Skip to main content
SpringerLink
Log in

A Method for Studying the Chemistry of Cacao Fermentation

  • Letter
  • Published:

From Nature

View current issue Submit your manuscript

Abstract

IN the preparation of cacao beans for marketing, it is the normal practice to heap the fresh beans in boxes, so that their covering of mucilaginous pulp can be broken down through the action of yeasts and acetic acid bacteria. The technique has been described by Knapp1. During the fermentation the beans are killed. They change in texture. Various chemical constituents are altered, destroyed, synthesized, exuded and absorbed. The process is exceedingly complex and little understood.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Knapp, A. W., "Cacao Fermentation" (London, 1937).

    Google Scholar 

  2. Consden, R., Gordon, A. H., and Martin, A. J. P., Biochem. J., 38, 224 (1944).

    Article  CAS  Google Scholar 

  3. Partridge, S. M., Biochem. J., 42, 238 (1948).

    Article  CAS  Google Scholar 

  4. Forsyth, W. G. C., Nature, 161, 239 (1948).

    Article  ADS  CAS  Google Scholar 

  5. Lugg, J. W. H., and Overell, B. T., Nature, 160, 87 (1947).

    Article  ADS  CAS  Google Scholar 

  6. Bate-Smith, E. C., Nature, 161, 835 (1948).

    Article  ADS  CAS  Google Scholar 

  7. Flood, A. E., Hirt, E. L., and Jones, J. K. N., Nature, 160, 86 (1947).

    Article  ADS  CAS  Google Scholar 

  8. Forsyth, W. G. C., and Webley, D. M., Nature, 162, 150 (1948).

    Article  ADS  CAS  Google Scholar 

  9. Brill, H., and Philip, J. Sci., 10, 123 (1915).

    CAS  Google Scholar 

  10. Hardy, F., J. Soc. Chem. Indust., 44, 305T (1925).

    Google Scholar 

  11. Dent, C. E., Biochem. J., 43, 169 (1948).

    Article  CAS  Google Scholar 

  12. Huber, H., Jb. wiss. Bot., 70, 278 (1929).

    CAS  Google Scholar 

  13. Robinson, G. M., and Robinson, R., Biochem. J., 25, 1687 (1931); 26, 1647 (1932); 27, 206 (1933).

    Article  CAS  Google Scholar 

  14. Laurence, W. J. C., Price, J. R., Robinson, G. M., and Robinson, R., Biochem. J., 32, 1661 (1938).

    Article  Google Scholar 

  15. Adam, W. B., Analyst, 53, 369 (1928).

    Article  ADS  CAS  Google Scholar 

  16. Bate-Smith, E. C., Biochem. J., 43, Proc. xlix (1948).

  17. Humphries, E. C., Biochem. J., 38, 182 (1944).

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Colonial Microbiological Research Institute, Port of Spain, Trinidad, B.W.I.

    W. G. C. FORSYTH

Authors
  1. W. G. C. FORSYTH
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

FORSYTH, W. A Method for Studying the Chemistry of Cacao Fermentation. Nature 164, 25–26 (1949). https://doi.org/10.1038/164025a0

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1038/164025a0

  • Springer Nature Limited

Search

Navigation