Harvesting and Primary ProcessinK --Continued. 



1137. KNAPP, A. W. Fermentation of Ceylon cacao. 

 Trop. Agr. [Ceylon] 63:329-332. Dec. 1924. 26 T751 



Report of examination of six lots of beans fermented 

 under different conditions at the Experiment Station at 

 Gangaruwa, Ceylon. 



1138. KNAPP, A. N. (i. e. A. W.) Fermentation of 

 Ceylon cacao. [Second test— unwashed cacao]. Agr. Soc. 

 Trinidad & Tobago. Proc. 26:517-524. Nov. 1926. 8 T73 



Report of examination of three lots fermented for 

 different lengths of time. 



1139. LAYCOCK, T. Experiments on the fermentation 

 and moulding of cacao. Nigeria Agr. Dept. Ann. B. 9:5- 

 26. Ref. Aug. 1, 1930. 24 N563B 



Study of various methods of fermentation and their 

 effects on quality factors in the finished product. 



1140. LAYCOCK, T. Further experiments on the fer- 

 mentation of cacao. Nigeria Agr. Dept. B. 11:11-16. 

 1936. 24 N563B 



1141. LILIENFELD-TOAL, O. A. VON. Pesquisas em 

 torno da fermentagao do cacau. Bahia, TiopgrSfia naval, 

 1939. 34 p., illus. 68.3 L62 



Translation of his Ueber Kakaofermentation (Item 

 1143). 



1142. LILIENFELD-TOAL, O. A. VON. O prepare do 

 cacSo. Bahia, Imprensa official do estado, 1928. 21 p. 

 Ref. Libr. Cong. 



Fermentation and drying. 



1143. LILIENFELD-TOAL, O. A. VON. Ueber kakao- 

 fermentation. Off. Internatl. du Cacao et Choc. B. Off. 

 8:331-358. Ref. Nov. 1938. 68.38 Of2 



Summaries in French, English, Spanish, and Italian. 



French translation. Considerations relatives a la 

 fermentation du cacao, in same journal, 9:87-114, Mar. 

 1939. 



1144. LOZET, F. Etude de quelques points particuliers 

 concernant la fermentation du cacao. B. Agr. du Congo 

 Beige (L^opoldville Ed.) 33:255-277. Sept./Dec. 1942. 



24 K83 



1145. MCDONALD, J. A. A new method of curing 

 small quantities of cacao. Imp. Col. Trop. Agr. i 

 [Trinidad] Cacao Res. Ann. Rpt. (1935)5:48-55. Ref. 

 1936. 68.^9 Cll 



Abridged in Trop. Agr. [Trinidad] 13:171-174. July 

 1936. 26 T754 



Describes solar fermenting frame, with results of 

 fermentation trials. 



1146. MCDONALD, J. A. Un nuevo e interesante 

 procedemiento para la fermentati6n del cacao en pequenas 

 cantidades. Hacienda 32:15-17, illus. Jan. 1937. 6 Hll 



1147. MCDONALD, J. A. Nuevo procedimiento para la 

 fermentaci6n del cacao. Inst, de Defensa del Caf 6 de 

 Costa Rica. Rev. 6:415-418. May 1938. 68.28 C82 



Solar fermenting frame. 



1148. MANGEL N., R. Cosecha y beneficio del cacao. 

 Agr. Venezol. 9(105/106):28-30. Jan./Feb. 1945. 



9.95 Ag8 



Points to observe in gathering and fermenting cacao, 

 and reasons for downgrading beans. 



1149. MARTINEZ VASQUEZ, V. The processing of 

 crude cacao beans. (Summary). Cacao Inform. B. 1(16): 

 4-5; (17):4-5. Feb. -Mar. 1949. 68.38 Cll 



Practices in various producing areas; enzymes; drying 

 of cacao beans. 



1150. MULLER, B. De la technique de la fermentation 

 depend la quality des ffeves de caf6 et de cacao. Rev. 

 Internatl. des Prod. Colon. 5:52-57. Feb. 1930. 



286.8 R326 



Mentions studies in cacao fermentation by V. de 

 Bellefroid and Dr. Abrassart, of the Belgian Congo, and 

 the Brumutro process. 



1151. PALMA, M. El beneficio de las almendras del 

 cacao. Caracas, Venezuela, Direcci6n de Agricultura, 

 Secci6n del Cacao, 1947. 43 p., illus. Ref. 68.3 V5522 



1152. PARODI, E. Alcuni Cenni suUa fermentazione 

 del cacao. Agr. Colon. 30(8):287-293. Ref. Aug. 1936. 

 26 Ag82 



1153. PEIMBERT Y MANTEROLA, J. Beneficio del 

 cacao; noticia sobre un sistema especial que para esta 

 importante operaci6n se practica en la isla de Sao-Thome. 

 Mex. Estac. Agr. Cent. B. 76, 24 p., illus. 1921. 



102 M572B 



Chiefly methods and equipment for fermenting. 



1154. PHILLIS, E. Temperature during cocoa fermen- 

 tation. Agr. Soc. Trinidad & Tobago Proc. 48:223-225. 

