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Cassava is a starchy crop with several industrial applications, but it deteriorates very fast after harvest. Refrigeration has been used to extend the storage life of the root and the starch isolated from the stored roots characterized. Hence, the purpose of this research is to investigate the chemical, functional, pasting and sensory properties of custard prepared from starch isolated from refrigerated cassava root.

Freshly harvest cassava root were cleaned and stored in a refrigerator operating at 4 °C for a period of one, two and three weeks. Starch was extracted from the fresh and stored roots using established method and custard prepared from each of the starch sample. The custard sample was analysed for amylose content, functional, pasting and sensory properties.

Amylose content in the pastes varied significantly from 18.45 to 25.45%. Refrigeration showed a significant impact on the swelling power of the custard, which could be linked to variation in amylose content. Colour and textural properties of the custard were similar across the samples suggesting a minimal impact of refrigeration on the isolated starch. Refrigerated cassava roots can produce acceptable custard with minimal changes in sensory properties if the storage period is closely monitored.

In a previous study, the authors have shown that starch and cooked paste may be made from stored cassava roots without substantial changes in the quality of these products. This study further confirms the possibility of using starch from the stored roots in food applications such as in custard formulation. No report has documented the properties of custard from starch obtained from refrigerated cassava root.

The Canadian‐US Task Force on Archival Description (CUSTARD) has undertaken the process of reconciling the two principal North American standards for archival description – the Canadian Rules for Archival Description (RAD) and the US’ Archives, Personal Papers, and Manuscripts (APPM) – with each other and with the broader international standard of ISAD(G) (General International Standard Archival Description). The anticipated final product of the CUSTARD project will be a new standard for rules governing description of archival holdings. The first tangible product is a “statement of principles” concerning archival description, which will guide the final development of descriptive rules. A complete draft of the CUSTARD rules should be available for review by June 2003, with publication expected in 2004. The new standard being developed will guide the future of archival description.

I feel therefore that the estimated calcium intakes of children and adults may probably be too high. It has been stated that if we take all our rations of milk and cheese, then our calcium intake now is no worse than it was before the war. That is probably true, if we eat all our rations. The point I would like to make however, is this. Assuming our calcium intakes are the same now as before the war, they are still below optimum. The correction of this calcium deficiency cannot at present be done by increasing the rations of the calcium foods, and so some other means had to be found. The Government decided, in the interests of national health, to fortify bread with calcium. With this extra calcium they considered that the majority of people, rich and poor alike, would be able to ingest at least a bare minimum of calcium. By adding it to bread, a cheap staple food, it brought this important mineral within reach of the poorer classes who were and are in need of it most. This step has aroused a certain amount of controversy, so let us examine the facts.

The purpose of this study was to characterise the physiochemical properties of selected exotic seasonal tropical fruits available in Singapore.

A total of 11 seasonal tropical fruits including cempedak, chiku, custard apple, jackfruit, longkong, mangosteen, red jambu, pearl jambu, rambutan, salak and starfruit were analyzed for their sugars, organic acids and free phenolic acids composition using liquid chromatographic methods. Total phenolic content (free and bound), total soluble solids and pH were determined using Folin‐Ciocalteu method, refractometer and pH meter, respectively.

Fructose, glucose and sucrose were the main sugars in all the fruits. Cempedak had the highest sucrose concentration, while custard apple had the highest content of fructose and glucose. Malic and citric acids were the major organic acids in most of the fruits, except for pearl jambu and red jambu where succinic acid was the dominant acid. The total phenolic content varied from 122.94 to 712.20 mg gallic acid equivalent (GAE)/kg fresh weight (FW). Ferulic (0.631 mg/kg) and sinapic acids (1.506 mg/kg) were the predominant free phenolic acids in custard apple, while caffeic acid was the main free phenolic acid in jackfruit, salak and starfruit.

The paper demonstrates that the physiochemical characteristics of the 11 tropical fruits varied markedly, which is responsible for the differential flavour and stability. The findings are useful for epidemiological research and predicting the degree of ripeness, stability and post‐harvest processing required for these fruits.

