234 CACAO 



circumstances, facilities for obtaining labour, easy transit 

 of produce, &c., &c. 



It is calculated that an estate can be established by 

 the contract system at a cost of about £12 to £15 per 

 acre, exclusive of buildings. 



The buildings required on a cacao estate are few. Where 

 the proprietor is resident there should be a comfortable 

 residence, and therefore the expenditure under this head 

 cannot be laid down, but must be left to the individual 

 taste of the planter and the extent of his means, as must 

 also be the accommodation for overseers. In general the 

 proper housing of the staff is conducive to economy. A 

 man when he is comfortable will do more for an employer 

 than when he has to shift for himself in the way of house, 

 garden, &c. 



The most important buildings on a cacao estate are the 

 drying houses and sweating boxes. These are generally 

 built all in one, the sweating boxes being placed under the 

 drying floors, but sometimes they are separated, and we 

 believe that this latter course is the best, as during the 

 process of fermentation much moisture is given ofl by the 

 bean, and this cannot be conducive to quick drying on the 

 floors above, or to the sanitary condition of the building. 



The cost of drying houses for an estate of 300 acres 

 would probably be some £200 to £250 each, or perhaps 

 more, if substantial buildings are to be erected and artificial 

 drying resorted to, and several of these would be required 

 as an estate developed. A single drying house will be 

 sufficient to commence with on an estate made from virgin 

 forest, as the crop will be gradually increasing from year 

 to year, and the necessary drying space should be extended 

 so as to keep pace with the number of trees coming into 

 bearing, but it is always better to have ample drying space, 

 for much is gained by such a policy, as there is a liability 

 to spoil produce when there is not sufficient room in the 

 drying houses. 



It is generally considered that eighty square feet of drying 

 surface is sufficient space for drying the produce of 1000 



