MARKET PREPARATION, TRANSPORTATION, STORAGE 273 



would otherwise be thrown on markets carrying already the 

 maximum which the consuming public will buy. It is a bene- 

 fit to the consumer because it enables him to purchase perish- 

 able products out of season at reasonable prices. When carried 

 on in connection with transportation, it makes possible the 

 shipment of fruit and vegetables for long distances at a com- 

 paratively slight increase in cost. 



Storage plays a double role in distribution; it widens the 

 field and extends the time. The present commercial develop- 

 ment of industries dealing in perishable or semi-perishable 

 products would not be possible without storage. 



EXERCISES 



EXERCISE I. The packing of fruit. 



Materials. Boxes or crates of fruit such as apples, oranges, or other 

 fruit packed ready for the market. 



Procedure. Open the box before the class and have the pupils 

 make a diagram of each layer as it is removed until the box is empty. 

 Then have members of the class replace the layers, using the diagrams 

 which they have previously made. 



EXERCISE II. Field trip to markets. 



Procedure. Make a study at different markets of fruit as it appears 

 on the stand. Note the general condition of the fruit, the pack, the 

 container, the label, the point of origin, attractiveness of display. 



Each student should write a paper for his note-book based on obser- 

 vation on this trip. 



EXERCISE III. Balling test for ripeness of grapes. 



Materials. Balling saccharimeter, glass cylinder, sample of grapes, 

 muslin cloth, glass beaker. 



Procedure. Squeeze grapes in muslin cloth and collect juice in glass 

 beaker. Pour this juice into the glass cylinder until there is sufficient 

 to float the saccharimeter. Note saccharimeter reading together with 

 temperature correction. Make correction as indicated on the sac- 

 charimeter and record in your note-book the corrected saccharimeter 

 reading. 



Grapes for the fresh fruit market should contain at least 16 or 17 

 per cent of sugar and those for raisins 24 to 25 per cent. How does 

 this sample compare with the requirement? 



