302 
The Fermentation of Cacao 
\ 
Drying a crop, two-fifths in fifty days, 191, 205 
” 
” 
and curing cacao, loss in weight by, 169, 186 
» mildew, 193 
avoid butyric acid formation above all, 115 
by air, 270 
(by Hudson), 186, 187 
by sun v. mechanical means, 85 
>, the sun, 264 
cacao, do not leave heaps standing, 117 
can the beans have too much sun? 193 
facilitated by fermenting, 57 
1§ per cent. moisture as a limit, 117 
floor, space needed per 100 bags, I9I 
house in San Thomé described, a, 112, 113 
5 the Cameroons described, 111 
3 Trinidad (W.I.), 111 
houses—trays on wheels v. sliding roofs, 190 
5, with sliding roofs, 189 
in San Thomé, past methods of, 112 
in vacuo, described, 202, 203 
in wet weathers; how the heaping damages the cacao, 85, 87 
maximum and usual heat, 198 
may be too rapid, 85, 87 
on ‘‘ boucans,”’ how it is done, 191, 192 
or oxidation ; the question of the moisture content, 90 
90 per cent. sun-dried, 187 
" ‘slowly and its effect on oil and flavour, 281 
>» the benefits of, 85, 87 
the cacao, 108 
5, disadvantages of rapid, 151 
>, optimum temperature for, 73 
>, temperature from the'sun less favourable to oxidation, 85 
», test of thorough, 194 
trays used in wet weather, 109 
Economy effected in five directions whilst drying, 186 
Eight tank or box system, 9 
Enzyme and its effect, a proteolytic, 49 
” 
” 
” 
effects of killing the oxydizing, 45 
what is an, 146 
which splits glucosides, an, 263 
Enzymes, 49 
” 
” 
” 
affect aroma, 58 
and fermentation, 17, 44 
», oxidation, 71, 78, 260 
»» their production, 17 
3, their work, 234 
»» the part they play, 255 
can be active in commercial (dry) cacao, 73 
cause change of colouration in the beans, 146-148 
