XViili. The Fermentation of Cacao 
of cacao fermented by this method. With 
respect to the drying, it was stated that besides 
25 per cent. loss in weight by fermenting, a 
further 39 per cent. was lost in drying, so ‘that 
the cacao as shipped represents ‘but 36 per 
cent. of the ‘green’ article as it comes from 
the pod. It is in this portion. of the essay 
that the author (Mr. Hudson) shows how 
experienced and thoroughly at home he is 
with his subject. 
“The information given on the by-products, 
vinegar and alcohol, is somewhat limited, but 
at the same time. a good deal of information 
is included that hitherto has not been’ made 
known. No mention is made of putting the 
pulp or pods to comimercial use, possibly 
because the terms of the competition do not 
ask for this. 
“The second portion of the essay (that of 
Dr. Nicholls)" disctsses the question of fermen- 
tation from a scientific point of view. Here, 
after certain preliminary information on the 
chemistry of the subject, the author treats of 
the réle played by different species of yeast in 
the preparation of cacao. 
“From his remarks it appears that certain 
kinds or cultures of yeasts are produced which 
live upon the sugar-containing portions of the 
pulp of the fruit, and it is their presence that 
: ‘The names-in each case were unknown either to 
Dr. ‘Dekker or Mr. Fawcett. I only now include them 
to simplify matters—[H. H. S.] 
