29 



removed — part being used in the process, and part draining away as a 

 liquid at the bottom of the troughs. 



The bean itself is split up into a granular structure. Unfermented 

 dried beans when cut open are slatey, whilst the fermented have the 

 cellular structure. 



According to some planters the maximum heat developed was 120°. 

 They said it took 5 or 6 days to develop this heat, and then the tem- 

 perature of the mass cooled down. 



Another said he had tried a thermometer in his fermenting boxes, 

 and had come to the conclusion that if the temperature rose above 130° 

 the Cocoa was spoilt. He thought the fall in temperature at night had 

 a harmful effect, and suggested that steam pipes in the boxes might 

 obviate this. 



On one estate the Cocoa was turned over every three days from one 

 box into another, this being turned over four times during the process 

 of fermentation. 



On other estates where they did not ferment so long, the Cocoa was 

 not turned over so many times, but it seems to be a pretty general rule 

 after three or four days to open the " sweat" boxes and to turn the 

 Cocoa over. If this process is not carried out, the Cocoa in the centre 

 of the box becomes too hot, whilst the Cocoa on the outside is not suf- 

 ficiently fermented. 



Drying Cocoa. — When the Cocoa has been fermented a sufficient 

 length of time, it is spread out upon the drying tables. 

 These are large raised floors some 60 feet by 30 feet wide 

 with a movable roof. The roof is in two parts and is made 

 so that it can be slid out at either end of the drying shed 

 (upon rails) thus the Cocoa can be exposed to the sun during the day, 

 but at night-time, or when it rains, the roofs are rolled back again over 

 the floor. There is a door at the end of the gable, to enable the men 

 to get inside to push the roof off. These roofs are always made with a 

 lock, so that the Cocoa, at night, can be kept safe from thieves. 



When the Cocoa is first spread upon the table it is of a whitish 

 brown colour and very moist. During the process of drying, the pulp 

 shrivels up and the exterior of the bean acquires the brown colour of 

 the Trinidad Cocoa we see on the London Market. The interior also 

 become darker in tint, the Calabacillo Cocoa dries a dark brownish pur- 

 ple. No fermenting will give Calabacillo Cocoa the brown tint of a 

 good Forastero or Criollo Cocoa. 



A planter said it took three to six days to dry the Cocoa. It de- 

 pended, of course, upon the weather, as, if there was a prolonged rain 

 and the sheds could not be opened, it took longer than if the weather 

 were fine. The Cocoa is covered up also if the sun is too hot, as it blis- 

 ters the skin, and appearance is not so good in consequence. 



There is generally an old coolie or negro in charge of the drying 

 floors, who pulls the roof over them when it rains or when the sun is too 

 hot, and spends his time while the stieds are open in turning the Cocoa, 

 that is, shuffling up and down the drying shed and turning the Cocoa 

 over with his bare feet. 



If the i'ocoa were bagged up and shipped after simply drying in this 

 way, it would have a somewhat mildewed appearance. 



In order to get the bright gummy look of the best estate Trinidad 



