lo April, 1911-] Tobacco Culture. 233 



Cigar Leaf. 

 The fermentation of cigar leaf is a much more scientific process, and 

 should only be undertaken by an experienced hand. In America, very 

 few growers ferment their own leaf. Dealers, or middle men, and manu- 

 facturers w'ho purchase as soon as the curing process in the shed is com- 

 pleted, carry out this portion of the work and re-grade the leaf for 

 market. 



During cigar leaf fermentation a great change in the quality of the 

 leaf is effected. Leaf, which for smoking purposes would be unusable 

 before fermentation, will be rid of deleterious matter and become a first 

 rate article. The effect is brought about by the alteration of the starch 

 in the leaf to sugar, which in turn is consumed in the process. The 

 enzyme or ferment then attacks the protein, nicotine, and tannin, and in 

 this way the harsh and bitter taste is got rid of and the aroma also im- 

 proved. The natural acids in the leaf, viz., citric, malic, and oxalic, also 

 are changed to acetic and butyric acids, and during the fermentation there 

 is a strong aroma of ammonia, owing to the formation of amido com- 

 pounds. 



Thoroughly cured and fermented leaf will lose as much as 15 per cent, 

 of its weight, the loss being due to organic materials which are injurious 

 to smoking qualities. The leaf will be finer in texture and not so gummy, 

 and be greatly improved in the burn or combustion. 



To know just how far to go with the different classes of cigar leaf is 

 the great art of the operator, as it is easily possible to o\erdo fermenta- 

 tion and only experience can teach the exact requirements of the leaf. Thin 

 leaf, wdthout much gum, will not stand high fermentation, while heavier 

 leaf containing much gum must have a thorough ferment or its good quali- 

 ties will not be brought out. 



Cigar leaf is bulked down in much the same way as pipe tobacco, but 

 with more moisture, which can be applied with a spray until the leaf has 

 taken up from 20 per cent, to 25 per cent, of water. This is generally 

 applied as the tobacco is being l)ulked. A uniform temperature of from 

 85 deg. to no deg. F. should be maintained during the process, the 

 humidity should be kept at about 75 per cent., and ventilation in the 

 room is necessary. 



The temperature will rise the second day and will continue at the rate 

 of 10 deg. to 12 deg. each day. The bulk must be carefully 

 watched to see that the temperature does not rise much faster than this ; 

 if it does, the bulk must be rebuilt, the hands being well shaken as they 

 are put in. If, however, the rise is normal, the bulk must be tu^:ned as 

 directed, when no deg. to 114 deg. is reached. This may be necessary 

 three to four times. When it will be found that the leaf ceases to generate 

 heat, the bulk is then opened and allowed to dry slightly until there is no 

 more moisture, than will allow it to be handled for packing without 

 breaking. It sometimes happens that leaf containing much acid will not 

 ferment readily. When this occurs, a spray of ammonia carbonate, 15 

 ])er cent, solution, will have the effect of neutralizing the acidity and en- 

 abling the ferments to work under better conditions. There are also 

 several formulae for adding flavour to low grade cigar leaf which are in- 

 troduced during the fermentation. 



It will be seen from the fongoing remarks that cigar leaf fermenta- 

 tion is not possible with the small grower. There is no doubt that some 

 skilled middleman or the manufacturer should undertake this portion of 

 the work. Several of the Melboirne factories are now fermenting 



