AUTOBIOGRAPHY
I* George Theodore Dowdy* wae born in Eastover, South Carolina*
March 11* 1911*. I received my secondary school education in a private
AXE church school (Allen University* Columbia* South Carolina), Wy undergraduate training was obtained at State Agricultural and Mechanical
College* Orangeburg* South Carolina* from which I received the degree
Bachelor of Science in 1957* From the Ohio State University I received the degree Master of Arts in 191*7* In September* 191*9* I was awarded a twelve month fellowship from The General Education Board of New York to continue graduate work toward the degree Doctor of Philosophy in
Agricultural Economics and Rural Sociology, At the completion of the twelve months the fellowship was renewed for another year*
I returned to Tuskegee Institute* Alabama* in September* 1991* where
I hold the position of Assistant Professor and Head of the division of
Agricultural Economics.
1 0 3 JMIOatEN OUT APPEARANCE OF A NON-PRISM E!CG N iIIm Mm vm t >at iw iaraati m i ih m yolk and tin* very thin cm ditinn m i Mm nlbnnw .
When eggs become stale, both the thick albumen and the yolk deteri orate with the result that the yolk flattens out when the egg is broken.
SIDE VOW OF NON-FRESH EOC Nntfla* Mm R at m rm m m rm m m m « f M m j r a i k A « m m r y tfcht cw ttim m i t h n m m m b .
High temperatures do more harm to the interior quality of the egg th an a n y oth er fa c to r. In order for eggs to reach the consumer with interior quality good enough to permit them to be sold as “fresh eggs/’ they must be cooled promptly and kept cool from the time they are laid until they reach the consumer. PERISHABILITY OF EGGS U n le ss eyga are handled and kept under good conditions, in a rela tively abort tone they may reach a stage at which they are no longer edible. One of the fir st indications of deterioration is the evaporation of water from the w h ite through the shell, with the consequent enlarge ment of die air cell. A nother is the flattening of the yolk. Fresh eggs contain a large percentage of thick albumen, which causes the yolk to stand up when the egg is broken out. The building of confidence of the consumer in her ability to purchase fresh eggs will undoubtedly lead to an increased consumption of eggs, this in turn will reflect to the advantage of the producer and distributor of e£gs. The retail distributor will benefit through the elimination of unfair competition, which has existed when low quality eggs were offered for sale as fresh eggs, or when eggs were offered at a low price with no indication relative to sire. In the past more advertising space and sales effort have been directed to the sue of low priced, poor quality, soiled and small eggs, than has been given to promoting the sale of high quality eggs, which builds business through satisfied customers.
to PROCESS OF CANDLING Candling consists in examining each egg separately^_iu__a darkened loom by means of a device known as an egg candle that permits rays of light to pass through an egg, and as the egg is turned, to reveal its char acteristics. Candling is by no means an exact science or art but is the best method available for determining the condition of eggs without break ing them, and its use is almost universal. In commercial candling, two eggs are taken in each hand. One egg is held with the large end up and in an inclined position before the opening
Cmu Umc grading aggm in a cooled and humidified room in a packing hwwe. in the candling device. While held in this position, the egg is given a quick twist or turn on its long axis. This sets the yolk in motion and permits the appearance and behavior of the yolk to be noted. After one of the eggs in one hand is examined, an egg in the other hand is placed before the candle, and in the meantime the position of the two eggs held in the first hand is reversed. In this way, the eggs are alternated before the candle until all four have been examined and their quality determined. In candling it is fairly easy to determine the eggs of high quality and those of very Tow quality, but it requires skill to differentiate those in the intermediate range. Persons who are skilled in this art, however, are able to grade eggs with reasonable accuracy.
