58 The Fermentation of Cacao 
seed. In this regard there exists a close 
analogy to the fermentation of coffee. The 
loosening of the adhesion between the seed and 
its envelope, and the hardening of this enve- 
lope (testa), are claimed as further effects of 
fermentation. 
The fermentation has also an indirect in- 
fluence on changes going on within the seed, 
inasmuch as by the temperature produced 
(40° to 50° C.) the cells of the seeds are killed, 
thus liberating the oxidizing enzymes, which 
cause the formation of the brown colour, by 
oxidation of the tannin of the seed. This 
brown colouration is increased during the drying 
process, and finally by the roasting. 
The taste of the raw cacao bean is not only 
altered by the partial oxidation of tannin during 
the fermentation or sun drying of the seed, but 
also by products of roasting. 
The action of oxidizing enzymes, as well as 
the final roasting process, plays a part in the 
development of the aroma. 
The Fermentation of Coffee. 
The so-called fermentation of coffee has thus 
far not been investigated, and has been defined 
sometimes as an “alcoholic fermentation neces- 
sary to remove the saccharine matter.”* Such 
saccharine matter, however, should be easily 
removable by simply washing with water, 
' Cf. Watt, “‘ Dictionary of the Economic Products of 
India.” Calcutta, 1889, vol. ii, p. 476. 
