## Abstract The variability in behaviour of different varieties of the same vegetable species when subjected to the canning process is discussed. While practical canning trials afford valuable results in ensuring that varieties grown locally are suitable for the industry, chemical examination can g
Canning fruit and vegetables
โ Scribed by Cadbury, George
- Publisher
- Wiley (John Wiley & Sons)
- Year
- 1933
- Weight
- 899 KB
- Volume
- 52
- Category
- Article
- ISSN
- 0368-4075
No coin nor oath required. For personal study only.
โฆ Synopsis
By GEORGE CADBURY
1 lie Jhglisli ciiiiniiig iiitlustry liiis I)ceii iiiucli in tlic public cyc during the Iiist feiv yciirs, : i d it, hiis struck tlic ininginnt ion of the 1inI)lic Iicciiusc it sccinctl to opc~i out nc\v possibilities for :+culture tintl for tlic c l c \ d ~piiiciit of it ncw intlnst,ry iii tlic coiint.ry, rcplncing foreign import cd foods 1iy lioiiic-groiw protlucts.
I Iio growth of t!ic intlustry is sliown I J ~ tlic figures of tlic Iiist five yciirs, ivliicli sliow i i pIicnuiiieniiI c1cvelol)mcnt, tlic out,pnt in 1927 Ilcing cstiiiiiited i i t 7,5.10,000 ciiiis of friiit, i t l i d vt!gctiiI)lts, wliicli Iiris IJccii incrciisctl iintil 1932, wlieii it. is cstiiiiiitctl t l i i i t 60,000,000 ciiw were IirtdiicctL. 'i'liis is oiily ii roiigli cst iiiiiit e ils t licrc iirc no tlcfinitc ligurcs iiviiiIiiI)Ic. 'i'lic iiiiports of ciinnctl friiits rind vcgctii1)Ics Iiitvc incrciiscd in volninc by 16% during this pcriotl iilt Iioiigli tlic viiliic of t.lit!sc iiiiports his tltrcrr!i~~rcl 1)). Ioyo tli~ri~lg tliiu Iicriotl. AS it rcs11ltJ tllc iwticipiitcd Imicfit. botli to iigriciilturc iriicl to tlic iiitlust,ry itsclfliiis riot I)ecIli iis grciit :IS wiis iit, first, I i o p c d . 'l'liis is clue to ~c ~c r i i l rciisoiis, iiinoiig the prili(:ipiil olics hiiig over-st.iiiiiilittioii iiiitl conscqiicnt ovcr-j)ro(lucticiii, iilltl t lie pIicnoiiie~iiiI fiill i n prices of iinportcd riinnctl gootls Iiot h froiii tlic Ihiiiiriions iiiid froin ot tier corlntric!s in spite of tarifis.
'rlic t.iiipIitte iiitlustry iintl tlie ~i i ~i -~i i i ~k i ~~g iiitlustry I~iivc both I)ccn w r y iictivc in proiiioting tlic Ibrogre5s of (mining, iiiitl t.licy Iiiive Iicen 1)iickctl liy the Ihiirtl of dgriciiltiirc who, iiiitur~rlly, Iiiivc been iinsious to foster tlio consiiinption of fruit :ind vcgetiililcs for this liiir1)osc.
๐ SIMILAR VOLUMES
## Abstract The salicylic acid concentration in a range of fresh and canned fruit and vegetables was determined using a sensitive spectrofluorimetric technique. Concentrations in fresh fruit ranged from 0.02 mg kgโ^1^ in kiwifruit to 0.10 mg kgโ^1^ in New Zealand grapefruit, and in fresh vegetables