40 ‘The Fermentation of Cacao 
complicated, and nature has evidently taken 
much pains to protect the embryo by four 
different envelopes. Figure 1 will suffice to 
explain the structure. . 
The chief purposes of the fermentation 
process are: 
(1) Removal or contraction of the pulp 
surrounding the seeds. 
(2) Loosening of the connection between. 
the seed and its testa. 
(3) Development of colour and improvement 
of taste. 
Some authors hold that the heat of the 
fermentation is required to harden the interior 
of the bean, and also pass it to a second 
fermentation ; further, that another change 
consists in the hardening or toughening of 
the testa of the bean, whereby brittleness is 
avoided during drying, and thus the seeds are 
better protected against the entrance of mould 
fungi.’ Various authors also ascribe to the 
fermentation a great influence upon the 
development of the aroma. 
As regards the first of the above-named 
purposes, namely, the removal of the slime 
layer attached to the seed coat, a somewhat 
similar process occurs in the fermentation of 
coffee. (See p. 59.) The first step is the 
development of numerous yeast cells, which 
find ample nutrients in the sweet juice oozing 
* Hart, Cacao.” Trinidad, 1900, 2nd ed., pp. 35, 49.. 
