248 The Fermentation of Cacao 



the bean is dried, the loss of weight is such 

 that any increased price obtainable is insuffi- 

 cient to render the process profitable. 



The question of temperature must now be 

 considered. This depends upon several factors, 

 such as the organisms present, the size of the 

 sweating- boxes, and, to some extent, upon the 

 variety of the cacao and the nature of the 

 season. 



The temperature does not rise as high with 

 yeasts as with some other organisms, and when 

 it rises to a great height it falls very rapidly. 



Yeasts are killed by an exposure to 133 F. ; 

 for one hour at 120 F. the action of zymase 

 (the ferment of yeast) almost ceases. The 

 optimum temperature, that is, the heat at which 

 they flourish best, is well below i 10 F. But 

 a temperature of this degree is undoubtedly 

 required in sweating cacao to diffuse the fats 

 and aid the chemical and physical changes. It 

 is, therefore, a temperature below 120 F. and 

 above no F., which is the best, for it will 

 not impede the action of the yeasts, and will 

 prevent the flourishing of many adventitious 

 organisms which require a lower temperature. 

 There are other organisms which raise the 



O 



temperature of a sweating mass higher than is 

 done by the yeasts, and if it is found that a 

 sweating-box gives 120 F. or more when yeast 

 cultures are used, it means that there is some 

 contamination ; the cure of this is the thorough 

 cleaning of the box. 



Apart from these factors the question of 



