THE NUT BUTTER INDUSTRY 173 



sumer alike. Real "margarines" should be 

 labelled as such, but nut butter is a totally different 

 product, and, in the interests of the public, the 

 two should be placed in their proper categories, 

 under distinct names. 



The special qualities of nut butter may be 

 summarised as follows : 



1. Absolute purity freedom from microbic con- 

 tamination and atmospheric fermentation. 



2. Extremely rapid digestibility, combined with 

 complete assimilation. 



3. Richness in soluble fatty bodies and in carbon. 

 It is, as one eminent analyst points out, from 

 the standpoint of nourishing powers and as an 

 agent of calorification, the alimentary fat par 

 excellence. 



4. Suitability as a reserve food, being immune 

 from alteration due to atmospheric influences. 



5. Susceptibility to sterilisation, a quality not 

 shared by animal fats. 



It is doubtful whether those not actually engaged 

 in the coconut and copra industries realise what 

 developments have taken place in this direction 

 during the past five years, especially in this 

 country. So exceptional are the profits now being 

 made by the leading manufacturers of nut butter, 

 etc., that they are all extremely reticent regarding 

 their immense outputs of these popular com- 

 modities. We are informed that the Continent 



