joi, a. i Brill: Fermentation of Philippine Cacao 15 



seeds removed. In this endeavor I was successful, since at no 

 time was any alcoholic or acetic acid fermentation apparent. 

 These samples were examined in the same manner as the pre- 

 ceding. The quality of the cacao was better than that produced 

 by the action of yeast and taka-diastase in the absence of the 

 enzymes, but the odor was not so fine as C-6 in the case of the 

 criollo samples so treated, nor so fine as F-6 in the case of the 

 forastero samples. Judging by these results, it would appear 

 that the enzymes already existing in the cacao alone do not 

 bring about all the desired changes, but that their influence 

 must be reenforced by the enzymes from yeasts and possibly 

 from bacteria or molds. The superiority or the peculiarity of 

 certain cacaos is probably largely due to the presence of certain 

 yeasts or molds during the fermentation process. It is instructive 

 to cite the belief of Preyer 16 in this regard. He has isolated a 

 yeast, Saccharomyces theobromae, from fermenting cacao. He 

 recommends its use in the initiation of the fermenting process. 

 The use of a pure culture yeast would necessitate extreme care 

 in handling to prevent inoculation of the cacao with wild yeasts 

 until the yeasts used for inoculation had attained a good growth. 

 It would be impossible to sterilize the seeds, since such treat- 

 ment would likewise destroy the enzymes, and the resulting 

 product from enzyme-free cacao would not be satisfactory. The 

 seeds as they exist in the pod are free from yeasts and bacteria, 

 but handling of this in such a manner as to prevent contamina- 

 tion is hardly practical. However, care in fermentation will 

 yield a good grade of material provided the initial product is 

 high class, so there is no cause for disconsolation because of 

 the apparent impracticability of using pure cultures of yeast. 



SUMMARY 



Philippine cacao is compared with foreign cacaos. 



A study is made of criollo and forastero cacao fermented 

 under varying lengths of time, and the respective influence of the 

 enzymes and of yeast is investigated. 



The conclusion is reached that the Philippine Islands can 

 grow a good quality of cacao in large quantities and that the time 

 seems opportune for such an innovation. The investigation 

 leads to the belief that the fermentation is the joint result of 

 the reaction of yeasts and of enzymes. 



"Preyer, A., Tropenpflanzer (1901), 5, 157. 