Other concentrated milk products are evaporated or condensed milks. These do serve as direct substitutes for the original, simply by the restoration of the original amount of water content. Large shipments of these products are going forward regularly from Canada and the United States to Great Britain. The next logical step in the process is the complete dehydration into powdered form. This has been an expanding industry in recent years. Milk in powdered form occupies only about one‐quarter of the space taken by evaporated milk and approximately one‐eleventh of the volume of the original fluid milk. Experiments are now under way in Canada to make further economies. Dried milk is usually packed in tins or small containers, in loose powder form. Half a ton of milk was recently sent from Ontario to Great Britain in the form of solid blocks, packed in large cartons. If these experiments are successful further important economies in shipping space will result. The drying of eggs has until last year only been incidentally carried on in this continent, and industries using dried eggs have depended upon China for their supply. The cutting off of this source and spectacular demand for military use and overseas shipment have resulted in a tremendous increase in output. In 1939 the United States egg‐drying industry prepared only 10 million pounds of dried egg products. By 1941 this had been increased to 45 million pounds, and it has been estimated that output in 1942 will reach 150 million pounds. Some fear has been expressed that the present expansion in the industry will have severe repercussions, when conditions of normal supply and demand are restored after the war. It should be noted, however, that production of this year's quota will involve operation of the plants twenty‐four hours a day throughout the year and that the industry can go back to a peacetime operation with an eight‐hour day and a four‐month season. On this basis output would be only 17 million pounds per annum, or slightly larger than pre‐war consumption in the United States. Egg drying in Canada has also begun to expand. During 1941 we delivered 15 million dozen eggs to Great Britain. These eggs were shipped in the shell, and owing to shipping delays their condition upon arrival was not always satisfactory. Egg deliveries to Great Britain in 1942 are expected to reach 45 million dozen eggs, and since February 7th all of these have been shipped in the dried form. Although the drying capacity in Canada has been sharply increased it is not yet capable of handling all the eggs available at the period of peak production and the surplus eggs are being packed for future processing. While there has been a substantial growth in the processing of milk and eggs by dehydration, the industry which has received the greatest publicity and aroused most public interest is the dehydration of vegetables. During the World War of 1914–18 a substantial quantity of dehydrated vegetables was prepared and shipped to Europe, primarily for the use of United States armed forces. These were not popular; in general they tasted like anything but vegetables, and the kindest description of their flavour was that it resembled hay. The industry died away at the end of the war almost as rapidly as it had risen. The last few years, however, have seen a revival of interest and of operation in the dehydrated vegetable industry. This revival has, curiously enough, been based upon discoveries made in research for a rival, the quick‐frozen food industry. In the earlier days of the latter industry the same problem of hay‐like flavour arose. Research indicated that this was due to activity of enzymes—those curious biological catalysts present in all living matter without which the chemical changes necessary for its existence could not take place. It was discovered by pioneers in the frozen food industry that a pre‐heating or “blanching” process immediately prior to freezing prevented activity of the enzymes during the period when the food remained frozen. As a result of the lack of chemical change the flavour remained unaffected. It is thus against the background of this research rather than as a result of immediate war demands that the dehydrated vegetable industry has so far had its development. For a number of years the industry in the United States has been slowly growing, and a survey conducted last year by the United States Department of Commerce indicated that fifteen commercial plants produced slightly less than 5 million pounds of dehydrated vegetables in 1940. Nearly two‐thirds of the output was in the form of powders to be used for seasoning, including such highly flavoured vegetables as onions, celery and red peppers. The remainder of the output was either in the form of mixed vegetables which, combined with animal protein and flavourings, make up the now familiar packaged soups. There has also been, however, a relatively substantial volume of production for dehydration and use in the form of the original vegetable. One company in fact has specialised in the production of potato shreds which permit the preparation of mashed potatoes in five minutes. The greater part of the output was purchased by hotels, restaurants and other large organisations where convenience in use was a major factor. The direct sale to individual consumers was only in the preliminary stages. The increased demand for food products in the United States, both for the armed forces and for shipment abroad under “lease‐lend,” has aroused an intense interest in the industry. The United States Department of Agriculture announced at the beginning of June a programme of technical assistance and priorities on materials for food processors desirous of converting their plants. Compared with the fifteen plants producing 5,000,000 pounds in 1940, there are now reported to be 113 companies operating dehydration plants, with an aggregate annual production of 125,000,000 pounds. Potential demand may be measured by the fact that if dehydrated potatoes were served to the men in the United States army only once a week it would require 7 million pounds of finished product per annum of this vegetable alone. The types of dehydrated vegetables most in demand are potatoes, onions, cabbages, carrots, beets and tomatoes. The important factor in all these products is quality. Dehydration is not a process for getting rid of second‐grade products. One successful operator has found that green peas for dehydration should be of approximately the same quality as those used for quick‐freezing, and must be better than the average quality of peas canned. If the product is to be restored to anything like palatable flavour and texture the flavour must be there to begin with. During recent months the Canadian Government has been actively encouraging experimental work in the dehydration of vegetables.

