84 The Fermentation of Cacao 
process by being rolled, it is natural that in 
their case the oxidation process takes place 
more rapidly. If the process is to correspond. 
to that in tea-leaves, the cacao beans must 
be ground or broken up. For practical reasons 
this is, however,:impossible with cacao. 
Now, if unfavourable reactions are liable 
to occur even in the comparatively short time 
occupied. in the process of oxidation in the 
case of tea, such as too marked an acidification 
and the formation of butyric acid, such changes 
are still more difficult to avoid in the case of 
the far more protracted process of the oxidation 
of cacao. Over-acidification, the formation 
of butyric acid (which produces a rancid taste, 
causing a feeling of scratching on the palate), 
and the development of moulds constitute, 
therefore, the main difficulties in the proper 
treatment of cacao beans. 
Good, nay even very good results are even 
now attained very often by the accidental 
empirical observance of the conditions favour- 
able to oxidation, On: the other hand, by the 
non-observance of these rules, ze, by the 
exclusion of oxidation or by over-acidifying, 
&c., a large quantity of cacao is produced of 
inferior quality. 
A satisfactory degree of acidity was attained, 
it is true, by the short period of fermenta- 
tion that at first was generally allowed in the 
Cameroons, but owing to the rapid subsequent 
drying in the Mayfarth dryers, the oxygen 
