xxx vi. The Fermentation of Cacao 



1395) states that the method of getting rid 

 of the pulp from cacao beans by means of 

 alcoholic fermentation is detrimental to the 

 quality of the beans, and furthermore, that 

 the changes that take place in the seed itself, 

 due to diastasic action, further reduces its 

 value. He suggests that the beans should be 

 treated with very dilute alkali, which renders 

 the pulp easily separable from the seeds. 

 Mechanical means, he urges, should be used 

 to separate the pulp from the seeds, and the 

 seeds should be at once sterilized by steam, 

 thus arresting the diastasic action. After 

 drying, the beans would be unalterable and 

 of a definite character." 



On coming to p. 73 in this book the reader 

 will notice that Dr. Fickendey also discusses 

 the use of an alkali, in this case potash, for 

 treating the beans, since "experiments led 

 to the discovery that the oxidation of tannic 

 substances increases very quickly in weak 

 alkaline and neutral reaction." Further, Dr. 

 Fickendey reminds us : "In some manu- 

 factories the cacao, after roasting, is treated 

 with potash." On pp. 182-183 it will be seen 

 that Mr. Hudson discusses spraying the beans 

 with a cheap alkaline solution in the shape 

 of a lime wash. 



More than one of the essayists strongly urge, 

 as I have always done, the necessity of the 

 Government either the Imperial Government 

 at home, or the local authorities at the various 



