xvi. The Fermentation of Cacao 



Estates will benefit, too, in that the process 

 can be carried out with more certainty, and 

 therefore with less anxiety. 



" The essay shows that the fermentation of 

 cacao is due to a definite organism, and that 

 the organism can be cultivated and used in a 

 pure state, excluding harmful organisms, and 

 capable of starting fermentation in cases of 

 difficulty. 



11 Proof is offered of the change that takes 

 place in the- 'skin of the bean,' so that it 

 becomes a good diffusion membrane, allowing 

 the ferment to pass through, but keeping- 

 organisms out. 



"The manner in which fresh cacao beans 

 become subject to fermentation is clearly 

 shown, also the scientific method of inoculation 

 which should be used. It is also demonstrated 

 that there are three stages in the fermen- 

 tation process: (i) the fermentation proper; 

 (2) the stage when bacteria are most abundant 

 and acetic acid is formed, and (3) the putre- 

 faction stage. The author gives illustrations 

 of how these changes can be ascertained from 

 day to day, with directions for carrying on the 

 first stage as long as may be necessary. He 

 explains the effects of different temperatures 

 on the various organisms and on the con- 

 stituents of the beans. 



"There are also directions for making the 

 drainage from the fermenting vats or boxes 

 into a valuable by-product, viz., a good, pure 

 vinegar. 



