Imperial Valley press., 1914-02-21
DRIED FRUITS AN
ECONOMICAL AND
VALUABLE DIET

Fresh fruits are divided into two
classes FLAVOR fruits and "food
fruits" according as they are valued
for their flavor OF as a food, says the
chief of the office of nutrition investi-
cations. Those that are 80 per cent
or more water fall under the first
classification (apples, pears, peaches
and most of our common fruits), while
those containing less fall under the
latter (bananas, grapes and figs). The
food value of pound of dried fruit
is, of course, much greater than that
of pound of fresh fruit. A pound of
the latter will yield an average of
about ounces dried, but the amount
of water in the original fruit is no
guide to the 'fo6d value of the dried
product. 1Gs
The main change which takes place
during drying Is the loss of water,
but other changes also occur. Very
often the right degree of heat pro-
duces changes not unlike those which
occur during natural ripening on the
plant. In some cases the crude fiber
which forms the basis of the plant
structure is reduced in amount or sof-
tened Much of the starch is changed
to some form Of sugar. The change in
flavor is due partly to the proportion
ate increase of sugar from loss OF
water and to absolute increase from
chemical changes.
To determine which of two fruits is
more economical, not only must the
cost per pound be known, but the
amount of bodily fuel that makes for
energy and protein (muscle-building
materially pound of each would sup
ply. One must also consider what eX
pense is required to prepare each for
the table. Grapes commonly cost less
pound than raisins, but a given sum
spent for grapes will buy a smaller
amount of nutritive material, since the
proportion of water is much higher
than in the raisins.
On the other hand, low-priced fresh
fruit is sometimes as economical as
somewhat cheaper dried fruit, since
the latter would require sugar and
fuel to make. it ready for the table.
AI+no4.1., .ID,,l1 oIcn ha 11raota6 IN
the extent of inedible material.
Numerous studies made of nutritive
values by the office Of experiment sta
tions have shown that dried fruits
may he termed an economical article
of diet. Fruit products in general con-
tain little protein, but as sources OF
energy, derived almost entirely from
their sugar, dried fruits are decidedly
cheaper than meats and compare fa
vorably with dairy products. They ore,
however, more expensive than cereals
and starchy vegetables, such as dried
beans and potatoes.
Under no circumstances should
fresh and dried fruits be thought a
luxury, since they supply the needed
nutritive material as an integral part
of the diet, besides adding to the at
tractiveness of the daily fare. If they
are to be eaten raw, brands made and
marketed in cleanly way should be
obtained
The amount of dried fruit produced
in the United States increased 575 per
cent between 1899 and 1909, Cali
fornia produces more than four-fifths
Of the yearly output. According to
very rough estimate, each person in
this country consumes on an average
5 or 6 pounds of dried fruit year.
The value of the product rose from
between $4,000 900 and $5,000,0O0 to
over 81 100000 in 10 years. The av-
erage wholesale price, however, has
not advanced With The increased de
n1and-on the contrary it has dropped