SUGAR FOR SWEETS

Nelson Evening Mail, Volume 77, 30 April 1942, Page 4

SUGAR FOR SWEETS

SOFT DRINKS USE MOKE THAN BEER Wellington, This Da\\ The manufacture of sweets and biscuits takes up 1U per cent, of the can# sugar normally imported into New Zealand. The proportion of sugar imports used in other food and beverage manufacture is: Jams and preserved fruits, 3 per cent., soit drinks (aerated waters and cordials). 2$ per cent., beer and stout 2 per cent., bacon curing onetentii of 1 per cent. These figuies are ba<ed on New Zealand Government statistics of factory production for 1939-40. Sugar imports into New Zealand m 1939 were 88.172 tons, this total including not only cane sugar, but 2870 tons of glucose sugar. Most of the glucose sugar—24oo tons, in fact—was used in conlectionery and biscuit manufacture. Besides glucose sugar, however, the biscuit and confectionery industry in 1939 us«d 8658 tons of cane sugar. Soft-drink manufacturers in 1939-40 used nore sugar than the brewers and maltsters. Aerated water and cordial factories are shown in the statistical tables as using 2107 tons ot sugar, and breweries and malthouses 1816 tons Bacon-curing factories used 80 tons. Commercial jam-making and fruit-pre-serving used 2608 tons.—P.A.