Commonwealth Contributions and British Requirement of Fruit
Commonwealth contributions to the British diet 83 Thus, the supplies of bacon from Commonwealth sources are unlikely to increase as fast as supplies from home production, and supplies from European sources are already increasing. There is, however, one new possibility in the future, the production of pigs as part of the grain-sorghum scheme in Queensland. It is too soon as yet to estimate the potentialities of this scheme, but one word of caution is necessary. Sorghum can be used to replace only such foods as maize in the fattening of pigs. Adequate supplies of protein-containing foods for sows and weaners will, therefore, be the limiting factor in this form of pig production. The success of the scheme will thus depend upon one or both of two factors, the discovery of new supplies of feeding-stuffs containing animal protein, and the more efficient use of present supplies. There is no doubt that feeding-stuffs containing animal protein have been used very wastefully in the past and could be used far more efficiently in the future. The discovery of cheap sources of vitamin q2 also would help with the large-scale production of store pigs for fattening on sorghum.
New Zealand's Contribution to the British Diet
Present position ‘To state the position of New Zealand food exports in concentrated form, I present Table I , which I believe to be reasonably accurate, showing quantities of food commodities received in Great Britain from New Zealand before the war, and for each year following 1938. Annual fluctuations will be noticed. Tables 2 and 3 give interesting data relating to production in New Zealand and to the effect of that production on the British market. Dairy products. The immediate prewar average for butter was higher than normal because of a very good season for 1937, and it is not until 1948 and 1949 that we can show similar export figures. The change from butter to cheese production in 1941 was due to Britain’s decision to import only sufficient butter for a 2 oz. ration, but owing to a shortage of animal proteins to ask for maximum cheese supplies. In 1942 ample supplies of cheese became available from the U.S.A. on lease-lend, and the much shorter haul meant a substantial saving in tonnage; New Zealand was asked, therefore, to change her factories back to butter, and because Australian butter imports were falling rapidly at that time and demands for troops in the Pacific became substantial, the total available for shipment to Britain was only sufficient to maintain the 2 02. ration which, in fact, ran from 30 June 1941 to I I November 1945, when it was raised to 3 oz. The diversion of supplies of dairy products to overseas forces is plainly seen in the 1944-6 figures for preserved milk. In 1947, because of the needs of the mother country, butterfat production increased, and with excellent and lengthy dairying seasons heavy tonnage has resulted. Increase in dairy products available for export has been secured for several reasons: ( I ) With the return of farmers’ sons from overseas more labour became available. Perhaps labour is the most critical factor in defining the quantity of dairy produce that can be produced and exported. Not only is farm labour chronically short, but so also is dairy factory labour-this in spite of good wages and a short working week of 44 hr., with overtime rates paid in the heavy part of the season. As in other countries, factory wages and conditions tempt young men and women from the land, and a Public Works Department which always has projects in hand is an added attraction. New Zealand is not a heavy industrial country, but several small industries have been set up and these act detrimentally to farming. At present, a farm labourer’s gross wages are E6. 6s. 6d. for a 44 hr. week, which includes necessary week-end labour, and in the stabilization of prices brought about by guaranteed prices, labour costs are taken into consideration. For example, a farmer milking with one assistant forty-eight cows with a low average return of 215 Ib. butterfat per cow receives a labour reward for himself of E61o per annum and for farm working and maintenance, including assistant’s wages, E431 per annum and a total income from the farm of EI I 14.
Characterization of Aqueous Dispersions and Gels Made of Sodium Caseinate and Basil Seed Gum: Phase Behavior, Rheology, and Microstructure
The interactions between sodium caseinate (NaCas) and basil seed gum (BSG) in the presence of calcium chloride (CaCl 2 ) were investigated. The phase behavior of the mixed aqueous dispersions and their gels revealed a homogeneous mixture, obtained at the higher concentrations of both CaCl 2 and BSG. The Herschel-Bulkley model sufficiently fitted the flow behavior of the mixture solution data. Apparent viscosity increased significantly ( p  < 0.05) by increasing the concentration of BSG, where the addition of CaCl 2 had no significant effect on the viscosity of the samples ( p  > 0.05). Furthermore, there was an increase in thixotropy due to the higher concentrations of BSG and CaCl 2 . Based on the frequency sweep test, at the low frequencies, a more gel-like behavior was observed in the case of the higher concentrations of either BSG or CaCl 2 . The rheological and SEM data suggested that the stronger structure of NaCas-BSG gel in the presence of the higher concentrations of CaCl 2 was related to the induction of complex formation between the two biopolymers.