-228 



THE AGRICULTURAL NEWS. 



July 28, 1906. 



WEST INDIAN FRUIT. 



COPRA IN SAMOA. 



In view of the constantly increasing importance 

 -of this product of the cocoa-nut palm, the following 

 extract from the Consular Report on Samoa for 1905 

 may be of interest : — 



This article, at iireseiit the only Samoan export worth 

 mentioning, might be largely increased. Thousands of 

 acres now lying idle could be turned into cocoa-nut groves, 

 which twelve to fifteen years hence would yield many thous- 

 and tons of copra, and as this tree can be planted in with 

 •other tropical plants, cacao for instance, there is no reason 

 why more attention sliould not be paid to it. The copra 

 shipped to Sidney, perhaps half the ijuantity produced, is 

 principally absorbed by the large soap manufacturers there, 

 Ijut a good deal goes to Europe. The native-made article 

 is entirely sun-dried and fetches a higher price than that 

 • cured in driers. On an average, 1,000 cocoa nuts turn out 

 450 Ifc. of well-dried copra. Before drying, each cocoa-nut 

 weighs 1 B).; the shrinkage in pre|)aring is one-half the 

 original weight. As a rule the shrinkage during the voyage 

 on copra shipped to Sidney is about 4 per cent, and on that 

 sent to Europe say 5 per cent. ; after that no shrinkage worth 

 mentioning occurs. 



The United Fruit Company (of Boston, l^.S.A.) have 

 organized their arrangements for cutting, collecting, and 

 .shipjiing the fruit to such a degree that cargos of 50,000 

 to 60,000 bunches are despatched regularly within forty-eight 

 hours of the cutting of the fruit, and this with the minimum 

 of exposure and damage. One million bunches a month 

 during the busy season (April to July) are now being 

 exported and are handled throughout with admirable care 

 and etticiency. 



BANANAS IN COSTA RICA. 



The following information on the banana industry 

 of Costa Rica is extracted from the Consular Report 

 for 1905 :— 



The exportation of bananas, as in jirevious years, is 

 increasing rapidly. In 1905, 7,283,000 bunches were 

 exported, an increase of 20 07 per cent, on the total for 1904. 

 The following table shows the export of bananas for the past 

 five years : — 



The Costa Rica fruit, owing to its fine appearance, 

 flavour, and good carrying qualities, is in great and increasing 

 demand, both in the United States and in the United 

 Kingdom. 



CANNING PINE- APPLES IN JAMAICA. 



Reference is made on p. 233 of this issue to the 

 Norbrook Canning Factory in Jamaica. A representa- 

 tive of the Daily Telegraph describes, as follows, the 

 methods by which pine-apples are canned at this 

 factory : — 



On a large stand there were about 200 pines of the 

 finest varieties cut and ready to be peeled. From this 

 stand one by one they were taken and attached to a machine 

 where the skin was removed in quick time. Thence 

 the pine passes on to a corer, and it is here that the 

 ' eyes ' and other rough parts of the fruit are removed. 

 The meat is now clean and it next goes into a slicing 

 machine, where it is sliced to the shape of a 2-B). tin. The 

 slices are laid out on a sorter, and they are sorted into 

 two grades. The first grade consists of slices of the 

 fruit which have come out a i^erfect circle, whilst the 

 second grade is made up of slices not quite so perfect. 

 The first grade of the article is put up in large cans, whilst 

 the second grade is stowed in half-size cans. These cans are 

 taken to a big kettle where syrup is poured on the stuflf. 

 This is not all. After the cans have been filled, they are put 

 into a steam box and in rapid succession each tin passes 

 through. Here each tin receives its head ; and on the cap 

 machine the cover is laid on; by the manipulation of a spring 

 it is pressed down, and so the tin is sealed. It will thus be 

 seen that the contents of each can are warranted in every 

 respect. What is used throughout the factory is the .sanitary 

 can, sealed by special machinery without acid or .solder. After 

 the cans have been sealed, they are put into a kettle of boil- 

 ing water and by this process the stutf inside is boiled. The 

 temperature of the water in the kettle goes up to 270' ; but, 

 of course, can be reduced according to requirements. After 

 remaining in the kettle for some little time, the cans are next 

 taken out and put into a tank of cold water for the cooling^ 

 process. Later on, in the store-room, the tins are polished 

 and labelled. The article is now ready for exportation ; but 

 as a rule each tin is kept in the factory for a few days. 



