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The potential of the Cerrado fruit could be explored by development of new products, such as jellies that can be used to add value to the fruit, as well as to preserve this biome. This paper aims to evaluate the effect of processing, the glass packaging type and storage time on the quality of jelly, prepared from reconstituted murici pulp, over 12 months of storage.

The authors used a completely randomized design (CRD) in factorial 2 × 5, with two types of glass packaging (transparent and amber) and five storage periods (0, 3, 6, 9 and 12 months), with four replications and the experimental parcel consisting of 80 g of jelly (two bottles of 40 g). The quality of jelly was monitored through 12 months using physicochemical (proximal composition, color, soluble solids, titratable acidity and pH), microbiological (coliforms at 35 °C and 45 °C, filamentous fungi and Salmonella sp) and sensory analyses (sensory acceptance and purchase intent).

The pulp processing effectively affected the physicochemical and nutritional composition (proximal composition, soluble solids and color). It was found that only the storage time significantly influenced (p < 0.05) jelly quality, considering the variables analyzed, except the soluble solids, ash, dietary fiber and sensory texture attributes. However, the glass packaging factor (transparent and amber) did not result in significant changes in those variables. Moreover, the pulp processing allows a seasonal fruit with a short harvest period and short post-harvest life to be available to consumers as a new product throughout the year.

Based on the present study, the native Cerrado fruit such as murici [Byrsonima crassifolia (L.) Rich] is appreciated for its pleasant peculiarities such as color, aroma and taste; however, it is underutilized as food for lack of information and studies. Although the fruit does not have widespread use as food, it is necessary to make the population aware about its importance, not only as a source of nutrients, but also for its functional and sensory potential. Therefore, the production of murici jelly can increase consumption of the fruit, besides being a way to add value and extend the shelf life and sensory acceptance of the product prepared.

The purpose of this paper is to characterise eight different fig cultivars with respect to antioxidant activity and bioactive compound content and to assess the influence of these cultivars on the physicochemical characteristics, rheological properties and sensory acceptance of the obtained jelly to identify cultivars with increased potential for processing when grown in subtropical regions.

The analyses of fig fruits and fig jellies were performed in triplicate. To characterise the fig cultivars, analyses of antioxidant activity, phenolic compound content and ascorbic acid concentration were performed on fresh fruits. For the jellies, the total titratable acidity, pH, soluble solids, colour, texture profile and sensory attributes were analysed.

With respect to antioxidant activity and bioactive compounds, the Roxo de Valinhos displayed the highest antioxidant activity according to the ABTS method, ß-carotene and DPPH; the Três num Prato, Lemon and Brunswick cultivars presented the highest ascorbic acid values; and the Três num Prato cultivar also had the highest total phenolic content. Generally, the various fig cultivars yielded jellies with different physical and chemical characteristics and different rheological properties. This variation did not significantly affect acceptability. This study demonstrates that all of the evaluated cultivars have high potential for processing.

This study evaluated the processing potential of Roxo de Valinhos and other fig cultivars in the form of jelly, which in view of the food risk concerns of the dried fig, seems to be an interesting alternative for consumption of processed fig.

