1. The Fermentation of Cacao 
PAGE 
—how it was carried out formerly—peculiar old- 
time notions—sweating or fermenting boxes, their 
make and.uses—the period of fermentation—too 
little known of the changes of the beans—there 
must be others that should be investigated—results 
of a few experiments—Is the fermentation due to 
a chemical or biological process ?—how to prove it 
is a biological process—the proof that air is neces- 
sary-—also that the conversion of the sugar content 
causes an increased temperature—what happens 
when the rain washes the sugar off the’ outside of 
the beans—-external and internal fermentation—the 
phases of external fermentation summarized— 
formula of the oxidation process causing alcoholic 
acidification—oxygen: a necessity—the décomposi- 
tion of alcohol into acetic acid develops heat—in- 
ternal fermentation discussed—what kills the beans 
—tests to prove the exact temperature that kills 
them—change of colour in the seed—air necessary 
to produce brown colouration—definition of an 
enzyme—enzymes harmless at roo° C. and most 
active between 45° and 60° C.—nothing known of the 
chemical composition of enzymes—tests to prove 
that enzymes bring about the change of colour— 
beans die at about 45° C.—the enzyme at about 
70° C.—definition of a glucoside—the formula of 
cacaonine—composition of a molecule of theobro- 
mine—formula of the enzymitic division of cacao- 
nine—theobromine an irritant—cacao-red odourless 
‘and tasteless—the aroma of cacao developed with 
fermentation—why, when driéd slowly, a fuller 
aroma is obtained—Dr. Sack sums up—and con- 
cludes with discussing the loss incurred by washing 
cacao. 
CHAPTER VI.—By Mr. GEORGE S. HUDSON ... we 153 
_ (Being Part I of the Joint Prize Essay.) 
Scope of suggested improvements —Forastero, Criollo, 
Pentagona, Calabacillo, Amelonado types dis- 
cussed—careful treatment may enhance values— 
the inoculation method of fermentation to help—a 
table of values on June Ist, 1913—qualities and 
values discussed—Does it pay to turn out better 
cacao? Mr. Hudson says “ Yes !”—present imperfect 
systems discussed—the “ Cacao-fly” and ‘its work 
—Dr. Lucius Nicholls’s inoculation process to im- 
