
high, it becomes impossible for the manufacturer 
later on to remedy any faults made by the 
planter. The drying method most commonly 
used is that of drying houses fitted with trays 
placed one over the other, z.¢., in tiers, through 
which currents of hot air pass. These build- 
ings are a great advantage if the temperature 
is not allowed to rise too high, but if the heat 
is too great the cacao deteriorates. The intro- 
duction of fans obviates. this evil. The ac- 
celeration of the currents of air, as by fans, 
would prevent excessive temperatures existing. 
