260 The Fermentation of Cacao 
dried. The Bulleten included a description of 
the samples, showing that Nos. 3 and 4 have 
undergone, to some extent, that change in 
colour and flavour which is usually regarded as 
resulting from fermentation, so that the results 
of these experiments tend to support Ficken- 
dey’s contention that fermentation of cacao 
may be dispensed with, proviided that other 
means are taken to kill the embryo without 
destroying the oxidizing enzymes which are 
believed to produce the changes in colour and 
flavour.” 
Brown colouration and loss of bitterness 
therefore bring about the changes in the beans. 
The bitter taste is due to the presence of 
tannic substances, and the brown colouration 
is due to a change in, viz., the oxidation 
of, these substances. If a cacao-bean whose 
enzymes are unimpaired be cut through, the 
exposed surface turns brown. This is a result 
generally met with in all fruits containing 
tannin, é.g., apples, and is due to oxidation of 
the tannins. We should here mention the be- 
haviour of the common sloe (Prunus spinosa), 
which in many respects resembles cacao. The 
ordinary sloe has such an acrid bitter taste 
that it is unpalatable, but after a frost the cells 
of the fruit pulp die and the enzymes are then 
able to develop their activity. The result is 
that the acidity disappears and the fruit be- 
comes palatable. In this case also, the loss 
of the acrid taste is accompanied by brown 
