14 The Philippine Journal of Science 1917 



show 12 per cent or more extractive matter. The Philippine 

 product averages slightly more than this. 



The free acidity of the cacao butter increases with the dura- 

 tion of the fermentation. Criollo is superior to forastero in 

 this respect also. In spite of the greater intensity of the fer- 

 mentation, it shows less free acidity than does forastero, the 

 ratio being 0.26 cubic centimeter to 0.90 cubic centimeter 0.1 N 

 alkali, respectively. The slight change in the acidity of the 

 cacao butter with the greater length of fermentation is confirm- 

 atory of the conclusion reached by me 14 that Philippine cacao 

 does not contain a lipase. 



For the purpose of making a further investigation of the 

 fermentation processes, certain special samples were prepared. 

 These are described on page 8. An extended discussion of 

 these samples is hardly necessary, since in no case is the quality 

 of the final product equal to that obtained by the use of the 

 ordinary methods. Samples C-6-y and F-6-y had yeast added 

 to them after they had first been sterilized to destroy the activity 

 of the enzymes. In the sterilization of the seeds care was taken 

 to prevent cooking and at the same time effectively to sterilize. 

 The final product did not equal C-6 or F-6 in excellence of odor, 

 color, or break. It would appear that yeasts alone do not pro- 

 duce the desired changes. Bainbridge and Davies 13 make the 

 statement that wild yeasts from the pods and stems first act 

 on the pulp and that in the latter stages of fermentation their 

 place is taken by true yeasts. The terms wild yeast and true 

 yeast as used by these authorities are rather confusing. I do 

 not believe the yeasts alone account for the changes cacao under- 

 goes when it ferments, and the above results corroborate my 

 belief. The yeast used for inoculation was the yeast found 

 growing on the cacao; consequently no error could have arisen 

 from a choice of the wrong yeast. 



For purposes of comparison and control, C-6-TD, C-6-TD-S, 

 C-6-y-S, F-6-TD, F-6-TD-S, and F-6-y-S were run. These 

 were no better than, and in some cases not so good as, C-6-y and 

 F-6-y; therefore they add weight to the above conclusion that 

 yeast is not solely responsible for the fermentation changes of 

 cacao. 



To determine, if possible, the influence of the enzymes on the 

 cacao, samples C-7-C, C-7-T, C-7-A, F-7-C, F-7-T, and 

 F-7-A were prepared. Extreme care was taken to prevent 

 inoculation of the seeds when the pods were opened and the 



" Loc. cit. " Loc. cit. 



