REGULATING FERMENTATION TEMPERATURES 131 



convolutions of the cotyledons are well separated, and 

 the interstices thus formed are filled with liquid matter. 



If the temperature of the fermenting beans rises above 

 140° Pahr. there is a danger of the beans becoming dis- 

 coloured and their marketable value depreciated. 



A musty flavour is often associated with over-heated 

 cocoa, which also decreases its market value. To avoid 

 this a plunging thermometer should be placed in each 

 day's collection of beans, and moved with the beans from 

 chamber to chamber. If an indication of a rise of tem- 

 perature above 140° Fahr. be observed the beans should 

 be spread out in the shade for an hour or two and then 

 returned to the fermenting-chamber. 



After fermentation is completed the beans should be 

 at once removed from the fermenting-chamber, as other- 

 wise fungus moulds may attack them and injure their 

 flavour. 



The liquid which drains from fermenting cocoa yields 

 a serviceable vinegar. Olivieri states that if it is con- 

 centrated by evaporation it is converted into a brown 

 gluey substance which can be used as a polishing varnish. 



