xlviii. The Fermentation of Cacao 
fermentation in ‘the Cameroons—the chemical 
changes in cacao are similar to those in black 
tea—tea fermentation described—the oxidation of 
tea—the main object of rolling tea—the processes 
with cacao compared—how to secure uniform fer- 
mentation—the change in colour in the beans— 
what constitutes cacao fermentation—the process, 
as generally understood, not absolutely essential— 
oxidation of cacao and tea compared—beware of 
over-acidification— drawbacks of over-rapid drying 
—why sun-drying was considered to be best— 
self-heating more favourable to oxidation—why 
mechanical dryers are necessary — slow-dirying 
favours oxidation — higher temperatures helps 
oxidation both in tea and cacao — oxidation 
experiments at Victoria, Cameroons — oxidation 
an essential point in cacao fermentation —fer- 
mentation experiments carried out in Germany— 
serments discovered on imported beans—higher 
temperatures accelerate oxidation—the moisture 
content—small water content means slow oxida- 
tion—is 15 per cent. the optimum amount of 
water ?—factory experiments v. laboratory work— 
20 per cent. moisture caused moulds to form— 
what Dr. Schulte proved by his experiments—the 
question of optimum temperatures for oxidation— 
fermentation experiments in San Thomé—a des- 
cription of the oxidation chambers erected—how 
the fermentation was carried out—changing the 
beans assists the process—trolleys of trays and 
chamber drying made use of—shall the beans 
have 15 or 20 per cent. of moisture ?—how to detect 
excess of moisture—the change of colour and how 
long it takes—testing for flavour—how it is done 
with tea—when to check oxidation—oxidation 
depends on temperature—the optimum tempera- 
ture—period of fermentation on Boa Entrada—the 
essential processes of fermentation, viz., the sugar 
converted into alcohol, and the alcohol into acetic 
acid—why oxidation is necessary—cacao oxidized 
at high temperatures turns out best—gathering the 
cacao—fermenting—“ unripe” beans an incorrect 
tern) — methods in the Cameroons —in San 
Thomé—when to stop fermentation—the simplest, 
cheapest, and most certain method—fermenting 
saccharine juice can start the process on non- 
