Xvi. The Fermentation of Cacao 
Estates will benefit, too, in that the process 
can be carried out with more certainty, and 
therefore with less anxiety. 
“The essay shows that the fermentation of 
cacao is due to a definite organism, and that 
the organism can be cultivated and used in a 
pure state, excluding harmful organisms, and 
capable of starting fermentation in cases of 
difficulty. 
«Proof i is offered of the change that’ takes 
place in the ‘skin of the bean,’ so that it 
becomes a good diffusion membrane, allowing 
the ferment to pass through, but keeping 
organisms out. 
“‘The manner in which fresh cacao beans 
become subject to fermentation is clearly 
shown, also the scientific method of inoculation 
which should be used. It is also demonstrated 
that there are three stages in the -fermen- 
tation process: (1) the fermentation proper; 
(2) the stage when bacteria are most abundant 
and acetic acid is formed, and (3) the putre- ~ 
faction stage. The author gives illustrations 
of how these changes can be ascertained from 
day to day, with directions for carrying on the 
first stage as long as may be necessary. He’ 
explains the effects of different temperatures 
on the various organisms and on the con- 
stituents of the beans. 
“There are also directions for making the 
drainage from’ the fermenting vats or boxes 
into a valuable by-product, viz., a good, pure 
vinegar. 
