Cocoa And Chocolate
The Tree, The Bean The Beverage
Forfatter: Arthur W. Knapp
År: 1923
Forlag: Sir Isaac pitman & Sons
Sted: London
Sider: 147
UDK: 663.91 Kna
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HARVESTING AND PREPARATION FOR MARKET 73 value of the beans, but it suggests careful preparation and hence predisposes the buyer to a favourable opinion. A slight gloss can be obtained by “ dancing,” but on large estates it is more efficiently accomplished by a Barnard’s Patent Cacao Polisher or by the machine invented by Mr. Malins-Smith of Grenada.
Whilst on the drying platform the beans are picked over and it is usual to get a wastage of from 4 to 6 per cent which consists of broken fragments of beans and dust. This material is usually sold locally. On a few estates the cacao is graded by sieving.
Before passing on to consider how the cacao is marketed, the author proposes to discuss the production of cacao on the Gold Coast. This is such a momentous matter that it will be given a chapter to itself.