9 SUGGESTIONS FOR THE PROPER HANDLING OF EGGS IN RETAIL STORES
i. Secure a dependable supply of graded eggs—the grade that suits your needs best. a. Keep eggs at temperatures not higher than 65* F. nor lower than 32 F. The most suitable place to maintain this condition is in the refrigerator or refrigerated show case. Eggs are just as perishable as meat and butter, and should be handled in the same m anner. 3. Do not keep eggs in places where molds will develop. 4. Keep eggs away from strong, penetrating odors. Eggs readily absorb such odors as fish,, lemons, oranges, onions, kerosene, etc. 5. Display eggs in a manner which will retain freshness and original quality. The refrigerated show case is preferable. Some grocery- men without such equipment have devised successful counter dis plays by using only a few real eggs, making up the remainder of the display with empty cartons, while the egg supply is kept in the storage refrigerator. 6. Secure your egg supply at least twice a week. Be sure to sell the oldest eggs first. 7. Sell eggs packed in cartons to prevent breakage, aid in keeping eggs clean, make a more attractive package and build consumer dem and.
A FEW FACTS ABOUT EGGS
1. Eggs are one of nature’s most complete foods, containing essential health protecting vitamins. The yolk is especially rich in Vitamins A and D . 2. Nutrition experts advise at least one fresh egg a day for every person. 3. Age alone is not an indication of freshness. Experiments show that eggs held only three days at 99.6* F. showed the same amount of deterioriation as eggs held one hundred days at 37.6* F. 4. The color of the egg shell has no relation to the food value of the egg. 5. High quality eggs attract customers—low quality eggs drive them aw ay t
8 IjAdtng — Protection to Retailer Eggs sold to retailers must carry a statement on at least one end of the container showing the following information: 1. Number of dozen in the container 4. Date when packed 2. Quality of eggs 5. Packers name and address 3. Size of the eggs This label should give the retailer information about the quality of the eggs when he received them. If the eggs are kept under proper conditions in the store and are not held for more than four days, there should be little deterioration in the eggs, or little danger of violation of the law. Sample Case Label Below “IMflM" or alas eggs n»r used in any of the samples be!ow according to the tru* size of eggs in container.
I t DOZRN 3» IKI'/KN UMS l.AIICK Gracia AA Eggs Grade A Eggs Grad* B Eggs Puktd by l*uke
In addition to Un classified, ungraded or assarted may he used in connection with mixed size. Labeling — Protection to Consumer Eggs sold or offered for sale at retail must carry a statement 011 the carton designating the size and grade of the eggs. Where eggs are offered for sale from hulk lots, a placard must he placed on each container stating the grade and size of the eggs. Sample placard below “Msdhiai" or ‘‘3mall” size oggs may be used in any of the samples below according to the true size of eggs in container. i 1 )i LARGE LARGE LARGE LARGE MIXED ' ■ SIZE GRADE AA GRADE A GRADE B GRADE C UNGRADED EGGS EGGS EGGS EGGS i i EGGS i in addition to Un classified, ungraded or assorted may be used In connection with mixed alee. 7 U. & STANDARDS FOR QUALITY FOR INDIVIDUAL S H E L L E G G S M UM n RtfrinM Blt for GnA AA 1. 'Shell: clean; unbroken; normal. 2. Aircell: inch or less in depth; regular or slightly wavy. 3. Yolk: outline slightly defined; free from defects or blemishes. 4. White: dear; firm. Miuhwum R s^sjram sts for Grade A 1. Shell: clean; unbroken; normal. 2. Aircell: % inch or less in depth; regular or slightly wavy. 3. Yolk: outline fairly well denned; practically free from defects or blemishes. 4. White: clear; reasonably firm. Minimum Raqu irw n ta for Grade B 1. Shell: clean; unbroken; may be slightly abnormal. 2. Aircell: H inch or less in depth; may show total movement not over inch; if small (not over % inch) may be free. 3. Yolk: outline well defined; may show definite but not serious defects. 4. W hite: clear; may be slightly weak. Minimum Raqulr—nsnts for Grado C 1. Shell: clean; unbroken; may be slightly abnormal. 2. Aircell: May be pver inch in depth; may be bubbly or free. 3. Yolk: May be plainly visible; may appear dark; may show clearly visible germ development but no blood due to such development; may show defects that do not render it inedible. 4. W hite: clear; may be weak and watery; small meat spots or small blood clots may be present. UNITED STATES WEIGHT CLASSES FOR CONSUMER GRADES FOR SHELL EGGS Min. Wt. for Size or Minimum Net Minimum Net Indiv. Ears at Weight Weight per Weight per Rate per Doz. Class Doaca (ounces) 30 Doz. (pounds) (ounces) JU M B O SO 56 29 EXTRA LARGE 27 50)4 26 L A R G E 24 45 23 MEDIUM 21 40 20 S M A L L 18 34 17 PEE WEE 15 28 In addition to the United States weight classes for eggs, the Ohio egg grading law provides for the use of mixed sice In the sale of unclassified or HHSrt& l eggs. M IX E D 22 42 * *No requirements. RULES AND REGULATIONS
Pursuant to the authority vested by law and specifically created by Section H77-I2e of the General Code of Ohio, I, John T. Brown, Director of the Department of Agriculture of the State of Ohio, hereby promulgate and adopt the following Rules and Regulations relative to the grading, examining and sale of eggs:
Rail* I. The determination of intciior quality grade of eggs shall be by candling.
