FERMENTATION. 39 



It is understood by the experienced planter that some 

 varieties of Cacao take longer to cure than others, that 

 some are more bitter in flavour, and that some have a more 

 tender skin than their neighbours. He knows at once 

 that beans of the Criollo type do not require nearly a^ 

 much time to "stew in their own juice" as Forastero, 

 or Calabacillo, and he knows when each has reached the proper 

 stage of preparation needed previous to the final drying, but 

 the why and the wherefore of the variation of time in reaching 

 this stage is, I believe, as yet a matter of doubt even among- the 

 most able. That the difference in the membranous texture of 

 the outer covering of the bean bears a material part in influenc- 

 ing the time necessary for fermentation cannot however be 

 doubted. 



There is a point however in this question of fermentation 

 which appears to have been but little studied. The Cacao bean, 

 of course possesses a living principle or embryo like all other 

 seeds, and it is well known that this principle can easily be 

 destroyed, both by exposure to dry air, and also by an excess, 

 of moisture. The greatest care is always taken by cultivators 

 to avoid an alternation of wet and dry periods when putting 

 seeds to grow, as it is known that this means sure death to the 

 embryo in the first stages of germination, for once a seed has 

 started to grow, a short dry period readily kills it, and so also 

 does an excess of moisture. In the so called fermentation of 

 Cacao, we find the operators adopting both of the methods which 

 are so destructive to the vitality of seeds, for it is well known 

 that the vitality of the embryo of the Cacao must be completely 

 destroyed, or it cannot become cured Cacao. The Cacao bean 

 however does not need fermentation for the purpose of destroying 

 ,its vitality, for simple drying invariably destroys the germ. 

 k lt is a well known fact that seeds from many members of the 

 ,same family are ver} r difficult to preserve for any length of time, 

 owing to their vitality being easily destroyed by contact with, 

 dry air. Therefore it is not simply the death of the embryo 

 .which is needed, neither is it the " malting" process which 

 has been considered as the basis of the process of curing. To 

 malt a seed, it must germinate and grow, and its starch must be 

 changed into sugar. It is not necessary however to allow 

 ^he Cacao bean to germinate at all to produce a good sample/ 

 for, though a fair sample may be made of germinated beans if 

 ^he process is not too far advanced, it is much better that the 

 >fian should not germinate to the extent which allows the radicle 

 Jbo pierce the testa of the seed, though it is certain that Cacao 

 be much more quickly cured if germination is allowed to' 

 place previous to fermentation, as the absorption by the- 



