CACAO FERMENTATION 159 



continue the drying process until the cacao is ready for 

 market. 



The following are the advantages and disadvantages 

 attending the " dry " and " wet " process of claying cacao : 



(1) When used as a dry powder, the clay assists in 

 drying the beans, as it absorbs moisture and helps to " cut 

 the gum " or to dispose of the mucilage adhering to beans. 



(2) It is easier to obtain a good polish with dry clay 

 than by other methods. 



(3) The sample prepared with the dry powder runs less 

 risk of being damaged. 



The disadvantages of the wet method are : 



(1) There is a risk of damaging a sample once partly 

 dry, if it is again wetted ; for if unfavourable weather sets 

 in, it is difficult to get it dry again. 



(2) Clay adheres better under the dry method. 



(3) The operator cannot get as good " polish " with the 

 wet as with the dry method. 



(4) A much larger number of beans will be crushed while 

 " dancing " under the " wet " method. 



In fair weather a sample treated by the dry method 

 should be cured and ready for market in four to five days. 



After dancing has been performed, the floors should be 

 at once scraped with deck scrapers to remove the mixture 

 of clay and mucilage which collects upon it during the 

 operation. If this is not done the floor will be observed 

 to be quite damp on the following morning, and the quality 

 of the cacao will suffer. 



Cacao prepared by this method keeps better owing to 

 the clay and mucilage forming a thin protective covering 

 which prevents the attack of micro-fungi ; and it carries 

 better, as the strong covering of clay and mucilage renders 

 it better able to stand pressure consequent on the accidents 

 of transit. That the method is appreciated by the buyers 

 is shown by the fact that estates producing it are always 

 able to obtain good prices. 



The expense attending the process here described is so 

 little above the cost of ordinary methods that it well repays 



