Group Title: Press bulletin
Title: Food adulteration
Full Citation
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 Material Information
Title: Food adulteration misbranding, sophistication, fraud
Series Title: Press bulletin
Physical Description: 4 p. : ; 21 cm.
Language: English
Creator: Blair, A. W ( Augustine Wilberforce ), b. 1866
University of Florida -- Agricultural Experiment Station
Publisher: Florida Agricultural Experiment Station
Place of Publication: Gainesville
Publication Date: 1902
Subject: Food -- Composition   ( lcsh )
Food adulteration and inspection -- Florida   ( lcsh )
Genre: government publication (state, provincial, terriorial, dependent)   ( marcgt )
non-fiction   ( marcgt )
Statement of Responsibility: by A.W. Blair.
General Note: Caption title.
General Note: "September 1st, 1902."
General Note: At head of title: Department of Chemistry.
 Record Information
Bibliographic ID: UF00090434
Volume ID: VID00001
Source Institution: University of Florida
Holding Location: University of Florida
Rights Management: All rights reserved by the source institution and holding location.
Resource Identifier: oclc - 81926053

Full Text

Press Bulletin No. 29.


Experiment Station.



Misbranding, Sophistication, Fraud.
In a previous bulletin, No. 17, the adulteration of
canned goods by means of chemical preservatives was
briefly discussed, and it was here pointed out that nearly
all of the chemicals so used are poisonous when taken in
large quantities, and that they may even produce serious'
digestive disorders when continually taken in small quan-
tities. There' is, however, another form of food adultera-
tion, which, while it may not render the food harmful or
injurious, still, it does impose upon the public a fraud
and should therefore be prohibited by law. Under this
form come misbranding, improper labeling, the addition

September 1st, 1902.

of cheaper materials, substitutions, and the extraction of
important principles. Cotton seed oil is very useful,
and is not injurious for use in salad dressings and for
other purposes where such an oil is required, but to ship
it to Europe and there have it refined and returned to us
and placed upon the market as pure olive oil, is most as-
suredly a fraudulent proceeding. Distilled or spirit vin-
egar can be manufactured at a very small cost, but the
ingenious manufacturer labels it "apple" or "cider"
vinegar, and it is retailed to an unsuspecting public at
the price of genuine apple vinegar. Peppers and spices
containing a high percentage of adulterants in the form
of hulls, beans, peas, ground olive stones, etc., are sold
as genuine. Coffee is adulterated with chicory, peas and
imitation coffee, made of pea hulls and a wheat product.
Lard is adulterated with beef fat and cotton seed oil and
sold as pure lard. Much of the extracted or strained
honey that is put upon the market, is made by flavoring
glucose syrup with a small amount of honey. Extracted
tea leaves are used to increase the profits on tea. Of
eighteen samples of lemon extract examined by the State
Analyst for the Illinois Food Commission, only three con-
tained oil of lemon, and all of ten samples of vanilla ex-
tract were adulterated, though sold as "pure vanilla."
The same authority states that "the only adulterations
in jelly are artificial body, artificial color and arti-
ficial flavor, with perhaps the addition of preservatives."
Such jellies are composed largely of starch, paste and
glucose, colored with analine dyes and flavored with
ethereal flavors. A somewhat better grade of jellies,
jams, fruit juices, etc., is made from parings, cores, and
decaying fruit and put up with glucose, a material much

cheaper than cane sugar. A number of the states have
laws regulating the manufacture and sale of food pro-
ducts, but in states where no such laws exist the consum-
er is forced to take what he finds upon the market and
suffer the consequences. It is not necessary that adulter-
ants which are not injurious should be entirely prohib-
ited, but it is important that the packages should be
properly labeled; that is, the name of the adulterant,
diluent or preservative should be made a part of the la-
bel, and then if the consumer prefers to use an adultera-
ted article at a correspondingly lower price he does it in-
telligently. The report on the Inspection and Analysis
of Foods issued by the Kentucky Agricultural Experi-
ment Station for February, 1902, contains the following:
"The prohibiting of the sale of all injurious articles, and
compelling all imitative, artificially preserved and adult-
erated articles to be so labeled, and to be sold on their
own merits, is bringing a noticeably better class of foods
to the Kentucky public." If Kentucky and other states
having a food law are getting a better class of food, is it
not possible and even very probable that Florida and
other states having no such law are getting more and
more of the adulterated goods which cannot be sold in
states having the law? This is no indifferent matter; it
is far-reaching in its effect, both on the health and
the morals of a community, a state, a nation. The con-
tinued consumption of inferior and harmful food products
by any people must of necessity result in the physical
and moral deterioration of that people; while the fraud
and deception which must constantly be practiced, de-
stroy competition and force the otherwise honest manu-
facturer and dealer to adopt methods which he knows are

questionable. Florida has a law regulating the manu-
factue and sale of commercial fertilizers, which protects
the farmer against fraudulent goods, and enables the
honest manufacturer to continue in business. Can she
afford to do less in the matter of protecting the health
and welfare of her citizens?

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