QUESTIONS AND ANSWERS ON GOVERNMENT INSPECTION 9 



can is scrutinized and inspected in detail. For dried fruits, samples 

 are chosen from representative boxes and the full sample is exam- 

 ined. For frozen foods in the smaller packages the samples are 

 similar in number to those chosen for the canned products. If in 

 bulk packages or barrels, samples are taken from these containers and 

 examined. 



Where are inspection laboratories located? 



They are located for the most part in sections of the country where 

 fruits and vegetables are produced and processed, or in the larger 

 marketing centers. The laboratories at Winter Haven, Fla., and 

 Weslaco, Tex., are examples of inspection stations situated in the 

 heart of citrus-producing and processing areas. The laboratory at 

 Fresno, Calif., is in the San Joaquin Valley where large quantities 

 of dried fruits are grown and processed. Inspection stations in the 

 Northwest handle products such as apples, cherries, and beans, grown 

 and processed in that territory. Many laboratories are scattered 

 throughout the Midwest — in Minnesota, Iowa, Wisconsin, Michigan, 

 Illinois, and Ohio to care for the vegetable crops that are processed 

 there. Philadelphia, Chicago, and New York are manufacturing 

 centers where large quantities of pickles, peanut butter, jams, spices, 

 and other processed foods are inspected. Other processed food in- 

 spection laboratories are established in the approximately 50 offices 



USDA N-6855 



Figure 6.— A Department of Agriculture inspector working on a sample of a 

 spice to determine the ether-extract content which is a measure of spicy 

 aroma or pungency. This analysis is made on spices, cocoa products, prepared 

 mustard, and other products. 



