24 



REPORT OP THE PIRST SEMI-ANNUAL MEETING 



Olive 



EDIBLE PORTION 



ORIGINAL MATERIAL 



VARIETY Oil % 



Corregiolo 27.68 



Nigerina 26.16 



Nevadillo Blanco 22.92 



Mission 22.51 



Rubra 22.01 



Pendulina 21.36 



Redding Picholine 20.83 



Macrocarpa 20.41 



Manzanaillo 19.73 



Columbella 19.54 



The figures in this table indicate that the avocado ranks higher 

 in fat or oil than the average or commonly used olive. The latter 

 fruit also has the disadvantage of requiring special treatment before 

 it is ready for consumption and should really rank as a processed 

 fruit rather than a fresh one. The data in the table show that 

 Avhen considering the dry matter, only, the Chappelow shows the 

 highest percentage of fat. 



While it is true that the real value of any food is not always 

 represented by the heat units or calories, at the same time the total 

 food value is so indicated. This difference between the real value 

 and total food A^alue is not always properly understood. For 

 instance, the energy value of a pound of sugar is 1820 calories, 

 • while the corresponding value for lean meat is less than 1000 

 calories. Yet we would hardly say that the real value of a pound 

 of sugar was 1.8 times that of a pound of lean meat, if the question 

 of growth were under consideration. When, however, the matter of 

 energy is being discussed the case is entirely different, and the 

 value of a food as a source of energy varies directly with its caloric 

 value. 



The energy values of the edible portion of the commonly used 

 fresh fruits are low, ranging from a minimum of 175 calories to 

 a possible maximum of 400 calories per pound. 



An inspection of the following table shows that the avocado 

 has a far higher value in this respect ; the average of 26 varieties 

 being 984 calories per pound, or more than twice the maximum 

 noted for other fruits. The minimum figure, 597, is also in excess 

 of this maximum. The maximum, 1325 calories per pound, 



