Dr. Fickendey 73 



already, a considerable reduction in the oxida- 

 tion process. As in the case when fermenting 

 the pulp, acid is again formed but of a more 

 concentrated nature, the percentage of acid, 

 when the work is carried out on a commercial 

 basis, being increased. From the above facts, 

 when carrying out these operations on a com- 

 mercial scale, one has to note first of all that 

 the temperature must not be raised above 65 

 to 70 when drying the beans, and I am nearly 

 certain that the cacao can be dried without 

 exceeding that temperature. As the beans 

 continue to attract moisture after being dried, 

 the enzymes can still develop their activities 

 and further improve the quality of the cacao 

 whilst in warehouse or being transported ; but 

 otherwise (i.e., if the temperature is raised) the 

 enzymes run the risk of being killed. Further 

 experiments resulted in the proposal to pass 

 the beans through a potash solution after being 

 fully fermented, but previous to being dried. 

 Doing so, whilst offering no practical diffi- 

 culties, promises to offer the following advan- 

 tages : 



(1) The addition of potash reduces the 

 acidity in the cacao. 



(2) This reduced acidity increases the activi- 

 ties of the enzymes, enabling them to act more 

 freely, and the beans to be freer from bitter- 

 ness. 



(3) Cacao cured in this manner should, 

 when manufactured, become more soluble, and 