The unsatisfactory conditions which are created by the total lack of official standards, or indeed of any figures or definitions relating to food and some drug products is well illustrated in the report of a prosecution which appeared in last month's issue of the Journal. This case in question was dismissed by the Bench. The Bench was tendered some highly technical and very conflicting evidence. In view of this the defendants received the benefit of the doubt ; and they received this benefit because in the absence of any standard the Bench were unable to decide what was “ the nature, substance and quality demanded by the purchaser ” of the invalid wine—non‐alcoholic meat and malt wine—which was the subject of the prosecution. Wine may be defined as the juice of the grape which has been fermented under control conditions. The term has been extended in meaning and is now applied to a variety of substances which have had nothing to do with the grape and frequently contain very little or no alcohol, but may, as in this case, contain substances entirely foreign to the idea of wine, if the term be used in its original and restricted sense. A well known variety of ginger wine has an alcohol content of about 26 per cent. of proof spirit. So far as the alcohol content goes this liquid may be correctly described as a wine. It has, within its limits, the stimulating properties that are usually associated with an alcoholic drink and its value as an aid to digestion or a warm drink in winter cold has never been questioned. It appears that non‐alcoholic meat and malt wine also has virtues peculiar to itself dependent not on alcohol, but on other substances whose nature and quantity determine its characteristics. The term “ demand ” as used in the Act connotes the idea of a purchaser who well knows what he ought to get and furthermore will vigorously insist on getting it. The fact is, as everyone knows, that the purchaser is in a state of profound ignorance as to “ the nature, substance and quality ” of what he wishes to buy, and as a result he is in a sufficiently humble state of mind to accept without hesitation almost anything that may be told him about his prospective purchase from the other side of the shop counter. It is this state of mind on the part of the average purchaser and the desire to profit by it on the part of some food vendors that led to the passing of the Food and Drugs Act. The underlying idea being to protect the ordinary man and woman in health and pocket against the result of their purchasing adulterated material or inferior material described as being of superior quality. To enable the Act to be satisfactorily administered certain officers were appointed, known as Public Analysts. They were the officials of the old Local Government Board. They are the officials of the Ministry of Health. Their wide experience, special knowledge, and impartiality combine to make their services of peculiar value to the community so that they may, without unduly stretching language, be described as part trustees for the public health. Everyone will readily admit that there is scarcely anything, if anything, more complex than any one of our ordinary and unsophisticated food products. This complexity is, so to speak, raised to the second power by the variations that naturally occur in the essential constituents of these. The process of administering the acts directed against adulteration and similar offences has been frequently enlivened by the lively controversies to which this fact has given rise in the past and which it will no doubt do in the future. Another consideration must be taken into account. It is this. Since the year 1875 when the Food and Drugs Act became law the knowledge of food chemistry, in common with other kinds of knowledge, has increased rapidly in kind and in amount. This knowledge is now freely drawn on by those whose financial and business interests are bound up with food manufacture. As a result of this all kinds of more or less elaborately processed foods in immense variety and in many cases of a kind unthought of or impossible of manufacture sixty years ago have been put on the market. Among these processed products may be counted in considerable variety foods for the use of invalids or those convalescing from illness. Very large claims are made for these by the manufacturers, and it is only fair to say that these claims are to a considerable degree substantiated in the case of the better class of these substances prepared by reputable firms. All will agree that foods and stimulants which are said to have been specially prepared for the relief and more rapid recovery of a patient during the critical period of convalescence should be in every respect of such a nature as to be above suspicion and entirely beyond challenge by reasonable and expert opinion. This is unfortunately not always the case. Trade competition is acute. Official standards are non‐existent. Practically no official definitions exist, and no official figures to declare what shall be the minimum quantity of an essential constituent. The result is that nature is “ improved ”—to borrow a term which is in frequent and objectionable use among certain manufacturers—and the variation in the proportions of essential constituents depends on the taste and fancy of the manufacturer rather than on the needs of the consumer. Hence it comes about that to obtain a footing in a lucrative branch of trade a cheap product may be put on the market. It is cheap because it is made of inferior or adulterated materials, or what may be described as a vanishing quantity of an essential constituent is introduced. The quality of this constituent need not be in question. It is probably perfectly wholesome, but almost useless in such microscopic doses. For example, a mixture called “ chicory and coffee ” may be sold. The maker may please himself as to how much or how little coffee he uses, but as long as the coffee is not a purely subjective phenomenon he is on the right side of the law if he describes it as a mixture. Cheaper jams, it has been said, may be filled up with apple pulp. We may even suggest spent apple pulp which is certainly cheap and very filling at the price. As to the amount of essential constituent in the somewhat grandiloquently named “ Full Fruit Standard ” jams we may refer readers to the back numbers of this Journal. “ In bismuth tablets the amount of bismuth may become almost negligible because the law does not demand that there should be a fixed minimum present.” Many other instances could be given, and they would be found to relate to nearly every food and drink. In every case where the prosecution alleges that the nature or the substance, which is the basis of the prosecution, is