. Vanilla culture in Puerto Rico. Vanilla; Orchids. VANILLA CULTURE IN PUERTO RICO 73 in length with no scars or visible permanent marks; (2) seconds— whole straight beans 5 inches or more in length with simple small scars; (3) thirds—whole crooked beans 5 inches or more in length with many visible scars; (4) splits—beans over 5 inches in size which show splitting, and (5) cuts—beans less than 5 inches in length, or any size bean which is not whole. These beans are then laid out in rows as shown in figure 52 on screen frames. Each group is sorted and packed in bundles of 50 to 70 beans with th
. Vanilla culture in Puerto Rico. Vanilla; Orchids. VANILLA CULTURE IN PUERTO RICO 73 in length with no scars or visible permanent marks; (2) seconds— whole straight beans 5 inches or more in length with simple small scars; (3) thirds—whole crooked beans 5 inches or more in length with many visible scars; (4) splits—beans over 5 inches in size which show splitting, and (5) cuts—beans less than 5 inches in length, or any size bean which is not whole. These beans are then laid out in rows as shown in figure 52 on screen frames. Each group is sorted and packed in bundles of 50 to 70 beans with the stem ends placed together, as shown in figure 57. Strong black wax string is used to tie the bundles. During the curing process the beans are almost automatically graded because the better beans usually require longer cur- ing. The more skilled and careful work- men are employed to sort the beans and bundle and tie them. About 40 bundles are placed in each Mexican tin and a less number in the fiberboard box shown in figure 54. These are left open for exami- nation by the buyers and custom inspec- tors. Waxed paper is used to line the containers. The tins or cartons are then placed in wooden boxes for shipment. Moldiness and spoilage One of the chief reasons for reducing the moisture content in the beans during curing is to reduce the danger of molds and spoilage during shipment and stor- age. Moldy beans naturally bring a lower market price. There are two kinds of molds. One is white at first and turns green later; the other is black and spreads rapidly. The mold enters at the stem end of the beans. Sources of infection are dirty blankets, contaminated containers, and packers who place the strings in their mouths while packing the bundles. Ster- ilization of the equipment by boiling in water and sterilization of the wool blan- kets in antiseptic solutions13 should be practiced as preventive measures. If the attack of mold is severe, the entire room may need to be pain
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Keywords: ., bookcentury1900, bookpublisherwashingtondcus, booksubjectorchids
