160 CACAO 



the planter and the income of an estate is considerably 

 increased by its use. 



In connection with the fermenting bins the novice will 

 probably find considerable trouble at times, owing to the 

 entrance of contaminating organisms in the form of moulds 

 and other fungi, which cause discoloration of the fermenting 

 material, and ultimately affect the colour and quality of 

 the marketable product. He should not wait until they 

 appear, but should maintain the strictest hygienic measures 

 in the boxes and all their surroundings. The experienced 

 planter never uses an " old bag," " tarpaulin," or covering 

 of that kind, but carefully goes to the field and provides 

 himself with clean bundles of banana or plantain leaves 

 to line and cover the cacao placed in his sweat boxes, in 

 order to prevent the attack of microscopic fungi, and when 

 his boxes are emptied they are at once cleaned, scraped, 

 and given a coat of lime wash ; the drainage is examined 

 and care taken that the underside of roof and ceilings are 

 all treated to a coat of wash. Once fungi enter they are 

 hard to suppress, and it is far cheaper to keep them at a 

 distance by a proper observance of hygienic measures. 



On the floors where drying takes place the same condi- 

 tion of extreme cleanliness should be observed, constant 

 attention to which is better than all the remedies which 

 can be afterwards recommended. 



