296 The Fermentation of Cacao 



Amelonado cacao, 153, 156, 157 



Analysis of cacao showing maximum, minimum, and average content, 



231 



,, ,, Calabacillo cacao, 48 



Aroma, I, 52, 55, 56, 57, 101, 105, 117, 150, 257, 275, 276, 283 

 affected by enzymes, 58 

 and fermentation, I 

 ,, its production, 276 

 can never be obtained by fresh beans, 56 

 developed by low temperature, 203 

 discussion on the causes of, 150 



,, ,, nature and origin of, 275 



,, ,, production of, 55 



generation of the, 52 

 how to improve and how to spoil it, 117 

 increased by devitalization by cold, 257 

 in tea, coffee, and cacao compared, 55 

 not caused by fermentation, 55 

 or flavour and slow drying, 281 

 the, is it caused by enzymes or roasting ? 52 

 Artificial drying apparatus, 194 



Astringent flavour due to tannin, 49, 68, 8.5, 91, 237, 258 

 ,, substances ; their oxidation an essential point, 88 

 ,, taste and its reduction, the, 91 

 Aublet (1775), 29 



,, ,, describes fermenting, 2 



,, and fermenting, 13 

 Average air temperature, 183 



,, humidity (St. Lucia, W.I.)> 183 



Bacillus aceti and cacao fly, 282 



,, siibtilis comes after eight days' fermentation, 282 

 Bacteria causes fermentation, 138, 139 



,, harmful and otherwise, 24 



,, producing acetic acid, 242, 243 

 Bagging cacao, 215 



,, the cacao, cool before, 175 

 Bags for cacao must not be too light, 215 

 Bainbridge on oil of cacao, 280 

 Baker's yeast described, 222 

 Balissier (see Heliconia bihaii), 180 

 Banana leaves for covering fermenting cacao, 180 

 Barnard polisher described, the, 213, 214 

 Barrel of " wet " cacao, weight of, 170 

 Basket washing, II 

 Baskets as used in Ceylon for cacao, 1 1 



,, for washing the beans in potash solution, 74 



,, in cacao experimental work, 141 

 Beans (fresh) described, 15 



,, killed at 45, 151 



