THE AGRICULTURAL CHEMISTRY OF CACAO. 107 



Simpler combinations which ma)' be further broken up during 

 the process of fermentation. Some parts of the carbohydrates- 

 other than sugars undergo hydrolysis and either escape in the 

 runnings from the boxes in the form of glucose, or undergo in 

 turn the alcoholic and acetic fermentations. 



During this change some of the astringent matters to which 

 the somewhat acrid taste of the raw beans is due are alsa 

 hydrolysed, and thus a marked improvement in flavour is gained. 

 Small quantities of the mineral constituents, principally of 

 potash and phosphoric acid, are removed from the beans in the 

 liquid escaping from the fermenting material. A slight loss ia 

 ■woody fibre is shown, which may be due to loss of portions of 

 the cuticle during the operation of drying, or to changes in it 

 by hydrolysis during fermentation. 



This work has necessarily only resulted in a partial and 

 incomplete study of the results of the fermentation. The study 

 of the changes which take place in various kinds of beans and 

 during variously modified conditions of fermentation must bfr 

 left to botanists and chemists in colonies and countries where- 

 Cacao is an important product. Work already done in this line 

 is fully compensated if it leads others more favourably situated 

 to take up the study of this interesting and intricate subject, 

 and, at any rate, the record of the investigation may be of some 

 service and guidance to the owners and managers of plantations 

 and to those contemplating purchasing suitable land for estab- 

 lishing plantations. 





