The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1913-05-27
chicken SOUP
RICE and WATER
ALMOST AS MUCH sALT AS MEAT.
IN THE soUP-DoEs NOT COME
WITHIN ETHER STATE OR MA
TtoNAL PURE FOOD LAW REG.
uLATioNs.

Chicken soup, CONDENSER ana
concentrated, is nothing but rice
soup n water.
That u the finding OF the North Da-
kota department OF pure foods, the
results OF analysis OF such products
being published in the current depart
Tnert bulletin. !
In the eight samples OF '~'condansedn
and concentrated" chicken soups the
average of the Ingredients found fol-
low:
On The Original BASIS.
Boiled rice $3.50. j. /. $50. 27.1s %
Meat extract $3.50 1854 "a
Meat more So. y. II. ....... 81 70
Salt 2.06 20
water .. 1913 %
Food Value Is Nil.
A striking comparison Of the food
value of these soups is made by Leon
A. Congdon, who conducted the ex-
periI1ents. He shows that 5 cents
worth Of apples equals In food value
to is cents worth Of chicken SOUP:
20 cents worth OF beef equal In food
value Al cents worth of chicken SOUP;
10scefts worth OF. bread EQUALS In food
value rs cents worth of chicken SOUP:
SO cents worth creamery butter EQUALS
in food value $2.38 worth Of chicken
soup; 20 cents worth OF. cheese EQUALS
SAgAoOoAN0A0g N|SC14LS EWSI III OlNCIllCkGn
soup; 10 cents worth eggs equals in
food value 40 cents worth OF chicken
soup.
Violates National and State Law,
That these soups do not come with
ia the spirit of either the national or
the state laws regulating the label
Ing OF food products, the North Dakota
pure food department contends that
they might be labeled as rice SOUPS
Favored with chicken and come within
the law.
Summary and Conclusions.
In his summary and conclusions
covering the investigation, Mr.. Cong
don says:
|. The majority Of the condensed
chicken soups analysed were found to
contain an excess of boiled rice; the
approximate average being 27.18 PER-
cent and the range 9.92 to $40 perg
cent.
3. The meat fibre detected ranged
from approximately 2.2 to 1872 per
g the average being 81 per cent.
3. The average per cent of salt or
nacl was found to be 2.05 per cent:
the range from 0.92 to 1888 per cent.
The other havoring materials used
Were a very minute amount OF penper
and parsley. with one exception where
p minute amount Of celery was detect
ed.
I. The meat extract averages s.54
per cent; the range being from O.S0
per cent to 5.18 percent.
3. The per cent OF water NOT attrih-
uted 10 boiled rice, meat extract, salt
and flavor in the condensed SOUP aver
aged 1913 per cent; range from 54.76
per cent to 83.t5 per cent. The total
per cent of water by drying over at
100 G averaged S7.44 per cent: range
from 81.46 per cent to 94.07 per cent.
g. The condensed chicken soups as
found on the market cannot be consid-
cred IS nutritious articles OF food. THE
average food value in calories per
pound vas BIOS.
z. An approximate method was
worked out and based on the water |
soluble protein and ash due TO meat
and extract by which the approximate
amount Of meat used. in making the
condensed soups could be obtained.
From this data and a more detaledI
examination of the fat due to meat,
etc. andsthe m-icroscopical structure Of I
the blood ~corpuscles. it was found that
in all probability the condensed chick
en- soup was nothing more, as regards |
but a bouillon or beef SOUP
stock, favored with dice like pieces Of
chicken fibre. The excess of rice ,1sed
for no other means than to dis
guise the absence of more chicken
meat and extract; and the beef extract
beef boullion added was a. cheaner
means of preparing the meat bases.
8. The accompanying photography
the method Of the manufacture
ers and johbers in labelling their prod-
Chicken Soup or Condensed
Chicken Soup.