The Last Word 279 



be followed up most carefully. Probably the 

 cacao-yeast of Ceylon would not thrive well 

 in other tropical countries, if it met with other 

 kinds of competing yeasts or bacilli, but I 

 am sure that in every cacao-producing country 

 a variety of yeast is to be found and isolated 

 in pure cultures, which would facilitate the 

 preparation of a first-class quality of cacao 

 beans, provided the right methods of fermenta- 

 tion are followed, viz., tank arrangements, 

 temperature, duration, access of air, and pro- 

 tection against bacilli infection. The resulting 

 qualities of cacao may all be good, although 

 in the same way as with the wine and beer 

 fermentation in different countries of the world, 

 differences of colour, flavour, &c., of the cacao 

 of the East or West Indies, of the Cameroons, 

 or Ecuador will always be noticeable. But, 

 to the planter, the problem is limited to the 

 question as to how he can best produce a good, 

 high-priced cacao in an economical way, given 

 the natural conditions of his country. Well, 

 on this question my reply is by using a good, 

 pure culture of cacao-yeast, produced in the 

 same country as where the cacao is grown, 

 and in carefully giving this yeast the best 

 conditions individually suited to it for fer- 

 mentation." 



I can only conclude by echoing Dr. Preyer's 

 suggestion that the whole question of cacao 

 (coffee, tea, tobacco, &c.) fermentation be care- 

 fully considered and followed up by experts 



