The Last Word 29% 
that, for this work, the yeast Saccharomyces 
theobrome to be the most suitable, and main- 
tains that an acid fermentation would be 
harmful. 
Dr. Nicholls likewise considers the fer- 
mentation with yeast the most important part 
of the process of cacao fermentation, but 
he also attaches importance to the penetration 
of the zymose formed by the yeast into the 
interior of the beans, which transforms the 
sugar contained therein into alcohol and car- 
bonic acid. Nicholls certainly recognizes that 
in the process of fermentation the bitter 
substance is reduced, but considers this of 
secondary importance, and that it is more 
to the purpose to leave the removal of 
the bitter substances to the chocolate manu- 
facturers. 
In my work dealing with the removal of 
the bitter (astringent) substances, I consider 
this portion of the entire process to be the 
most important and critical for obtaining good 
cacao. The alcoholic and acetic acid fermen- 
tation is, in my opinion, of secondary import- 
ance. By means of this, the pulp should be 
removed by the cheapest and most simple 
manner, the life of the bean killed (which is 
done), and the bean itself is mildly acidulated. 
The acid effects (as also with tea) that the 
bean is subjected to in the process of oxidation 
which follows the fermentation causes it to 
better withstand the influence of harmful 
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