VALUATION OF FOODS 121 



of food units in the food. E.g.^ linseed cake contains : 

 albuminoids, 30 per cent. ; oil, 10 per cent. ; carbo- 

 hydrates, 34 per cent. ; hence : 



30 x 2 \ + 10 x 2 J + 34 = Food units in linseed cake. 



75 + 2 5 +34 = 



i34 = 



The " value of a food unit," or the " unit value," is 

 obtained by dividing the price per ton by the number 

 of food units in the food. E.g., suppose the above 

 linseed cake could be bought for 9 per ton, the unit 



u u 9 . 



value would be 2- = - = is. 4d. 

 134 134 



One could now value approximately and compare 

 other linseed cakes by ascertaining the food units they 

 contain and multiplying this number by is. 4d. 



This system may also be used for valuing and com- 

 paring foods of a similar nature and composition ; e.g., 

 decorticated cake and soya bean cake. 



Albu- on Carbo- Pood 



minoids. hydrates. units. 



Decorticated cotton cake . 41x2^ + 9x2^ + 26 = 151 

 Soya bean cake . . . 43x2! + 7x2^ + 27 = 152 



The food units in these two foods are practically equal, 

 and unless the units in one case are more valuable than 

 those in the other, the cakes would be of equal value. The 

 unit value of decorticated cotton cake is approximately 

 is. 2d., that is, 2d. less than for linseed cake, which 

 shows that a level " unit value " for all concentrated 

 foods is not feasible. 



Further, foods rich in fibre require much more 

 energy for digestion, and are consequently less valuable 

 per food unit for feeding purposes. 



A rough idea of whether any particular food is cheap 

 or dear at present market prices may be obtained by 



