260 The Fermentation of Cacao 



dried. The Bulletin included a description of 

 the samples, showing that Nos. 3 and 4 have 

 undergone, to some extent, that change in 

 colour and flavour which is usually regarded as 

 resulting from fermentation, so that the results 

 of these experiments tend to support Ficken- 

 dey's contention that fermentation of cacao 

 may be dispensed with, provided that other 

 means are taken to kill the embryo without 

 destroying the oxidizing enzymes which are 

 believed to produce the changes in colour and 

 flavour." 



Brown colouration and loss of bitterness 

 therefore bring about the changes in the beans. 

 The bitter taste is due to the presence of 

 tannic substances, and the brown colouration 

 is due to a change in, viz., the oxidation 

 of, these substances. If a cacao-bean whose 

 enzymes are unimpaired be cut through, the 

 exposed surface turns brown. This is a result 

 generally met with in all fruits containing 

 tannin, e.g., apples, and is due to oxidation of 

 the tannins. We should here mention the be- 

 haviour of the common sloe (Prunus spinosa), 

 which in many respects resembles cacao. The 

 ordinary sloe has such an acrid bitter taste 

 that it is unpalatable, but after a frost the cells 

 of the fruit pulp die and the enzymes are then 

 able to develop their activity. The result is 

 that the acidity disappears and the fruit be- 

 comes palatable. In this case also, the loss 

 of the acrid taste is accompanied by brown 



