1 1 8 The Fermentation of Cacao 



flavour in order to produce a palatable and 

 marketable chocolate. It is, therefore, exceed- 

 ingly important in treating this type of bean 

 to exactly determine the most suitable degree 

 of acidification and oxidation it should under- 

 go in the curing. Until this has been done 

 one is less likely to make a mistake by 

 employing too short a period of fermentation 

 and oxidation for the bean than by making it 

 too long. 1 



In the Cameroons and other places growing- 

 similar types of cacao it is hardly possible to 

 obtain a sufficient degree of oxidation by the 

 use of drying floors. A better result will be 

 obtained if, in using the Guardiola method, 

 the drying is checked when the moisture 

 in the beans is reduced to 20 per cent., 

 stopping it when 15 per cent, is reached. 2 



1 Does Dr. Schulte recognize that Ceylon and Samoa 

 cacao are obtained from T. cacao var. criollo, and the 

 stronger flavoured kinds from T. cacao var. forastero and 

 that the first can never altogether become like the 

 second, and only partially so through hybridization? 

 The cacao now coming to market from these centres 

 is often of a darker character, showing that the orig- 

 inal criollo strain is being lost ; such changes, however, 

 are not due to the way in which the beans are cured. 

 H. H.S. 



2 It will at first be somewhat difficult for the planter 

 to estimate the degree of moisture ; but after a little 

 practice he will find this quite easy. In order to recog- 

 nize whether the correct degree of moisture has been 

 reached, it is only necessary to take the cold bean in 

 one's hand and press it to see the moisture content. 



