Brill: Fermentation of Philippine Cacao 



11 



In Table VI a comparison is made of the analytical data 

 obtained for Philippine cacao and a number of foreign cacaos. 

 This comparison places the former in a very favorable light in 

 so far as such data are indicative of the quality of cacao. 



An examination of the cacao butter was made to determine 

 what changes, if any, took place in it with the variation in 

 fermentation. 



Table VII. — Properties of cacao butter from Philippine cacao. 



c-u. 



C-2._ 



0-6... 



C-7... 

 C-6-y 



C-6-TD ... 

 C-6-y-S... 



C-6-TD-S 

 C-7-C .... 



C-7-T 



C-7-A 



F-U 



191.5 

 191.1 



192 6 

 192.4 

 193. 9 



194.8 

 191.0 



191.-! 

 192.2 



193. 6 



191. 7 



192. 7 



Acid 

 value i 



cc. Index 

 0.1 iV of re- 

 base ! frac- 



per tion. 



oil.' I 



F-2.... : 196.5 



F-6._. 

 F-7.__ 

 F-6-y 



F-6-TD 



0.10 

 0.17 

 0.27 

 0.23 



0.44 

 0.13 



F-7-C.... 



F-7-T 



F-7-A 



Average for C-U 

 to C-7, inclu- 

 sive. 



Average for F-U 

 to F-7. inclu- 

 sive. 



197.0 

 191.6 

 192. 6 



0.49 

 0.18 

 0.26 



1.4600 



1.4599 



1.4582 



1.4580 



1. 4579 

 1. 4579 



1.4579 

 1. 4581 



1. 4585 

 1. 4582 



1. 4580 

 1.4581 

 1. 4582 



Light yellow. Deeper 

 than straw yellow. 



Somewhat deeper than 

 C-U. 



Same as C-2 



1. 4579 



1. 4581 



1. 4582 

 1. 4586 



do 



do 



do 



Slightly lighter than 



C-6-TD. 



do 



Almost water white 



.....do 



Deeper yellow than C-7-C. 

 Same as C-U. Similar to 



C-2. 

 Somewhat deeper than 



F-U. 



do 



do 



Deeper yellow than F-5 .. 

 do 



Slightly lighter than F-7 . 



Deeper yellow than F-6-y _ 



Same as F-6-y 



do 



do 



Pronounced; somewhat 



harsh. 

 Similar to preceding. 



Better than C-2. Faintly 



harsh. 

 Good; not so pronounced at 



C-4. 

 Pleasant; esterlike. 



Do. 



Mild; not so characteristic 



as C-7. 



Do. 



Do. 



Do. 

 Very mild; slightly sweet. 

 Not bo mild as C-7-C 

 Pleasant; chocolatelike. 

 Pronounced; not so evi- 

 dent as C-U. 

 Similar to F-U. 



Slightly better than F-2. 



Good; better than preced- 

 ing three. 



Esterlike; pleasant. 

 Do. 



Faintly esterlike; less so 

 than F-7. 



Slightly harsher than 

 F-6-y. 



Not pronounced; pleasant. 



Very pleasant. 

 Do. 



