The story of Pittsburgh: Food products

Food products (Vol. 1, nr. 12)

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Multivolume work

Identifikator:: 1831622599

Document type:: Multivolume work

Title:: The story of Pittsburgh

Place of publication:: Pittsburgh

Publisher:: First National Bank

Year of publication:: 1919-1930

Collection:: Economics Books

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Volume

Identifikator:: 1831623587

URN:: urn:nbn:de:zbw-retromon-241112

Document type:: Volume

Title:: Food products

Volume count:: Vol. 1, nr. 12

Place of publication:: Pittsburgh

Publisher:: First National Bank

Year of publication:: 1925

Scope:: [ca. 60] Seiten

Digitisation:: 2022

Collection:: Economics Books

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Chapter

Document type:: Multivolume work

Structure type:: Chapter

Collection:: Economics Books

immense quantities of cherries from the United States and France, Oregon has now quite an industry in preserved straw- berries. While France furnished the original glaced fruits, California is rapidly forging ahead. The motto of the National Confectioners’ Association, founded in 1884, is: “To advance the standard of confec- tionery in all practicable ways and absolutely to prevent adulteration.” A large amount of the remedial legislation has been passed by the various States and by the United States, but the high standard set by the leading confectioners has doubtless eliminated the manufacture and sale of candy con- taining harmful ingredients and poisonous coloring matter. [t is possibly due to this fact that the confidence of the con- sumer in the purity of the products of well known manu- facturers has led to the large increase in the eating of candy. The principal ingredients of candy are sugar, chocolate, cream, butter, cocoanut, nut meats and glaced fruits. Sugar is a highly concentrated food and easily digested. Experi- ments show that 98.99, of its total energy is available to the body. It hasa food value of 1810 calories. With the exception of prepared cocoanut, chocolate is highest in food value, being 2860 calories per Ib. Nut meats will average 1500 calories. The food value of milk is well known. The calories in various kinds of confectionery are thus calculated :—chocolates with nut centers 2498; cream chocolates 2092; sugar coated al- monds 2410; caramels 2500; marshmallows 1787; gum arabic drops 1685; fudge 1687. These figures compare more than favorably with:—eggs 695; beefsteak 1090; rice 1620; white bread 1180. The food value of candy was signally recognized during the World War when confectioners were placed on the essential list of industries by the United States and candy was one of the commissary supplies of the Allied Armies. In final reference, however, to purity it should be noted that quality is also very important and it is well to recognize the fact that in candy as in other things it most often pays to “pay a little more” and get not only “a little better” but a great deal better in quality as well as purity. Very few persons outside of any particular organization are interested in the history and development of that partic- ular organization, so acting on this principle, our Story of the

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