Dr. A. Schulte im Hofe 89 
Studies on Cacao Fermentation conducted in 
Germany. 
Dr. H. Salzmann, of Berlin, kindly placed 
his laboratory, and Messrs. Theodor Hilde- 
brand and Son in Berlin any quantity or 
quality of cacao I might desire, at my disposal, 
for the purpose of this investigation. I had 
unfortunately neglected to bring some freshly 
dried, unfermented beans with me. However, 
I found among the different samples of cacao 
some beans in which the process of oxidation 
had only slightly advanced. In some of the 
samples I even found beans on which acetic 
ferments had not yet acted. I shall refer to 
these later. 
Carrying out these experiments in Germany 
had the great advantage that the practical 
value of the results could always be immedi- 
ately tested by experts; this enabled one to 
judge which direction further experiments 
should take. This essential assistance was 
given me by Messrs. Theodor Hildebrand 
and Son. 
As space prevents me from giving a detailed 
account of all the extensive laboratory experi- 
ments that I carried out, and the results they 
yielded, I shall restrict myself to stating the 
main results arrived at. In the first place, I 
again proved that a higher temperature 
accelerates the processof oxidation, and that the 
latter takes place more rapidly at 50° to 60°C. 
(122° to 140°F.) than at 30° to 4o° C. (86° to 
