FROM PINEAPPLES.

Hokitika Guardian, 1 April 1926, Page 3

FROM PINEAPPLES.

WINK AND BRANDY. A rather unique application was made to the Sydney Tarilt' Board when George Endow ig, of Brisbane, baker, applied that pineapple wine and brandy should he classed similarly to grape wine and brandy; that the excise tarilf for liruinly distilled wholly from fermented fresh pineapple juice should be the same as for brandy distilled from fermented juice of fresh grapes, namely 20s per proot gallon ; .spirit for fortifying Australian pineapple wines to lie (is per proof gallon, and that spirit for making pineapple vinegar .should he Is per proof gallon. The applicant stated that ho had been experimenting for some time with fresh pineapples and pineapple byproducts. especially in regard to the production of brandy and wines. Government exports had stated tlieie was nothing objectionable in manufacturing brandy and wines from pineapples. If the application was granted a plant costing £SOOO would lie installed, and at least 20 men would be employed in the works. Four tons of fresh pineapple and pineapple byproducts from the cunning factories could he utilised daily. It would mean a considerable increase in the revenue while the by-products utilised would produce 180 gallons daily. I dav there wens 35-10 acres under cultivation for pineapples, and instead of the present waste of the smaller fruit—canning factories dealt with nothing under five inches— the factory could utilise all of it. and also the ring and cores. The experiments had proved that tlw spirit was softer than the ordinary spirit. The inquiry was adjourned to Melbourne.