The Fermentation of Cacao 
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ff. S., Hard outer shell 
Fic. 1.—Structure of cacao fruit : 
S..S., soft inner layer of fruit shell; ?., pulp of seed 
of fruit; 
or slime tissue ; S. &., seed with testa or envelope ; C., core or 
placenta. 
criticism of the 
his 
in 
Maurice Montet! 
apparatus. 
Journ, Agr. Trop., 5 (1905), No. 52, p. 297. 
