266 The Fermentation of Cacao 
Carelessly or insufficiently fermented beans 
often obtain a better price than those which 
have been properly cured.' 
(3) The outer appearance of the bean seems 
to have at least as much to do with the price 
as the intrinsic quality. 
_ For this reason the investigations relative 
to the fermentation of cacao and the experi- 
ments to improve the quality of the beans 
have been abandoned at the experimental. 
station in Victoria, Cameroons, since 1909.” 
At the same time, or soon after writing the 
foregoing remarks, Dr. Fickendey thus re- 
viewed and discussed the situation generally, 
as it occurred to him after scanning the various 
essays which we had sent him, These did 
not include Dr. Sack’s, as his essay was not 
received until some little time after I had 
written to Dr. Fickendey, in the Cameroons. 
I have pleasure in acceding to the request 
of the Editor of Tropical Life to make a few 
remarks on the treatises in this book on cacao’ 
fermentation. 
1 Because being of a more ‘‘ neutral” flavour it can 
be used in mixtures or ‘‘ foundation” cacao, where a 
full flavoured bean would not do, as it would alter the 
taste.—H. H. S. 
? Probably because that class of cacao, as shipped at 
present, is able to compete successfully with the other 
African kinds, or cacao from Bahia, San Domingo, &c., 
and this discourages any systematic efforts to improve: 
the beans, especially as doing so would tend to reduce 
the weight, and increase the cost of production.— 
H.H.S. 
