138 The Fermentation of Cacao 
One may thus safely say that, for the present, 
itis difficult to assert with what object the cacao 
is fermented, and as long as this is the case, 
there can be no question of arriving, along 
scientific lines, at an improvement in the 
sweating process, whereby a product of higher 
commercial value would be obtained. 
The following are the results of a few experi- 
ments made with a view of explaining certain 
problems arising in connection with the fermen- 
tation of cacao beans. 
In answer to the first query, viz.: Zs the 
fermentation of the cacao due toa chemical or 
brological process ? 
It is conceivable that the fermentation is the 
result of chemical reactions, which take place 
in the substances contained in the pulp or the 
seed, without bacteria, fungi, mould: or other 
forms of life playing a part therein. If this is 
the case, then the fermentation process is due 
to chemical action. 
It is, however, also conceivable that forms 
of life as mentioned above,. attack the pulp, 
multiplying greatly, and that they constitute 
the primary cause of the first fermentation pro- 
cess. If this is the case, the fermentation must 
be due to a biological process. 
The latter supposition at once appeals to us 
as being the most likely, since the soft pulp, 
which contains a considerable amount of water 
and sugar, is recognized as an excellent form 
of nourishment for moulds and fungi; a test, 
