IXDUSTRIKS DEPENDING OX AXIMAI< i'KODUCTS 



1357 



The jiuce obtained on extracting the stones is a hght red liquid, with a 

 taste and smell characteristic of the cherry, i) B3' neutralising the acidity 

 of the juice with milk of lime, and afterwards filtering and evaporating, a 

 syrup is obtained of an agreeable, sweet, slightly tart flavour. The 3neld 

 of syrup is about 20 % of the juice. 2) By fermenting the juice and after- 

 wards distilling it, 4.6 % of alcohol of 95 % strength by volume is obtained. 

 3) By concentrating the juice with an addition of pectine or other gelatinous 

 substances and sugar (i lb of sugar per i 200 cc. of juice), an excellent jelly 

 is made. 



If the whole of the juice turned out annually in the United States were 

 converted into one of these three products, there would be 5 000 gallons 

 of alcohol, or 21 000 galls, of syrup, or 85 680 galls, of jelly. In view of 

 the large demand for thv^se last twx) products, their manufacture would 

 imdoubtedly be the most profitable. 



102 1 -The Dairy Industry in Argentina and Plans for its Future Development. — ber- 



GES Pedro, in Amdcs de la Sociedad Rural Argentina, Year 1,1, Vol. 4, pp. 81-131, 21 fiag. 

 Buenos Aires, March- April 191 6. 



This work received a prize in a competition for an essay on scientific 

 agriculture, livestock and agricultural industries, organised by the "Socie- 

 dad rural argentina " in connection with the International Exhibition of 

 Agriculture in 1910. It deals with the following subjects : the present state 

 of the dairv' industr3^ sanitary inspection; control of the quaHty of milk 

 intended for human consumption and for butter making ; economic returns 

 of the dairj^ industry, comparison of the conditions of this industry in Ar- 

 gentina with its conditions in those countries where it has attained its great- 

 est development ; methods to be adopted in order to effect reliable and rapid 

 progress. 



I. — Origin and present condition of the dairy industry in Ar- 

 gentina — (a) Production and consumption of milk and dairv produce. Until 

 1894, the milk products were so limited in quantity that there was prac- 

 tically no necessity to export. In that year exportation to England and 

 France began, and afterwards to Brazil, Paraguay, Uruguay, Bolivia, 

 Belgium and Italy. From 1894 to 1899, there were exported in all 3 044 

 tons of butter. The figures for the following year are set out in table I . This 

 table shows that during the five-year period 1902-1906, the dairy pro- 

 ducts industry in Argentina underwent some development, which was fol- 

 lowed by a retrogression in the following five years, although the countr}' 

 possesses 15 million cows, of which little more than 2 million were class- 

 ed as dairy cows in the cattle census of 1908. Thus, from 1905 onwards, 

 the exportation of condensed, sterilised and desiccated milk is seen to disap- 

 pear from the statistics. 



During the period 1903-1908, the consumption of butter in Argentina 

 remained .stationary ; that of cheese increased b}' 3 2000 000 kg. though the 

 corresponding increase in the national ])roduction was only 687 000 kg. Dur- 

 ing the period 1903-1912, the consuni])tion averaged 700 gr. of butter and 

 550 gr. of cheese ])er inhabitant per year. Condensed milk and malted 

 milk are furnished almost exclusively by importation, which is cou- 



INDUSTRIES 



DEPENDING ON 



ANIMAL 



PRODUCTS 



