Vol. XVIII. No. 4.53. 



THE AGRICULTURAL NEWIS. 



nr. 



During a large portion of the life of an aeroplane 

 the running repairs could be carried out by the four men 

 mentioned above, provided that they had hid previous 

 aeroplane experience. When an aeroplane needs thorough 

 overhaul, this work is usually carried out in a properly equip- 

 ped repair shop, for which the ordinary type of skilled 

 mechanic is perfecdy suitable, provided that he be given 

 a certain amount of training in a roplane work. Luge nnni- 

 bers of eujiiQeers are available in Kiigland who woul 1 be 

 capable of organizing and carrying out such overhaul work. 



SUGAR OUTLOOK FOR 1923-1933. 



In endeavouring to analyze the sugar situation as it 

 looms up for the coming decade, the E iitor of Siigir takes 

 the curve of consumption of sugar in the wijrld, up to the 

 time the war star ed. With the exception of the five-year 

 period 191 -1:19 this curve showed a steady, and very 

 steep rise during the quarter of a century immediately pre 

 ceding the war. This steady increase, it is pointed out, wis 

 not due, to any great extent, to the natural growth of the 

 population of various countries if the world, but far more 

 to the per cipita increase throughout the world. 



The total production of sugar in 191.3 the year before 

 the war, amounted to 21 million tons in round numbers. 

 During the war, due to miuy correUted causrs the produc- 

 tion diopped, reaching its lowest point in the 1918-19 

 season, when only IGg million tons vvere produced. During 

 the coming year, comprising the 1920-21 season, the crop 

 expecta'ious a^e said to be slightly better than last year, and 

 the actual total production, it is estimated, wiil probably 

 reach 17 million tons. This is 4 million tons less sugar 

 than was manufactured and consumed in 1913-14. 



Many events, it is stated, took place during the period 

 of the world war which have chani,'ed the whole attitude of 

 nations, and which will have a lasting influence on their 

 modes of living. Among these is instanced the giving 

 of emergency or fatigue rations containing large am lunts 

 of confectionery and sugar, in addition to their cus- 

 tomary rice, to hordes of Chinese coolies who were 

 put to work in France ; and it is remarked that these 

 people are carrying with them a newly acquired taste 

 lor granulated white sngar, a taste which was strange 

 to them before the war. This sudden development of a taste 

 for sufar among Chinese collies has already had far-reaching 

 consequences — the Japanese have decided to establish a huge 

 beet su»ar industry in Northern China and Korea. 



On the graphic chart referred to above, the curve stops 

 in the middle of 1919. Tracing the line further, in a man- 

 ner similar to the rising curve of the previous thirty years, 

 it is found that in twelve yenrs, or in 1932, tlie world's 

 demand for sugar will reach -36 million tons, or two and a 

 half times as much sugar as the world is producing to-day ; 

 and the pertinent question is asked— Where is this great 

 sugar crop to come from ? Turning firstly to Cuba, it is 

 estimated that if all its available land is utilized, and its 

 manufacturing and growing improved, Cuba's contribution to 

 the world's demand for sugar by 1932 should be 7 million 

 tons. Then the increase of the beet and other sugar-pro- 

 ducing countries is estimated as such as to leave still a 

 'deficit of from 3 to 4 million tons, which will have to be 

 filled America looks to Florida to fill at least a million tens 

 of this demand, and there seems to be no reason in the world, 

 Mr. Keller states, why thirty large centrals should not be 

 in operation at that time (1932). It is also probable that 

 sugar production will greatly increase in South Africa. 



Regiirding the price of sug>r, the writer is of opinion 

 that the average price for the next decade in the United 

 States will probab y be in the neighbourho id of 10c. a ft. 

 The fact is recalled that, several months ago, just after the 

 ratification of the prohibition me<sure by the various States, in 

 a review of the situation in relation to the probable iuHuence 

 of prohibition, a sharp rise throughout the country was 

 predicted Exception was taken to this in certain 

 suppos dly well informed quarters, but as a matter of 

 fact the subsequent heavy demand for sugar came very near 

 creating a sugar famine ; and even at the present time the 

 danger is said to h ive by no means past. Statements co ning 

 to Sugar from various sections of the country emphisize 

 the fact that in piactioally every case the demand for 

 additional sugar supplies is far in excess of what had bi'cn 

 expected. It might be added that according ti the .second 

 chart emiiloyed in explanation of the article under leference, 

 the .shoitage caused by the war is c imputed to be 10 million 

 tons. 



VANILLA CURING IN ST. KITTS. 



Mr. K. E. Kel«ick'.s experiments to ascerbain 

 (1) vvliether vanilla beans canbe cured without immersion 

 in hot water, (2) if not, the optimum temperature of the 

 water in which the beans should ba immersed, (.3) the 

 beso ueiiipeiauuie lor canyuig ouo sweating, (4) length 

 of time for sweating, were briefly referred ta in the 

 review of the St. Ivitts-Nevis Agricultural Departmenc 

 Report in the last issue of the AgriciUtiirai News. The 

 results are of sufficient interest to be given in detail. 



These experiments show that treatment in hot water is 

 necessary for the curing; of vanilla beans ( V. plan-folia). If hot 

 water is aot used the beins turn brown after some time, then 

 black and final'y hurst; the pleasant odour of cured vanilla 

 being entirely absent. Successful curing also depends on the 

 temperature of the water in which the I eans are immersed 

 bi fore sweating. AVater at 40° C seems to have little effei^t, if 

 any, on the beans whic'i burst, when sweated at room teniperi- 

 ture. Somewhat better results are obtained if the beans are 

 sweated at a higher temperature, but they still fail to develop 

 the required aroma. Water at 60° C. also fails to bring about 

 the changes necessary for the development of the odour which 

 is always present in well cured beans. Water at 80'or 90'C. 

 seems to be necessary for good curing. At 80° C. a st'onger 

 aroma is developed; this would therefore appear to be the 

 optimum temperature for the water used. Boiling water seems 

 to destroy to some extent the action of the oxidase. 



After being dipped in hot water, the beans have to be 

 thoroughly sweated. In this connexion a glass-topped box 

 gave good results. A temperature of .50°C. was obtained in this 

 box. This part of the process seems to be very important. 

 The aroma was not developed in beans which were swrated 

 for a short time in the box. Sweating for a long time at 

 room temperature (30°C.) does not give good results. When 

 sufficiently sweated the beans have a boiled appearance, and 

 have lost from 30 to 40 per cent in weight. After swe»ting 

 the beans are allowed to dry slowly at room temperature. 

 This takes about two weeks. Good results are obtained if 

 the beans are wrapped in waxed paper. The beans should 

 be packed in air tight tins as soon as possible ; otherwise 

 much of the aroma is lost, and they becom-j somewhat hard. 



In curing, the beans lose from 70 to 80 per cent, in 

 weight. 



