274 The Fermentation of Cacao 



bacteria. The acid is further essential to 

 obtain a cacao of the best possible quality. 



Dr. Fickendey proves the presence of an 

 enzyme which causes the oxidation, and like- 

 wise considers the killing of the bean, and the 

 process of oxidation following thereon, as the 

 most essential part of the fermentation. In 

 order to accelerate the oxidation of the bitter 

 (astringent) substances, Fickendey recommends 

 that the beans should be treated after fermen- 

 tation with a diluted solution of potash, in 

 order to accelerate the oxidation by neutraliz- 

 ing the acid. Very bitter and sour beans are, 

 as is well known, submitted to a similar process 

 in chocolate manufactories. 



Preyer and Nicholls therefore regard the 

 most important period in the process as being 

 when the beans are fermented with yeast, and 

 attach no value to the conversion of the astrin- 

 gent substances contained in the beans. I 



^ 



myself, and after me, Fickendey, attach the 

 chief importance to the conversion of the 

 astringent substances. But whereas I regard 

 it as necessary to submit the sour or acid- 

 tasting beans to oxidation in order to obtain 

 a good quality, Fickendey believes that better 

 results can be obtained by the oxidation of the 

 beans previously treated with potash in which 

 the acid has been neutralized. 



Dr. Oscar Loew confined his remarks to the 

 prize essays of Mr. Hudson and Dr. Nicholls. 

 This was due, I believe, to the fact that these 



