34 



THE CUBA REVIEW 



The Sugar Industry 



Decline in French Sugar Crop 



The production of sugar in France, ac- 

 cording to the Journal des Fabricants de 

 Sucre for May 6, 1922, amounted to 276,- 

 528 metric tons during the first seven 

 months (September-March) of the 1921- 

 22 season, as compared with 304.193 tons 

 in the corresponding period of 1920-21 — 

 a decrease of about 9 per cent. The seven 

 months' figure may be regarded as prac- 

 tically complete; only 848 tons were pro- 

 duced last year after April 1. 



The Dietetic Value of Sugar 



From a Paper Read Before the American 

 Chemical Society 



By W. D. Home 



Sugar occupies an unusual place among 

 foodstuffs, because of the contending forces 

 bearing upon its rate of consumption. 



Its strong appeal to the palate seems 

 to have been the chief factor in developing 

 its rate of consumption in early times and 

 even in recent years, restriction being ef- 

 fective through the tolerance of the human 

 system and the cost of production and 

 distribution. 



With its growing commerce tariff imposts 

 in many countries have often artificially ad- 

 vanced the price and held down the rate 

 of consumption. 



Excessive overconsumption of sugar or 

 of preparations containing impure or indi- 

 gestible ingredients combined with sugar 

 by an occasional individual here and there 

 with unpleasant consequences has appar- 

 ently built up a vague tradition against 

 even a natural and judicious use of sugar 

 as food. 



However, the accumulated experience of 

 man, on the whole, has developed in him. 

 vmconsciously, a higher and higher appre- 

 ciation of sugar's real value as a food 

 until in the modern scientific era we have 

 learned why this ever enlarging consump- 

 tion has taken place and can now under- 

 stand that as a source of energy in the 

 human diet sugar occupies a leading place. 



The rate of increase in the consumption 

 of sugar in the United States may be 

 seen from the accompanying table: 



Article per lb. 



Oatmeal 5 



Granulated 



Sugar 6 



Cornmeal 5 



Lbs. to Cost 



Cals. supply in cts. 



per lb. 1860 cals. 1860 cals. 



1860 1 5 



Wheat Flour. . 5. 



Rice 8 



White Beans.. 8 

 Lima Beans 



(dry) 8 



White Bread.. 9. 



Macaroni 12^^ 



Red Beans. ... 15 



Potatoes 5 



Butter 48 



Apples 4 



Bacon 45 



Almonds 



Brazils 27 



Beets 4 



Pork Chops. . . 25 

 Cheese 



(.\merican) . . 40 



Milk 7 



Carrots 



Beef Steak. . . . 



Pears 



Onions (White) 

 English 



Walnuts .... 55 



Prunes 15 



Roast Beef... . 46 



Bananas 121 



Eggs 28 



Tomatoes 5 



Cabbage 8 



Chicken 



(Roasting) . . 45 



Mackerel 25 



Haddock 14 



Oranges 15 



Peaches 15 



Spinach 14 



Ovsters 30 



Blue Fish 42 



Lettuce 20 



1860 

 1545 

 5 16iO 

 1630 

 1605 



33 



I 

 35 

 10 



9 



1625 

 1230 

 1665 

 1675 



385 

 3605 



290 

 2795 

 1660 

 1655 



215 

 1340 



2055 

 325 

 210 

 950 

 260 

 225 



1375 

 370 



1110 

 300 

 635 

 105 



1 



1.20 



1.13 



1.14 



1.16 



1.15 

 1.52 

 1.19 

 1.11 

 4.85 



.51 

 6.44 



.67 

 1.12 

 1.12 

 8.67 

 1.39 



.92 

 5.74 

 8.88 

 1.96 

 7.30 

 8.25 



1.36 

 5.05 

 1.67 

 6.20 

 2.93 

 17.7 



145 12. 



365 

 165 

 170 

 155 

 110 

 235 

 210 

 90 



2.40 



5.1 



11.30 



10.92 



11.98 



16.82 



7.93 



8.85 



20.70 



6 



6 



6.2 



9.1 



9.2 



9.2 

 14.2 

 15.2 

 16 6 

 24.2 

 24.5 

 25.7 

 30.3 

 30.3 

 30.3 

 34.6 

 34.7 



36.3 

 40.1 

 62.1 

 68.5 

 73.0 

 74.2 



75 

 76 

 77 



77.5 

 82 



88.5 

 102.4 



108 



127.5 



1.58 



164 



180 



235 



238 



358 



414 



The rate of increase in the consumption 

 of sugar in the United States is shown by 

 the following consumption statement in 

 pounds per head per year. Year 1885 

 49.95 pounds; 1890, 54.45; 1895, 64.23 

 1900, 66.60; 1905, 70.50; 1910, 81.60 

 1915, 83.83; 1920, 86.56; 1921, estimated 

 90.00. 



At the same time it is of interest to 

 compare the amounts of sugar consumed in 

 other countries. 



According to generally accepted views, 

 our diet should ordinarily consist of about 

 60 per cent carbohydrates. 30 per cent fat 



