204 



CACAO 



(1) Containing nitrogen 



(2) 



(3) 



(4) „ ., , 



Total nitrogen 



Dried. 



1156 

 •653 

 ■406 

 •095 



2^310 



Fermented 

 and Cured. 

 •980 

 •404 

 •457 

 •119 



1-960 



When the compositions of these substances are given 

 in percentages it is difficult to perceive the changes in 

 composition which may have taken place during the 

 fermentation and curing. The results obtained have 

 therefore been recalculated on the assumption that the fat 

 in the original beans as submitted to fermentation would 

 undergo little or no change during the process ; com- 

 parison of the compositions of the portions of the fresh 

 fruit submitted to fermentation and of the corresponding 

 amount of the product yielded is thus approximately 

 obtained. In the germination of the seeds the fat is used 

 up as food for the plantlet, but in the process of fermenta- 

 tion and sweating germination is so quickly checked that 

 the more readily available sugars are not all absorbed or 

 used up. Thence it is not likely that the fat will undergo 

 appreciable ehange. These are given for both varieties 

 in the following : 



TABLE XIII 



Chakgbs taking Place m the Kernel oe the Bbahs op " Calabacillo " 



DURING Fermentation and Cubing 



Water 



Albuminoids . 

 Indeterminate nitrogi 

 Theobromine . 

 Caffeine . 



Fat 



Glucose . 

 Suorose . 

 Starch 



Astringent matters 

 Pectin, &o. 

 Caoao-red 

 Digestible fibre 

 Woody fibre . 

 Tartaric acid, free 

 Acetic acid, free 



matters 



