40 The Fermentation of Cacao 



complicated, and nature has evidently taken 

 much pains to protect the embryo by four 

 different envelopes. Figure i will suffice to 

 explain the structure. 



The chief purposes of the fermentation 

 process are : 



(1) Removal or contraction of the pulp 

 surrounding the seeds. 



(2) Loosening of the connection between 

 the seed and its testa. 



(3) Development of colour and improvement 

 of taste. 



Some authors hold that the heat of the 

 fermentation is required to harden the interior 

 of the bean, and also pass it to a second 

 fermentation ; further, that another change 

 consists in the hardening or toughening of 

 the testa of the bean, whereby brittleness is 

 avoided during drying, and thus the seeds are 

 better protected against the entrance of mould 

 fungi. 1 Various authors also ascribe to the 

 fermentation a great influence upon the 

 development of the aroma. 



As regards the first of the above-named 

 purposes, namely, the removal of the slirne 

 layer attached to the seed coat, a somewhat 

 similar process occurs in the fermentation of 

 coffee. (See p. 59.) The first step is the 

 development of numerous yeast cells, which 

 find ample nutrients in the sweet juice oozing 



1 Hart, " Cacao." Trinidad, 1900, 2nd ed., pp. 35, 49. 



