64 



Changes taking place in the kernels of the beans of " Forastero,'' during 

 fermentation and curing. 



Fresh beans. Cured beans. Loss in curing. 



Water 



36-567 



3-687 



32 



880 



Albuminoids 



4-826 



3^599 



1 



-227 



Indeterminate nitrogenous matter 



2 725 



1-482 



1 



•243 



Theobromine 



•882 



•869 





•013 



Caffeine ••• 



•222 



-243 



4- 



•021 



Fat 



30-602 



30-602 







Glucose 



•165 



-332 



+ 



•167 



Sucrose 



•917 



Nil. 





•917 



Starch 



6-038 



3-963 



2 



•075 



Astringent matters ... 



4: -894: 



2 037 



2 



•857 



Pectin, etc. 



1-380 



•452 





-928 



Cocoa-red 



1-543 



1-673 



+ 



•130 



Digestible fibre 



2^821 



3-377 



+ 



•556 



Woody fibre 



3.458 



3-640 



+ 



•192 



Tartaric acid, free 



•038 



•246 





•218 



Acetic acid, free 



Nil 



•352 



+ 



•352 



Tartaric acid, combined 

 Iron peroxide 



•487 



•350 







•032 



•033 



+ 



•001 



Magnesia ... 









•uyu 



Lime 



•105 



•090 





•015 



Potash 



•635 



•455 





•180 



Soda 



•068 



•115 



+ 



•057 



Silica 



•016 



•012 





•004 



Sulphuric anhydride ... 



•048 



trace 





•048 



Phosphoric anhydride.. 



1-045 



•710 





•335 



Chlorine 



•032 



•025 





•007 





100 000 



58 • 708 







In the case of the variety Calabacillo we find that 100 parts of the 

 fresh material submitted to fermentation and curing lose 62*5 per cent, 

 of their weight of which 59 is water and 3 * 5 organic and mineral mat- 

 ters. In the kernels of the beans the loss on 100 parts amounts to 

 39'4, of which 6'5 parts consists of solid constituents. 



In the variety Forastero 100 parts of the material submitted to fer- 

 mentation and curing yield 35-6 parts of cured cocoa a loss of 64 4 per 

 cent, ensuing, of which 55*7 is water and 8*7 solid constituents. The 

 kernels of the beans lose 41*3 per cent, during fermentation and curing, 

 of which 8*4 parts are solid constituents. 



It is evident that when submitted to a similar fermentation and curing 

 beans of the variety Forastero lose a higher proportion of their weight 

 than do the small flat beans of OalabaciUo. 



In both cases a considerable loss of the albuminoid constituents en- 

 sued, with, in the case of Calabacillo, an increase in the indeterminate 

 nitrogenous matters. In Forastero, a loss of the latter also appeared to 

 have taken place. In both cases we find a loss of the alkaloid constituents 

 has taken place, this being greater in Calabacillo than in Forastero. A 

 marked loss of the sugars has occurred, and also of the starch, pectin, 

 gums and digestible fibre, this being much greater in the case of Foras- 

 tero than in that of Calabacillo. The astringent matters and cocoa-red 

 Lave also decreased in about equal proportions on the two varieties. 

 Little change has taken place in the total quantities of tartaric acid 

 present, but the fermented and cured beans contain a small proportion 



