Note 6 — Part I. The Cacao Tree.
Reading edition
Recently so-called fermenting-houses, as recommended by L. Kindt. (Cf. Kultur d. Kakaobaues und seine Schädlinge, Hambourg 1904), have answered very well. Yet the chemismus of fermentation is by no means sufficiently explained, and quantitatively and qualitatively, there is a lack of completeness in the analyses bearing on the process.