16 The Fermentation of Cacao 
it become a reddish to brownish colour; the 
taste of the pulp is sweet and gum-like. 
The shell of fresh cacao beans is of a 
leathery nature. It is firmly surrounded with 
the pulp, but free on the inner side, so that 
a removal of the leathery skin from the cotyle- 
dons can easily be effected. The leathery skin 
is O'5 mm. to 06 mm. thick, and consists of 
three layers of different cells: (1) A single 
(and here and there a double) layer of thick- 
walled stony cells, which are packed closely 
together, and connected with the compressed 
cells of the pulp on the inside. (2) A thick 
middle layer of fibrous tissue which surrounds 
chlorophyl]l-bearing cells, and contains spindle- 
shaped hollow spaces. (3) A single and occa- 
sionally double layer of parenchymatous cells 
which form from within the epidermis of the 
shells of the beans ; the cells are mostly empty. 
The colour of the leathery skin at first is a 
pale brownish; but after the fermentation it 
becomes yellow, and then turns red to dark 
brown. 
The thin and shiny transparent skin which 
entirely envelops the whole surface of the 
cotyledons consists of a single layer of very 
regularly formed empty parenchymatous cells, 
which do not grow firmly together with the 
germ leaves, but can be removed. 
Lastly, the cotyledons form. together a 
longish egg-shaped “body with a smooth sur- 
face ; inside they lie in numerous deep folds on 
