274 The Fermentation of Cacao 
bacteria. . The acid is further essential to 
obtain a cacao of the best possible quality. 
. De Fickendey proves the presence of an 
enzyme which causes the oxidation, and like- 
wise considers the killing of the bean, and the: 
process of oxidation following thereon; as the 
most essential part of the fermentation.. In 
order to accelerate the oxidation of the bitter 
(astringent) substances, Fickendey recommends 
‘that the beans should be treated after sues 
tation with a diluted solution of potash, in 
order to accelerate the oxidation by nettle 
ing the acid. Very bitter and sour beans are, 
-as is well known, submitted to a similar pinzcs 
in chocolate manufactories. 
Preyer and Nicholls therefore regard. the 
most important period in the process as being 
when the beans are fermented with yeast, and 
attach no value to the conversion of the astrin- 
gent substances contained in the beans. | 
-myself, and after me, Fickendey, attach the 
chief importance to the oe of the. 
astringent substances. But whereas I regard 
it as necessary to submit the sour or. acid-, 
tasting beans to oxidation in order to obtain 
a good quality, Fickendey believes that. better 
results can be obtained by the oxidation of the 
beans previously treated with potash in which 
the acid has-been neutralized. : 
Dr. Oscar Loew confined his remarks to the 
prize essays of Mr. Hudson and Dr. Nicholls. 
This was due, I believe, to the fact that these 
