310 The Fermentation of Cacao 
Organisms which ferment cacao, their isolation and cultivation, 238 
Over-acidification avoided by trays, 87 
Over-curing cacao, 194 
Over-oxidation in coffee spoils it, 129 
Over-ripeness and its effect on the beans, 45 
Oxidase and peroxidase, 51 
»» in white and bluish-red beans, 263 
», the definition of an, 70 
Oxidases, the part they play in fermentation, 70 
$e and the preparation of cacao, 261 
ee assist the colouration, 72 
sts can be killed by boiling or acids, 44 
» killing temperature of, 44 
Oxidation and enzymes, 78 
4 »» moisture, 118, 119 
55 » tannin, 68, 69, 70, 71 
a »» the necessity of acid, 92 
os associated with giving off of carbon dioxide, 263 
a by heat, 71 
4s capacity per 500 kos. of cacao, 121 
33 chambers in San Thomé, 93 
59 curtail rather than overdo the period, 118 
a8 effect of the air in, 68 
95 favoured by higher temperature, 85, 87, 89 
a5 <a s, slow drying, 88 
7 house, Dr. Schulte describes his special, 120 
- how to accelerate, 274 
” s» shorten the period of, 133 
ie in cacao and tea can be produced by chemical means, 83 
ee », tea; how it is facilitated, 80 
si of cacao, the, 115 
sa i (by Schulte), 115, e¢ seg. 
x or colouring indirectly due to fermentation, 43 
5 3, Grying ; the question of moisture content, 90 
$6 proceed cautiously, 116 
$35 the question of irregularity in, 99 
33 », unfavourable reactions, 84 
when it proceeds quickly, 72 . 
” 
Oxygen and its part in tobacco fermentation, 130 
PACKING tea compared to cacao, 125 
Palette, the, 192 
Para and its cacao wine, 219 
Parchment coffee, 60 
FY} in coffee and its disposal, 127, 128 
Passburg vacuum dryer, the, 205 
Pasteur and ferments, 221 
Peasant proprietors and their cacao, 244 
Penicillium glaucum, 14, 17 
Pentagona cacao, 154, 156, 166, 194 
