xii. The Fermentation of Cacao 



Kako Einkaufs Ges., Germany. 



The Sarotti Cocoa Manufacturing Co., Ltd., 

 Germany. 



Messrs. Suchard, S. A., Switzerland. 



Agricultural Society of Dominica, B.W.I. 



Arnold Gay, Esq., of "The Brothers" 

 Cacao Estate, Grenada, B.W.-I. 



Tropical Life, London. 



Having secured such generous support, I 

 asked Mr. Fawcett if he would kindly translate 

 my crudely worded phrases, setting forth the 

 requirements and conditions of the competi- 

 tion, in a neatly worded paragraph, which he 

 did thus : 



" The essay should record precisely and in 

 full detail the changes resulting from the pro- 

 cesses of fermentation and drying that take 

 place in the bean from maturity in the pod to 

 the time of putting the cured beans into bags 

 for market. Biological as well as chemical 

 changes should be noted. The action of 

 maximum, minimum and optimum tempera- 

 tures, and of checks producing differences of 

 times in the fermentation and drying processes 

 should be noted for every stage. The differ- 

 ences due to such variations on the resultant 

 cured bean should be clearly traced. The 

 possibility should be discussed of producing 

 at will by such variations, and independently 

 of the natural character of the bean, varieties 

 of taste and of colour, both internal and 

 external, so as to simulate the different kinds 



