276 The Fermentation of Cacao 



by primary natural fermentation, the better the 

 class of cacao tiirned out." 



It seems to the writer that the effect of this 

 temperature consists in promoting the action 

 of a certain enzyme within the seed, splitting a 

 glucoside in such a manner that afterwards, in 

 drying and roasting, the development of a 

 high-grade aroma is possible from one of the 

 products thus broken up. 



This is more probable than the formation 

 of an ether-like compound by means of the 

 alcohol produced by the yeast, since the fer- 

 menting liquid does not penetrate the seed. 



As to how the fermentation should be 

 started, the proposal of Dr. Nicholls to infect 

 the pulped cacao with yeast and to add mineral 

 nutrients in order to insure a rapid growth and 

 multiplication of the yeast cells, is no doubt a 

 good idea. In the opinion of the writer, the 

 infection with a pure culture of Saccharomyces 

 ellipsoideus would suit just as well as the infec- 

 tion with one of S. theobromce. In fact the 

 writer has discerned in Porto Rico only S. 

 ellipsoideus and S. apiciilatus in a lot of fer- 

 menting cacao beans. 



Dr. Lucius Nicholls having read the trans- 

 lation of Dr. Schulte im Hofe's essay, wrote me 

 that he could not altogether agree with his 

 opinion, and then goes on to say : 



Oxidation of the interior of the bean naturally 

 takes place, but the action is brought about by 



1 See p. 177. 



