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

Simple item page
dc.contributor.authorDerstine, Virginia
dc.contributor.authorRada, Edward L.
dc.date.accessioned2010-07-08T19:48:21Z
dc.date.available2010-07-08T19:48:21Z
dc.date.issued1952-07
dc.description.abstractThe 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.
dc.format.extent45 pages
dc.identifier.citationDerstine 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)
dc.identifier.urihttp://hdl.handle.net/10125/16475
dc.language.isoen-US
dc.publisherUniversity of Hawaii
dc.relation.ispartofseriesAgricultural Economics Bulletin
dc.relation.ispartofseries3
dc.subjecttaro
dc.subjectColocasia esculenta
dc.subjectHawaii
dc.subjectconsumer surveys
dc.subjectfood composition
dc.subjectfermented foods
dc.subjectnutritive value
dc.subjectallergenicity
dc.titleSome 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
dc.typeArticle
dc.type.dcmiText

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
AEB-3.pdf
Size:
3.96 MB
Format:
Adobe Portable Document Format
Download

Collections

Agricultural Economics Bulletin, 1950 - 1969
Taro