118 The Fermentation of Cacao 
flavour in order to produce a palatable and 
marketable chocolate. It is, therefore, exceed- 
ingly important in treating this type of bean 
to exactly determine the most suitable degree 
of acidification and oxidation it should under- 
go in the curing. Until this has been done 
one is less likely to make a mistake by 
employing too short a period of fermentation 
and oxidation for the bean than by making it 
too Jong.* 
In the Cameroons and other places growing 
similar types of cacao it is hardly possible to 
obtain a sufficient degree of oxidation by the 
use of drying floors. A better result will be 
obtained if, in using the Guardiola method, 
the drying is checked when the moisture 
in the beans is reduced to 20 per cent. 
stopping it when 15 per cent. is reached.” 
1 Does Dr. Schulte recognize that Ceylon and Samoa 
cacao are obtained from T. cacao var. criolio, and the 
stronger flavoured kinds from T. cacao var. fovastero and 
that the first can never altogether become like the 
second, and only partially so through hybridization? 
The cacao now coming to market from these centres 
is often of a darker character, showing that the orig- 
inal criollo strain is being lost ; such changes, however, 
are not due to the way in which the beans are cured. 
—H.H.S. 
2 It will at first be somewhat difficult for the planter 
to estimate the degree of moisture ; but after a little 
practice he will find this quite easy. In order to recog- 
nize whether the correct degree of moisture has been 
reached, it is only necessary to take the cold bean in 
one’s hand and press it to see the moisture content. 
