entation 20 to 25
Loss on drying 40
--------
Cacao beans of commerce obtained 35 to 40

[Illustration: 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. Jose 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."

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

In most producing areas sun-drying is preferred, but in countries where
much rain falls, artificial dryers are slowly but surely coming into
vogue. These vary in pattern from simple heated rooms, with shelves, to
vacuum stoves and revolving drums. The sellers of these machines will
agree with me when I say that every progressive planter ought to have
one of these artificial aids to use during those depressing periods when
the rain continually streams from the sky. On fine days it is difficult
to prevent mildew appearing on the cacao, but at such times it is
impossible. However, whenever available, the sun's heat is preferable,
for it encourages a slow and even drying, which lasts over a period of
about three days. As Dr. Paul Preuss says: "II faut eviter une
dessiccation trop rapide. Le cacao ne peut etre seche en moins de trois
jours."[5] Further, most observers agree with Dr. Sack that the valuable
changes, which occur during fermentation, continue during drying,
especially those in which oxygen assist