126 COCOA FERMENTATION 



fermenting pulp cocoa is due to this process, and concludes 

 that germination changes are not apparent. This latter 

 remark is difficult to understand ; for when fermentation 

 progresses slowly at the commencement, germination 

 changes undoubtedly do take place in the beans. If 

 sections of the beans are made, a pronounced development 

 of the radicle is often evident ; and, in the numerous 

 fermentation experiments which the writer has conducted 

 in the Gold Coast and in San Thome, he has frequently 

 observed the radicle protruding through the testa of 

 numerous beans in the fermenting-boxes, although traces 

 of this nature were not observable when the beans were 

 first placed in the boxes. When such cocoa is dried, 

 the radicle often becomes separated from the bean, 

 leaving a hole by which the weevils of a beetle (Aroeoceriis 

 coffecB) and the larvse of a Pyrahd moth {Ephestia cautdla, 

 Wlk.) obtain an entrance to the bean. 



Wright (loc. cit.) states in regard to fermentation : 

 " Though the process involves a relatively high tempera- 

 ture it is very rare that the latter destroys the embryo 

 of the bean ; to a certain extent fermentation is a con- 

 tinuation of the processes commenced in the beans after 

 maturity. Ordinarily fermented beans, if dried under 

 unfavourable conditions, will germinate, the prevention 

 of such developments being one of the main objects of 

 curing ; this proves that the fermenting of cocoa does not 

 involve chemical changes harmful to the vitality of the 

 beans." 



The correctness of this statement obviously depends 

 upon the definition of ordinarily fermented beans. The 

 mild-flavoured beans of Criollo and similar varieties do 

 not require such a high temperatvire during the fermenting 

 process as is necessary for the astringent beans of various 

 jForastero types, in order to improve their flavour by 

 removal of tannin. 



It is therefore possible to ferment the mild-flavoured 

 beans without destroying their vitality; but in order to 

 improve the flavour of the astringent beans it is necessary 

 to raise the temperature sufficiently high to destroy 

 the vitality of the beans before the oxidising enzymes 

 responsible for the modiflcation of the bitter principle 

 are liberated and able to commence their work. 



Fermentation a Biological Process. — Sack {La quinzaine 



