26 



Transactions. 



to do with its food value,, but probably has considerable influence on its 

 price. Also, a chemical analysis does not take into account such qualities 

 as delicacy of flavour and texture, which, appealing to a buyer, exert an 

 influence in increasing the amount he is willing to pay. 



5. Table II also points out that in dealing with fish the element of 

 waste must be considered in comparing the cost. When bought in slices 

 the average waste is one-sixth of the total weight, but with whole fish as 

 much as one-half tends to be lost. There is also a further loss on cooking, 

 but that hds not been dealt with in this investigation. 



6. iThe methods used in ascertaining the percentage of protein give the 

 maximum figure, since part of the total nitrogen will b^ contained in 

 extractives and gelatin substances. As a source of protein, therefore, a 

 fish containing 19 per cent, protein has really not the same value as meat 

 or egg with 19 per cent, protein. But, without considering this factor, 

 with beef at Is. per pound the corresponding prices for fish should not be 

 greater than the following : — - 



These figures point to the high prices prevailing for a food that is 

 naturally plentiful, and seem to indicate a state of artificial scarcity in the 

 market. Another point which is very apparent in making these calcu- 

 lations is that the amount of waste (from a food point of view) is an 

 important determinant in comparing prices : e.g., compare groper and king- 

 fish. From the analyses (calories per cent.) the edible portion of kingfish 

 is superior to that of groper in the proportion of 118 to 105 ; but the waste 

 is 24 per cent, with kingfish, and only 7 per cent, with groper (slices). 

 Therefore (compared with beefsteak at Is. per pound) the housewife can 

 afiord to pay 8|d. per pound for groper, but only 7id. per pound for 



It is necessary to point out, however, that these deductions are based 

 on twenty samples (eleven kinds), and more complete investigation may 

 make modifications necessary ; but it is noticeable that in many salient 

 features the results concur with those of wider investigations carried out 

 in other countries. 



Besides acknowledging, with thanks, the constant help I have received 

 from Professor J. Malcolm — to whom, indeed, the initiation of this research 

 is due — I have also to thank the Council of the University of Otago for the 

 use of their laboratories and apparatus. 



All the expenses incurred have been defrayed by a grant from the New 

 Zealand Government, through the New Zealand Institute. 



