Dr, Fickendey "8 
already, a considerable reduction in the oxida- 
tion process. As in the case when fermenting 
the pulp, acid is again formed but of a more 
concentrated nature, the percentage of acid, 
when the work is carried out on a commercial 
basis, being increased. From the above facts, 
when carrying out these operations on a com- 
mercial scale, one has to note first of all that 
the temperature must not be raised above 65° 
to 70° when drying the beans, and I am nearly 
certain that the cacao can be dried without 
exceeding that temperature. As the beans 
continue to attract moisture after being dried, 
the enzymes can still develop their activities 
and further improve the quality of the cacao 
whilst in warehouse or being transported ; but 
otherwise (z.e., if the temperature is raised) the 
enzymes run the risk of being killed. Further 
experiments resulted in the proposal to pass 
the beans through a potash solution after being 
fully fermented, but previous to being dried. 
Doing so, whilst offering no practical diffi- 
culties, promises to offer the following advan- 
tages :— 
(1) The addition of potash reduces the 
acidity in the cacao. 
(2) This reduced acidity increases the activi- 
ties of the enzymes, enabling them to act more 
freely, and the beans to be freer from bitter- 
ness. 
(3) Cacao cured in this manner should, 
when manufactured, become more soluble, and 