A joint Committee consisting of six members of the Royal Sanitary Institute and five members of the Society of Medical Officers of Health, Dr. Charles Porter presiding, was appointed in October, 1924, to consider the methods adopted in this country in regard to the handling of food. The report of the Committee, which has just been issued, affords interesting reading. In order to obtain information with regard to methods adopted in relation to particular foods, each member of the Committee undertook to make investigations and to prepare a monograph on some special aspect of the problem. The subjects investigated and the members taking responsibility tor the preparation of the monographs were:—Meat and Meat products— J. R. Hayhurst, M.R.C.V.S. Fish—Professor H. R. Kenwood, C.M.G., M.B. Fruit and Vegetables—J. Fenton, M.D. Bread and Confectionery—Joseph Cates, M.D. Milk, Ice Cream, &c.—Thomas Orr, M.D., D.Sc. Groceries—Sir William Beveridge, K.B.E., C.B., D.S.O. Restaurants and Cafés‐Francis J. Allan, M.D. Premises where Prepared Food is made—T. W. Naylor Barlow, O.B.E., M.R.C.S., L.R.C.P. Imported Foods—W. M. Willoughby, M.D. Food Regulations, Licensing and Registration of Premises—Francis J. Allan, M.D.

Elsewhere in this issue details are given of the requirements of the Meat Products Order, 1952. Certain minimum meat contents have been increased with effect from March 16th last, without the issue of any prior warning, and at the time of writing, twenty days after the Order came into force, the Public Analyst has received no official notification of the changes. This type of ill‐considered arbitrary action by the Ministry of Food can only breed distrust amongst those whose duty lies in complying with or enforcing whatever the Ministry decrees.

Some misconception appears to have arisen in respect to the meaning of Section 11 of the Food and Drugs Act, 1899, owing, doubtless, to the faulty punctuation of certain copies of the Act, and the Sanitary Record has done good service by calling attention to the matter. The trouble has clearly been caused by the insertion of a comma after the word “condensed” in certain copies of the Act, and the non‐insertion of this comma in other copies. The words of the section, as printed by the Sanitary Record, are as follows: “Every tin or other receptacle containing condensed, separated or skimmed milk must bear a label clearly visible to the purchaser on which the words ‘Machine‐skimmed Milk,’ or ‘Skimmed Milk,’ as the case may require, are printed in large and legible type.”

Describes a study to measure the quality of service provided by food‐poisoning surveillance agencies in England and Wales in terms of the requirements of a representative consumer ‐ the egg producing industry ‐ adopting “egg associated” outbreak investigation reports as the reference output. Defines and makes use of four primary performance indicators: accessibility of information; completeness of evidence supplied in food‐poisoning outbreak investigation reports as to the sources of infection in “egg‐associated” outbreaks; timeliness of information published; and utility of information and advice aimed at preventing or controlling food poisoning. Finds that quality expectations in each parameter measured are not met. Examines reasons why surveillance agencies have not delivered the quality demanded. Makes use of detailed case studies to illustrate inadequacies of current practice. Attributes failure to deliver “accessibility” to a lack of recognition on the status or nature of “consumers”, combined with a self‐maintenance motivation of the part of the surveillance agencies. Finds that failures to deliver “completeness” and “utility” may result from the same defects which give rise to the lack of “accessibility” in that, failing to recognize the consumers of a public service for what they are, the agencies feel no need to provide them with the data they require. The research indicates that self‐maintenance by scientific epidemiologists may introduce biases which when combined with a politically inspired need to transfer responsibility for food‐poisoning outbreaks, skew the conduct of investigations and their conclusions. Contends that this is compounded by serious and multiple inadequacies in the conduct of investigations, arising at least in part from the lack of training and relative inexperience of investigators, the whole conditioned by interdisciplinary rivalry between the professional groups staffing the different agencies. Finds that in addition failures to exploit or develop epidemiological technologies has affected the ability of investigators to resolve the uncertainties identified. Makes recommendations directed at improving the performance of the surveillance agencies which, if adopted will substantially enhance food poisoning control efforts.

