Harvesting and Primary Processing — Continued. 



1169. VENEZUELA. MINISTERIO DE AGRICULTURA. 

 OFICINA DE DIVULGACION. Instrucciones para la 

 construcci6n y empleo de la caja de fermentaci6n de 

 cacao. Caracas? 193-? 4 p., illus. 68.3 V552 



Instructions for making a three-section fermenting box. 



1170. VYLE, L. R. Criollo cocoa. In Cocoa, Chocolate 

 and Confectionery Alliance. Report of the Cocoa Con- 

 ference, 1949, p. 83-86. London, 1949. 68.39 In82 



Processing and quality. Gives details of four-phase 

 fermentation and drying method for Criollo cacao. 



Chemistry and Microbiology of Fermentation 



1171. ASHBY, S. F. The sweating of cacao. Trop. Agr. 

 [Trinidad] 2:99-101. Ref. May 1925. 26 T754 



Mycological note. 



1172. BIRCH, H. F. Changes in the nitrogenous com- 

 ponents of Forastero cacao during fermentation. Proteins 

 and protein-decomposition products. Imp. Col. Trop. 

 Agr. [Trinidad] Cacao Res. Ann. Rpt. (1940)10:22-33. 

 Ref. 1941. 68.39 Cll 



1173. BUNTING, R. H. Deterioration of cacao-beans 

 by internal moulds. Off. Internatl. du Cacao et Choc. B. 

 Off. 1:295-304, illus. Ref. July 1931. 68.38 Of2 



Summaries in English, French, German, Spanish, and 

 Italian. 



Conditions favoring development of molds during the 

 fermentation process and in storage. 



1174. BUSSE, W., HENNEBERG, W., and ZELLER, T. 

 Neue untersuchungen und versuche iiber die fermentation 

 des kakaos. Tropenpflanzer 32iBeih. 1), 87 p. Dec. 1929. 

 26 T75 



Biological investigations and research in production. 



1175. BUSSE, W. Die versuche und vorschlage von 

 F. L. Stevens zur kakao-aufbereitung. Tropenprflanzer 

 29:406-409. Oct. 1926. 26 T75 



Discussion of experiments reported in Item 1203. 

 U76. *ECKMANN, C. Uber essigbakterien aus der 

 kakaogarung. Borna-Leipzig, Noske, 1928. 55 p. 

 Dissertation— Kiel. 



1177. FICKER, M., and LILIENFELD-TOAL, O. A. 

 VON. Beobachtungen iiber die fermentation des kakaos 

 in Brasilien. Tropenpflanzer 33:408-415, 439-452. Oct.- 

 Nov. 1930. Ref. 26 T75 



Investigations on cacao fermentation made at Kaiser- 

 Wilhelm-Gesellschaft, Sao Paulo. 



1178. FINCKE, H. Kleine beitrage zur untersuchung 

 von kakaobohnen und kakaoerzeugnissen. (VI. mitteilung.) 

 Z. f. Untersuch. der Lebensmtl. 56:312-334. Oct. 1928. 

 384 Z39 



Includes study of effect of fermentation on appearance, 

 taste, odor, and chemical composition of cacao beans. 



1179. FONSECA, J. PINHEIRO DA. Fermentafao do 

 cacio. Brazil. Min. da Agr., Indus., e Com. B. 18:789- 

 805. June 1929. 9.2 Ag83 



Includes table showing changes in composition of cacao 

 beans caused by fermentation. 



1180. FORSYTH, W. G. C. A method for studying the 

 chemistry of cacao fermentation. Nature [London] 164: 

 25-26. Ref. July 2, 1949. 472 N21 



Investigations using technique of chromatography. 



1181. HARDY, F. The isoelectric theory. Its applica- 

 tion to certain problems of crop products manufacture, 

 and soil fertility. Pt. IV, 3. The fermentation of cacao. 

 Trop. Agr. [Trinidad] 2:256-257. Nov. 1925. 26 T754 



Discusses physico-chemical phases of cacao fermenta- 

 tion and suggests pertinent problems for study. 



1182. HOYNAK, S., POLANSKY, T. S., and STONE, R. 

 W. Microbiological studies of cacao fermentation. Food 

 Res. 6:471-479. Ref. Sept. 1941. 389.8 F7322 



Experiments made at Pennsylvania State College, using 

 beans from Costa Rica. 



1183. HUMPHRIES, E. C. Changes in fat and theo- 

 bromine content of the keinel of the cacao bean during 

 fermentation and drying. Imp. Col. Trop. Agr. [Trinidad] 

 Cacao Res. Ann. Rpt. (1938)8:34-36. Ref. 1939. 



68.39 Cll 



1184. HUMPHRIES, E. C. Some problems of cacao 

 fermentation. Trop. Agr. [Trinidad] 21:166-169. Ref. 

 Sept. 1944. 26 T754 



Advantages and disadvantages in terms of chemical 

 composition. 



•Not examined. 



Chemistr y and Microbiology of Fermentation - -Continued. 



1185. KNAPP, A. W. Cacao fermentation; a critical 

 survey of its scientific aspects. A contribution from the 

 laboratories at Bournville. London, Bale & Curnow, 

 1937. 171 p. Ref. 68.3 K72F 



Appeared originally as a series of articles in the 

 BuHetin of the Imperial Institute, v. 33 and 34, 1935-36. 



