Some Practical Hints for Cocoa-Growers

Cocoa-Growers

Letter to the Editor T NOTE in your February issue that you have, and rightly so, opened up the question of cocoa production in New Guinea. In the course of your admirable article you touch on that vexed question of grade. As cocoa-beans are produced by only small planters, it naturally fol lows that everyone producing must have a different grade, and also, as the beans are sold as New Guinea, the poorest quality is made the basis for price.

In 1916/17 I was a buyer on the Gold Coast for a large European firm, and although all the beans were entirely pro duced by natives, their slipshod methods seemed to produce a finished article, almost of one standard. This was be cause the native, in his elementary way, had learned one method only, and as this system was passed on to other districts, the fermentation and curing enabled one standard (which was very low, however) to be shipped. Later, I went to Java, and found the methods adopted entirely different; whilst Ceylon, with its hand picked ultra-washed product, seemed to be the most expensively produced article of all. And it paid them, because Ceylon was always a high-priced product.

The London buyer is a difficult person to satisfy, and some of their likes and dislikes are often difficult of under standing. For a long time, one of the buyers of a large corporation thought washed was always worth 10 per cent, more than unwashed. Then for some reason, known only to himself, he switched right over to unwashed and re fused to say why. Some other buyers said that what you gain in weight by purchasing washed, you lose in flavour; and a number plumped for Venezuelan varieties on account of the flavour.

Samoan was always looked on as being excellent, but the dozens of different brands caused the buyers to fight shy. It therefore behoves the Government of the Territory of New Guinea to see that all

cocoa is standardised, and this may be done by the installation of central fer menting depots, with a proper method of fermentation, so that the beans, once they leave the boxes for the dryer, be it sun or hot-air, are full and free of acid.

The temperature in the boxes must be closely watched, as well as the tempera ture of the day. Cold weather, be it only of a few hours’ duration, retards the fer mentation. Altitude is another important factor. Hot steamy days assist.

It is also most helpful to see that noth ing but wood touches the beans —I mean from the time they are put into the fermenting boxes, until bagged for ship ment. The drying shed, if curing is done by machinery, must have a non-corrosive paint on the ceiling, if made of cor rugated iron; whilst the surroundings of the curing house should be boarded. As

the cocoa falls from the drums, it must on no account be allowed to meet cement, on account of the sweating- Wood floors are best.

Also, it helps the bean considerably if allowed to “cool off” a couple of days be fore being finally shipped.

One other important thing is grading.

A grader costs very little and pays for itself in a few months.

From my experience, I am certain that if a central station is provided, or if necessary several depots, where a mini mum tonnage is available, and all fermenting and curing is done according to rules laid down (which should be suitable to the location) better prices and no complaints would be received.

I am, etc..

Old Planter.

London, April 10, 1936.