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dc.contributor.author Derstine, Virginia en_US
dc.contributor.author Rada, Edward L en_US
dc.date.accessioned 2010-07-08T19:48:21Z en_US
dc.date.available 2010-07-08T19:48:21Z en_US
dc.date.issued 1952-07 en_US
dc.identifier.citation Derstine V, Rada EL. 1952. Some dietetic factors influencing the market for poi in Hawaii, with emphasis on a survey of the use of poi by the medical profession and allied institutions. Honolulu (HI): University of Hawaii. 45 p. (Agricultural Economics Bulletin; AEB-3) en_US
dc.identifier.uri http://hdl.handle.net/10125/16475 en_US
dc.description.abstract The bulletin is a thorough review of the nutritional qualities of poi, particularly as a food for babies, convalescents, and people with digestive problems. The survey revealed that doctors in Hawaii are widely aware of these qualities. Tables summarize the survey responses and give the chemical and nutritional properties of poi. The idea that fermentation of poi reduces the bacterial load of the fresh product, and improves digestibility, was raised, but research was not available to confirm it, and the physicians surveyed lacked knowledge of this aspect. en_US
dc.format.extent 45 pages en_US
dc.language.iso en-US en_US
dc.publisher University of Hawaii en_US
dc.relation.ispartofseries Agricultural Economics Bulletin en_US
dc.relation.ispartofseries 3 en_US
dc.subject taro en_US
dc.subject Colocasia esculenta en_US
dc.subject Hawaii en_US
dc.subject consumer surveys en_US
dc.subject food composition en_US
dc.subject fermented foods en_US
dc.subject nutritive value en_US
dc.subject allergenicity en_US
dc.title Some Dietetic Factors Influencing the Market for Poi in Hawaii, with Emphasis on a Survey of the Use of Poi by the Medical Profession and Allied Institutions en_US
dc.type Article en_US
dc.type.dcmi Text en_US

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