xlvi. The Fermentation of Cacao 



PAGE 



a Venezuelan method the Strickland process 

 Semler on fermentation Friederici on fermenting 

 how it is done in Surinam a Ceylon method as 

 practised on Gangaroovva Estate, near Peradeniya 

 other methods washing cacao Chittenden's 

 ideas table showing results of various methods 

 Aublet Chittenden Morris Strickland Semler 

 Friederici Preuss Preyer Saccharomyces cere- 

 visice Preyer's fermentation experiments in Cey- 

 lon fully described Do enzymes cause the changes? 

 the work of the living yeast cells S. ellipsoideus 

 S. membranafacicns Preyer's ferment S. theo- 

 broma (Preyer) a full description of it and the 

 nature of its fermentation -Chittenden's experi- 

 ments the question of chemical combinations 

 the action and activity of bacteria S. theobromce 

 the best ferment superior cacao defined the 

 results of lack of inoculation the question of tem- 

 peratures a table of experiment results showing 

 advantages of inoculation the disposal of the 

 vinegar or fluid the duration of the entire 

 fermentation period a recapitulation of the fore- 

 going a fermenting tank described and illustrated. 



CHAPTER II. DR. OSCAR LOEW 32. 



The purpose and necessity of fermentation debatable 

 Sir George Watt describes the preparation of 

 cacao in India Safford describes it in the island 

 of Guam (belonging to U.S.A.) Hinchley Hart 

 has a word to say also the changes brought about 

 by fermentation have been studied by Prof. Harri- 

 son in British Guiana an enzyme the cause the 

 Professor tells us exactly what the process consists 

 of further and finally he gives more useful details 

 how fermentation is carried out the temperature 

 discussed the contents of a pod described and 

 illustrated its structure explained- -the effect of 

 the fermentation on the beans the results of that 

 effect Eugene Lange says fermenting does not 

 pay but what happens when it is not done coffee 

 fermentation compared the fine colour of cacao 

 due to fermentation the oxidizing enzyme experi- 

 mented with colour change in cacao compared to 

 that in black tea the change of colour in tea dis- 

 cussed further investigations regarding the pre- 



