_bois immortel_ and _madre del cacao_ or mother
of cocoa, _Albizzia Lebbek_, _Pithecolobium Saman_, &c. The various
rubber trees have been employed with success. Wind belts are also
necessary in exposed situations.

Cacao comes into bearing when about five years old, the small pink
flowers and the succeeding large pods being borne directly on the trunk
and main branches. The pods are carefully picked when ripe, broken open,
and the slimy mass of contained seeds and their enveloping mucilaginous
pulp extracted. The "beans" are next fermented or "sweated," often in
special houses constructed for the purpose, or by placing them in heaps
and covering with leaves or earth, or in baskets, barrels, &c., lined
with banana leaves. During fermentation the beans should be stirred once
daily or oftener. The time of fermentation varies from one to twelve or
even more days. Pale-coloured beans usually require less time than the
deep purple and bitter kinds. The method adopted also considerably
modifies the time required. The process of fermenting destroys the
mucilage; the seeds lose to some degree their bitter flavour and their
colour also changes: the pale criollo seeds, for example, developing a
cinnamon-brown colour. The "fracture" of the beans also
characteristically alters. Fermentation is not universally practised;
the purple colour and bitter taste of unfermented cacao being wanted in
some markets.

After the fermentation is completed the beans may or may not be washed,
opinion as to the desirability of this process varying in different
countries. In any case, however, they have to be dried and cured. When
climatic conditions are favourable this is commonly done by spreading
the beans in thin layers on barbecues, or stone drying floors, or
otherwise exposing them to the sun. Sliding roofs or other means of
rapidly affording shelter are desirable in case of showers, excessive
heat, and also for protection at night. Artificial drying is now often
resorted to and various patterns of drying houses are in use.

The appearance of the beans may often be improved by "claying," a very
slight coating of red earth or clay being added. Polishing the beans
also gives them a brighter appearance, removes mildew, and remnants of
dried mucilage, &c. This may be done by "dancing the cacao," i.e.
treading a heap with the bare feet, or by the use of special polishing
machines. The cacao is now ready for shipment, and is usually packed in
bag