58 The Fermentation of Cacao 



seed. In this regard there exists a close 

 analogy to the fermentation of coffee. The 

 loosening of the adhesion between the seed and 

 its envelope, and the hardening of this enve- 

 lope (testa), are claimed as further effects of 

 fermentation. 



The fermentation has also an indirect in- 

 fluence on changes going on within the seed, 

 inasmuch as by the temperature produced 

 (40 to 50 C.) the cells of the seeds are killed, 

 thus liberating the oxidizing enzymes, which 

 cause the formation of the brown colour, by 

 oxidation of the tannin of the seed. This 

 brown colouration is increased during the drying 

 process, and finally by the roasting. 



The taste of the raw cacao bean is not only 

 altered by the partial oxidation of tannin during 

 the fermentation or sun drying of the seed, but 

 also by products of roasting. 



The action of oxidizing enzymes, as well as 

 the final roasting process, plays a part in the 

 development of the aroma. 



The Fermentation of Coffee. 



The so-called fermentation of coffee has thus 

 far not been investigated, and has been defined 

 sometimes as an " alcoholic fermentation neces- 

 sary to remove the saccharine matter." 1 Such 

 saccharine matter, however, should be easily 

 removable by simply washing with water. 



1 Cf. Watt, " Dictionary of the Economic Products of 

 India." Calcutta, 1889, vol. ii, p. 476. 



