THE FERMENTATION OF CACAO. 
CHAPTER I. 
By Dr. AXEL PREYER. 
Is it absolutely necessary to ferment freshly 
gathered cacao seeds or beans? This query 
has already been repeatedly raised and dis- 
cussed. However, the answer from the plan- 
ter’s point of view is given in the: difference 
in the price between the fermented and 
unfermented cacao. With Ceylon cacao this 
difference is so great that, as far as I know, 
no European out there sends unfermented 
cacao to market. The unimportant quantities 
produced by natives are for the most part 
consumed at home. 
The bitter substances in cacao seeds give 
them an unpleasant taste, and this can only 
be removed by fermentation. Furthermore, 
the fermentation influences the aroma of the 
product to a large extent, as well as the colour 
of the bean, shell and inside contents (cotyle- 
dons), each and all of which are important in 
determining the price. 
Finally, the pulp surrounding each seed is 
loosened to such an extent that in the washing 
I 
