300 The Fermentation of Cacao 



Clay used on inferior cacaos, 210 

 Clayed cacao, 207, 209 

 ,, v. washing, 208 

 Claying cacao, why it is done, 209, 210 

 Coffee and cacao fermenting compared, 58 



,, need enzymes when fermenting, 54 



,, aroma compared with tea and cacao, 55 



,, and its fermentation, washing, drying and milling, 64 



,, compared with cacao, the fermentation of, 40 



,, curing, oxidation the chief object, 132 



,, fermentation (by Loew), 58 



beware of acid, 127 

 compared with tobacco, 130 

 disadvantage of over-fermentation, 64 

 in Porto Rico, &c., 64 

 its benefits discussed, 65 

 what it facilitates, 127 

 fermenting and washing, 128 



,, facilitates drying, 59 

 fruits and their colour, 60 

 how to prepare it for market, 60 

 hulling and milling defined, 60 

 improved by immediate removal of pulp, 129 

 in parchment best to ship, 65 



its anatomical structure explained and illustrated, 59 

 pulp (dry) analysed (by Greshoff), 6l 



,, as a manure, 61 



shall it be shipped in parchment or not ? 65 

 takes less time than cacao to ferment, 43 

 tastes flat when over-acidified, 129 

 the fermentation of, 126 



under-oxidation causes harshness and bitterness, 129 

 white spots on, 127 

 ,, why it is fermented (by Loew), 59 

 ,, (by Sir Geo. Watt), 58 



Colour and fermentation, I 



,, change in cacao compared with tea, 46 

 in fermented beans, cause of, 44 

 in fresh v. boiled cut seeds, 44 

 of beans, 164 



,, lightened with alkaline solutions, 183 

 of " fine estate " and other cacaos, 194 

 of the seed, change of, 145 

 Colouration and reduction of bitter taste the prime object when curing 



cacao, 267, 268 

 ,, ,, its production, 48 



Colouring the bean follows its death, 45 

 Concrete tanks for vinegar, 219 



,, v. wooden fermenting boxes, 172 

 Cooling in oxidation, how to prevent, 119 



