Dr. Oscar Loew 43 



might support fungus growth. Hence, fermen- 

 tation is preferable to a simple drying process, 

 and after washing yields a much cleaner 

 product. 



In the fermentation of coffee the slimy layer 

 to be removed from the testa (parchment 

 envelope) is much thinner than that of the 

 cacao seed. Hence, the fermentation of coffee 

 is of much shorter duration that that of cacao. 



In regard to the second purpose above 

 mentioned, namely, loosening the connection 

 between the seed and its testa, it must be 

 mentioned that by the death of the seed, 

 caused by the elevation of temperature during 

 fermentation to 40 to 45 C., some contraction 

 takes place and the seed recedes somewhat 

 from its walls. Later on, in the manufacture 

 of cacao from the fermented and dried beans, 

 these are roasted and some further contraction 

 of the seed is caused. The testa having lost 

 its hygroscopic water by the heat, now can be 

 easily separated, especially while still warm 

 and brittle. 



An important change, also due to the fermen- 

 tation process, is the production of a fine brown 

 colour. The effect of the fermentation in this 

 direction is, however, not a direct, as supposed 

 by many, but an indirect one, and may be 

 secured by simply drying the bean. Sun-dried 

 beans are uniformly deep brown. When the 

 fresh seed is cut, the surface thus opened will 

 turn from the original violet to a deep brown 



