Index 311 
Peroxidase and oxidase, 51 
Persimmon compared with cacao, the curing of, 47, 49 
Petri plates for cacao cultures, 239 
Physical changes due to fermentation, 234 
Picking unripe pods, 164 
Placenta and its removal, the, 165 
Pods, how they are gathered, broken and disposed of, 10 
», picking unripe, 164 
Polished cacao, 207 
Polishing and cacao oil, 210, 211 
es and sun-drying, 212 
», by dancing condemned, 212 
»» by machines described, 212, ef seg. 
95 cost per cwt., 211 
»» described in detail, 210, ef seg. 
»» how it affects the bean, 211, 212 
»» in sugar pans (tayche), 211 
a machines, cost of an installation, 214 
3a must not be done too soon, 210 
»» Or cacao-dancing and its effect on the oil content, 235 
- v. washing, 208 
»»_ whilst vacuum drying, 204 
Porto Rico and coffee fermentation, 64 
¢ »» as S, ellipsoideus and S. apiculatus, 276 
‘5 »» Chocolate, how it is made, 57 
Potash after fermenting, proposed use of, 73 (see also p. xxxvi) 
»» and its use in cacao curing, 274 
», bath, how to give the beans a, 74 
fr »» the advantages of, 73 
Practical estate cacao curing, 164 
‘Preuss and fermenting, 13 
»» describes fermenting in Surinam, 9 
»» on loss by washing, 152 
Preyer and fermenting, 13 
>», and Nicholls consider fermenting of most importance, 274 
35 Pe ve use of yeast, 271 
>> Dr. Axel, and his ‘‘ last word,” 277 
Preyer’s essay, Dr. Axel, 1 
Price for washed and unwashed cacao, 208 
Prices not in proportion to quality, 265 
», Of cacao in IQII, 259 
” ” June, 1913, 157 
» Of well-cured v. other cacaos, 153, 155 
Profits from well-fermented cacao, 160, 161, 162 
Pulp (see a/so Cacao pulp, Coffee pulp, &c.) 
», and its loosening is not important, 267 
+» and washing, 1 
+» (cacao) and its removal, 40 
#% »» and what it consists of, 15 
3, disappears with fermentation, 151 
