302 The Fermentation of Cacao 



Drying a crop, two-fifths in fifty days, 191, 205 



and curing cacao, loss in weight by, 169, 186 



mildew, 193 



avoid butyric acid formation above all, 115 

 by air, 270 



(by Hudson), 186, 187 

 by sun v. mechanical means, 85 

 ,, the sun, 264 



cacao, do not leave heaps standing, 117 

 can the beans have too much sun? 193 

 facilitated by fermenting, 57 

 15 percent, moisture as a limit, 117 

 floor, space needed per 100 bags, 191 

 house in San Thome described, a, 112, 113 

 ,, the Cameroons described, in 



Trinidad (W.I. ), in 

 hodses trays on wheels v. sliding roofs, 190 



,, with sliding roofs, 189 

 in San Thome, past methods of, 112 

 in vacua, described, 202, 203 



in wet weathers ; how the heaping damages the cacao, 85, 87 

 maximum and usual heat, 198 

 may be too rapid, 85, 87 

 on " boucans," how it is done, 191, 192 

 or oxidation ; the question of the moisture content, 90 

 90 per cent, sun-dried, 187 

 slowly and its effect on oil and flavour, 281 



,, the benefits of, 85, 87 

 the cacao, 108 



disadvantages of rapid, 151 



,, optimum temperature for, 73 



,, temperature from the sun less favourable to oxidation, 85 



,, test of thorough, 194 

 trays used in wet weather, 109 



ECONOMY effected in five directions whilst drying, 186 



Eight tank or box system, 9 



Enzyme and its effect, a proteolytic, 49 



effects of killing the oxydizing, 45 

 what is an, 146 



which splits glucosides, an, 263 

 Enzymes, 49 



affect aroma, 58 

 and fermentation, 17, 44 

 ,, oxidation, 71, 78, 260 

 ,, their production, 17 

 ,, their work, 234 

 ,, the part they play, 255 

 can be active in commercial (dry) cacao, 73 

 cause change of colouration in the beans, 146-148 



