Edible Products. * 



When the temperature of the mass 

 was for five minutes raised to 100°C. (a 

 temperature at which enzymie activities 

 generally cease) it retained its original 

 colour. 



The chemical process occasioned by 

 the enzyme is explained thus : — 



The beans contain a glucoside Cacao- 

 nine Ceo Hsc Ois N; (Hilger) and a large 

 percentage of water. During ferment- 

 ation oxygen is taken up. The result 

 of the fermentation is Theobromine 

 C7 Hs 0.> N4, dextrose Cs H12 Oe and 

 cacao 1 ed C17 H22 O10. C«o Hse O15 Ni + 8 

 H 2 + 25 0=C? Hs O2 N* +6 Oe H12 Oe + 

 C17 H22 Ol2- 



One molecule of Cacaonine, 8 molecules 

 of water and 25 molecules of oxygen are 

 thus converted into one molecule of 

 Theobromine, six molecules of dextrose 

 and one molecule of cacao red. 



Theobromine is an alcaloid which 

 imparts to Cacao its pungent and 

 bitter taste. Cacao red has been con- 

 sidered the. ingredient from which 

 Cacao derives its characteristic smell 

 and flavour. Dr. Sack by confirming 

 Hilger's and Lazarus' work proves the 

 fallacy of this supposition ; Cacao red 

 being a perfectly tasteless and colour- 

 less powder. 



As unfermented Cacao beans give no 

 scent in cooking it is evident that the 

 scent is acquired through some product 

 of fermentation. Some pulverised fer- 

 mented Cacao was distilled and re-dis- 

 tilled with steam and a volatile oil called 

 cacao oil produced. This oil possesses 

 the scent and the flavour peculiar to 

 cacao. It is present in small quantities, 

 20 k. g. of Cacao yielding only 1 c. c, cf 

 the oil. 



In closing Dr. Sack sums up the con- 

 tents of his paper :— 



While curing Cacao fungi enter the 

 pulp, setting up an alcoholic ferment- 

 ation through which the sugar of the 

 pulp is split up into alcohol and oxygen ; 

 the alcohol is by admixture of the 

 oxygen of the air further oxydised 

 forming vinegar, during which process 

 a considerable amount of heat is de- 

 veloped. This constitutes the external 

 fermentation. When the temperature 

 reaches about 45°C. the germinating 

 powers of the seeds are destroyed. As 

 soon as this takes place the internal 

 fermentation sets in, which is an enzymie 

 fermentation process causing the Cacao- 

 nine to be split up into Theobromine, 

 Acetrose, Cacao red and Cacao-oil." 



The aim of Cacao-curing is threefold: 

 to remove the useless pulp, thereby 



I [November, 1910, 



insuring the "keeping" of the cacao; to 

 produce theobromine, which gives to 

 Cacao its stimulating properties ; and 

 to generate Uacao-oil which makes the 

 Cacao palatable. 



ESTIMATED COST OP PLACING 



500 HECTARES (1,200 acres) 

 UNDER COCONUT CULTIVATION 

 UP TO PRODUCTION STAGE. 



By M, M. Saleby. 



(Prom the Philippine Agricultural 

 Revieiv, Vol. III., No. 5, May, 1910.) 



The following is an estimate of the 

 cost of establishing a coconut plantation. 

 The size of the plantation selected is 

 500 hectares- Planting 100 hectares a 

 year, it will take five years to put this 

 amount of land under cultivation. It 

 should be understood that the profit 

 from the plantation store and the 

 income from the sale of the various 

 secondary crops, for the cultivation for 

 which allowance is made in the esti- 

 mates, will not only pay for all incident- 

 al expenses that may occur, but will 

 also considerably reduce the expense 

 of the upkeep of the plantation. All 

 accounts in this statement are in 

 Philippine currency, and the rate of 

 interest is not included in the estimates. 



First Year. 



P 



Cost of 500 hectares of Govern- 

 ment land, at P10 ... ... 5,000 



Clearing 100 hectares of forest, at 

 P30 per hectare ... ... 3,000 



Cost of 12,000 coconut seeds (1,000 

 allowed for lack of germin- 

 ation), at P40 per 1,000 ... 480 



Lining, holing, and planting 100 

 hectares, at P8 ... ... 800 



Manager's salary (P3,600) and sub- 

 sistence per year (P1,000), ... 4,600 



Manager's residence (P800) and 

 men's quarters (P200) ... ... 1,000 



One native overseer, at (P30) per 

 Month ... ... 360 



Half cost of survey at 1,024 hect- 

 ares of Government lands ... 250 



Tools ... ... 200 



Three carabaos or cattle, at P80 

 per head ... ... ... 240 



Two horses at P50 ... ... 1C0 



Fencing 100 hectares ... ... 2,500 



Total ... ...18,530 



