Index 311 



Peroxidase and oxidase, 51 



Persimmon compared with cacao, the curing of, 47, 49 



Petri plates for cacao cultures, 239 



Physical changes due to fermentation. 234 



Picking unripe pods, 164 



Placenta and its removal, the, 165 



Pods, how they are gathered, broken and disposed of, 10 



,, picking unripe, 164 

 Polished cacao, 207 

 Polishing and cacao oil, 210, 211 

 and sun-drying, 212 

 by dancing condemned, 212 

 by machines described, 212, et seq. 

 cost per cwt., 211 

 described in detail, 210, et seq. 

 how it affects the bean, 211, 212 

 in sugar pans (tayche), 211 

 machines, cost of an installation, 214 

 must not be done too soon, 210 



or cacao-dancing and its effect on the oil content, 235 

 v. washing, 208 

 whilst vacuum drying, 204 

 Porto Rico and coffee fermentation, 64 



,, ,, as S. ellipsoideus and S, apiculatus, 276 

 ,, ,, chocolate, how it is made, 57 



Potash after fermenting, proposed use of, 73 (see also p. xxxvi) 

 ,, and its use in cacao curing, 274 

 ,, bath, how to give the beans a, 74 

 ,, ,, the advantages of, 73 

 Practical estate cacao curing, 164 

 Preuss and fermenting, 13 



,, describes fermenting in Surinam, 9 

 ,, on loss by washing, 152 

 Preyer and fermenting, 13 " 



,, and Nicholls consider fermenting of most importance, 274 

 ,, ,, re use of yeast, 271 



,, Dr. Axel, and his " last word," 277 

 Preyer's essay, Dr. Axel, I 

 Price for washed and unwashed cacao, 208 

 Prices not in proportion to quality, 265 

 ,, of cacao in 1911, 259 



,, June, 1913, 157 



,, of well-cured v. other cacaos, 153, 155 

 Profits from well-fermented cacao, 160, 161, 162 

 Pulp (see also Cacao pulp, Coffee pulp, &c.) 

 and its loosening is not important, 267 

 and washing, i 

 (cacao) and its removal, 40 



,, and what it consists of, 15 

 disappears with fermentation, 151 



