Cacao Processing—History and Principles.

Abstract

For many years, extensive research into the processes of cacao fermentation, with particular reference to New Guinea conditions, has been under way at Keravat, the Lowlands Agricultural Experiment Station of the Department of Agriculture, Stock and Fisheries. In this article, Mr. Bridgland, former Agronomist-in-Charge of the Station, discusses, in the form of an introduction to the history and principles of cacao processing, the conclusions reached during the research programme. The second article in this issue deals with the practical recommendations of the Department to New Guinea growers. Air. Bridgland hopes at a later stage to publish in association with his co-worker, Mr.B. O'Donohue, the experimental methods and data embodied in these conclusions and recommendations.