xlviii. The Fermentation of Cacao 



fermentation in the Cameroons the chemical 

 changes in cacao are similar to those in black 

 tea tea fermentation described the oxidation of 

 tea the main object of rolling tea the processes 

 with cacao compared how to secure uniform fer- 

 mentation the change in colour in the beans 

 what constitutes cacao fermentation the process, 

 as generally understood, not absolutely essential 

 oxidation of cacao and tea compared beware of 

 over-acidification drawbacks of over-rapid drying 

 why sun-drying was considered to be best 

 self-heating more favourable to oxidation why 

 mechanical dryers are necessary slow-drying 

 favours oxidation higher temperatures helps 

 oxidation both in tea and cacao oxidation 

 experiments at Victoria, Cameroons oxidation 

 an essential point in cacao fermentation fer- 

 mentation experiments carried out in Germany 

 ferments discovered on imported beans higher 

 temperatures accelerate oxidation the moisture 

 content small water content means slow oxida- 

 tion is 15 per cent, the optimum amount of 

 water ? factory experiments i>. laboratory work 

 20 per cent, moisture caused moulds to form 

 what Dr. Schulte proved by his experiments the 

 question of optimum temperatures for oxidation 

 fermentation experiments in San Thome a des- 

 cription of the oxidation chambers erected how 

 the fermentation was carried out changing the 

 beans assists the process trolleys of trays and 

 chamber drying made use of shall the beans 

 have 15 or 20 per cent, of moisture ? how to detect 

 excess of moisture the change of colour and how 

 long it takes testing for flavour how it is done 

 with tea when to check oxidation oxidation 

 depends on temperature the optimum tempera- 

 ture period of fermentation on Boa Entrada the 

 essential processes of fermentation, viz., the sugar 

 converted into alcohol, and the alcohol into acetic 

 acid why oxidation is necessary cacao oxidized 

 at high temperatures turns out best gathering the 

 cacao fermenting--" unripe" beans an incorrect 

 tern) methods in the Cameroons in San 

 Thome when to stop fermentation the simplest, 

 cheapest, and most certain method fermenting 

 saccharine juice can start the process on non- 



