Index 



Enzymes cause fermentation, 67-70 

 destroyed at 70 C., 148 



,, by high temperatures, 264 

 discussed by Fickendey, Preyer and Nicholls, 271 

 how the temperature affects them, 276 

 in cacao, how to prove their presence, 50 

 in coffee fermentation, 63 

 in green and black tea, 46 

 in tea fermentation, 47 

 in tobacco, 294 



,, curing, 286 



killed by a synthetic fermenting juice, 54 

 must affect beans to get true aroma, 56 

 necessary in coffee as in cacao fermentation, 54 

 (proteolytic) and oxidizing, 49 

 the most essential part of the fermentation, 274 

 what they are, and what they do, 67 

 Essential oil important for aroma, 55 

 Excessive temperature and its cure, 248 

 Experiments of beans, boiled or stewed, 261, 262 



,, the need of estates to carry on further, 74 

 ,, ,, ,, further, 100 



,, to prove that it pays to ferment, 170 

 Experts in cacao centres, the need of, 116 

 Export of the beans, the, 124 



External and internal fermentation, Dr. Fickendey on, 252 

 ,, fermentation described, 143 



FANS for drying, 60, 195, 198 



,, ,, cost of turning, 198 



,, ,, the most practical method, 271 



,, in the drying house, 264, 265 

 Fat (cacao butter) and its effect on the aroma, 56 

 ,, ,, ,, as digestible as cow's butter, 56 

 ,, percentage in raw cacao, 48 

 Ferment, Dr. Nicholls' pure yeast, 160 

 ,, is it necessary to ? I 

 ,, various ways to, 2, et seq. 

 Fermentation and how to start it, 276 

 and its causes, 17 



,, changes chemically and in flavour, 49 

 ,. effect on colour, 43 

 ,, two sections, 101 

 and loss of weight, 186 



the cacao fly, 228, 229 

 the changes it brings about, 253 

 the moisture content, 92 

 yeast cells, 20 

 yeasts, 222 

 an exact explanation of the nature of, 14 



303 



