. Agricultural news. Agriculture -- West Indies; Plant diseases -- West Indies. Vol. XIII. No. 315. THE AGRICULTURAL NEWS. 175. THE PRACTICE OF CACAO FERMENTA- TION. A short account was given in the last issue of this journal of Mr. W. Knapp's first article on cacao fermentation. The second (which, like the first, appears in Tropical Life) is reproduced in full:— THE BEANS. When the beans are scooped out of the pod, those from diseased pods should be put on one side. These must be treated separately. The rest should be freed from the placenta, "guts', or 'heait'. The 'guts' should now be
. Agricultural news. Agriculture -- West Indies; Plant diseases -- West Indies. Vol. XIII. No. 315. THE AGRICULTURAL NEWS. 175. THE PRACTICE OF CACAO FERMENTA- TION. A short account was given in the last issue of this journal of Mr. W. Knapp's first article on cacao fermentation. The second (which, like the first, appears in Tropical Life) is reproduced in full:— THE BEANS. When the beans are scooped out of the pod, those from diseased pods should be put on one side. These must be treated separately. The rest should be freed from the placenta, "guts', or 'heait'. The 'guts' should now be mixed with the beans, and the whole transferred imme- diately to the boxes. DEPTH. The beans should be put in the boxes to a depth of from 2 J feet to 3 feet. COVERING. They should then be levelled down, and covered with several layers of fresh-cut banana or balissier leaves. These may be pressed close to the beans by a few boards. TURNING. Every day they are shovelled into an empty box. It should be remembered that the principal object of this turning is to mix, and the beans on the outside of the box should be transferred to the centre of the empty box. Wooden shovels should be used to prevent damage to the beans. DURATION OF TEEMEKTATioN. The time necessary to obtain a good fermentation varies with the kind of beau and the season of the year. With Trinidad beans, in which Forastero predominate, the shortest period is five days and the longest nine. If fermentation proceeds correctly, after three or four days the internal changes which give to cacao its characteristic rich colour and fine aroma and taste, are produced; but the bean is still flat, and to produce a plump bean we must continue the fermentation for another two to three days. RISE OF TEMPERATURE. If fermentation proceeds properly, then in Trinidad the temperature of the mass will be as follows;— Degrees Cent. Degrees Fahr. After one day 30 86 ,, two days 37 98 „ three ,, 47 117 „ four „ 48 lis „ five
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