below any reasonable standard the prosecuting authority finds itself heavily penalised by having no official standards to quote. The defence, on the other hand, gains what the prosecution has lost. It finds itself in a much stronger position if the case should be dismissed than when the proceedings commenced. The local authority has been put to great and perhaps useless expense in their endeavours to protect the public. The particular case of the meat and malt wine referred to appears to be an excellent instance of this kind of practice. The Public Analyst affirmed that a wine‐glassful of this “ wine ” contained 8¾ grains of meat extract, 52½ grains of malt extract, 150 grains of sugars (invert, etc.). The concoction was diastatically inactive. It contained no vitamins. It is further pointed out that the total cost of the contents of a pint bottle would be about three half‐pence. It is sold for four shillings and sixpence ! The report of the proceedings says that this “ wine ” was declared by the vendors to contain the juice of the finest grapes. The Public Analyst, however, certified that there was no grape juice in it. These facts and figures have not been called in question, and it is really somewhat difficult to speak with restraint of a transaction of this nature, especially when it is remembered that this, and other such “ wines ” and stimulants have been compounded for the alleged benefit of convalescents and of invalids. It is regrettable that experts can be found willing to support the doubtful claims of the manufacturers so far as it appears that they relate to the proportion of meat and malt extract in the “ wine.” The Public Analyst for the prosecuting authority stated that in his opinion such an article should contain a minimum of 4 per cent. of meat extract and 25 per cent. of malt extract. Another Public Analyst, called for the defence, said that in his opinion the proportions of these ingredients should be one and four respectively. Here are huge discrepancies in the ratio of about four to one in the essential constituents of an invalid food or stimulant. It is impossible, in the face of such wide differences of opinion among experts, to avoid drawing a comparison between the make up of the medical prescriptions which determine the nature of the drugs administered during illness and the nature of the stimulants, such as this “ wine,” which is to be taken during the period of convalescence. In the one case the prescription is drawn up by a medical man and the medicine compounded by a qualified pharmacist from drugs whose “ nature, substance and quality ” are rigidly defined in the pharmacopoeia. In the other case the stimulants which are presumably intended to help the patient on his road to recovery are, it appears, primarily made to sell, and have been compounded by the manufacturers to enable them to put money into their pockets. We can only say that if the same differences in composition existed in the same medicine and the same differences of opinion existed among medical men as to the efficacy of such medicine the patient would in all probability not reach the stage of convalescence at all. The only thing that might conceivably give trouble under the circumstances would be the wording of the death certificate. If medical men and analysts in official positions are to be regarded as joint trustees of the public health let them play the part. What would be thought of a trustee in the ordinary sense of the term who would recommend investment in a concern as to whose soundness there was considerable doubt? His good faith need not be called in question, but his judgment might certainly be described as faulty. It would be worse than a crime, it would be a mistake. A remedy for this unsatisfactory state may, in our opinion, be found in the setting up of standards for foods and drugs. The difficulties, of course, are great and a serious objection, or one of the objections, would be the inevitable lowering of the quality of most foods to the level of the minimum requirements of the law. There really seems to be no other way out of the difficulty, and if a beginning is to be made there seem to be very good reasons to begin with some of these invalid foods and stimulants. It is as much a matter for the medical man in cases of this kind as it is for the public analyst. If the medical man has succeeded in putting his patient after a serious illness on the high road to recovery he does not want to see him made to “ stand and deliver ” at the demand of anyone who has the necessary assurance to play such a part. With regard to standards in general a well known public analyst has recently observed : “ The Public Analyst should be umpire certainly, but if he is he should take into consideration the whole question of standards for any particular article ; long custom of the trade ; and also give weight to the needs and desires of the public.” He adds, “ The whole question of standards requires the attention of a small, but very competent, body—not a crowd.” This seems to be a complete statement of the case in few words. Some of the difficulties are suggested by the phrases “ custom of the trade ” and “ needs of the public.” It is the first of these that presents by far the most difficulty. The manufacturer well knows what “ custom ” would be of most benefit to him. He will fight for this by every means in his power. The fact that the public is extremely hazy as to its needs operates powerfully in favour of the manufacturer. It may also be added that while the manufacturers are almost always a well organised community, the members of the public are not, nor are they ever likely to be. It has been suggested that the public should be made “ food conscious.” It should “ take an interest in what it is buying ” and ask “ what do I expect to get when I buy this article? ” The meat and malt “ wine ” case is a sufficient answer. The purchaser paid four shillings and sixpence for what was stated to be “ three ha'porth of stuff ” made up to half a pint, and he was unconscious of the fact. This may be taken as a measure of the interest and knowledge shown by him when he was content to let the manufacturers make a profit of some three thousand per cent. on material that the Public Analyst is reported to have said was “ comparatively worthless.” While the magistrates were unable to accept the Public Analyst's standards as proved in view of the conflicting evidence, they added that the case had been most properly instigated by the West Riding County Council, and the defence was made to pay its own costs ! The whole case affords a clear demonstration of the urgent necessity of a small Standing Committee which could act and put its views into force without delay.

