14 The Fermentation of Cacao 
(the tendency of two different fluids,’ when 
separated by a membrane, to pass through the 
pores and mingle) through the seed shell in 
the fermentation is easy to demonstrate by the 
insertion of the fermented beans in fuchsin 
solution. Then also, after the drying of the 
resulting hollow spaces, an elastic pressing 
togéther of the shells becomes possible, and 
the ability to obtain this ‘spring’ is a sign 
of a properly finished fermented bean. The 
different claims of the various cacaos are 
dependent on the percentage of their fats, 
Concerning Strickland’s tank methods, it may 
be further said that in tank No. 1 there is wine 
fermentation owing to Saccharomyces cerevisia, 
and probably at the same time milk fermenta- 
tion (Peniciliium glaucum). Brought into tank 
No. 2, the cacao shows an acid reaction ; further 
lactic acid fermentation takes place in a lower 
temperature. The lactic acid will later (in 
tank No. 3) change into butyric acid, after the 
formula—2C,H,O, = C,H,O, + 2CO, + 2H. 
The pleasant smell disappears and butyric acid 
is also traceable. Decomposition easily sets in, 
with formation of nitrous acid and nitric acid, 
as well as injurious gases.” Further, Chitten- 
den recommends in cases of defective fermenta- 
tion that a repeated fermentation with the 
addition of some invert sugar and yeast be 
carried out. 
In order to obtain the nearest or most exact 
explanation of the nature of the fermentation 
