278 The Fermentation of Cacao 
and the methods employed to induce feér- 
mentation in cacao, there still remains a diff- 
cult but important point to be solved, viz., 
the recognition of the chemical changes that 
take place during the fermentation and drying, 
and of the intermediary and final substances 
formed during the process. It would still be 
too risky, before even the composition of the 
fresh cacao bean in its various parts is fully 
known, to wish to advance chemical hypo- 
theses about the processes and changes that 
take place during the process of fermentation ; 
but it is very probable that, later on, the 
chemist will play an important part in the 
preparation of cacao. on the estates. 
‘Although the above was written nearly 
thirteen years ago, I am afraid that | have 
not much to say now, as the chemzcal side of 
the problem, on which I touched towards the 
end of my essay, has so far not been elucidated 
by any new researches. This is, in my opinion, 
a pity, because in cacao (as well as in coffee) 
fermentation the chemical changes in the 
beans are certainly most important factors for 
those who are striving to improve the market 
quality of the produce and prices to be obtained 
by it, whilst ignorance of the nature of these 
changes makes further improvement of the 
planters’ present methods difficult. 
“Nevertheless, I would suggest that the 
question of cacao-yeast cultivation, which has 
been examined by several of the authors, 