Rnla II. All eggs graded for the retail trade which are not prop erly labelled and sold as of Grade A A, A, B, or C, shall be labelled and sold as Unclassified, Assorted, or Ungraded Eggs. Minimum requirements for Unclassified, Assorted, or Un graded Eggs shall be eggs meeting the requirements of the United States and Ohio Pure Food, Drug and Cosmetic Acts for Edible Eggs.
Rule III. L a b e llin g : Eggs sold, offered for sale, or advertised for sale, shall be plainly designated as to grade (quality and size). Eggs offered for sale from bulk lots shall be plainly marked as to grade (quality and size) with placard bearing letters not less than one-half inch in height. Eggs offered for sale in cartons containing one dozen or less shall be plainly marked as to grade (quality and size) with letters not less than one- quarter inch in height. Eggs sold or offered for sale in wholesale packages of any size shall be plainly marked on at least one end of container designating contents, quantity, grade (quality and size), date when packed, packer's name and address. Rut* IV. Advertising: All advertising of eggs for sale at a designated price, shall include the grade (quality and size). No eggs shall be advertised, exposed or offered for sale as government graded eggs or under terms which imply that they have been United States or Federal-State graded unless such eggs have been officially government graded and cases or car tons properly stamped and sealed under the supervision of the Federal-State Grading Service.
S business day, during the usual hours of business, any store, market or any other building or place where eggs are sold or offered for sale and to make such examination as it necessary to determine the quality and sixe of eggs sold or offered for sale. Sec. 1177-12c. Every person, firm, corporation or organisation who by themselves, their agents or employees violates any of the provisions of this act, or the regulations made under this act for carrying out its pro visions, or who fails or refuses to comply with any of the requirements of this act, or who willfully interferes with the Director of Agriculture, his employees, or agents, in the carrying out of his duties prescribed in this act shall for each offense be deemed guilty of a misdemeanor, and upon conviction thereof, shall be punished by a fine not exceeding twenty- five dollars nor less than five dollars for the first offense; not exceeding fifty dollars, nor less than twenty-five dollars for the second; not exceed ing two hundred dollars, nor less than one hundred dollars for the third and all following offenses, and all costs for each and every offense. Sec. 1177-1 ad. The powers of enforcement of this act shall be vested in the Department of Agriculture of the State of Ohio. Sec. 1177-1 ae. The Director of Agriculture of Ohio is authorized to make and promulgate such regulations as may be necessary to carry out the provisions of this act. Sec. xi77-iaf. Producers selling eggs of their own hens’ production only are exempted from the provisions of this act. Sec. 1177-12g. If afiy section or portion of this act be declared invalid for any reason, it shall not nullify any other portion of this act. Section a. Fifty per centum of all fines collected under the pro visions of this act shall be paid into the state treasury to the credit of the HInspection Fund” herein created and shall be used in carrying out the purposes of this act, and the remaining fifty per centum shall be credited to the general fund of the political subdivision where the case is prose cuted. If, in any year, the balance of said “Inspection Fund” is not suffi cient to meet the expenses incurred pursuant to this act, the remainder shall be paid from funds appropriated for the use of the Department of Agriculture.
