48 The Fermentation of Cacao 
exclusively to a change of cacao red. If the 
production of the colour is due to an incom- 
plete oxidation of the tannin, then there will 
be less tannin found in the cured cacao than 
in the fresh cacao. This agrees, indeed, 
with some analytical ‘determinations of Prof. 
Harrison, published by Hart.'. The fat con- 
tent is assumed not to change during the curing 
process, and this is in all probability the case. 
The data compiled under this condition are as 
follows for Calabacillo cacao :— 
ANALYSES OF CALABACILLO Cacao. 
Gansiitizent fue, poe. 
Fat... as wa 20°25 xs 219125 
Tannin... — we 500. 36 
Cacao red ees wae BOG es, = 130) 
Theobromin ... ae If95 .: Too 
Caffein ... ete .. OID 1... 0°03 
Starch .. in fae YO san, “BtB2 
Glucose vs v= O'0.-—si«wu“s——s«60 
Hemicelluloses | wee SUID e374 
Woody fibre ... i 3103 ae = 7B 
Protein “9 = GQ. 44g 
Amido compounds we  OF53 2°06 
A part of the changes oe about by 
curing is probably due to the action of the 
living cells in the seed, before they are killed 
by the rising temperature. This would 
account for the decrease of starch, glucose, 
and hemicelluloses, which may be consumed 
by the respiration process, but the other 
1“ Cacao.”’ Trinidad, 1900, 2nd ed., p. 100, 
