24 The Fermentation of Cacao 
upon. Whether the loosening is brought about 
through dissolving agents which are produced 
in the fermentation or through pressure from 
inside remains uncertain. 
As to what chemical combinations arise in 
the fermentation, to exert an influence upon 
the quality of the cacao, chemical investigation 
must determine. Here I am only able to note 
that in the fermented pulp are found ethyl 
alcohol, and in the places covered with mildew 
fungi, bad-smelling alcohol (probably methyl 
among other stronger alcohols), lactic acid, and 
similar substances, and, finally, aromatic sub- 
stances. 
The principal result of the activity of the 
bacteria is the formation of organic acids, and 
in those experiments in which bacteria were 
absent no free acid could be detected. The 
organic acids formed are chiefly produced by 
the action of bacteria. Since, as is shown 
later on, acid fermentation of the pulp affects 
the taste of the cacao unfavourably, such 
bacteria are to be considered as harmful to 
the fermentation process. 
After it was proved by comparative tests 
that the S. ¢heobvoma@, as a rule, was the best 
ferment, further tests were made to find out 
under which conditions this yeast thrives best 
and produces the most superior quality of cacao. 
For this purpose it is necessary to characterize 
shortly the attributes of a superior cacao. 
Morris says: ‘‘If well prepared the outside 
