The Robesonian. [volume] (Lumberton, N.C.) 1870-current, 1917-06-21
FOOD VALUE
OF SWEET POTATOES

FLUID VALUE
OF SWEET POTATOES
Great Possibilities for Increased Use
OF Already Much Valued Farm Pro-
duct
Manufacturers Record.
Ration Rouge, La, (SpeciaD-Ast
the result Of a campaign inaugural
ed this spring by Harry D. Wilson.
State Commissioner of Agr,cultu. e
the farmers and business interests
at the important trade centers in
Louisiana have begun active work 20
, construct drykilns for the preserva-
ton Of the sweet potato crop. Five
drykllns are now in operation. TO-
new kilns are under construction. con-
tracts have been awarded for building
80 more, and it is estimated that by
the time the sweet potato crop is
ready for harvesting next fall at
least 2OO kilns will be in use in the
State.
| Commissioner Wilson has emnlov-
ed F. H. Holloway. an expert in The
construction of potato dryk:lps. to
travel all over the State and explain
how the .kilns can be cheaply con-
! structed and operated at small cost
/ Blueprlnts, showing plans and spec
ifications for the construction Of
! kilns, are being distributed By Mr..
Holloway on his tours through the
/ State.
From 80 to 40 per cent Of the
sweet, potato crop of the State has
been lost in the past through rot and
decay. The building of the drykilns
will prevent this enormous waste and
! save the farmers hundreds OF thous-
!, ands of dollars.
Little attention outside Of some
OF the 'Soethern States has heretofore
been given to the possibilities Of the
sweet potato and its value as food
4 crop. for man and beast. In this con-
ntction the Jacksonville (lEla) Re,l
|, Estate Board has issued bulletin
pointing out how this perishable food
crop can be turned into staple pro-
, duct which will keep for months and
!, ship long distances, ard by the prop
er curing. warehousing and market
ing of the Southern sweet potato
! and yam and the manufacturing Of
= culls and surplus 1ntb by-products
. this crop can be successfully handled
! commercially, from which the follow
: ing statements are gathered:
i Even now the sweet potato i!
claimed to be the second most impor
: tant truck in the United States, be
>. ing exceeded only by the Irish pc
= tato.
% Investigation has shown that tn
sweet potato crop is not handle,
properly, for it is estimated tina
about one-half o fthe amount store
is lost by decay. This loss reache
probably 100000 900 annually in tn
i eight Southern Coast States sout
. of Virginia, which produce probabl
- four-fifth Of all the sweet potatoe
- and yams raised in the United States
- In one State alone it is estimate
:, = that over 100000 bushels are pei
, mitted to decay and rot yearly be
!; cause of the method of storing i
. outdoor earth banks Or hills.
Specially constructed warehouse
for curing and storing the sweet pc
:, tato and yam would practically elm
:. mate this loss, which is a very 81
&c rious one in these times, when ever!
r. one is trying to- conserve the foe
=. supply of the country. The bullet
- points out that this suggestion is NJ
e a theory, but an accomplished FAC
: as such warehouses have been in us
-. - for years in various parts Of tt
~, ,f country. The United States Depar
~ ment of Agriculture states that
81 has record of 100000 bushels thu
80 stored for a period of 124 days wit
= loss of only 2.45 per cent and tn:
- refers to a collection Of widely sea
!. tered storage-houses operated by di
q ferent men under varying condition
In addition to community or gres
:. central storage warehouses and cal
- ming and drying plants, small war
= houses for curing and storing sWe
q" potatoes can be constructed at non
-, inal cost by the farmer. The bull
" " ing may be of frame cnostructio
- sheathed on the inside with buildir
ia paper and board ceiling, nailed to tt
Pc studs. A temperature from 80
y IS degrees is maintained for 10 -da,
e or two weeks for the purpose Of Gu
- ing the sweet potatoes and vans, al
on after curing an average temperate
of SIS degrees should be maintaine
Z it should not rise above go nor
~ ~ below As degrees. Ventilators a
70 provided in the roof for carrying o
ne the moisture, and through with t
VI temperature is kept to 55 degre
~, ~ after curing.
OIL The by-products manufactured fro
sweet potatoes offer a broad file
- for development. 1t is said the Gu
OF from potatoes can now be anufa
tured into seven different product
They may be canned or dried, Ii
Ia. dried apples; they may be ground
ny to flour, or desscrated, or they M
ne be converted into denatured alcoh
on starch or commercial stock feed, al
M M large amount Of sugars is al
81 e. available. >.
TO When the sweet notato crop is fiji