Synopsis xlvii. 



PAGE 



paration of tea asked for the oxidation of the 

 persimmon fruit cacao red does not cause the 

 colour detailed analysis of Calabacillo cacao the 

 chemical changes that take place in the beans 

 the change of flavour how to prove the presence 

 of oxidizing enzymes the slime tissue of coffee and 

 cacao compared Prof. Harrison on the decrease 

 of tannin m cacao enzymes needed to ferment 

 cacao and coffee alike the production of the 

 aroma in cacao fermentation seems to have 

 nothing to do with it only beans acted on by 

 enzymes can produce the true aroma cacao butter 

 is not indigestible at least not more so than cow's 

 butter a summary of the foregoing the chier 

 object of fermentation according to Loew. 

 The Fermentation of Coffee. Its definition the 

 anatomical structure of the fruit discussed and 

 illustrated the preparation of coffee for market 

 described coffee terms the fermentation process 

 analysis of the dried pulp is it good as a 

 manure ? the cacao ferments discussed coffee 

 fermentation temperature why fermentation is 

 essential how long to ferment why one avoids 

 too prolonged a period the drying of coffee Dr. 

 Loew reviews his previous remarks. 



CHAPTER III. DR. FICKKNDEY ... 66 



The preparation of green cacao the two processes 

 the fermentation of the pulp and the processes 

 affecting the bean itself what enzymes are in 

 preparing cacao the chief aim is to kill the germ 

 fermentation is not essential for this how other 

 means can do as well access of air turns the 

 beans brown what causes the bitter taste in the 

 beans what brings about the change in colour 

 another way to remove the bitter taste Criollo 

 beans behave differently to Forastero weak alka- 

 line solutions hasten oxidation the maximum 

 temperature advantages of using a potash solu- 

 tion the need of further investigations how these 

 could be carried out. 



CHAPTER IV. Dr. SCHULTE IM HOPE .., 76 



Technical terms discussed why Dr. Schulte became 

 interested in fermenting tropical produce Cacao 



