The Last Word 257 



In the case of fermentation the devitalization 

 is mainly brought about by the development 

 of heat. It is thus possible to combine drying 

 and devitalizing in one procedure if the drying 

 be carried out at a definite temperature (about 

 50 to 60 C.) ; or, again, if it be deemed 

 desirable to sun-dry the beans, this may be 

 done after first subjecting them for one day 

 to a temperature of 50 to 60 C. Labora- 

 tory experiments which, however, one must 

 own never represent a true imitation of what 

 takes place on a wholesale or commercial basis 

 gave good results, provided only that fully ripe 

 beans were used. Further attention must be 

 called to the fact that the finer varieties, such 

 as Criollo, more easily become brown and free 

 from the bitter taste l than the commoner 

 Forastero. Another method is the devitaliza- 

 tion by cold. It is not necessary to actually 

 freeze the beans ; maintaining them for three 

 hours at iC. is quite sufficient. On drying 

 them after this, brown colouration and simul- 

 taneous loss of the bitter flavour take place 

 on access of air. A manufacturer writes as 

 follows about beans treated in this way : 

 "The beans devitalized by freezing have the 

 strongest flavour, and possess a full and pure 

 cacao aroma, such as we have never yet met 

 with in any other kind of bean." 



1 FOF one reason, because the bitter taste is not 

 there to the degree that it is in the Forastero kinds. 

 H. H. S. 



17 



