Synopsis xlix. 



PAGE 



fermenting beans a pure yeast culture has no 

 influence on the quality of the cacao fermentation 

 floors avoid cement washing v. non-washing 

 in the Cameroons drying the cacao various 

 methods discussed in Cameroons in Trinidad 

 in San Thome in Fernando Po Count Spengler's 

 type of dryer Dr. Schulte's idea the oxidation 

 of cacao the need qf scientific institutes for 

 cacao these are still lacking test results well 

 before being satisfied try on one estate and when 

 proved use on others the need of experts to 

 supervise and advise drying in Samoa, and Ceylon 

 the result of over-acidification the need of 

 flavour in cacao as in tea ferment and oxidize 

 too little rather than too much the question of 

 moisture content how to test the degree of 

 moisture when the drying is complete an oxi- 

 dation house described how it is utilized its 

 capacity per 500 kilos of cacao tunnel drying 

 tasting the cacao the same as with tea tasting 

 samples and how to prepare them how it was 

 done in San Thome the preparation for shipping 

 marking packing sampling the variations in 

 qualities the forwarding of samples note what 

 suits. 



The Fermentation of Coffee. Compared with cacao 

 the action of oxygen the temperature beware 

 of acids mechanical contrivances what fermen- 

 tation facilitates what acids may do a San 

 Thome method of preparation the process on 

 Boa Entrada how a good result can be obtained 

 what over-acidification causes. 



The Fermentation of Tobacco. Is too much impor- 

 tance placed on ferments ? the reasons of the 

 processes the cause of heat in tobacco heaps 

 over-moisture causes acidification how to avoid 

 same how good tobacco is obtained Dr. Schulte's 

 experiment the result declared to be good with 

 tobacco, fermentation only a subsidiary part what 

 constitutes the essential principle of tobacco fer- 

 mentation the fermentation of various products 

 discussed and compared. 



CHAPTER V. Dr. J. SACK 134 



Fermentation methods scarcely changed since 1773 



d 



