CLAYING CACAO BEANS IN TRINIDAD.
Just as in Java and Ceylon, to assist drying, they wash off the pulp, so in Venezuela and often in Trinidad, with the same object, they put earth or clay on the beans. In Venezuela it is a heavy, rough coat, and in Trinidad a film so thin that usually it is not visible. In Venezuela, where fermentation is often only allowed to proceed for one day, the use of fine red earth may possibly be of value. It certainly gives the beans a very pretty appearance; they look as though they have been moistened and rolled in cocoa powder. But in Trinidad, where the fermentation is a lengthy one, the use of clay, though hallowed by custom, is quite unnecessary. In the report of the Commission of Enquiry (Trinidad, 1915) we read concerning claying that "It is said to prevent the bean from becoming mouldy in wet weather, to improve its marketable value by giving it a bright and uniform appearance, and to help to preserve its aroma." In the appendix to this report the following recommendation occurs: "The claying of cacao ought to be avoided as much as possible, and when necessary only sufficient to give a uniform colour ought to be used." In my opinion manufacturers would do well to discourage entirely the claying of cacao either in Trinidad or Venezuela, for from their point of view it has nothing to recommend it. One per cent. of clay is sufficient to give a uniform colour, but occasionally considerably more than this is used. If we are to believe reports, deliberate adulteration is sometimes practised. Thus in How José formed his Cocoa Estate we read: "A cocoa dealer of our day to give a uniform colour to the miscellaneous brands he has purchased from Pedro, Dick, or Sammy will wash the beans in a heap, with a mixture of starch, sour oranges, gum arabic and red ochre. This mixture is always boiled. I can recommend the 'Chinos' in this dodge, who are all adepts in all sorts of 'adulteration' schemes. They even add some grease to this mixture so as to give the beans that brilliant gloss which you see sometimes." In Trinidad the usual way of obtaining a gloss is by the curious operation known as "dancing," which is performed on the moistened beans after the clay has been sprinkled on them. It is a quaint sight to see a circle of seven or eight coloured folk slowly treading a heap of beans. The dancing may proceed for any period up to an hour, and as they tread they sing some weird native chant. Somewhat impressed, I remarked to the planter that it had all the appearance of an incantation. He replied that the process cost 2d. per cwt. Dancing makes the beans look smooth, shiny, and even, and it separates any beans that may be stuck together in clusters. It may make the beans rounder, and it is said to improve their keeping properties, but this remains to be proved. On the whole, if it is considered desirable to produce a glossy appearance, it is better to use a polishing machine.
The Weight of the Cured Cacao Bean.
SORTING CACAO BEANS IN JAVA.
(Reproduced from van Hall's Cocoa, by permission of Messrs. Macmillan & Co.).
Planters and others may be interested to know the comparative sizes of the beans from the various producing areas of the world. Some idea of these can be gained by considering the relative weights of the beans as purchased in England.
| Kind. | Average weight of one Bean. | Number of Beans to the lb. |
| Grenada | 1.0 grammes | 450 |
| Parâ | 1.0 " | 450 |
| Bahia | 1.1 " | 410 |
| Accra | 1.2 " | 380 |
| Trinidad | 1.2 " | 380 |
| Cameroons | 1.2 " | 380 |
| Ceylon | 1.2 " | 380 |
| Caracas | 1.3 " | 350 |
| Machala | 1.4 " | 330 |
| Arriba | 1.5 " | 300 |
| Carupano | 1.6 " | 280 |