448 



ANNUAL REPORT SMITHSONIAN INSTITUTION, 1941 



anese agar in 1938. Germany imported about 20 percent of the total 

 amount exported to all countries. 



The domestic output of agar since production in 1923 has been 

 very irregular. (See table 5.) Since 1932 practically the entire 

 domestic output has been sold during the year in which it was pro- 

 duced. The principal markets are New York, Chicago, and other 

 large cities. In 1938 production totaled 7,170 pounds, and sales were 

 6,820 pounds valued at $9,131. 



Table 5 gives the figures for United States agar production from 

 1923 to 1938 and the first 9 months of 1938 and 1939. These figures 

 were compiled by the Tariff Commission from data obtained from the 

 sole producer prior to 1934, and subsequently from another producer 

 who granted permission to publish his output. 



Table 5. — Agar: United States Production, 1923 to 1938, and first 9 months of 



1938 and 1939 



> Not available. 



> Preliminary. 



Briefly, the principal uses of agar are as follows : As an ingredient 

 of glue and various adhesive preparations; a substitute for gelatin; 

 culture media in bacteriological and scientific work; in foods as 

 sausage casing, substitute for white of egg, a thickening agent in 

 cream, milk, ice cream, sherbets, cheeses, cakes, puddings, sauces, 

 soups, jellies, fruits, preserves, and in candies ; as a suspending agent 

 in wire-drawing lubricant; a substitute for isinglass; a preparation 

 used beneath the bandage for healing wounds ; a laxative ; an ingre- 

 dient of greaseless creams, ointments, and lotions; in dental plate 

 impressions; as a reagent in sensitized emulsions; to size paper and 

 silk ; and as a thickener in drying and printing of fabrics. 



TCTJlTp 



The Japanese production of kombu or kelp probably exceeds that 

 of any other country, reaching nearly half a billion pounds in 1929. 

 The greater part of this kombu or kelp is used as foodstuffs. The an- 

 nual production of kombu apparently varies considerably from 

 year to year, probably depending on the effects of the ocean currents. 



