146 CACAO 



with a grating at the base through which the liquid products 

 of fermentation can pass away. One side of each of the 

 boxes is fitted with loose planks fitting in a groove at either 

 end, in order to allow of handling the cacao conveniently 

 during the process. The beans are placed in these recep- 

 tacles en masse, and are turned sides to middle, and top to 

 bottom, when the temperature rises too high. Thermo- 

 meters as a guide to temperature are the exception in 

 Trinidad, but the temperature under the best manipulation 

 is not allowed to rise beyond 120 F. ; still, the results 

 where instruments are used or not used, are quite com- 

 parable, the management of the process being generally 

 well understood. 



It has been held that the operation of fermenting is 

 simply one of malting, and by others that it is the destruc- 

 tion of the vitality of the bean that is of the most im- 

 portance. A recent writer. Dr. J. Sack, in Bulletin No. 10 

 of " Inspectie van den Landbouw in West Indie," Surinam, 

 1908, after discussing in a lengthy manner the chemical 

 aspect of the question, sums up the contents of his paper 

 as follows : 



" While curing cacao fungi enter the pulp, setting up 

 alcoholic fermentation through which the sugar of the 

 pulp is split up into alcohol and oxygen ; the alcohol is ' 

 by admixture of the oxygen of the air further oxidised, 

 forming vinegar, during which process a considerable 

 amount of heat is developed. This constitutes the external 

 fermentation. When the temperature reaches about 45° C. 

 the germinating powers of the beans are destroyed. As 

 soon as this takes place the internal fermentation sets in, 

 which is an enzymic fermentation process causing the 

 cacaonine to be split up into Theobromine acetrose, cacao 

 red, and cacao oil." 



The aim of cacao-curing appears, therefore, to be 

 threefold ; first, to change the nature of the pulp, thereby 

 ensuring the " keeping " of the cacao ; secondly, to develop 

 flavour ; and last, to change the character of the interior 

 pf the bean to a, state which will facilitate the operations 