This paper aims to examine how consumers make choices when they are faced with a fixed set of available options, consisting of both preferred and less-preferred choices, in the domain of food consumption. Specifically, the paper offers a novel perspective to predict repeated choice decisions in food consumption, which is termed as “pattern-seeking” – a consumption choice pattern that involves a coherent repetitive sequence of sub-groupings or coherently concentrated sub-groupings of options.

Eight experimental studies that contrast the existing theoretical predictions regarding repeated choices (e.g. primacy effect, recency effect, variety vs consistency) against pattern-seeking were conducted using hypothetical and actual food choices.

The results of experimental studies show that an explicit decision pattern (i.e. pattern-seeking) emerges as the most significant predictor of repeated choice in the food consumption domain.

This study offers a novel perspective on how consumers make repeated choices in the domain of food consumption.

The results show that consumers prefer food consumption with a pattern (vs non-pattern). Thus, it would be better to generate marketing activities that allow customers to satisfy their pattern-seeking more easily.

This study advances the literature on repeated food choices by demonstrating that people possess an inherent preference for patterns in food consumption.

Product success is contingent on forecasting when a product is needed and how it should be offered. Forecasting accuracy is contingent on the correct forecasting technique. Using supermarket data across two product categories, this chapter shows that using a bevy of forecasting methods improves forecasting accuracy. Accuracy is measured by the mean absolute percentage error. The optimal methods for one consumer goods product may be different than for another. The best model varied from sophisticated, most such as autoregressive integrated moving average (ARIMA) and Holt–Winters to a random walk model. Forecasters must be proficient in multiple statistical techniques since the best technique varies within a categories, variety, and product size.

The Food and Drugs Act, 1938—or 1 and 2 Geo. VI. chap. 56—contains an important new provision. This provision is designed to prevent the practice of attaching to the containers of foods or drugs labels bearing misleading or exaggerated statements relating to the contents of the package whereby the purchaser is misled into believing that the food or drug he purchases has merits peculiarly its own, but which in fact it does not possess. In other words, this practice is an attempt on the part of the manufacturer or salesman to deceive the buyer as to the nature, substance and quality of the goods he buys.—It is a matter of additional satisfaction to note that the same section of the Act is also directed against the practice of causing to be inserted in newspapers or similar publications, advertisements making similar false or exaggerated claims for such inferior products. The malpractice referred to is particularly evident when certain proprietary foods and patent medicines are concerned.

