Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/400

 10 samples of Cuban pineapples examined in the Bureau of Chemistry is shown in the following data:

Total solids,                                   14.52 percent Sugars,                                         11.87    " Protein,                                           .40    " Ash,                                              .35    " Acidity,                                           .56    "

These data show that the Cuban pineapple is only a trifle sweeter than that grown in Florida and has in general the same composition.

The Florida pineapples when placed on the market have qualities which are by most connoisseurs judged to be superior to those of Cuban origin, although these qualities are not indicated by any marked difference in the analytical results.

The average composition of Bahama pineapples, examined in the Bureau of Chemistry, is given in the following table:

Total solids,                                     14.81 percent Sugar,                                            12.22    " Protein,                                             .48    " Ash,                                                .40    " Acidity,                                             .77    "

The Bahama pineapple, as is seen by the above data, is somewhat sweeter than the Florida or Cuban grown fruit and also has a higher acidity.

Average Composition of Porto Rican Pineapples.—Two samples of Porto Rican pines, examined in the Bureau of Chemistry, had the following composition:

Total solids,                                    15.91 percent Total sugar,                                     15.36    " Protein,                                            .48    " Ash,                                               .37    " Acidity,                                            .72    "

The other samples of pines coming from Porto Rico were so immature that it was found they contained only about one-half the percentage of sugar and one-half the total solids of the ripened fruits. They were probably harvested in an immature state in order to withstand the vicissitudes of transportation. The above data show that the ripe pines of Porto Rico are even richer than those of the Bahamas in sugar and nutritive value.

The average, maximum, and minimum of all samples of the fresh pine from all countries examined in the Bureau of Chemistry show the following composition: