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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
|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|
Rada, Edward L.
show 3 morefermented foods
|Issue Date:||Jul 1952|
|Publisher:||University of Hawaii|
|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; 3)|
|Series/Report no.:||Agricultural Economics Bulletin|
|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.|
|Appears in Collections:||Agricultural Economics Bulletin, 1950 - 1969|
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