Methods of preparation for storage other than redrying are practiced in 

 the Kentucky and Tennessee fire-cured district, and in Maryland. Kentucky and 

 Tennessee fire-cured tobacco purchased by snuff companies is packed directly 

 into the hogsheads as it comes from the warehouse floors, without any further 

 drying. Although the trend is toward redrying by other purchasers in this 

 area, some is still handled by the old method of hanging and bulkinc for a 

 short period before packing in the hogsheads. In the Virginia fire-cured dis- 

 trict, some tobacco is still hung in racks for natural air drying for a period 

 of several months before racking into hogsheads. In Maryland , tobacco is mar- 

 keted in a very dry state by the growers, and it will keep, when packed in the 

 hogsheads, without further drying. However, some companies do redry their 

 purchases to insure the more uniform distribution of moisture that will result 

 in better aging of the tobacco. 



S torage . The packed hogsheads of tobacco are moved from the redrying and 

 packing plants to the storage warehouses of the various companies. Most of 

 these warehouses are one story high, with a steel or wood framework and metal 

 siding and roofing. The sides are flared outward within 4 or 5 feet of the 

 ground, and in the offset thus formed, heavy screen wire is placed for venti- 

 lation. The warehouse usually has a concrete driveway running lengthwise 

 through the center for convenience in moving the hogsheads into place. They 

 may be stacked in tiers three or four high on their sides or placed on end 

 five or six high. The latter is becoming more popular since clamplift trucks 

 can handle the heavy work and warehouse space is better utilized. 



Within the storage warehouse, during the fermentation process, tobacco 

 passes through a series of "sweats," and undergoes chemical changes similar to 

 those that take place in any closely packed, moist vegetable matter. "Sveat" 

 is a trade term used for the natural fermentation process of tobacco, during 

 which chemical changes that take place give it a sweeter, mellower flavor. 

 The termperature rises in the closely packed, moist tobacco, and certain vola- 

 tile products are thrown off. The reduction of nicotine in fermentation has 

 an important relationship to the smoking quality of the tobacco; that is, its 

 freedom from pungent, biting, unpleasant taste and aroma. The tobacco appears 

 to take on additional moisture, but there is actually a loss of moisture when 

 the sweating period is finished. Colors tend to darken and become more uni- 

 form. As a rule, around two or three years of storage are required for the 

 necessary aging by natural fermentation. Tobacco that is to be exported is 

 not usually held in storage in this country unless the customer desires the 

 aging to be done here. 



CIGAR-LEAF AREAS 



In handling cigar leaf, some is placed in bulks and fermented before 

 packing for storage, and in some, fermentation occurs during storage. 



The cigar-wrapper types are fermented by the process of bulk-sweating. 

 The tobacco is taken directly from the curing barns to the packing houses, 

 where it is built into bulks of varying shapes and sizes, according to local 

 custom. The bulks of shade tobacco are usually 5 or 6 feet wide, 12 to 16 

 feet long, and 8 feet high, and contain 4 to 6 thousand pounds of tobacco. 



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