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/401

 +++++-         |   |    |  |      | +++++-          |Percent.|Percent.|Percent.|Percent.|Percent. Average, |   14.17  |   11.90  |    .42   |    .40   |   .60 Maximum, |   18.86  |   15.28  |    .57   |    .55   |   .85 Minimum, |   10.78  |    8.20  |    .21   |    .27   |   .30 +++++-

In order that some idea might be obtained of the composition of the pines grown at Singapore and Nassau, the consuls in those localities were requested to secure the preservation of the pines by sterilization without the addition of any substance, that is, their preservation in their natural juice. In this condition the fruit of the pine, naturally preserved, was sent to the Bureau of Chemistry and subjected to analysis with the following average results:

Average Composition (ten samples from Singapore).—

Solids,                                         13.39 percent Sugars,                                         11.73    " Protein,                                           .48    " Ash,                                              .38    " Acidity,                                           .39    "

Average Composition (two samples from Nassau).—

Solids,                                         13.18 percent Sugars,                                         10.86    " Protein,                                           .40    " Ash,                                              .41    " Acidity,                                           .58    "

The above data show that the pineapples grown in Singapore and Nassau are not notably different in composition from those grown in Florida, Cuba, and Jamaica. All the data indicate that the pineapples grown in different parts of the world have practically the same composition at the same state of maturity.

Sapota (Sapodilla) (Sapota zapotilla (Jacq.) Coville).—This is a tropical fruit which is grown in large quantities in Cuba, where two varieties are known, differing only in shape, one being round and the other oval. In the Havana markets the latter variety is incorrectly known as the nispero. This name, however, is properly applied to the fruit loquat (Eriobotrya japonica). The fruit is small, weighing usually under two ounces, has a brown or brownish-green color and in general appearance resembles a smooth, dark potato. The skin is thick and coarse in texture, the pulp is yellowish-brown in color, granular in texture, and rich in juice. The odor is characteristic, and the taste is quite sweet. The seeds number from one to five and are contained in a soft open core,—they are of a brownish-black color with a single white stripe. They measure from three-quarters to one inch in length. The fruit comes into use about the first of April and lasts until the end of summer. It is a very popular fruit in summer and deserves more attention in the various markets than