Every year microorganisms destroy over £5,U00,000 worth of sugar. A barrel of sugar in storage is quickly infected, especially if the air is damn. Whan sugar is being carried in the iil-ventilated hold of a ship, the sugar sweats. While passing from a hot region into a cooler one, tins moisture condenses on the surface of the sugar and attracts millions of germs. This also occurs where sugar is stored in warm places like refineries. It does not pay to keep sugar for long.
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Otago Daily Times, Issue 18322, 12 August 1921, Page 2
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84Untitled Otago Daily Times, Issue 18322, 12 August 1921, Page 2
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