76 THE CULTURE OF TOBACCO. 



fermentation, the process -will be a partial or total failure, for 

 these enzymns are only active when in solution. 



To repeat, the chemical changes in the leaf which develop the 

 aroma, as well as eliminate undesirable products, are due to certain 

 enzymns. These changes take place during the second stage of the 

 cuiing process, which is commonly called the fermentation or the 

 sweat. But these enzymns are largely developed in the iirst .stage 

 of curing, and unless this iirst stage be properly conducted, the 

 enzvmns will not exi.st in large quantities, or in available forms, 

 and the products developed in the fermentation will be largely 

 disappointing. With this fact clearly in mind, the reasons for 

 certain steps in the curing will be liettei' understood. 



Fine aroma is considered of greater importance in cigar leaf 

 than in othei- forms of tol:>aeco, and for that reason greater 

 attention is given to its fermentation, and more care is exercised 

 in its preliminary curing, so as to prepare it for fermentation. All 

 tobaccos go through a fermentation, whether such a stage be 

 regarded as a part of the I'outine or not. In some tobaccos, where 

 other characteristics than aroma are chiefly sought, the cuiing 

 process may be such as to destroy the enzymns and the leafs 

 power of fermentation. This is largely the case with the Bright 

 yellow tobaccos, for the intense heat and rapid curing of the 

 process designed for- the colour', destroys most of the enzymns. 

 But even in this case, a small amount of the enzymns must sur- 

 vive, for the cured leaf goes through a slight fermentation known 

 as the " May sweat." It is in this sweat that most of the aroma 

 that this type of toliacccj has is developed. If this tobacco be 

 placed in a moist condition and bulked, as are the cigar tobaccos, 

 it will not ferment, but will decay. The tobacco grower will say 

 that the texture of the leaf has been destroyed by the heat ; it 

 W(.>uld be more accuiate fi>r him to say that the oxidizing enzymns 

 have been destroyed. 



Several different methods of curing are in vogue. The ditterent 

 methods are based on diffeiences in the natuie of the tobacco 

 grown, as well as on fuel supply, labour conditions, and the 

 demands of the market. Sometimes the processes do not appear to 

 be based on anj' modern conditions, but to be merely survivals of 

 earlier times. In the past, great carelessness was the rule in all 

 methods, but now with a better understanding of the pi'ocesses 

 involved, and with the reiiuirements of a constantly more exacting 

 market to cater for, a great change is taking place for the better. 

 I)itferent types of cuiing barns are in use for the ditfei'ent methods 

 iif curing, but it is seldom that any of these liarns have as j'et 

 reaiiicd a state approximating perfection. Many of them have been 

 built with the idea of utilizing the material at the builder's disposal, 

 rather than with any thought of their ada))tability to the })urpiose 

 for wliicli c(instrui-ted This matter will be discussed in the chapter 

 I'll liuildings. 



T]ie terms describing the ditterent methods of c\iriiig are liased 

 on the most important feature of the method. Thus \\ c have sun 

 curing, fire curing, flue curing and ail' curing. 



Sun Curing-.— This is a nieth.id but little u.sed, and is confined 

 t(j a small section of Virginia, where the production of a very sweet 

 chewing tobacco is the feature sought after. The tobacco is hung 



