298 The Fermentation of Cacao 



Cacao fermentation, what does the term express ? 82 

 ,, fermenting floors and their advantages, 105 

 ,, flies discussed and described, 226, 227 

 ,, ,, how they affect fermentation, 228, 229 

 floors and mildew, 190 



fly, 159 



, , and Bacillus aceti, 282 



,, at work, 1 80 



,, occurs in the Cameroons, 271 

 fruit described by Loew, 39 

 gather when ripe, 102, 103 



higher temperature favours oxidation, 85, 87, 89 

 -house roofs, 190 



houses, an ideal plan discussed and illustrated, 174 

 how to prepare for tasting, 123 

 its entire preparation discussed, 102, et seq. 

 ,, preparation for market (by Fickendey), 66 

 jelly, 220 



liquid can be distilled, 5 

 measurement and weight when curing, 121 

 merchants and their profits, 163 

 -oil (see also Oil and Oleum theobroma) 



I5 1 



,, and its melting point, 235 

 -packing compared with tea, 125 

 polishers and their use, 162 

 prices in 1911, 259 



,, June i, 1913, 157 

 ready for shipment in thirty-six hours, 187 

 red, 48, 49, 237, 263 

 ,, percentage in raw cacao, 48 

 -skin or sub-shell, formation of the, 16 

 stealing, 158, 269, 270 

 sweatings, 249 



takes longer than coffee to ferment, 43 

 -tasting, 122 

 the drying of, 108 



thefts and the law in Cameroons and English Colonies, 269 

 trays in San Thome, 108 

 v. tea preparation, 117 

 vinegar (see Vinegar) 



,, spirit inflammable and of pleasant taste, 5 4 , 

 weighs heavy in fermenting boxes, 172 

 why is it fermented ? 138 

 yeast, and its small cost, 245, 246 

 ,, how to obtain it, 246 

 ,, (see also Yeasts) 

 Cacaonine, 148, 151, 263 



,, and its formula, 149 

 Caffeine, 263 



