A Tasty Basic
Taste buds arc tem
peramental. Sometimes they
crave exotic foods.
Sometimes they need plain
and simple fare.
On the days when the buds
arc begging for the basics,
there’s nothing like a good
peanut butter and Jelly
sandwich.
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And, simple though the
fare may be, there’s still a
good deni for the consumer
to know when you arc
picking peanut butter or Jelly
from among the many
competing products.
Of course, peanut butter
tastes good, but it’s also good
for you. It supplies proteins,
n: 1
30' x 48' x 12'
OPEN FRONT
Food
vitamins, minerals, and fats
necessary to a balanced diet.
The U. S. Department of
Agriculture acknowledges
the nutritive value of peanut
butter by incorporating it
into its food distribution
programs.
When USDA buys peanut
butter for these programs, it
requires that the product be
manufactured in a plant
operating under one of
USDA’s inspection
programs. Under these
programs, inspectors from
USDA’s Agricultural
Marketing Service check the
quality of the incoming
peanuts, plus the sanitation
and operating procedures of
the plants. And, most im
portant, they check the
quality of the finished
product.
Today manufacturers
have developed processes
that produce a peanut butter
that is creamier and
smoother than the old
fashioned kind that stuck to
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the roof of your mouth. But,
if you like it the old way,
some manufacturers still
moke It. And there's also the
chunky style, with crunchy
bits of peanuts mixed into
the spread.
Style is important, but so is
quality. When USDA in
spectors arc grading for
quality, they check the
peanut butter for the aroma
of freshly roasted peanuts.
They also check the product
for spreadability and for
color to assure that the
peanuts have been roasted to
the proper medium brown.
Too light or too dark a color
may mean that the peanut
butter will have a bitter,
burned, or raw flavor.
Finally, the inspectors taste
the peanut butter to deter
mine if the flavor is clean,
fresh, and has the right
sugar-salt balance.
U.S. Grade A (or U.S.
Fancy) peanut butter is the
best quality. It is made from
U.S. No. 1 shelled peanuts
and rates high in color,
consistency, absence of
defects, flavor, and aroma.
M.,.
1027 DILLERVILLE ROAD,
LANCASTER, PA.
PHONE 717-397-4761
!•'■ I 11
i ifi
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Lancaster Feb. 15,1975
Only a few commercial
brands of peanut butter
currently carry the USDA
grade shield. Most plants,
however, employ their own
quality control personnel to
eviiluate the product and sec
u it that it meets their
specifications, generally
based on the USDA quality
grade standards.
When it comes to the jelly
part of your sandwich,
there’s even more to know.
First of all, it’s good to un
derstand the differences
among jelly, jam, preserves,
and marmalade. Then you
need to know something
about quality.
All of these products arc
made from two basic
ingredients fruit, or fruit
juice, and sweeteners. In
addition, pectin generally is
added to aid m gel for
mation, and edible food acids
are added for flavor balance
when natural acids are low.
The manner in which the
fruit is prepared and the
texture or gel strength of the
finished product account for
these different kinds of fruit
spreads:
Jelly is made from
filtered fruit juice, has a
firm gel that holds its shape
when turned out. of the jar,
and is sparkling clear.
Jams o.* preserves are
made from crushed or whole
fruit. Gel texture is not as
firm as m jellies and it is not
clear. Many preserves
BUILDING.
consist of whole or large
pieces of fruit dispersed in a
gel that is thick but not stiff.
Marmalade is a tender
jelly with small pieces of
fruit, generally sliced citrus
peel, evenly dispersed
throughout the gel.
Quality in such a speciality
product depends on many
complex factors. Processed
fruit experts in USDA’s
Agricultural Marketing
Service develop grade
standards in cooperation
with the preserving industry
The standards available
for fruit jelly, fruit jams or
•preserves, and orange
marmalade provide for two
levels of quality
U.S Grade A (or US
Fancy) and U.S. Grade B (or
U.S Choice). These stan
dards are based on factors
such as consistency, color,
flavor, and degree of
freedom from defects.
U.S. Grade B or Choice
quality is good on sand
wiches or in jelly rolls or
omelets. But the top quality,
U.S. Grade A or Fancy, is
best used for desserts such
as cheese cake or ice cream
topping, where highest
quality and appearance are
important.
Some preserving plants
use the services of an AMS
inspector whenever the plant
is in operation. Under this
continuous inspection
program, the inspector will
check the product at all
stages of production, and
help the plant manager
control the quality. The
inspector makes sure the
equipment is clean, the
materials to make the
product are wholesome, and
the containers are properly
filled all this in addition to
certifying quality.
When you see the con
tinuous inspection shield, or
more often, the red, white,
and blue U.S. Grade A or
Fancy shield on a jar of
jellies, jams, preserves, or
marmalade, you can be sure
it was packed under the very
thorough continuous in
spection of the U.S.
Department of Agriculture.
And, no matter what the
quality is, jellies, jams or
preserves must comply with
the Food and Drug Ad
ministration rules for
composition and ingredients.
Among other things, they
must be manufactured with
no less than 45 parts of fruit
or fruit ju'ce to 55 parts of all
sweeteners. This ratio was
based on trade practices and
evidence brought forth at
public hearings to establish
the Food and Drug standards
of identity that define these
products. This proportion
appears in cookbooks, both
current and over 200 years
old. If these fruit spreads are
sold in interstate commerce
and do not meet the com
position requirements, they
must be labeled "imitation.”
'm
So, next time your taste
buds are calling for the
basics you can give them
quality not “just” peanut
butter and jelly.
I wi'l do your spray paint job
right and personally at a more
reasonable fate with the latest
equipment
BRUNING
COUNTRY SQUIRE
Phone (AC)
215 445 6186
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RDl,Narvon. Pa 17555
51