316 The Fermentation of Cacao 
Temperatures in oxidation, how to retain them, 119 
3% maximum and usual, 198 
4 when curing tobacco, 131 
53 with Nicholls’ ferment v. ordinary ones, 184 
»» ordinary fermenting methods, 183 
- Testa and its colour, 42 
s» of fermented and unfermented beans, 42 
Testing cured cacao by tasting, 98 
Theine, 237 
Theobroma guianensis, z 
Theobromine, 151-263 
55 composition of, 149 
” in cacao, 237 
its origin, 150 
Three tank or box system, 8, 9, 10 
Tobacco curing experiments, 131 
ee »» fermentation only secondary, 132 
5 1 for cigars, 292 
a »» houses discussed, 285, 286 
55 »» Oxidation the chief object, 132 
», drying and fermenting in India, 290 
», fermentation compared with tea, indigo, cacao and coffee, 130 
33 ” more rapid at higher temperatures, 286 
:» for cigarettes must be dried quickly by artificial heat at 80° to“ 
170° F., 291 
se how to ferment, 130, 131 
», industry in India is too primitive, 293 
»»  hotes on the curing and fermenting of, 285 
», the fermentation of, 130 
when to stop fermentation, 131 
Trays and fans the most practical method, 271 
» drying with, 264 
»» for drying, 195, ed seg. 
ae eee their measurement, 198 
», in Cameroon, drying-houses, 111 
», 2. floor for drying, 190 
Trinidad (W.I.) and claying, 209 
as drying-house described, a, 111, 189 
Trolleys for drying, 97 
Tunnel drying, 95, 113, I14, 121 
9 »> in Fernando Po described, 113 
UNCURED cacao, its ratio to cured, 168, 169 
‘* Unripe”’ beans only partially fermented, 104 
i beans? what are, 164, 165 
Unwashed and washed cacao, difference in price, 208 
VACUUM dryers, 165, 201 
5 », and their advantages, 203 
” ” »» charge, 205 : 
