186 The Fermentation of Cacao 
country. This paper will probably have 
demonstrated that this scheme for the im- 
provement of cacao fermentation at least 
merits a continuance of experiments by the 
mycologists of the different Agricultural De- 
partments, and that in the event of their 
conclusions showing the desirability of pure 
yeast inoculation (which process in kindred 
trades where fermenting is practised has en- 
tirely superseded all other methods) a very 
strong case will be established for the cheap 
distribution of the materials recommended. 
It is also greatly to be desired that investiga- 
tion on this subject be continued by experts 
interested in tropical agriculture, for it is not 
contended that the last word has, by any 
means, been said on the subject.in this essay. 
DrvyiIna. 
As shown in previous figures, some 25 per 
cent. of weight is evaporated during fermenta- 
tion, and about 39 per cent. during subsequent 
curing, leaving a residue of about 36 per cent. 
cured cacao (of ordinary type). These figures 
are only approximate, and are quoted merely 
to give a clear view of the process. 
It is suggested here that the improvements 
in cacao curing which may be effected will lie 
principally in the direction of :— 
(1) The constant production of a high-class 
sample irrespective of weather. 
(2) Economy in working expenses. 
