ISSN: 0041-3216 (Online), 0041-3216 (Print)
Volume 52 Number 4
A sweat-box for fermenting small samples of cacao
A sweat-box for the small scale (10 to 20 kg) fermentation of cacao is described. Insulation is such that no external sources of heat are required to supplement the heat of fermentation. Chemical analysis of fermenting cacao has shown that the changes occurring in this box are very similar to those in a normal Trinidad sweatbox, though on the whole the cacao tends to be slightly more aerated. The quality of the product is good enough to allow quality assessments on new varieties developed by plant breeders.