AGRICULTURAL CHEMISTRY OF CACAO 199 



undergo during the operations of fermenting and curing. 

 For this purpose cured beans were analysed of the two 

 varieties from the same plantation on which the samples 

 of the fruits had been grown. The cuticles and the husks 

 of the beans were separately examined, the composition of 

 the whole bean being calculated from the figures thus 

 obtained. The analyses were conducted on precisely the 

 same lines and by the same methods as those of the various 

 parts of the fresh fruit. Unfortunately, the two varieties 

 are never, as far as our experience goes in the West Indian 

 colonies, kept separate during fermentation, and we were 

 forced to select our own samples from out of a very large 

 sample of cured beans of the mixed kinds. Mr. J. H. Hart 

 kindly examined the samples drawn, and considered them 

 to consist of typical beans of the two varieties. 



The following show the results of these analyses com- 

 pared with those of the analyses of the similar parts of the 

 fresh fruit dried as before described in the laboratory : 



TABLE VII 



Composition of the Dbied and the Febmbntbd and Cubed Beans, CtwicLBs 

 AND Adhebent Pulp of " Calabaoillo " 



T»_--.j Fermented 



Dried. , ^ , 



and Cnred. 



Water 5000 7-169 



(1) Albuminoids 9-704 7-213 



(2) Indeterminate nitrogenous matters . . . -681 3-509 



(3) Theobromine 2023 1-549 



(4) Caffeine -186 -103 



Fat 38-181 40-744 



Glucose 2-143 -909 



Sucrose -079 -024 



Starch 5980 5-249 



Astringent matters 9-900 5-306 



Pectin, &c 1822 2671 



Cacao-red 4'404 2-420 



Digestible fibre, &c 12048 11615 



Woody fibre 5515 5-503 



Taxtafio acid, free -629 535 



Acetic acid, free nil. -869 



Tartaric acid, combined -974 1'114 



Iron peroxide . -044 -105 



Magnesia -559 -686 



Lime 134 207 



Potash 1-312 1-125 



Soda -355 -120 



