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II. — Mangoes. 



During the mango season the peasantry are said to live on mangoes 

 and greatly to reduce the local consumption of Iread and cereal foods. 



It was therefore thought desirable to conduct some analyses to throw 

 light on the chemical consumption and nutritive value of this fruit. 



Unlike the pine-apple, the mango contains no volatile acids. Its 

 aroma is due to essential oils and not to fruity acids and compound 

 ethers. 



The determination of edible' and *non-edible' material in the man- 

 go is a matter of some difficulty. It was decided to use the natural 

 discrimination of the native, and the 'stones' recorded represent the 

 residue left after prolonged sucti* n by an experienced practitioner. 



The edible economy of the Bombay Mango which gave 65 per 

 cent, as against 60 in ' No. XI' and 64 in the Black Mango, is here 

 brought out. 



As a food the Black Mango holds the first place A content of 22 

 per cent, of total solids containing 17 per cent of sugar is truly re- 

 markable for a fruit of this character. 



The Bombay is superior to ' No. XI' in sugar content and this again 

 to the ' Yam' Mango. 



As a source of ( arbohydrates the mango is not to be despised. 



I estimate that a consumption of 10 lbs per diem would supply 

 enough energy for the producti n of a day's wo' k by a Jamaican la- 

 bourer. As an addition to other foods providing adequate albuminoids 

 for the needs of the body, the mango must be accepted as of value both 

 from practical and chemical data. 



