84 The Fermentation of Cacao 



process by being rolled, it is natural that in 

 their case the oxidation process takes place 

 more rapidly. If the process is to correspond 

 to that in tea-leaves, the cacao beans must 

 be ground or broken up. For practical reasons 

 this is, however, impossible with cacao. - 



Now, if unfavourable reactions are liable 

 to occur even in the comparatively short time 

 occupied in the process of oxidation in the 

 case of tea, such as too marked an acidification 

 and the formation of butyric acid, such changes 

 are still more difficult to avoid in the case of 

 the far more protracted process of the oxidation 

 of cacao. Over-acidification, the formation 

 of butyric acid (which produces a rancid taste, 

 causing a feeling of scratching on the palate), 

 and the development of moulds constitute, 

 therefore, the main difficulties in the proper 

 treatment of cacao beans. 



Good, nay even very good results are even 

 now attained very often by the accidental 

 empirical observance of the conditions favour- 

 able to oxidation. On the other hand, by the 

 non-observance of these rules, i.e., by the 

 exclusion of oxidation or by over-acidifying, 

 &c., a large quantity of cacao is produced of 

 inferior quality. 



A satisfactory degree of acidity was attained, 

 it is true, by the short period of fermenta- 

 tion that at first was generally allowed in the 

 Cameroons, but owing to the rapid subsequent 

 drying in the Mayfarth dryers, the oxygen 



