The midland journal. (Rising Sun, Md.) 1885-1947, 1931-02-13

ing the numbers zone" or "two" or three"
together with his name in the tops of the cans.
This is pioneer procedure which will undoubt-
edly extend to other canned products in the
course of time
When the housewife uses fresh fruit she can
look at it and see its condition. When she uses
canned fruit she has to depend on the labels to
tell truthfully what quality of fruit is inside.
The cans Of pineapple with "one" stamped in
their tops contain the best fruit in appearance.
texture, syrup and color; those stamped "two"
contain fruit just fine but not quite so shapely
and packed In syrup slightly less sweet; and
those stamped three" contain good, wholesome
fruit, packed in the same syrup two" but
slices that have been broken SO that they cannot
be included in the first two grades These first
two grades are both packed in sliced, crushed and
tidbit forms, but the third is packed only in
broken slices.
Real Food Value
Is this large production of pineapple real
contribution to our diet in food value as we'll
in taste? According to scientists, it is.
"There are better sources of single vitamin"
says bulletin of the University of Hawaii, "but
as an all around source of vitamins the canned
pineapple takes an unusually high place. No
other canned product, except tomatoes, is as
rich in vitamins."
But the fruit has to be handled right. There is
a marked difference in its sugar content depend
ing upon whether it has been allowed to ripen
on the plants or is picked for shipment after it
has reached its full size but has not yet ripened.
Analysis shows, according to this same author
ity, an average Of 1869 of sugar in the natural
ly ripened fruit, against 1860 in that picked
green and allowed to "ripen" off the plant AS
a matter of universal practice among Hawaiian
packers the fruit is allowed to ripen in the field.
The sugar content Of pineapple is Of a type
which is ready for human assimilation, accord
ing to DR.. A. L. Dean, Director of the Experiment
Station of the University Of Hawaii and pine
apple has higher food value than most fruits,
largely because of its high sugar content and its
vitamins.
Rich in Galleries
The analysis of pineapple contained in the fol-
lowing table was made on composite sample
of both fruit and syrup made by committing and
mixing the contents of six cans of Fancy" sliced
pineapple taken at random from the pack of six
different canneries
Moisture NEUTRALITY-SUSPICIOUS.. .7601%
Total Sugars Observation-Disclosures. .22SO%
Sucrose Observation-Disclosures. $500
Reducing Sugars .......................1 1885
FROZEN ...............'''.... V449o
crude F1per ..................'.'.. o.SoSo
Mineral Matter (Ash) .................. 033%
Fruit Acids Calculated as Citric Acid. O5995
sit will be seen from the above" the bulletin
states, 'that the food value of canned pineapple.
as measured by calories contained in it, is by
no means negligible"
So James d. Dole, whose name is indissolubly
connected with the pineapple industry in Hawaii,
both as pioneer and developer, not only turned
a possible liability into proved asset, but this
industry is making distinct contribution to our
national diet in form that is both nutritious and
popular. And that is why there is no unempoy-
ment at present in those far flung Pacific islands.