24 The Fermentation of Cacao 



upon. Whether the loosening is brought about 

 through dissolving agents which are produced 

 in the fermentation or through pressure from 

 inside remains uncertain. 



As to what chemical combinations arise in 

 the fermentation, to exert an influence upon 

 the quality of the cacao, chemical investigation 

 must determine. Here I am only able to note 

 that in the fermented pulp are found ethyl 

 alcohol, and in the places covered with mildew 

 fungi, bad-smelling alcohol (probably methyl 

 among other stronger alcohols), lactic acid, and 

 similar substances, and, finally, aromatic sub- 

 stances. 



The principal result of the activity of the 

 bacteria is the formation of organic acids, and 

 in those experiments in which bacteria were 

 absent no free acid could be detected. The 

 organic acids formed are chiefly produced by 

 the action of bacteria. Since, as is shown 

 later on, acid fermentation of the pulp affects 

 the taste of the cacao unfavourably, such 

 bacteria are to be considered as harmful to 

 the fermentation process. 



After it was proved by comparative tests 

 that the S. tkeobrojuce, as a rule, was the best 

 ferment, further tests were made to find out 

 under which conditions this yeast thrives best 

 and produces the most superior quality of cacao. 

 For this purpose it is necessary to characterize 

 shortly the attributes of a superior cacao. 

 Morris says : "If well prepared the outside 