 Sept. 1948. 8 T73 



Reports results of experiments conducted at Central 

 Experiment Station, Trinidad. 



Harvesting and Primary Processing- -Continued. 



1155. PLATONE, E., and CIFERRI, R. Algunas 

 observaciones sobre el desecamiento del grano de cacao 

 bajo diferentes condiciones. Colombia. U. Nac. Facul. 

 Nac. de Agron. Rev. 10:296-300. Dec. 1949. 9.4 C717 



Compares results obtained by drying cacao in sun, in 

 shade, and in ovens for varying lengths of time. 



1155a. PLATONE, E. Estudios sobre la fermentaci6n 

 del cacao en Venezuela. Caracas, 1949. 18 p., illus. 

 Ref. 68.3 P69 



Gives data on temperature conditions during two types 

 of fermentation, effect of adding yeast, and effect of 

 turning the cacao during fermentation. Suggests use of 

 drums instead of boxes to allow more frequent turning 

 and more thorough mixing of the beans. 



1156. POUND, F. J. The solar fermentary for curing 

 small quantities of cacao. Port-of-Spain, 1936? 4 p., 

 illus. 68.3 P86S . 



1157. THE PREPARATION and quality of cocoa. In 

 Cocoa, Chocolate and Confectionery Alliance. Report of 

 the Cocoa Conference, 1947, p. 62-63. London, 1949. 

 63.39 In82 



Recommendations for Vest African, West Indian, and 

 CrioUo beans. 



1158. PREUSS, P. Uber "reife" und trocknung des 

 kakaos. Tropenpflanzer 27:11-20. Jan./Mar. 1924. 

 26 T75 



Discusses use of the term "reife" in grading cacao and 

 methods of drying cacao in the sun and in kilns. 



1159. RIECK, M. Bessere aufbereitung der kakao- 

 bohnen in alien landern. Superior methods of curing cacao 

 beans in all producing countries. In Gordian. Essays on 

 Cacao, Cocoa, and Chocolate, p. 415-418. Hamburg, 1925. 

 68.8 G65A 



German and English. 



Reprinted from Gordian, no. 730. 



1160. RIECK, M. Erst reinigen— dann waschen! Cacao 

 beans should be first cleaned and then washed. In 

 Gordian. Essays on Cacao, Cocoa, and Chocolate, p. 418- 

 420. Hamburg, 1925. 68.8 G65A 



German and English. 



Reprinted from Gordian, no. 732. 



1161. RIECK, M. Fermentierter kakao soil liberall 

 gewaschen werden. Fermented cacao should be washed 

 everywhere! In Gordian. Essays on Cacao, Cocoa, and 

 Chocolate, p. 319-332. Hamburg, 1925. 68.8 G65A 



German and English. 

 Reprinted from Gordian, no. 725. 

 Includes excerpts from books and articles by several 

 authors. 



1162. ROELOFSEN, P. A., and GIESBERGER, G. 

 Onderzoekingen over cacaobereiding. Arch. v. Koffiecult. 

 Nederland. -Indie 16(1), 159 p. Ref. Oct. 1947. 



68.18 Ea72 



English summary, p. 146-157. 



Reports results of experiments made in 1935-38 on an 

 estate on the northern coast of Central Java, under the 

 Middle and East Java Experiment Station. The purpose 

 was to study the effects of all possible external curing 

 conditions on quality in the broadest sense. 



1163. SCHMIDT, I. I. Ueber das wesen der kakao- 

 fermentation. On the fermentation of cacao. In Gordian. 

 Essays on Cacao, Cocoa, and Chocolate, p. 421-423. 

 Hamburg, 1925. 68.8 G65A 



Reprinted from Gordian, no. 732. 

 German and English. 



1164. SOMERVILLE, R. C. Fermenting of»cocoa. 

 Jamaica Agr. Soc. J. 30:462-464. Nov. 1926. 8 J223 



Examples of bad methods and need for improvement. 



1165.'STEINMANN, A. Onderzoekingen over cacao- 

 fermentatie in. Bergcultures 5:398-401. Apr. 11, 1931. 

 22.5 B45 



III, Over een nieuwe methode on cacao te fermenteeren. 



1166. STEINMANN. A. Over een fermentatieproef bij 

 cacao volgens de metnode-Groenewege. Bergcultures 4: 

 353-355. Ref. Apr. 5, 1930. 22.5 B45 



Describes a method of fermenting cacao in slowly 

 running water. 



1167. TRINIDAD DEPT. OF AGRICULTURE. Prepara- 

 tion of cacao for market, by J. de Verteuil. . . Port-of- 

 Spain, 1933. 12 p., illus. 68.3 T73P 



Detailed instructions for fermenting and drying. 



1168. VENEZUELA. MINISTERIO DE AGRICULTURA 

 Y CRIA. DIRECCION TECNICA. El beneficio de las 

 almendras de cacao, por Jenarine Singh. Caracas, 1936. 

 31 p., illus. Ref. 68.3 V55. 



Principles and methods of fermentation and drying. 



35 



