CHAPTER XIV 



CACAO FERMENTATION 



The fermentation of cacao is a subject on which many 

 diverse opinions exist, and planters in different places, 

 even in small colonies, have methods (so-called) of their own. 



The Government of Trinidad offered prizes in 1889 for 

 the best three essays upon the subject, which were awarded 

 respectively to Messrs. Chittenden, Crichlow, and Lange, 

 and were published in the Agricultural Record, and in an 

 earlier work on Cacao, by the present writer. At the 

 time they attracted a considerable amount of attention and 

 criticism, which brought out strongly the various opinions 

 which prevail among planters as to the most suitable 

 methods for estate use. It was shown that although the 

 details appeared to differ, yet when the resulting samples 

 obtained by each were carefully examined, there was but 

 very little difference in the general result. This is generally 

 found to be in accordance with the class of produce made 

 to undergo fermentation ; i.e. the class of cacao manu- 

 factured or cured, is for the greater part governed by the 

 quality of the class put to cure, than by any differences 

 caused, or produced, by the methods employed. 



There is no possible doubt that cacao is improved by 

 fermentation, but nevertheless the effect of this process 

 is limited, and quality cannot be obtained by its use, the 

 basis of which is absent when the operation commences. 

 For instance, no manipulator can give a cinnamon colour 

 and an easy break to Calabacillo cacao by any known 

 method. He may improve on its original condition, but 

 he cannot in the words of the old adage, " make a silk 

 purse out of a sow's ear." 



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