92 The Fermentation of Cacao 



and continued in Germany, were thus com- 

 pleted for the time being. By means of them 

 I had proved that cacao fermentation falls 

 into two sections ; the first is the process of 

 alcoholic and acetic fermentation ; the second 

 that of oxidation, the former having to precede 

 the latter. I do not wish to maintain that the 

 presence of acid is absolutely necessary for the 

 oxidation of the acrid substances to take place, 

 but that only under such circumstances can 

 a good, marketable cacao be produced. 

 Further, I proved that before starting the 

 oxidation process, the beans should, for 

 practical reasons, be partially dried, and that 

 by maintaining a percentage of 15 per cent, 

 moisture or less, the process of oxidation can 

 be extended over a more prolonged period 

 without running the risk of generating butyric 

 acid ferments or the development of moulds ; 

 and further, that at higher temperatures, such 

 as 50 to 60 C. (122 to 140 F.), the process 

 of oxidation proceeds more rapidly than at 

 30 to 40 C. (86 to 104 F.), but that the colour 

 remains a better one at the lower temperature. 

 My next object was to apply my results in a 

 practical way to cacao cured on the estates. 

 Unfortunately the planters in the Cameroons 

 to whom I applied refused to entertain my 

 suggestions, and the Colonial Office also 

 refused to allow me to introduce this method 

 to the Botanical Gardens out there. 



I attribute this attitude on the part of the 



