136 METHODS OF FERMENTATION 



. T) p 10 cwt., fermented for six days, not washed. 



. T> p 10 cwt., fermented for six days, washed. 



Ill 3 1 cwt., fermented for three days, and then 

 A.B.G. washed. 



This cocoa was shipped to Hamburg for sale, and the 

 valuation and reports upon it, prepared by two of the 

 principal brokers in that city, are given below : 



Report I 



■ ^ Eight bags are in quality very satisfactory, 

 A.rJ.Cjr. 



and are in exterior appearance, and when cut, very similar 



to the best Cameroon cocoa, and it is to be expected that 



this product will be as good for manufacture. The value 



is about 54 pfennig per I kilo. (54s. per cwt.). 



. -p p, Eight bags are, in spite of the fact that they 



have been fermented during six days, too blue in the 

 cutting. It would be, therefore, advisable to give this 

 specimen a trial and ferment it for nine days. The 

 value is about 52 pfennig per J kilo. (52s. per cwt.). 



■ -p p Three bags. The quality is quite satisfactory, 



but as they are fermented only three days, the cut beans 

 are too blue. A blue fracture gives a bitter taste, whereas 

 a brown fracture gives a sweet taste. The cocoa must 

 be fermented six to eight days. The value is about 53 

 pfennig per | kilo. (53s. per cwt.). 



Should it be possible to prepare the cocoa of such a 

 light colour as annexed sample, the cocoa would fetch a 

 much higher price. Various companies in Africa have 

 tried in vain to get such a light colour ; up to now only 

 the Bibundi Plantation Company and the Botanic 

 Garden at Victoria have succeeded. Such cocoa has a 

 probable value of about 57 to 60 pfennig per J kilo., 

 but could, according to our opinion, be sold at such a 

 high price only in limited quantities. 



