xviii. The Fermentation of Cacao 



of cacao fermented by this method. With 

 respect to the drying, it was stated that besides 

 25 per cent, loss in weight by fermenting, a 

 further 39 per cent. w r as lost in drying, so that 

 the cacao as shipped represents but 36 per 

 cent, of the ' green ' article as it comes from 

 the pod. It is in this portion of the essay 

 that the author (Mr. Hudson) shows how 

 experienced and thoroughly at home he is 

 with his subject. 



" The information given on the by-products, 

 vinegar and alcohol, is somewhat limited, but 

 at the same time a good deal of information 

 is included that hitherto has not been made 

 known. No mention is made of putting the 

 pulp or pods to commercial use, possibly 

 because the terms of the competition do not 

 ask for this. 



" The second portion of the essay (that of 

 Dr. Nicholls) 1 discusses the question of fermen- 

 tation from a scientific point of view. Here, 

 after certain preliminary information on the 

 chemistry of the subject, the author treats of 

 the role played by different species of yeast in 

 the preparation of cacao. 



" From his remarks it appears that certain 

 kinds or cultures of yeasts are produced which 

 live upon the sugar-containing portions of the 

 pulp of the fruit, and it is their presence that 



1 The names in each case were unknown either to 

 Dr. Dekker or Mr. Fawcett. I only now include them 

 to simplify matters. [H. H. S.] 