1186. KNAPP, A. W., and WADSWORTH, R. V. The 

 distribution of theobromine during the fermentation of 

 cacao. Soc. Chem. Indus. J. Trans. 43:124T-126T. Ref. 

 Apr. 25, 1926. 382 M31 



1187. KNAPP, A. W. Experiments in the fermentation 

 of cacao. Soc. Chem. Indus. J. Trans. 45:140T-142T. 

 May 21, 1926. 382 M31 



1188. KNAPP, A. W. The fermentation of cacao. Soc. 

 Chem. Indus. J. 43 (Chem. and Indus. Rev.):402-404, 431- 

 434, illus. Ref. Apr. 18-25, 1924. 382 M31C 



Based on review of literature and laboratory experi- 

 ments. 



1189. KNAPP, A. W. Scientific aspects of cacao fer- 

 mentation. Gt. Brit. Imp. Inst. B. 33:31-49, 147-161, 

 306-319, 453-466; 34:154-180, 307-331, illus. Ref. Apr. 

 1935-July/Sept. 1936. 26 G79 



Reprinted in book form in 1937 (See item 1185). 



1190. LAYCOCK, T. An investigation of the causes of 

 mouldiness of cured cacao. Nigeria Agr. Dept. Ann. B. 

 7:5-16, illus. Ref. Aug. 1, 1928. 24 N563B 



Study of conditions during fermentation and storage 

 which influence growth of molds, particularly 

 Aspergillus spp. 



1191. LILIENFELD-TOAL, O. A. VON. Fortschritte 

 und aufgaben der forschung auf dem gebiete der kakao- 

 aufbereitung. Off. Internatl. des Fabrik. de Choc, et 

 Cacao. B. Off. 2:437-443. Nov. 1932. 68.38 Of2 



Reviews research on preparation of cacao. 

 Summaries in French, English, Spanish, Italian, and 

 Portuguese. 



1192. LILIENFELD-TOAL, O. A. VON. Uber kakao- 

 hefen, ein beitrag zur kenntnis der biologic der kakao- 

 fermentation. Tropenpflanzer 30(2, sup.), 48 p., illus. 

 Ref. Feb. 1927. 26 T75 



Discusses literature and reviews methods used in 

 different parts of the world, with studies on predominating 

 yeast flora at different stages of fermentation. 



1193. LITERATURE survey on cacao curing. Cacao 

 Inform. B. l(10):l-2. 1948. 68.38 Cll 



Consists of summary and conclusions from a report on 

 the curing of cacao issued by the Research and Develop- 

 ment Department of General Foods Corporation (Pt. 2, 

 Chemistry of cacao and related problems), with inter- 

 pretive comments. 



1194. MACDONALD, J. A. The effect of fermentation 

 on the biochemical composition of different types of cacao 

 beans. Imp. Col. Trop. Agr. [Trinidad] Cacao Res. Ann. 

 Rpt. (1936)6:40-42. Ref. 1937. 68.39 Cll 



1195. PINHEIRO DA FONSECA, J. Fermentagao do 

 cacio. Brazil. Min. da Agr., Indus, e Com. B. 18:789- 

 805. June 1929. 9.2 Ag83 



Includes table showing modifications in the composition 

 of Forastero cacao due to fermentation. 



1196. PORTfeRES, R. Amelioration des graines de 

 cacao par la fermentation. Agron. Colon. 18:275-279. 

 Sept. 1929. 26 Ag812 



Discusses the changes brought about by fermentation 

 and reviews briefly research on the subject since 1900. 



1197. PORTfeRES, R. La fermentation et la prepara- 

 tion du cacao. Rev. de Bot. Appl. et d'Agr. Colon. 7:36- 

 47. Ref. Jan. 1927. 26 R323 



Includes a review of research since 1900 aimed at 

 modifying and improving techniques. 



1198. PREUSS, P. Die aufbereitung des kakaos. 

 Tropenpflanzer 29:343-350. Sept. 1926. 26 T75 



Critical discussion of Stevens, F. L. Regarding the 

 curing of cacao (item 1203). 



1199. STANER, P. La fermentation du cacao. Agr. et 

 Elevage 5:97-98. June 13, 1931. 26 Ag84 



A study of fermentation activity. 



Reprinted in Rev. de Bot. Appl. et d'Agr. Trop. 11:929- 

 933, Nov. 1931. 26 R323 



1200. STEINMANN, A., and HAAN, J. T. DE. Onder- 

 zoekingen over cacao-fermentatie, I-II. Arch. v. Cacao 

 1:5-35; 3:71-91, illus. July-Dec. 1928. 109.5 J326A 



Contents of II: 1, De biologie der cacaogisten (The 

 biology of cacao yeasts), by A. Steinmann; 2, Cacao- 

 bereiding volgens de methode van Stevens (The curing of 

 cacao by the method of Stevens), by J. T. de Haan; 3, 

 Enkele proeven om cacao te fermenteeren door 

 toevoeging van ragi (The fermentation of cocoa by adding 

 ragi), by J. T. de Haan. 



English summaries, deel 3, p. 79-80, 86-87, 91. 



36 



