The Last Word 257 
In the case of fermentation the devitalization 
is mainly brought about by the development 
of heat. It is thus possible to combine drying 
and devitalizing in one procedure if the drying 
be carried out at a definite temperature (about 
50° to 60° C.); or, again, if it be deemed 
desirable to sun-dry the beans, this may be 
done after first subjecting them for one day 
to a temperature of 50° to 60° C. Labora- 
tory experiments—which, however, one must 
own never represent a true imitation of what 
takes place on a wholesale or commercial basis— 
gave good results, provided only that fully ripe 
beans were used. Further attention must be 
called to the fact that the finer varieties, such 
as Criollo, more easily become brown and free 
from the bitter taste’ than the commoner 
Forastero. Another method is the devitaliza- 
tion by cold. It is not necessary to actually 
freeze the beans; maintaining them for three 
hours at 1°C. is quite sufficient. On drying 
them after this, brown colouration and simul- 
taneous loss of the bitter flavour take place 
on access of air. A manufacturer writes as 
follows about beans treated in this way: 
“The beans devitalized by freezing have the 
strongest flavour, and possess a full and pure 
cacao aroma, such as we have never yet met 
with in any other kind of bean.” 
1 For one redson, because the bitter taste is not 
there to the degree that it is in the Forastero kinds.— 
H.H.S. 
17 
