Hi. The Fermentation of Cacao 



I'AG K 



clay no longer a hall-mark of good quality polish- 

 ing or " dancing" how it is done and the cost 

 the process should be done away with machine 

 polishers the Malins-Smith machine Barnard's 

 polisher their use may save money and give a 

 better quality bagging for export cost, weights, 

 and strength by-products vinegar possibly 

 200 gals, per 100 bags to sell 2s. or 2s. 6d. gal. 

 how to prepare it cacao alcohol Pard. and its 

 cacao wine cacao jelly. 



CHAPTER VII. BY DR. Lucius NICHOLLS 221 



(Being Part II of the Joint Prize Essay.) 



Fermentation defined Pasteur's discoveries the 

 cause of sweating or fermenting in cacao the re- 

 production of yeasts and ferments the different 

 varieties Sacc/raromyces theobroma its isolation 

 and cultivation yeasts in sweating-box scrapings 

 the " cacao fly " (Drosop/rila melanogaster) (illus- 

 trated) and its work experiments to prove the 

 utility of the flies the chemistry of the cacao-bean 

 analyses of their composition the acetic acid 

 and alcohol present what the sweating of cacao 

 really is physical changes brought about by fer- 

 mentation the losses and gains from fermenting 

 melting-point of oleum theobroince the effects of 

 dancing on the fats in the beans Dr. Nicholls dis- 

 cusses glucose sucrose starch theobromine 

 theine cacao red albumen fibrin gluten 

 bitter principle salts acetic acid alcohol and 

 acetic ether summary of the changes which take 

 place the isolation and cultivation of the organ- 

 isms which ferment cacao -a medium upon which 

 the fermentation organisms will flourish how to 

 breed bacteria and yeasts the isolation of organ- 

 isms in pure culture a discussion on yeasts (illus- 

 trated) new sweating-boxes need inoculating the 

 blackening of the beans how to prolong fermenta- 

 tion how to obtain a yeast culture in bulk the 

 application of the solution the question of tem- 

 peratures yeasts killed at 133 F. and dormant at 

 120 F. optimum temperature for the cacao 

 between 110 to 120 F. but flourish best below 

 110 F. a uniform temperature means a uniform 

 sweating with yeast cultures cacao juice the 



