The Fermentation of Cacao 



" Weathering," 161 



Weight, loss during curing, 186 



,, of fresh v. cured cacao, 270 



Weights of bags of cacao, San Thome, Trinidad, Grenada, 215 

 Well-fermented beans, how to tell, 194 

 West Africa, vacuum dryers in, 206 

 West African cacao and its preparation, 258 

 West Indian cacao and washing, 208 

 " Wet " cacao and its measurement, 166 

 Where improvements may be effected, 186 

 White-nibbed beans and their behaviour, 263 

 White spots on coffee, 127, 129 

 " Whitfield Smith " dryer described, the, 194 

 "Wild" yeasts, 244 

 Willis, Dr. J. C., 2 



Wood v. cement for fermenting floors, 107 

 Wooden spades for fermenting cacao beans, 182 



,, v. concrete fermenting boxes, 172 

 World's cacao crop, the (xxxiii) 

 Wright, Herbert, on fermentation, 32 



YEAST cells and fermentation, 20 



,, turn to alcohol and then to acetic acid, 41-57 

 colonies discussed, 243 



cultures and their influence on the beans, 106 

 ,, for fermenting, 245 

 ,, give a better cacao, 245 

 ,, of merely theoretical interest, 106 

 for cacao and its small cost, 245, 246 

 to ferment cacao, how to obtain it, 246 

 Yeasts and fermentation, 222 



,, their optimum temperature, 248 

 ,, ,, reproduction, 222, 223 

 ,, ,, uses should be carefully studied, 279 

 do they vary in different centres ? 279 

 Fickendey casts doubts as to their advantages, 254 

 killed at 133 F., 248 

 more than one colony work at a time, 181 

 on cacao, 17 



ZIPPERER and cacao, red, 237 



,, on changes during curing, 49 

 Zymase and its presence, 233 



,, transforms sugar into alcohol, 223 



JOHN BALE, SONS AND DANIKLSSON, LTD., Great Titchfield Street, London, W. 



