‘ 
92 The Fermentation of Cacao 
and continued in Germany, were thus com- 
pleted for the time being. By means of them 
I had proved that cacao fermentation falls 
into two sections; the first is the process of 
alcoholic and acetic fermentation; the second 
that of oxidation, the former having to precede 
the latter. I do not wish to maintain that the 
presence of acid is absolutely necessary for the 
oxidation of the acrid substances to take place, 
but that only under such circumstances can 
a good, marketable cacao be produced. 
Further, I proved that before starting the 
oxidation process, the beans should, for 
practical reasons, be partially dried, and that 
by maintaining a percentage of 15 per cent. 
moisture or less, the process of oxidation can 
be extended over a more prolonged period 
without running the risk of generating butyric 
acid ferments or the development of moulds; 
and further, that at higher temperatures, such 
as 50° to 60°C. (122° to 140° F.), the process 
of oxidation proceeds more rapidly than at 
30° to 40°C. (86° to 104° F.), but that the colour 
remains a better one at the lower temperature. 
My next object was to apply my results in a 
practical way to cacao cured on the estates. 
Unfortunately the planters’in the Cameroons: 
to whom I applied refused to entertain my 
suggestions, and the Colonial Office also 
refused to allow me to introduce this method 
to the Botanical Gardens out there. 
I attribute this attitude on the part of the 
