Index 303 
Enzymes cause fermentation, 67-70 
ag destroyed at 70° C., 148 
3s 93 by high temperatures, 264 
os discussed by Fickendey, Preyer and Nicholls, 271 
»», how the temperature affects them, 276 
oP Li in cacao, how to prove their presence, 50 
a5 in coffee fermentation, 63 
55 in green and black tea, 46 
“i in tea fermentation, 47 
a in tobacco, 294 
+3 93 curing, 286 
46 killed by a synthetic fermenting juice, 54 
5 must affect beans to get true aroma, 56 
- necessary in coffee as in cacao fermentation, 54 
5 (proteolytic) and oxidizing, 49 : 
- the most essential part of the fermentation, 274 
is what they are, and what they do, 67 
Essential oil important for aroma, 55 
Excessive temperature and its cure, 248 
Experiments of beans, boiled or stewed, 261, 262 
ES the need of estates to carry on further, 74 
a5 a », further, 100 
a to prove that it pays to ferment, 170 
Experts in cacao centres, the need of, 116 
Export of the beans, the, 124 . 
External and internal fermentation, Dr. Fickendey on, 252 
»» fermentation described, 143 
Fans for drying, 60, 195, 198 
as ri cost of turning, 198 
59 as the most practical method, 271 
», in the drying house, 264, 265 
Fat (cacao butter) and its effect on the aroma, 56 
6 33 »,» as digestible as cow’s butter, 56 
y» percentage in raw cacao, 48 
Ferment, Dr. Nicholls’ pure yeast, 160 
33 is it necessary to? I 
vs various. ways to, 2, ez seg. 
Fermentation and how to start it, 276 
ss and its causes, 17 
- ;, changes chemically and in flavour, 49 
sy > effect on colour, 43. 
si >, two sections, IOI 
56 and loss of weight, 186 
a », the cacao fly, 228, 229 
am », the changes it brings about, 253 
0 », the moisture content, 92 
” », yeast cells, 20 
>, yeasts, 222 , 
‘3 an exact explanation of the nature of, 14 
