Chemistry and Microbiology of Fermentation --Continued. 



1201. STEINMANN, A. Onderzoekingen over cacao- 

 bereiding. IV. (Voorloopige mededeeling). Arch. v. 

 Koffiecult. Nederland. Indie 5:234-249. Ref. Nov. 1931. 

 68.28 Ar2 



English summary. 



Deals with effects of light and of conditions of fermenta- 

 tion on color of cacao beans. 



1202. STEINMANN, A. Over de cacao-fermentatie op 

 Java. Bergcultures 1:1097-1109. Mar. 19, 1927. 



22.5 B45 



1203. STEVENS, F. L. Regarding the curing of cacao. 

 Trinidad & Tobago. Dept. Agr. B. 21:27-35. 1925. 



8 T732B 



Also in Agr. Soc. Trinidad & Tobago. Proc. 26:149-160 

 Mar. 1926. 8 T73 



Reports experiments on cacao fermentation at Univer- 

 sity of Illinois. 



1204. TISSOT, P. La fermentation du cacao. Rev. de 

 Bot. Appl. et d'Agr. Trop. 16:264-276. Ref. Apr. 1936. 

 26 R323 



A review of published work. 



1205. VERTEUIL, J. DE. Fermentation of cacao. Agr. 

 Soc. Trinidad & Tobago, Proc. 22:608-623. Aug. 1922. 



8 T73 



Includes tables showing changes in chemical composi- 

 tion due to fermenting and curing Calabacillo and 

 Forastero cacao beans. 



1206. WHYMPER, R. Les echanges de substances 

 diffusibles dans les produits alimentaires. I. Prepara- 

 tion du cacao. Chim: & Indus. [Paris] 30:507-517, illus. 

 Sept. 1933. 383 C42 



1207. WILBAUX, R. Recherches preliminaires sur la 

 preparation du cacao. Inst. Natl, pour 1' Etude Agron. du 

 Congo Beige. P. S6r. Sci. 15, 71 p., illus. 1937. 24 In7P 



Conclusions reviewed by P. Tissot in Rev. de Bot. Appl. 

 et d'Agr. Trop. 18:51-54. Jan. 1938. 26 R323 



Account of experiments on fermentation and drying of 

 cacao, conducted at Barumbu in 1935 and at Gazi in 1936. 



Quality and Grading 



1208. AUCHINLECK, G. G. Local cacao prices and the 

 standardization of quality. Gold Coast. Dept. Agr. B. 16: 

 5-11. 1929. 24 G56B 



Presents plan for cooperative preparation and market- 

 ing units. 



1209. BARQUERO, H. Factores que afectan la calidad 

 del ^acao producido en varias fincas de la Zona Atlantica 

 de Costa Rica. Suelo Tico 3:243-249, illus. Oct./Nov. 

 1949. 8 Su2 



Summary of thesis. Institute Interamericano de 

 Ciencias Agrfcolas de Turrialba, Costa Rica. 



1210. BECKETT, W. H. Produce inspection in the 

 Gold Coast. West African Agr. Conf. Papers 3(1, Gold 

 Coast):75-82. 1938. 27 W52 



Deals almost entirely with cocoa. 



1211. BUNTING, R. H., and COULL, R. Minutes by the 

 Government Mycologist and Agricultural Chemist to the 

 Director of Agriculture, dated 2d January, 1925. Gold 

 Coast Agr. & Com. Soc. J. 4:77-78. Apr. /June 1925. 



24 G562 



Concerning cocoa beans affected by the condition called 

 "white spot," here attributed to rapid evaporation during 

 an unusually dry season. 



1212. CADBURY, J. Cocoa. Internatl. Cong. Trop. 



& Subtrop. Agr. Compt. Rend. (1931)6(2):316-323. 1932. 

 26 In86 



Resume in French, p. 322-323. 



Cacao characteristics from the point of view of the 

 manufacturer. 



1213. CHEESMAN, E. E. Research aspects of quality 

 in cocoa. Cocoa Res. Conf. Rpt. & Proc. 1945:146. 1945. 

 68.39 C64 



1214. COULL, R. Preliminary attempts to reproduce 

 the conditions causing white spot on cocoa. Gold Coast 

 Agr. & Com. Soc. J. 4:143. July/Sept. 1925. 24 G562 



1215. CULHAM, A. B., and SCOTT, J. L. Determina- 

 tion of the accuracy of certain methods of sampling cacao- 

 beans. Gold Coast Dept. Agr. B. 13:45-57, illus. 1928. 



24 G56B 



Purpose was to learn proportions of defects due to 

 various causes. 



1216. FINCKE, H. Ueber die schaffung von 

 priifungsverfahrren, eigenschaftsbeschreibungen und 

 wertmerkmaien fiir kakaorohbohnen. Off. Internatl. des 

 Fabric, de Choc, et Cacao. B. Off. 3:9-14. Jan. 1933. 

