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69
Seven specimens of jam and three of marmalade conformed
to the standards of the Food Manufacturers' Federation.
These standards permitted in jam the use of fruit
pulp, glucose, colouring matter, pectin and certain organic
acids, but required minima of 68.5 per cent. of soluble solids
and 42 per cent. of fruit. By the Agricultural Produce
(Grading and Marking) (Jam) Regulations, 1934, which
came into operation for National Mark Jam on the 29th June
last, a much higher standard is set. These Regulations
require minima of 55 per cent, of fruit and 68.5 per cent,
of soluble solids, the use of fresh fruit anl refined sugar only,
without glucose, colouring matter, acids, or setting material
such as pectin, with the proviso that to strawberry, raspberry,
blackberry, loganberry and cherry jams there may be
added '' any other substance which occurs as a natural constituent
of the fruit." The reference here is doubtless to the
acidity and pectin, in which the fruits specified are somewhat
deficient.
Cocoa, Coffee, Tea, &c.
During the year seven specimens of cocoa, three of coffee,
one of coffee and chicory, one of coffee and chicory extract,
four of tea and one of "Vitacup" were examined and all
were passed as genuine. The last named was a proprietary
beverage containing cocoa, milk. malt and eggs. The
coffee and chicory was found to contain 65 per cent. of coffee
and 35 per cent. of chicory, so that the article was correctly
named and was not merely chicory flavoured with coffee.
Tests on the cocoas for arsenical contamination were
negative.
Farinaceous Foods.
Three samples of rice and five of semolina upon analysis
proved to be genuine. No evidence of polishing with talc
was given by the rice samples.
Condiments, Spices, &c.
Three samples of ground ginger, one of tomato ketchup,
four of olive oil, five of pepper, one of mint sauce, two of
tomato sauce and seven of vinegar were all passed as
genuine. The acetic acid content of the vinegars was in no