I now pass on to an aspect of calcium metabolism which is more topical, but probably more controversial. I refer to the incidence of calcium deficiency. By what means can we determine if people are getting enough, too much, or too little calcium? It is the last condition which concerns us. There are four standard methods. Each have their advantages and their disadvantages. They are (i) a clinical examination; (ii) a dietary survey; (iii) a radiographic examination of the skeleton ; (iv) A study of the calcium balance. (i) The clinical examination is the simplest, but it is the least sensitive method for determining either the early or the mild stages of calcium deficiency. The clinical signs are a softening and bending of the bones (osteomalacia), brittle bones liable to fracture, and tetany. These, however, are signs of late or advanced calcium deficiency, and failure to detect them does not imply that the subject is having enough calcium. Nevertheless, in this country osteomalacia and tetany due to a poor calcium intake have been reported. (ii) A dietary survey is the second method. Before the war several surveys were made, in this country and in America. From their findings there was agreement among reliable authorities that calcium deficiency was present in large sections of the population. Orr has divided the population of this country into six groups according to income. The three lower groups with a total population of over 22,000,000, he found, were getting insufficient calcium. It was shown first, that the consumption of the low calcium foods such as bread and potatoes was practically uniform throughout the classes, and secondly, that the consumption of the calcium‐rich foods, milk, eggs, cheese, green vegetables was low in the poorer classes and rose with income. As income increased the following improvements occurred—disease decreased; children grew more quickly; adult stature was greater; general health and physique improved. It may be argued, that the improvement in health in the higher income groups was due not to better food, but to better housing. This is not so. For, if people in the lower income groups are only given better food, their health approaches that of the higher income groups. Then there are the observations of Dr. McGonigle at Stockton‐on‐Tees. A slum clearance resulted in the removal of poor people to better houses and improved living conditions. The sickness rate increased. Why? Because the higher rents of the new houses prevented these people spending as much money on food as they did when they lived in the slums. Dietary surveys before the war, therefore, support the belief that many people in this country were getting too little calcium. As most of our staple foods have a low calcium content, it follows that the absence of hunger does not necessarily mean the absence of calcium deficiency. (iii) Radiographic examination of the skeleton is the third method. Unfortunately X‐rays of the bone density of the trabeculæ do not readily give an indication of its calcium content unless the decalcification is severe. If we may judge by thyrotoxicosis, where there is an increased loss of calcium from the body, X‐rays show the decalcification only in the most severe 25 per cent. of cases. Radiographic studies will detect however an excessive withdrawal of calcium from the skeleton, before such clinical signs as softening of bones, brittle bones, and tetany develop. In this country there is radiographic evidence of decalcification resulting from low calcium intakes. (iv) Finally there are the observations on the calcium balance. Earlier in this paper it was stated that a normal healthy person requires to ingest 0·55 gram of calcium daily to avoid persistently losing calcium from his skeleton. A daily dose of 0·55 gram calcium then produces calcium equilibrium, and intake equals output. It has also been stated that a daily intake of 0·8 gram is the minimum amount of calcium which will bring about the maximum storage. In other words no matter how much in excess of 0·8 gram calcium daily a healthy adult ingests, he will not store any more calcium than he would if he were taking 0·8 gram. These facts provide us with two means of determining whether calcium deficiency is present or not. Calcium deficiency is present if the figure for calcium equilibrium falls significantly below 0·55 gram daily. Calcium deficiency is present if more storage of calcium takes place with intakes above 0·8 gram daily, than at 0·8 gram daily. Is there any evidence from calcium balance studies in this country that calcium deficiency exists? There is evidence. I have just described the methods which are available for determining whether calcium deficiency is present or not. I believe, on the evidence obtained from all four methods, that, before the war, a large proportion of people in this country were taking too little calcium. I would like at this point to digress for a moment. There are certain people who would have us believe that clinical and radiographic evidence is essential to prove the presence of calcium deficiency. As I have explained, these methods only showed the advanced stages. I reply: “ Must we wait for secondary deposits in the liver, extreme emaciation, ascites, before diagnosing cancer ?”