138 The Fermentation of Cacao 



One may thus safely say that, for the present, 

 it is difficult to assert with what object the cacao 

 is fermented, and as long as this is the case, 

 there can be no question of arriving, along 

 scientific lines, at an improvement in the 

 sweating process, whereby a product of higher 

 commercial value would be obtained. 



The following are the results of a few experi- 

 ments made with a view of explaining certain 

 problems arising in connection with the fermen- 

 tation of cacao beans. 



In answer to the first query, viz. : Is the 

 fermentation of the cacao dite to a chemical or 

 biological process ? 



It is conceivable that the fermentation is the 

 result of chemical reactions, which take place 

 in the substances contained in the pulp or the 

 seed, without bacteria, fungi, mould or other 

 'forms of life playing a part therein. If this is 

 the case, then the fermentation process is due 

 to chemical action. 



It is, however, also conceivable that forms 

 of life as mentioned above, attack the pulp, 

 multiplying greatly, and that they constitute 

 the primary cause of the first fermentation pro- 

 cess. If this is the case, the fermentation must 

 be due to a biological process. 



The latter supposition at once appeals to us 

 as being the most likely, since the soft pulp, 

 which contains a considerable amount of water 

 and sugar, is recognized as an excellent form 

 of nourishment for moulds and fungi ; a test, 



