272 



The Fermentation of Cacao 



the total amount of yeast employed. It would 

 seem very probable that the quality of the 

 cacao might be improved if an active fermenta- 

 tion could be induced from the first. 



Dr. Schulte im Hofe, of Berlin, by the 

 following remarks tends to show that he, whilst 

 not disagreeing with Preyer and Nicholls, is 



, By courtesy of the " Bulletin of Entomological Research" 



CACAO- FLY (Drosophila melanogaster), Mg. x 16 ; see also 

 DR. NICHOLLS'S ESSAY. 



more of accord with Dr. Fickendey, since he 

 wrote thus : 



Dr. Preyer is of the opinion that the fer- 

 mentation with yeast is the most important 

 factor in the process of cacao fermentation, 

 and maintains that the cleaner the yeast the 

 better the quality of the beans. He considers 



