248 The Fermentation of Cacao 
the bean is dried, the loss of weight is such 
that any increased price obtainable is insuffi- 
cient to render the process profitable. 
The question of temperature must now be 
considered. This depends upon several factors, 
such as the organisms present, the size of the 
sweating- boxes, and, to some extent, upon the 
variety of the cacao and the nature of the 
season. 
The temperature does not rise as high with 
yeasts as with some other organisms, and when 
it rises to a great height it falls very rapidly. 
Yeasts are killed by an exposure to 133° F.; 
for one hour at 120° F. the action of zymase 
(the ferment of yeast) almost ceases. The 
optimum temperature, that is, the heat at which 
they flourish best, is well below 110° F. But 
a temperature of this degree is undoubtedly 
required in, sweating cacao to diffuse the fats 
and aid the chemical and physical changes. It 
is, therefore, a temperature below 120° F. and 
above 110° F., which is the best, for it will 
not impede the action of the yeasts, and will 
prevent the flourishing of many adventitious 
organisms which require a lower temperature. 
There are other organisms which raise the 
temperature of a sweating mass higher than is 
done by the yeasts, and if it is found that a 
sweating-box gives 120° F. or more when yeast 
cultures are used, it means that there is some 
contamination ; the cure of this is the thorough 
cleaning of the box. 
Anart fram thece factare the anestian of 