This paper presents a new surface reconstruction method based on complex form functions, genetic algorithms and neural networks. Surfaces can be reconstructed in an analytical representation format. This representation is optimal in the sense of least‐square fitting by predefined subsets of data points. The surface representations are achieved by evolution via repetitive application of crossover and mutation operations together with a back‐propagation algorithm until a termination condition is met. The expression is finally classified into specific combinations of basic functions. The proposed method can be used for CAD model reconstruction of 3D objects and free smooth shape modelling. We have implemented the system demonstration with Visual C++ and MatLab to enable real time surface visualisation in the process of design.

This study aims to explore a technique of metal additive manufacturing (MAM) for producing parts in aluminium. The proposed technique mimics the process of metal injection moulding but with the tools meant for fused freeform fabrication machines.

The work focusses on the preparation of novel feedstock by mixing the aluminium powder with binders made from different compositions of high-density polyethylene, paraffin wax, petroleum jelly and stearic acid. Further, a novel experimental setup with a paste extruder was designed to print the test samples. A sintering cycle was developed in-house along with a thermal debinding procedure. An experimental campaign was also carried with the proposed technique to establish a proof-of-concept. Produced samples were tested for part density, hardness, compressive strength and tensile strength.

The results indicate geometrical accuracy was an issue owing to the presence of petroleum jelly in the binder-powder mixture. Therefore, machining as a post-processing operation seems to be unavoidable. The study also elucidates that the printed specimen may require further heat treatment to replace wrought alloys. However, the sintered parts show hardness and compressive strength similar to that of wrought aluminium alloy.

The novelty of the work is to develop the cost effective and scalable powder extrusion-based MAM process for printing the aluminium parts.

