208 CACAO 



proportions on the two varieties. Little change has taken 

 place in the total quantities of tartaric acid present, but 

 the fermented and cured beans contain a small proportion 

 of acetic acid not present in the original material. Both 

 varieties have lost some of the more soluble constituents 

 of their mineral ingredients. 



Comparison of the losses apparently undergone by the 

 whole material submitted to fermentation, and by the 

 kernels of the beans, leads to the conclusion that, as might 

 be expected, a certain amount of change in place has 

 occurred in the constituents of the kernels of the beans 

 and the cuticles and pulp. The kernels show a much 

 more marked loss of astringent matters than do the whole 

 beans, and to this loss much of the improvement in flavour 

 must probably be due. 



It is also seen by examination of these results that it is 

 probable that during the sweating process slight changes 

 in the position of the constituents of the beans of the two 

 varieties have taken place, leading in some cases to 

 apparent gains of constituents in one or other of the kinds. 

 It was found that the original sample consisted approxi- 

 mately of one-fifth beans of Calabacillo and four-fifth beans 

 of Forastero. 



The following shows the losses resulting from the fer- 

 mentation of the mixture, and, we think, may be considered 

 as a fairly reliable indication of the changes which ordi- 

 narily take place during the fermentation and curing of 

 cacao : 



TABLE XVII 



Losses EESULTHfo feom the Feembntation and drEmo of a MrsTUEE or 

 Beans of " Calabacillo " and " Foeasteeo " 



Water 56-419 



Albuminoids '982 



Indeterminate nitrogenous matters ..... "229 



' Theobromine ......... °169 



Cafieine ......... nil. 



Fat nil. 



Glucose 301 



Sucrose ......... 429 



Starch 1280 



Astringent matters 1°268 



