38 The Fermentation of Cacao 



also, and the necessary changes are brought 

 on mainly by the heat, but this method has 

 been considered too tedious and of little 

 value to cacao planters, as is shown by 



c. 



FIG. i.~ Structure of cacao fruit : //. S., Hard outer shell 

 of fruit; S.S., soft inner layer of fruit shell ; P., pulp of seed 

 or slime tissue ; S. E.> seed with testa or envelope ; C., core or 

 placenta. 



Maurice Montet 1 in his criticism of the 

 apparatus. 



1 Journ. Agr. Trop., 5 (1905), No. 52, p. 297. 



