1 6 The Fermentation of Cacao 



it become a reddish to brownish colour ; the 

 taste of the pulp is sweet and gum-like. 



The shell of fresh cacao beans is of a 

 leathery nature. It is firmly surrounded with 

 the pulp, but free on the inner side, so that 

 a removal of the leathery skin from the cotyle- 

 dons can easily be effected. The leathery skin 

 is 0*5 mm. to o'6 mm. thick, and consists of 

 three layers of different cells: (i) A single 

 (and here and there a double) layer of thick- 

 walled stony cells, which are packed closely 

 together, and connected with the compressed 

 cells of the pulp on the inside. (2) A thick 

 middle layer of fibrous tissue which surrounds 

 chlorophyll-bearing cells, and contains spindle- 

 shaped hollow spaces. (3) A single and occa- 

 sionally double layer of parenchymatous cells 

 which form from within the epidermis of the 

 shells of the beans ; the cells are mostly empty. 

 The colour of the leathery skin at first is a 

 pale brownish ; but after the fermentation it 

 becomes yellow, and then turns red to dark 

 brown. 



The thin and shiny transparent skin which 

 entirely envelops the whole surface of the 

 cotyledons consists of a single layer of very 

 regularly formed empty parenchymatous cells, 

 which do not grow firmly together with the 

 germ leaves, but can be removed. 



Lastly, the cotyledons form together a 

 longish egg-shaped body with a smooth sur- 

 face ; inside they lie in numerous deep folds on 