The preliminary figures for the production of fruit in the United States of America for the year 1930 issued by the Department of Commerce, Washington, are as follows:—Apples, 163,543,000 bushel; grapes, 2,368,557 tons; peaches, 53,286,000 bushel; pears, 25,703,000 bushel; strawberries, 59,996,000 quarts; cranberries, 570,000 barrels. Assuming the bushel to be equal to fifty pounds weight (Av.), the weights of apples, peaches and pears produced are 3,650,000 tons, 1,189,000 tons, 574,000 tons respectively. The Department of Commerce has no means of intimating the proportions of fruits used for the raw, canning and preserve markets. The production of canned fruits is, however, high in the United States, a much larger proportion of the total crop of fruit being used for this purpose than is the case in this country. In the United States the fruit that is preserved is marketed either as jam, the fruit for this purpose being more or less in the form of pulp; or as preserved fruit when the fruit is whole or unbroken; or as fruit butter, which is fruit juice and fruit pulp evaporated till they form a semi‐solid homogeneous mass with or without the addition of sugar, spices, or vinegar; or as fruit jelly, which is the juice or water extract of fruit concentrated to a suitable consistency with the addition of sugar. In 1929, according to the Bureau of Census figures, the total value of the four products above named amounted to $44,073,809, or in round figures about £9,000,000. It appears that some two hundred firms are mainly engaged in the manufacture of these, a small and unknown amount being made as a kind of side line by certain wholesale grocers. It may be observed that (1) the fruit used is home grown; (2) the product, whether it be preserved fruit, jam, fruit butter or fruit jelly, has to be made in accordance with Federal or State definitions of these products; (3) the label on the pot or tin must truly describe the contents as to nature, quality and quantity; (4) that misleading statements or designs on such labels are forbidden by law. At the request of the National Preservers' Association the Bureau of Foreign and Domestic Commerce recently completed a survey of the preserving industry. The results are incomplete, as many firms did not make returns, but the figures obtained would appear to cover about 40 per cent. of those relating to the industry for the year 1929. These figures are at least useful for comparative purposes, and multiplication by 2½ is probably justifiable under the circumstances as affording some guide to the total amount. Thus the actual figures obtained by the Department for production by “major classification” are as follows:—Preserves and jams, 62,490,389 lbs.; jellies, 32,301,654 lbs.; fruit butters, 40,019,560 lbs.; citrus marmalade, 1,849,104 lbs. Total, 136,660,707 lbs. This total when multiplied by 2½ shows that something over 150,000 tons, of 2,240 lbs. to the ton, of the products mentioned above were made in 1929. If the population of the United States be 125 millions, it is certainly near that figure, the output is low compared with the output in this country; for preserves and jams very low. The deficiency in this item is offset by the high percentage compared with our figures of fruit jelly (235), and of fruit butters (30) produced. Much fruit grown in the United States is, however, absorbed by the canning industry which has been long established and has reached enormous dimensions; and also in the production of fruit juices as beverages. Again, anything but a numerical comparison, even if that be directly permissible, is to our disadvantage. For while the fruit grower in the United States finds a ready market for his crops in the markets for jam and its associated products, our fruit growers would seem to receive no such measure of encouragement from our jam makers, who purchase large quantities of cheap imported fruit pulp of questionable wholesomeness in many cases. As to the quality of the material it is safe to say that much of the jam made in the country at the present time would be refused entry into the United States. As to the kind of jam and preserve made in the United States, there are three kinds: Standard, Compound, and Imitation. In round figures 75 per cent. of the jam is of standard grade, 19 per cent. is compound, and 6 per cent. imitation. For jellies the figures are: 45·45 per cent. standard, 27 per cent. pectin and apple base, imitation 27 per cent. As to the kinds of fruit used in making jam, strawberry jam heads the list with 39 per cent. of the total; raspberry with 19 per cent. No other percentages run into double figures. The next highest is peach 8·74 per cent., the lowest is gooseberry 0·13 per cent. 78·5 per cent. by weight of the strawberry jam is of standard quality, 19 per cent. compound, 2·3 imitation; 75·5 per cent. of the raspberry jam is standard, 21 per cent. compound, 1·6 imitation. The average invoice values of these jams are as follows:—Standard strawberry jam, 17.64 cents per lb., say 9d. per lb.; compound strawberry, 7d.; imitation strawberry, 5d. The corresponding figures for raspberry being 7½d., 6½d., 5¼d. These figures being about the average invoice prices for all kinds of jams of the three qualities named. From these figures it would appear that it is possible in the United States to market strawberry and raspberry jam of a nature conforming to Dr. Johnson's definition at a fairly low price. In the United States of America there are two laws which govern the purity of the food supply. One is the Federal Law of 30th June, 1906. The Federal Law applies to the Federal District of Columbia and to Inter‐State Commerce, that is to say to goods which may be sent from one State of the Union to another State of the Union. The other laws are the State laws which have been passed by the legislatures of the various States. Before these laws were passed, manufacturers of adulterated food products were at liberty to make and sell such products in their State. These State laws are applicable only to the particular States for which they have been passed. As a general rule they are founded on the Federal Law or follow the wording of this law closely as a matter of expediency, but the various States responsible for these enactments are not bound in any way by the wording of the Federal enactments. The State Laws, however, are complementary to the Federal Law. The power of a State to protect itself against the ill‐effects of unsatisfactory food products manufactured in another and imported within its boundaries is extremely limited. This is a matter for the Federal authorities in the enforcement of the Federal Law. On the other hand the Federal Law has no power over goods manufactured in any given State for sale in that State. It is only when such goods pass from one State to another and thus become part of Inter‐State Commerce that the Federal Law has authority. Nevertheless the Federal and State officials are in close co‐operation, and a network of protective legislation covers the United States, and the laws and regulations are administered by keen and experienced legal and technical officers.

MOLYBDENUM DISULPHIDE has been developed as a commercial lubricant during the last ten years and since it is a material which is quite different in nature from other bodies used in lubrication, it is not surprising that misconceptions regarding its properties often arise. Criticisms are made at times which have no real justification but, like all false rumours, seem to be taken up with avidity in proportion to their distance from reality.