 68.38 Of2 



Quality and Grading --Continued. 



Summaries in French, English, Spanish, and Italian. 

 Discussion of factors bearing on the establishment of 

 control methods and value indexes of raw cacao beans. 



1217. FINCKE, H. Ueber wertmerkmale fiir kakao- 

 bohnen. Off. Internatl. du Cacao et Choc. B. Off. 6:147- 

 153. Apr. 1936. 68.38 Of2 



Summaries in French, English, Spanish, and Italian. 

 Proposes indexes of value based on weight and number 

 of beans per liter. 



1218. GIBBERD, A. V. Improvement of quality of 

 Nigerian cocoa. In Cocoa, Chocolate and Confectionery 

 Alliance. Report of the Cocoa Conference, 1949, p. 67- 



71. London, 1949. 68.39 In82 



Historical sketch of various plans to secure the produc- 

 tion of cocoa of superior quality. Chart showing grade 

 distribution, 1946/47-1948/49, facing p. 82. 



1219. HALL, C. J. J. VAN. Welke eischen stellen de 

 fabrikanten aan de Java cacao? Indische Mercuur 59:69- 



72. Feb. 5, 1936. 286.8 In2 



Based on comments by manufacturers in several 

 countries on samples of Java cacao submitted in survey 

 conducted by Koffie- en Cacaoproducentenvereeniging. 



1220. HAMEL SMITH, H. West African cocoa. Notes 

 on the report of the Commission on Marketing. Empire 

 Prod. 260:11-12. Jan./Feb. 1939. 286.8 Em7 



Deals chiefly with the need to promote demand for 

 choice grades of cocoa. 



1221. HANCOCK, B. L. Quality in cocoa: Trinidad. 

 In Cocoa, Chocolate and Confectionery Alliance. Report 

 of the Cocoa Conference, 1949, p. 75-79. London, 1949. 

 68.39 In82 



Factors affecting flavor; causes of the decline in 

 flavor of Trinidad cacao, and suggestions for the future. 



1222. KNAPP, A. W. Desirable properties in raw 

 cacao from the manufacturers' point of view. Cong. 

 Internatl. des Fabric, de Choc, et de Cacao 1:135-146, 

 illus. 1930. 68.39 C76 



Describes various undesirable properties and their 

 causes. 



1223. KNAPP, A. W., WIEHR, E., and OLIVIER, L. 

 The kind of cacao the manufacturer wants. Off. Internatl. 

 des Fabric, de Choc, et Cacao. B. Off. 2:273-286. June 

 1932. 68.38 Of2 



Text in English and French; also in Spanish and 

 Portuguese, p. 287-298. 



Discusses varieties, desirable characteristics, defects, 

 and harvesting and handling practices affecting quality. 

 Includes recommendations of the International Congress 

 of the Manufacturers of Chocolate and Cocoa, Antwerp, 

 1930, and suggestions to cacao planters to avoid infesta- 

 tion of the bean, as approved by the British Joint 

 Committee on Cacao Infestation. 



English version also in Gt. Brit. Imp. Inst. B. 31:359- 

 369, Oct. 1933. 26 G79 



Spanish version also in Asoc. Venezolana de Prod, de 

 Cacao. B. 1:4-12, Jan. 1936. 68.38 As5 



French version also in Agron. Colon. 23:33-41, 69-72, 

 Feb. -Mar. 1934. 26 Ag812 



1224. LECOQ, R. Les sortes commerciales de cacao. 

 B. des Sci. Pharmacol. 30:341-352, illus. June 1923. 

 396.8 B872 



Description and comparison of beans of various 

 varieties from the five principal geographic areas produc- 

 ing cacao. 



1225. LEMAIRE, H. L'inspection et la classification 

 des cacaos. Agr. et Elevage 1:172-173. Sept. 1927. 



26 Ag84 



Outlines grading system employed in Nigeria. 



1226. L'HEUREUX, L. La valeur §conomique des 

 cacaos du Congo Beige. Off. Internatl. des Fabric, de 

 Choc, et Cacao. B. Off. 4:73-77, illus. Feb. 1934. 

 68.38 Of2 



Summaries in English, German, Spanish, and Italian. 



Includes averages of 12 detailed analyses of Congo 

 cacao and illustrations showing comparative sizes of 

 beans from various sources. 



1227. LIPSCOMB, A. G. Quality Arriba cocoa. In 

 Cocoa, Chocolate and Confectionery Alliance. Report of 

 the Cocoa Conference, 1949, p. 80-82, map. London, 

 1949. 68.39 In82 



History, cultivation, preparation, and diseases. 



1228. LOPES, J. B. O cacau que o comercio prefers. 

 Bahia Rur. 1:426. Aug. 1934. 9.2 B142 



Comments on quality as affected by methods of 

 handling. 



37 



