296 The Fermentation of Cacao 
Amelonado cacao, 153, 156, 157 
Analysis of cacao showing maximum, minimum, and average content, 
231 
ee »» Calabacillo cacao, 48 
Aroma, I, 52, 55, 56, 57, IOI, 105, I17, 150, 257, 275, 276, 283 
$i affected by enzymes, 58 
>», and fermentation, 1 
gi », its production, 276 
is can never be obtained by fresh beans, 56 
1, developed by low temperature, 203 
33 discussion on the causes of, 150 
#4 ae s» nature and origin of, 275 
ey ‘a »» production of, 55 
1 generation of the, 52 
»» how to improve and how to spoil it, 117 
1» increased by devitalization by cold, 257 
Fe in tea, coffee, and cacao compared, 55 
* not caused by fermentation, 55 
», or flavour and slow drying, 281 
»» _ the, is it caused by enzymes or roasting ? 52 
Artificial drying apparatus, 194 
Astringent flavour due to tannin, 49, 68, 85, 91, 237, 258 
i substances ; their oxidation an essential point, 88 
as taste and its reduction, the, 91 
Aublet (1775), 29 
o >» describes fermenting, 2 
»» and fermenting, 13 
Average air temperature, 183 
»» humidity (St. Lucia, W.I.), 183 
Bacillus aceté and cacao fly, 282 
% subtilis comes after eight days’ fermentation, 282 
Bacteria causes fermentation, 138, 139 
‘6 harmful and otherwise, 24 
a6 producing acetic acid, 242, 243 
Bagging cacao, 215 
», the cacao, cool before, 175 
Bags for cacao must not be too light, 215 
Bainbridge on oil of cacao, 280 
Baker’s yeast described, 222 
Balissier (see Heliconia bihaiz), 180 
Banana leaves for covering fermenting cacao, 180 
Barnard polisher described, the, 213, 214 
‘Barrel of ‘‘ wet’ cacao, weight of, 170 
Basket washing, 11 
Baskets as used in Ceylon for cacao, 11 
», for washing the beans in potash solution, 74 
>> in cacao experimental work, 141 
Beans (fresh) described, 15 
>> killed at 45°, 151 
