FOOD CONGRESS.

Manawatu Herald, Volume XXXI, Issue 702, 28 December 1909, Page 3

FOOD CONGRESS.

IMPRESSIONS OF THE INTERNATIONAL MEETING. interesting results. The following notes on the second international Congress held at Paris, are sent to the HedAijj by Loudon M. Douglas, Lecturer on the Food Industries, Edinburgh, and honorary secretary in the United Kingdom of the White Cross Society of Geneva. Last year, the first international Food Congress was held at Geneva, under the auspices of the White Cross Society of Geneva, and the results attained there, were of such a highly satisfactory character, as to warrant the promoters in looking forward to an even more successful Congress during the present year. Last year, Pure Food in all its branches was defined, as also alimentary substances, such as Drugs and Ice. This year’s Congress was devoted to the definitions of such operations might be recognised in the manufacture of alimentary substances. In passing, it may be said, that when these definitions are complete, they will form a guide of an irreproachable character to all who are concerned’ in the production or handling of food and alimentary substances. It will net be possible, however, to translate into law the various findings until analytical methods are united, and a complete system of standardization has been set up in every country. Next year’s Congress will most likely be devoted to this work, and to judge from the numbers attending at Paris, there is every likelihood, that, wherever it is held, it will attract enthusiastic food specialists from all parts of the world. This year’s Congress was an undoubted success. It was held in the College of Medicine, Paris, which was kindly given up by the Faculty to its deliberations, dur-. ing the week, October 17 to 24, inclusive, and, although the halls are fairly large, they were crowded on many occasions when burning questions were being discussed. Over 2000 members subscribed their names, and they hailed from twenty-eight different countries throughout the world, and such a large number taxed the secretarial staff to the utmost. Some of the findings of the Congress were very notable. Thus, in connection with wines, it was decided that while pure wine could only be described as the product of £he complete, or incomplete, fermentation of the juice of fresh grapes, it would appear that the manipulations are many and various, and that the addition of foreign substances, such as sulphurous acid, and pure alcohol derived from malt, are allowable. In connection with fruits also, sulphurous acid is deemed a necessary addition.

One of the most important discussions took place concerning dairy produce and the use of preservatives in butter and other produce. It was decreed that preservatives” were not only allowable, but were absolutely necessary in the manufacture of butter. Jt was also held that the addition of such a preservative should not require to be declared in future, any more than the presence of salt would require to be declared, and thus the addition of preservative would be reduced to the regular operations recognised as being essential to the good conduct of the butter industry. It was also decreed that the standard water contents of butter should be raised from r 6 to 18 per cent. Coffee was clearly defined,as being an article of produce without the addition of any foreign matter, from the coffee bean in its entirety, and the addition of chicory in any shape or form, or the extraction of caffeine, were declared to be sophistications, and were, prohibited. Milk, again, was considered to be only worthy of the name when derived from a healthy cow, and could only be regarded as pure, when it did not contain any colostrum, or any added matter whatever. The subtraction also of any portion of the fat was regarded as regular operations; but sterilization, creaming and homogenisation were declared to be faculative operations, which should be announced at time of sale.

Ih the department of Charcuterie an interesting ■ discussion took place on the 'constitution of sausages, and it was finally determined that when the ingredients added to the sausages contained more moisture than the principal ingredient, the excess should be declared, that means, that if bread or any similar farinaceous sub* stance should be added to the sausages, and it contains more moisture than the meat, this would be looked upon as an added ingredient, and the sausage should only be sold after the excess of moisture had been declared. Cocoa and chocolate attracted much attention, and there was a

long discussion between small producers, and large capitalists as to what may be tolerated in cocoa. The small producers wanted the use of alkali to be recognised, inasmuch as they contended that, while the use of alkali enabled them to produce a cheaper commodity, they also sold the cocoa at a cheaper price than the large manufacturers, and consequently they supplied a large section of the public who could not afford to pay the large prices asked for by the few large manufacturers. Subsequently it was declared that the use of alkali in cocoa manufacture should be tolerated, but that the whole question should also be submitted to ail International Commission. In connection with confectionary it Was decided that the use of some twenty aniline colours should be allowed, andjce for alimentary use was defined as being of two kinds —manufactured andartificial. It could only be considered pure when it was manufactured from either sterilised or Towns’ water, and natural ice should be handled under such conditions as should prevent any exterior contamination, and should be under permanent sanitary control. The use of any other kind of ice for beverages, or in connection with food was prohibited. One thing was very noticeable namely, that it became plainer and plainer as the Congress progressed that there was hardly a substance in connection with the food supply which was not subjected to some kind of sophistication or adulteration, and it became evident also that if the means could be devised to prevent frauds in food, it would be an immense gain to every nation, inasmuch as it appeared to be quite common in some industries to employ skilled chemists with a view to reducing the quality of the food while preserving their external appearance, and that frauds of this kind are daily perpetrated. This more especially affects the poor, who are not in a position to judge of the purity of their food, or control it in any way. Next year’s Congress will be held at either London, Rome or Brussels; but it has not, so far been determined which of these three cities will be selected.