AGRICULTURAL CHEMISTRY OF CACAO 207 



100000 



58^708 



In the case of the variety Calabacillo we find that 100 

 parts of the fresh material submitted to fermentation and 

 curing lose 6"25 per cent, of their weight, of which 59 is 

 water and 3-5 is organic and mineral matters. In the 

 kernels of the beans the loss on 100 parts amounts to SQ**, 

 of which 6" 5 parts consist of solid constituents. 



In the variety Forastero 100 parts of the material 

 submitted to fermentation and curing yield 35'6 parts of 

 cured cacao, a loss of 64'4 per cent, ensuing, of which 55'7 

 is water and 8-7 solid constituents. The kernels of the 

 beans lose 41*3 per cent, during fermentation and curing, 

 of which 8*4 parts consist of solid constituents. 



It is evident that when submitted to a similar fermenta- 

 tion and curing, beans of the variety Forastero lose a higher 

 proportion of their weight than do the small flat beans of 

 Calabacillo. 



In both cases a considerable loss of the albuminoid 

 constituents ensued, with, in the case of Calabacillo, an 

 increase in the indeterminate nitrogenous matters. In 

 Forastero, a loss of the latter also appeared to have taken 

 place. In both cases we find a loss of the alkaloidal 

 constituents has taken place, this being greater in Cala- 

 bacillo than in Forastero. A marked loss of the sugars 

 has occurred, and also of the starch, pectin, gums, and 

 digestible fibre, this being much greater in the case of 

 Forastero than in that of Calabacillo. The astringent 

 matters and cacao-red have also decreased in about equal 



