100 



THE AGRICULTURAL CHEMISTRY OF CACAO. 



When the compositions of these substances are given in 

 percentages it is difficult to perceive the changes in composition 

 which may have taken place during the fermentation and 

 curing. The results obtained have therefore been recalculated 

 on the assumption that the fat in the original beans as sub- 

 mitted to fermentation would undergo little or no change 

 during the process ; comparison of the compositions of the por- 

 tions of the fresh fruit submitted to fermentation and of the 

 corresponding amount of the product yielded is thus approxi- 

 mately obtained In the germination of ihe seeds the fat is used 

 p as food for the plantlet, but in the process of fermentation 

 and sweating germination is so quickly checked that the more 

 readily available sugars are not all absorbed or used up. Thence 

 it is not likely that the fat will undergo appreciable change. 

 These are given for both varieties in the following : 



TABLE XIII. 



CHANGES TAKING PLACE IN THE RUUNEL OF THE BEANS OF 

 DUKIVG FKKMENTATION AI^D CURING. 



CALABACILLO 



