The fermented cacao is conveyed from the fermentary to the drying trays or floors. The planter often has some rough check-weighing system. Thus, for example, he notes the number of standard baskets of wet cacao put into the fermentary, and he measures the fermented cacao produced with the help of a bottomless barrel. By this means he finds that on fermentation the beans lose weight by the draining away of the "sweatings," according to the amount and juiciness of the pulp round them. The beans are still very wet, and on drying lose a high percentage of their moisture by evaporation before the cacao bean of commerce is obtained.

The average losses may be tabulated thus:

Weight of wet cacao from pod100
Loss on fermentation20 to 25
Loss on drying40
Cacao beans of commerce obtained35 to 40

SPREADING THE CACAO BEANS ON MATS TO DRY IN THE SUN, CEYLON.

The drying of cacao is an art. On the one hand it is necessary to get the beans quite dry (that is, in a condition in which they hold only their normal amount of water—5 to 7 per cent.) or they will be liable to go mouldy. On the other hand, the husk or shell of the bean must not be allowed to become burned or brittle. Brittle shells produce waste in packing and handling, and broken shells allow grubs and mould to enter the beans when the cacao is stored. The method of drying varies in different countries according to the climate. José says: "In the wet season when 'Father Sol' chooses to lie low behind the clouds for days and your cocoa house is full, your curing house full, your trees loaded, then is the time to put on his mettle the energetic and practical planter. In such tight corners, amigo, I have known a friend to set a fire under his cocoa house to keep the cocoa on the top somewhat warm. Another friend's plan (and he recommended it) was to address his patron saint on such occasions. He never addressed that saint at other times."

DRYING TRAYS, GRENADA.
The trays slide on rails. The corrugated iron roofs will slide over the whole to protect from rain.