3 I2 



The Fermentation of Cacao 



Pulp, how affected by the generated alcohol, 41 



in Central America is dried on, 42 



its immediate removal improves coffee, 129 



more easily removed in fermented beans, 19 



or juice and its contents, 253 



,, need not be separated from the beans, 255 



or slime cells, how they are destroyed or got rid of, 41 

 Pulped coffee, 60 

 Pulping coffee explained, 61 



QUALITY of commercial cacao, who is to decide it? 247 



RAINFALL to be considered when drying, 188 

 Rapid drying and its disadvantages, 151 

 Ratio of uncured to cured cacao, 168, 169 

 Ridging beans to hasten drying, 192 

 River pollution with cacao juice, 173 

 Roasting beans and colouration, 45 

 Roofs for drying houses, 190 

 Rotary dryers, 165 



,, drying machines in the West Indies, 187 



,, hot-air dryers, 199 

 Rubber in Malaya, vacuum dryers for, 206 

 " Ruberoid" for cacao houses, 173, 176 



Saccharomyces apictilatus, 41 



and S. ellipsoideus in Porto Rico, 276 

 in coffee, 62 

 14 

 ellipsoideus , 20, 41 



,, v. S. theobroma, 276 



in coffee, 61 

 membrancefaciens, 20 

 theobroma, 225 



and its use as a ferment, 254 



,, temperatures, 184 

 described, 20 

 discussed, 243 



fermentation, does it pay ? 157, 158 

 found on Ceylon cacao, 267 

 should be distributed by the Government 



Agricultural Department, 185, 1 86 

 the best ferment, 24, 273 

 used in the Cameroons, 267 

 Saccharomycetes apiculatus, 282 

 ,, anomalus, 282 



Sack's essay, Dr. J., 134 

 Safford on fermentation in Guam, 34 



,, ,, generating the aroma, 55 

 Sale and shipping charges on cacao, 215 



