Cocoa And Chocolate
The Tree, The Bean The Beverage

HARVESTING AND PREPARATION FOR MARKET 71 profitable because its use does not increase the total cost of production (one is compensated for the trouble of fermenting by the shorter period of drying) and the fermented cacao always fetches a higher price. Improving the Appearance of the Bean ; Washing, Claying, etc. In different countries various operations are carried out chiefly with a view to pleasing the eye of the buyer. Other advantages are claimed for these processes, but the Claims have not, in the author’s opinion, been substantiated. These processes consist of washing, claying, dancing and polishing. Washing is practised in Ceylon and Java. The beans are well washed before drying to remove the last traces of pulp. The planter suffers a loss on the weight of his cacao of about 6 per cent, and obtains beans, the shells of which have an even red-brown colour, which is very attractive. Some of the loss must occur from the inner part of the bean, for the actual difference in shell percentage between washed and unwashed is about 3 to 4 per cent, and as a result buyers will only give 3 or 4 per cent more for washed cacao. It is clear, therefore, that washing is unprofitable to the planter. It is also unprofitable to the manufacturer as washed cacao does not stand handling or storage as well as unwashed. The presence of a little pulp toughens the shell and prevents it breaking. On washed beans the shell is almost as thin and brittle as a dry leaf, and on handling easily breaks, so that some bags contain much debris on arrival at the factory. A further disadvantage is that this breakage allows insects or mould to gain entry to the beans. In one area where fine cacao is produced, Venezuela, the curious process of claying is indulged in. It was until recently the custom in Trinidad also. A ferru-ginous clay, which readily dries to a rich red powder,