THE PHILIPPINE 



Journal of Science 



A. Chemical and Geological Sciences 

 and the Industries 



VOL. XII 



JANUARY, 1917 



No. 1 



THE FERMENTATION OF PHILIPPINE CACAO J 



By Harvey C Brill 



(From the Laboratory of Organic Chemistry, Bureau of Science, 



Manila) 



In an article by me 2 the statement was made that "the necessity 

 for fermenting or sweating cacao is now generally acknowl- 

 edged." This assertion "challenges trouble," declares the editor 

 of Tropical Life, 3 since "no two experts seem agreed on this 

 matter." However, the consensus of opinion appears to be 

 with the above statement.* 



Booth and Knapp, of Messrs. Cadbury Bros. Ltd., state: 



In general, we believe that if the planter only allows ripe pods to be 

 gathered, ferments for a reasonable period, cures with care, and keeps the 

 beans dry they will have the right appearance, and that he will be producing 

 the best that the types of trees on his plantation will produce. * * * 

 We understand that unfermented cacao finds purchasers, but fermented 

 cacao, always obtains the higher price ; unfermented beans are more difficult 

 to shell, and they produce an inferior cocoa. Partially fermented beans 

 suffer from the same defects. 



W. H. Johnson, F. L. S., director of agriculture, Southern 

 Provinces, Nigeria, says : 



Fermentation is more generally practiced than hitherto, but the period 

 of fermenting and curing is too restricted. 



S. H. Davies, of Messrs. Rowntree & Co., while insisting 

 that the fermentation is due to the action of wild yeasts in the 

 beginning and that the later action is due to true yeasts, believes 



1 Received for publication November 17, 1916. 

 = The enzymes of cacao, This Journal, Sec. A (1915), 10, 123. 

 'Smith, Harold Hamel, Trop. Life (1916), 12, 5. 



4 Booth, H. P., and Knapp, A. W., Proc. Third Internat. Cong. Trop. Agr. 

 (1914), 225 et seq. 



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