300 The Fermentation of Cacao 
Clay used on inferior cacaos, 210 
Clayed cacao, 207, 209 
9»  Y. washing, 208 
Claying cacao, why it is done, 209, 210 
Coffee and cacao fermenting compared, 58 
” 5s need enzymes when fermenting, 54 
;, aroma compared with tea and cacao, 55 
», and its fermentation, washing, drying and milling, 64 
», compared with cacao, the fermentation of, 40 
» curing, oxidation the chief object, 132 
1» fermentation (by Loew), 58 
5 38 beware of acid, 127 
r ~ compared with tobacco, 130 
” ” disadvantage of over-fermentation, 64 
ag ‘i in Porto Rico, &c., 64 
” 5 its benefits discussed, 65 
” what it facilitates, 127 
A fermenting and washing, 128 . 
” 95 facilitates drying, 59 
», fruits and their colour, 60 
», how to prepare it for market, 60 
" hulling and milling defined, 60 
9 improved by immediate removal of pulp, 129 
», in parchment best to ship, 65 
», its anatomical structure explained and illustrated, 59 
»» pulp (dry) analysed (by Greshoff), 61 
+> 95) aS @ manure, 61 
» shall it be shipped in parchment or not? 65 
», takes less time than cacao to ferment, 43 
», tastes flat when over-acidified, 129 
», the fermentation of, 126 
», under-oxidation causes harshness and bitterness, 129 
», White spots on, 127 
» Why it is fermented (by Loew), 59 
55 (by Sir Geo. Watt), 58 
Colour and ‘fermentation, 1 
»» Change in cacao compared with tea, 46 
»» in fermented beans, cause of, 44 
»» in fresh v. boiled cut seeds, 44 
» Of beans, 164 
” a lightened with alkaline solutions, 183 
» of ‘fine estate” and other cacaos, 194 
of the seed, change of, 145 
Colouration and reduction of bitter taste the prime object when curing 
cacao, 267, 268 
>» its production, 48 
Colouring the bean follows its death, 45 
Concrete tanks for vinegar, 219 
” v. wooden fermenting boxes, 172 
Cooling in oxidation, how to prevent, 119 