4 AN ACT
Sections ■ 1177-12a to 1177-12g, inclusive, ol the General Code, relative to the grading, examining, and regulation of the sale of eggs.
Sec. I.l77-I2a. No person, firm, organization or corporation, shall sell, o ffer fo r sale, o r ad v ertise fo r sale shell eggs as “ fresh eggs,** o r under any words of similar import such as “new laid eggs,” “hennery eggs,” or “strictly fresh eggs,” any eggs which do not meet the minimum requirements for U. S. Consumer Grade A. Eggs failing to meet the minimum requirements of U. S. Consumer Grade A but complying with the minimum requirements of U. S. Consumer Grade B, shall be labelled either as TJ. S. Consumer Grade B or simply “Grade B eggs.” Shell eggs which fail to meet the minimum requirements for U. S. Consumer Grade B eggs, but which meet the minimum requirements for U. S. Consumer Grade C, may be labelled and sold as Grade C eggs. Any change in the U. S. Standards of quality for individual eggs made by the U. S. Depart ment of Agriculture not conforming to the above designated standards shall be adopted in lieu of the above designated standards. Eggs which have not been graded for quality shall be labelled and sold as unclassi fied eggs. It is not intended that this act shall require that eggs be graded according to government grades, but does mean that eggs sold as Grade AA, Grade No. 1 Grade Specials, Grade Fancy, Grade Direct from Farm, Quality Eggs, Hennery Eggs, or any other name of similar import, shall meet the minimum quality requirements of U. S. Consumer Grade AA, and Grade A eggs, Fresh Eggs, or any other word of similar import, must meet the minimum quality requirements of the grade known as U. S. Con sumer Grade A, and that eggs sold as Grade B shall meet the minimum uality requirements of U. S. Consumer Grade B, and eggs sold as Grade 2) shall meet the minimum quality requirements for U. S. Consumer G rad e C. The net weight and size requirements that are now or may hereafter be established by the U. S. Department of Agriculture for shell eggs shall apply to all eggs sold, offered for sale or advertised for sale by any per son, firm, organization or corporation; except that the term "mixed size” may be used only in describing unclassified, assorted or ungraded eggs, with no minimum requirements for individual eggs. In the case of "me dium size/’ “small size,” or “mixed size,” all advertising shall include the correct size designation in describing the eggs and the correct size desig nation shall also appear on the exterior of any container in which such eggs are offered for sale. In order to allow for variations incident to grading and handling, not more than 20 per cent by count of all eggs sampled shall be below the minimum requirements of this act. Sec. H77-I2b. In carrying out the provisions of this act. the Direc tor of Agriculture, his employees or agents, are authorized to enter, on any 3 OBJECT OF THE OHIO EGG GRADING LAW The law is designed to protect producers, distributors and consumers of eggs. It requires that eggs be honestly labelled as to the quality and size. Thus, the dealer, retailer and the consumer may ask for and have assurance of getting the quality of eggs that meets their needs.
