14 The Fermentation of Cacao 



(the tendency of two different fluids, when 

 separated by a membrane, to pass through the 

 pores and mingle) through the seed shell in 

 the fermentation is easy to demonstrate by the 

 insertion of the fermented beans in fuchsin 

 solution. Then also, after the drying of the 

 resulting hollow spaces, an elastic pressing 

 together of the shells becomes possible, and 

 the ability to obtain this ' spring ' is a sign 

 of a properly finished fermented bean. The 

 different claims of the various cacaos are 

 dependent on the percentage of their fats. 

 Concerning Strickland's tank methods, it may 

 be further said that in tank No. i there is wine 

 fermentation owing to Saccharomyces cerevisice, 

 and probably at the same time milk fermenta- 

 tion \Penicilliumglaucum). Brought into tank 

 No. 2, the cacao shows an acid reaction ; further 

 lactic acid fermentation takes place in a lower 

 temperature. The lactic acid will later (in 

 tank No. 3) change into butyric acid, after the 

 formula 2C 3 H 6 O 3 == C 4 H 8 O 2 + 2 CO 2 + 2 H 2 . 

 The pleasant smell disappears and butyric acid 

 is also traceable. Decomposition easily sets in, 

 with formation of nitrous acid and nitric acid, 

 as well as injurious gases." Further, Chitten- 

 den recommends in cases of defective fermenta- 

 tion that a repeated fermentation with the 

 addition of some invert sugar and yeast be 

 carried out. 



In order to obtain the nearest or most exact 

 explanation of the nature of the fermentation 



