THE FERMENTATION OF CACAO. 



CHAPTER I. 

 BY DR. AXEL PREYER. 



' Is it absolutely necessary to ferment freshly 

 gathered cacao seeds or beans ? This query 

 has already been repeatedly raised and dis- 

 cussed. However, the answer from the plan- 

 ter's point of view is given in the difference 

 in the price between the fermented and 

 unfermented cacao. With Ceylon cacao this 

 difference is so great that, as far as I know, 

 no European out there sends unfermented 

 cacao to market. The unimportant quantities 

 produced by natives are for the most part 

 consumed at home. 



The bitter substances in cacao seeds give 

 them an unpleasant taste, and this can only 

 be removed by fermentation. Furthermore, 

 the fermentation influences the aroma of the 

 product to a large extent, as well as the colour 

 of the bean, shell and inside contents (cotyle- 

 dons), each and all of which are important in 

 determining the price. 



Finally, the pulp surrounding each seed is 

 loosened to such an extent that in the washing 



