2 3 2 



dix minutes, on obtient des graines qui, lavees et brossees pour 

 enlever la pulpe, sont alors sechees et se conservent ensuite 

 tres bien, sans aucune modification, et en conservant leur belle 

 couleur violette naturelle. 



II y avail lieu de se demander, si des graines aussi traitees 

 etaient utilisables par 1 'Industrie du chocolat, car on pretendait 

 que la saveur de la graine etait donnee par la fermentation. 



J'ai done fait steriliser a la Cote d'lvoire 200 kg. de cacao, 

 et 1'ai soumis, par rintermediaire d'une des plus grosses firmes 

 franchises de chocolat, au traitement industriel. 



A Tetonnement de celui qui fut charge de la torrefaction, 

 le cacao devint odorant et ne le cedait en rien aux produits 

 obtenus par fermentation dans la meme region. 



Void done une serie d'experiences montrant que la 

 fermentation du cacao ne semble pas utile pour obtenir un 

 excellent produit industrilisable ; je crois pouvoir dire que la 

 sterilisation aurait 1'avantage double de ne pas clever les prix 

 de revient et de plus assurerait aux industriels une regularite 

 remarquable dans la production de chaque plantation. 



[Translation.] In the notes published by me on the question 

 of the fermentation of cocoa, I have considered this fermenta- 

 tion from two points of view : (i) That of simplifying if possible 

 the preparation by rendering it more methodical and more 

 rigorously scientific without increasing the net cost of pro- 

 duction 1 ; (2) that of supplying to the consuming industry a 

 regular product always of uniform 1 quality. 



The treatment of the pulp by carbonate of potash shows 

 that this pulp can be more easily removed than would appear 

 believable, for it must not be forgotten that the method of 

 fermentation as at present practised is almost as primitive as 

 in the time of the ancient Mexicans. 



From researches which I have been able to make it appears 

 that this fermentation is not necessary in order to obtain an 

 industrial product. In fact, if a current of steam at low 

 pressure is led into a suitable enclosed space in which fresh 

 cocoa beans have been placed, and the beans are left in contact 

 with the steam, the beans become sterilized stabilized, as we 

 say and are thereafter incapable of spontaneously undergoing 

 any chemical change. 



By stabilization in steam under pressure for ten minutes 

 beans are obtained which, after being washed and brushed to 

 remove the pulp, are dried and will then keep in good preser- 

 vation without change, whilst at the same time retaining their 

 fine natural violet colour. 



There is good reason for asking if beans thus treated could 



