The Last Word 273 



that, for this work, the yeast Saccharomyces 

 theobromce to be the most suitable, and main- 

 tains that an acid fermentation would be 

 harmful. 



Dr. Nicholls likewise considers the fer- 

 mentation with yeast the most important part 

 of the process of cacao fermentation, but 

 he also attaches importance to the penetration 

 of the zymose formed by the yeast into the 

 interior of the beans, which transforms the 

 sugar contained therein into alcohol and car- 

 bonic acid. Nicholls certainly recognizes that 

 in the process of fermentation the bitter 

 substance is reduced, but considers this of 

 secondary importance, and that it is more 

 to the purpose to leave the removal of 

 the bitter substances to the chocolate manu- 

 facturers. 



In my work dealing with the removal of 

 the bitter (astringent) substances, I consider 

 this portion of the entire process to be the 

 most important and critical for obtaining good 

 cacao. The alcoholic and acetic acid fermen- 

 tation is, in my opinion, of secondary import- 

 ance. By means of this, the pulp should be 

 removed by the cheapest and most simple 

 manner, the life of the bean killed (which is 

 done), and the bean itself is mildly acidulated. 

 The acid effects (as also with tea) that the 

 bean is subjected to in the process of oxidation 

 which follows the fermentation causes it to 

 better withstand the influence of harmful 



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