The Last Word 267 
Dr. Axel Preyer’s work constitutes a first 
attempt to explain the entire process, its 
aim and import. Preyer considers enzymes 
derived from yeasts responsible for the 
changes occurring during the fermentation. 
Although I do not find this explanation to be 
correct, for I maintain that it is the enzymes 
of the beans themselves that cause the changes, 
his work is still of value, and it certainly gave 
the impetus to further investigations. 
Preyer also succeeded in isolating a special 
variety of yeast, to which he has given the 
name of Saccharomyces theobrome, which was 
always found to be present on fermenting 
cacao in Ceylon, and is claimed to produce a 
particularly high quality cacao. Experiments 
conducted with pure cultures of this yeast 
in Victoria (Cameroons) in 1900 did not yield 
satisfactory results however. This lack of 
success was perhaps due to the yeast having 
died during its transport from Ceylon to 
Victoria. 
The fine work of Loew has only now 
become known to me. Loew regards the 
removal of the pulp as the main object of the 
fermentation or sweating process. With this 
I cannot agree; the loosening of the connec- 
tion between the bean and its envelope, z.z., 
between the cotyledons and the testa or shell, 
is also of no essential importance, for roasting 
in all cases easily separates the shell from 
the kernel. The essentially important changes 
