1 The Fermentation of Cacao 
ready for sale, and sold as soon as possible: 
this refers to the preparation of first-class 
Ceylon produce. Colouring the beans is never 
resorted to. 
On other plantations in the island modifica- 
tions of the methods described are in use; thus 
the heaps are made larger and higher, and, 
owing toa higher temperature, are fermented 
in two or three days less. One planter prefers 
to make the heaps pointed, and not round; 
others prefer round-shaped heaps. 
In cacao fermentation there are many widely 
divergent reports as to the development of 
heat, as well as the smell of the fermented mass 
and the dispersion of the liquid. A short enu- 
meration of the reports of the various authors 
is shown in the table on the opposite page. 
Continuous trials in cacao fermentation are 
only met with in isolated cases, and in 
Chittenden’s prize essay is found probably the 
only attempt at an explanation of the fermen- 
tation processes. The author says as follows: 
‘‘Unfermented cacao yields the same analytical 
results as fermented, although it has been said 
that a slow oxidation and formation of new 
matters take place. If the fermentation is 
properly carried out, the cotyledons are separ- 
ated from each other, and the wine-like fluid 
of the pulp which forces itself through the 
membrane husks. fills the hollow space as well 
as the intermediate space between the solid 
particles. This is what shows such a physio- 
