The Washing of Cacao.
CACAO DRYING PLATFORMS, SAN THOMÉ. Three tiers of trays on rails.
(Reproduced by permission from the Imperial Institute series of Handbooks to the Commercial Resources of the Tropics).
In Java, Ceylon and Madagascar before the cacao is dried, it is first washed to remove all traces of pulp. This removal of pulp enables the beans to be more rapidly dried, and is considered almost a necessity in Ceylon, where sun-drying is difficult. The practice appears at first sight wholly good and sanitary, but although beans so treated have a very clean and bright appearance, looking not unlike almonds, the practice cannot be recommended. There is a loss of from 2 to 10 per cent. in weight, which is a disadvantage to the planter, whilst from the manufacturer's point of view, washing is objectionable because, according to Dr. Paul Preuss, the aroma suffers. Whilst this may be questioned, there is no doubt that washing renders the shells more brittle and friable, and less able to bear carriage and handling; and when the shell is broken, the cacao is more liable to attack by grubs and mould. Therein lies the chief danger of washing.
WASHING THE BEANS IN A VAT TO CLEAN OFF THE PULP, CEYLON.