Nov. 1906.] 



383 



Edible Products, 



In Mexico, according to one authority, holes are made in the earth and 

 covered with sacks or leaves of bananas ; in these the seeds are placed and then 

 covered by means of sacks or leaves ; the material is then left till the cacao is 

 sufficiently fermented. In Surinam, according to the same authority, the cacao 

 is thrown into heaps in wooden sheds and then covered with banana leaves. In 

 certain countries of South America the seeds are put into leather bags to ferment, 

 and left suspended till the changes are complete ; large casks are often used in 

 which the fermented cacao is placed, and the casks rolled to aid in the mixing 

 of the fermented mass. In Grenada and Trinidad, according to Van der Held, 

 the Strickland method is employed; this requires a transference to three separate 

 receptacles for different fermentations, the fermentation often requiring a 

 dozen days. 



FERMENTATION IN JAVA. 



In the opinion of Van der Held, after his experience in Java, the cacao 

 ferments best in receptacles of wood with the minimum quantity of air. It is not 

 absolutely necessary that these should be constructed of closed walls, but they 

 should be capable of being covered, and situated in places sheltered from the 

 wind. In Java the fermentation is sometimes made in movable receptacles, the 

 wooden walls of which are perforated in order to allow the by-products of 

 fermentation to flow away. In the same island sometimes fixed receptacles of 

 large dimensions are used. If the production of cacao is not very considerable, Van 

 der Held recommends the use of small movable receptacles, which can be easily 

 cleaned. For a large estate he recommends the following : — 



Place the fermenting tubs or troughs in an amphitheatre, and have the 

 walls made of movable planks capable of being slided into the grooves of supports. 

 Each receptacle is two metres long, one broad and one deep, and is capable of holding 

 ten piculs of fresh seeds. They should be arranged in such a manner as to be 

 on the same level, in a row, and their number increased according to requirements. 

 When the seeds have been ten to twelve hours in the upper trough they are 

 transferred to the trough beneath, this being easily done on account of the 

 movable planks forming the walls. When the cacao in the upper chamber is to be 

 put below it is only necessary to raise the partition. Van der Held obtained the 

 best results by changing the receptacles twice a day in order to avoid heating ; this 

 was done between seven and eight in the morning and four and five in the afternoon. 

 The bottom of the chambers is perforated, the openings being about half-a-centimetre 

 in diameter ; these allow the liquids to flow away. A gutter is fixed to the floor to 

 conduct the liquid to a central point should it be required for vinegar production. 



FERMENTATION IN THE WEST INDIES. 



In the Jamaica Bulletin for August, 1900, the following process is des- 

 cribed : — "Accumulate at least 500 pods before breaking ; you will get better results 

 by having larger quantities. A simple box is made one foot deep and varying in 

 length and width according to the quantity of cacao ; the contents of 1,000 pods 

 require a box 2 ft. 6 inches long, 2 ft. wide and 1 ft. deep (inside measurements) 

 and will fill such a box to a depth of 9 inches. It must be constructed so that no iron 

 nails come in contact with the cacao, for iron is attacked by the "sweatings" form- 

 ing a black liquor which discolours the cacao. The bottom of the box is bored with 

 many holes, and is raised from the ground on two blocks of wood. It should be under 

 coveraiidina clean place free from dust. No lid is required. Afcer filling with 

 cacao, cover with a piece of clean sacking. Each morning turn up the whole 

 mass with the hands ; the cacao which was at the side and bottom being now 

 towards the centre. If the quantity is small, turnout to dry on the fifth day, if 

 larger (say over 2,000 pods) on the sixth day, i.e., after tive full days' "sweating."' 

 Scrub out the box thoroughly, and wash and dry the sacking before beginning a fresh 

 batch. Thus by a short fermentation of a shallow mass, with plentiful access of air, 



