12 The Fermentation of Cacao 



ready for sale, and sold as soon as possible : 

 this refers to the preparation of first-class 

 Ceylon produce. Colouring the beans is never 

 resorted to. 



, On other plantations in the island modifica- 

 tions of the methods described are in use ; thus 

 the heaps are made larger and higher, and, 

 owing to a higher temperature, are fermented 

 in two or three days less. One planter prefers 

 to make the heaps pointed, and not round ; 

 others prefer round-shaped heaps. 



In cacao fermentation there are many widely 

 divergent reports as to the development of 

 heat, as well as the smell of the fermented mass 

 and the dispersion of the liquid. A short enu- 

 meration of the reports of the various authors 

 is shown in the table on the opposite page. 



Continuous trials in cacao fermentation are 

 only met with in isolated cases, and in 

 Chittenden's prize essay is found probably the 

 only attempt at an explanation of the fermen- 

 tation processes. The author says as follows : 

 <4 Unfermented cacao yields the same analytical 

 results as fermented, although it has been said 

 that a slow oxidation and formation of new 

 matters take place. If the fermentation is 

 properly carried out, the cotyledons are separ- 

 ated from each other, and the wine-like fluid 

 of the pulp which forces itself through the 

 membrane husks fills the hollow space as well 

 as the ' intermediate space between the solid 

 particles. This is what shows such a physio- 



