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.

[Illustration: CACAO DRYING PLATFORMS, SAN THOME. Three tiers of trays
on rails.
(Reproduced by permission from the Imperial Institute series of
Handbooks to the Commercial Resources of the Tropics).]

[Illustration: WASHING THE BEANS IN A VAT TO CLEAN OFF THE PULP,
CEYLON.]

_Claying, Colouring, and Polishing Cacao._

[Illustration: 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 Jose 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