-Dr. Oscar. Loew 43 
might support fungus growth. Hence, fermen- 
tation is preferable to a simple drying process, 
and after washing yields a much cleaner 
product. 
In the fermentation of coffee the slimy layer 
to be removed from the testa (parchment 
envelope) is much thinner than that of the 
cacao seed. Hence, the fermentation of coffee 
is of much shorter duration that that of cacao. 
In regard to the second purpose above 
mentioned, namely, loosening the connection 
between the seed and its testa, it must be 
mentioned that by the death of the seed, 
caused by the elevation of temperature during 
fermentation to 40° to 45° C., some contraction 
takes place and the seed recedes somewhat 
from its walls. Later on, in the manufacture 
of cacao from the fermented and dried beans, 
these are roasted and some further contraction 
of the seed is caused. The testa having lost 
its hygroscopic water by the heat, now can be 
easily separated, especially while still warm 
and brittle. 
An important change, also due to the fermen- 
tation process, is the production of a fine brown 
colour. The effect of the fermentation in this 
direction is, however, not a direct, as supposed 
by many, but an indirect one, and may be 
secured by simply drying the bean. Sun-dried 
beans are uniformly deep brown. When the 
fresh seed is cut, the surface thus opened will 
turn from the original violet toa deep brown 
