1. The Fermentation of Cacao 



PAGE 



how it was carried out formerly peculiar old- 

 time notions sweating or fermenting boxes, their 

 make and uses the period of fermentation too 

 little known of the changes of the beans there 

 must be others that should be investigated results 

 of a few experiments Is the fermentation due to 

 a chemical or biological process ? how to prove it 

 is a biological process the proof that air is neces- 

 sary also that the conversion of che sugar content 

 causes an increased temperature what happens 

 when the rain washes the sugar off the outside of 

 the beans external and internal fermentation the 

 phases of external fermentation summarized 

 formula of the oxidation process causing alcoholic 

 acidification oxygen a necessity the decomposi- 

 tion of alcohol into acetic acid develops heat in- 

 ternal fermentation discussed what kills the beans 

 tests to prove the exact temperature that kills 

 them change of colour in the seed air necessary 

 to produce brown colouration definition of an 

 enzyme enzymes harmless at 100 C. and most 

 active between 45 and 60 C. nothing known of the 

 chemical composition of enzymes tests to prove 

 that enzymes bring about the change of colour 

 beans die at about 45 C. the enzyme at about 

 70 C. definition of a glucoside the formula of 

 cacaonine composition of a molecule of theobro- 

 mine formula of the enzymitic division of cacao- 

 nine theobromine an irritant cacao-red odourless 

 and tasteless the aroma of cacao developed with 

 fermentation why, when dried slowly, a fuller 

 aroma is obtained Dr. Sack sums up and con- 

 cludes with discussing the loss incurred by washing 

 cacao. 



CHAPTER VI. BY Mr. GEORGE S. HUDSON 153 



(Being Part I of the Joint Prize Essay.) 

 Scope of suggested improvements Forastero, Criollo, 

 Pentagona, Calabacillo, Amelonado types dis- 

 cussed careful treatment may enhance values- 

 the inoculation method of fermentation to help a 

 table of values on June ist, 191*3 qualities and 

 values discussed Does it pay to turn out better 

 cacao ? Mr. Hudson says " Yes !" present imperfect 

 systems discussed the " Cacao-fly " and its work 

 Dr. Lucius Nicholls's inoculation process to im- 



