276 The Fermentation of Cacao 
by primary natural fermentation, the better the 
class of cacao turned out.” 
It seems to the writer that the effect of this 
temperature consists in promoting the action 
of a certain enzyme within the seed, splitting a 
glucoside in such a manner that afterwards, in 
drying and roasting, the development of a 
high-grade aroma is possible from one of the 
products thus broken up. 
This is more probable than the formation 
of an ether-like compound by means of the 
alcohol produced by the yeast, since the fer- 
menting liquid does not penetrate the seed. 
As to how the fermentation should be 
started, the proposal of Dr. Nicholls to: infect 
the pulped cacao with yeast and to add mineral 
nutrients in order to insure a rapid growth and 
multiplication of the yeast cells, is no doubt a 
good idea. In the opinion of the writer, the 
infection with a pure culture of Saccharomyces. 
ellipsoideus would suit just as well as the infec- 
tion with one of S. ¢heobrome. In fact the 
writer has discerned in Porto Rico only S. 
ellipsoideus and S. apiculatus in a lot of fer-. 
menting cacao beans. 
Dr. Lucius Nicholls having read the trans- 
lation of Dr. Schulte im Hofe’s essay, wrote me 
that he could not altogether agree with his 
opinion, and then goes on to say :— 
Oxidation of the interior of the bean naturally 
takes place, but the action is brought about by 
1 See p. 177. 
