2 The Fermentation of Cacao 
process which follows it is removed. Washing 
the beans enables them to be dried quickly 
and uniformly, consequently there is no doubt 
that it is necessary to ferment cacao; but 
wide differences of opinion still prevail as to 
which are the best methods to be employed 
to do so. 
The excellent quality of Ceylon cacao 
seemed to justify an examination of the fer- 
mentation process as carried on there, and 
after a series of practical tests on both a large 
and small scale, I have hit upon practical 
results. For the detailed statements of these 
results I wish here to express my hearty thanks 
to Dr. J.. C. Willis, Director of the Royal 
Botanic Gardens in Ceylon, for his very: kind 
help.’ 
For practical purposes it is customary to 
employ many ways to ferment cacao; these, 
however, are similar in ‘several points. Some 
of the methods of preparation in use in the 
West Indies are mentioned in Hinchley Hart's 
“Cacao,” published in 1892. 
Aublet said in his work, “ Plants of Guiana’ 
(1775), concerning the fermentation of Teo- 
broma guranensis: ‘‘The beans taken from 
the broken fruit were put with the pulp in a 
vessel ; this substance after about twenty-four 
hours’ fermentation became liquid and wine- 
, 
1 Since the above was written, Dr. Willis has left 
Ceylon and taken charge of the important Botanical 
Gardens at Rio, Brazil.—H. H. S. 
