314 The Fermentation of Cacao 



Sugar (dextrose and laevulose) in the pulp, 253 



,, its decomposition into alcohol probably due to a fungus, 143 

 ,, transformed into alcohol by zymase, 223 

 ,, vessels to improve aroma and taste of the cacao, 135 

 Sulphate of copper for mildew, 191 

 Sun was formerly considered injurious to cacao, the, 135 

 Sun-drying and its effect on colour of beans, 43 

 and polishing, 212 

 but not fermenting, the effect of, 42 

 discussed, 188, 264 

 is the best, 270 



when it cannot be disregarded, 189 

 Superior cacao described by Morris, 24, 25 

 Surinam and cacao planting in the past, 134 

 ,, fermenting in, 9 

 ,, loss by washing in, 152 

 Sweating (see Fermenting) 

 Sweatings or fermenting fluid from cacao, 249 



TABLE of cacao values (1911), 157, 259 



,, of fermentation temperatures, a, 184 

 Tania leaves for covering fermenting cacao, 180 

 Tanks for vinegar, 219 

 Tank-system for fermentation, table showing, 13 



,, (see Fermenting boxes) 

 Tannic substances in cacao, 70, 72, 260, 261, 

 Tannin, 44, 46, 47, 48, 49, 53, 58, 68, 260, 261, 262, 263, 264 

 and its effect on the aroma, 53 

 ,, oxidases, 70 

 ,, oxidation, 68, 69, 71 

 ,, taste of beans, 58 

 discussed, 49 

 increases bitterness, 49 

 in tea, 46 



percentage in raw cacao, 48 

 Tannins (cacao) discussed, 44, 46, 48 

 Taste in fermented v. roasted beans, 50 

 Taste ? what causes the, 150 

 Tasting the cacao, 1-22 

 Tea and cacao fermentation, 99 

 ,, ,, oxidation compared, 81 



and its change of colour compared with cacao, 46 

 ,, preparation for market, 80, 81 

 ,, tannin content, 46 

 aroma compared with coffee and cacao, 55 



,, its generation explained by Katayama, 55 

 curing, oxidation the chief object, 132 

 enzymes in green and black, 46, 76 

 fermentation compared with cacao, tobacco, &c., 130 

 ,, the need of new methods, 46 