POINTS TO REMEMBER ABOUT THIS LAW First; The United States Standards and Grades for eggs are official for Ohio. Second: Eggs graded for the retail trade must meet the requirements of one of the quality grades; as Grade AA, Grade A, Grade B, Grade C, or Unclassified. Third: Eggs offered for. sale as Fresh Eggs or by any other words or similar meaning must meet the minimum requirements for Grade A. Fourth: Eggs must be sold according to size; as Jumbo, Extra Large, Large, Medium, Small, or Mixed Sizes. Mixed sizes may he used only with eggs of Unclassified quality. Fifth: Containers must be plainly marked as to grade and size of eggs. Sixth: It is the duty of the Ohio Department of Agriculture to enforce this law. The enforcement officers of the Department will en deavor to coopeicooperate with all handlers of eggs, in order that the greatest possible benefits may be derived from this law for all concerned. APPENDIX K
OHIO EGG GRADING LAW INCLUDING RULES AND REGULATIONS STATE OF OHIO
FRANK J. LAUSCHE, Governor OHIO DEPARTMENT OF AGRICULTURE H. S. FOUST, Director
BUREAU OF MARKETS WESLEY WINDISCH, Chiof shall be kept cleay[y)g^||MU be used for no other purpose than the di stribtttfoqypf oakery products. All shipping bas kets, when packed with bakery products for transportation, shall be lined wjffc clean paper, properly ventilated and se curely fastened^^11.bakery products delivered from wagon, truck or other ^miicles shall be^delivered in clean baskets lined with cleats paper and shall hot come in contact with the clothing of the person who delivers the same. All wag ons, trucks or other vehicles shall be so constructed as to prevent dust 'Skid dirt from coming in contact with such products. f ^ R eg- ( a ) iH$ show cases, shelves and other 5how Caw> places where unwrapped bakery products are sold or exposed for sale shall kept by the dealer covered, properly venti lated, adequately, protected from dust, flies and other con taminating matter, and shall at all times be maintained in a clean and wholesome condition. J > ^ (b) M n ia o * * , candies, confections, soda foun tain syrups, crushed fruits, nut meats, frozen desserts, whipped cream, prepared meats, and all other foods not ordi narily washed before esAing, which are sold or offered for sale, shall not be exposed to contamination from flies, dust, dirt, etc. Such products enumerated above, when not * wrapped, shall at all times be kept tightly covered, cither in glass jars, cases or boxes. Rty. 2M. Boms or other permanent receptacles or containers for the storing, receiving or handling of hakery products shall be so placed and constructed as to be beyond .the reach of contamination from streets, alleys and side walk*, nr from animals, and shall be kept by the dealer clean and sanitary. Reg. 1M» No coloring m a tte r shall be used in any CoUri“* M.ttw bakery product wherein it may deceive the purchaser or w h e rein the nutritive value be lessened, nor shall any egg substitute be used nor egg compound, regardless of name o r b ra n d , that does not contain 100% egg. without being plainly labeled, branded or tagged or having a sign making , plain to the purchaser or consumer the actual ingredients, provided, however, that in case of unwrapped bread to be sold by the loaf, such labeling, branding or tagging shall be p laced itp pn th e sam e label as hereinafter provided, which shows the name isnd address of the manufacturer and the
t t bakery is separated by kapervious walls without doers or window or other openings from the parts of the budding used for Hiring or sleeping purposes. Has*. Itt. AM wa«h naan* employe* shall be clean in person at all times and shaR wear dean, washable clothing and cap*. The use of tobacco in work rooms is prohibited. K eg . M l Via m eter vekitlea» cows, horses or other animals of fowls shall be stabled or kept in or adjacent to any bnflding used for a bakery unless the bakery is sepa rated from the places where the motor vehicles, horses, cows and other animats or fowls are stabled or kept by inipervious wage without doors or windows or other openings. Hag. M l. N» parson suffering from any contagious or infectious disrate shall be employed in or about any bakery. Th^ proprietor or manager of such bakery shall require all employes, including himself, to submit to a phys ical examination at least once a year and to present a cer tificate from a physician making such examination that the person examined is free from contagious and infectious dis ease. These certificates shall be kept on file and exhibited on demand to any inspector of the Department of Agricul ture, the District Health Commissioner or his deputies. The inspectors of the Department of Agriculture or the District Health Cotmni^ioncr or hii deputies may at any time require any person working in or about any bakery to submit to a physical examination to detqymine if such person is free from contagious or infectious disease. The physical exami nations above referred to shall be made by the District Health Commissioner or fay any physician authorized by him. Provided, however, that the requirements of this regu lation shall not extend to those employes- who never come in contact with the processing or handling of products for human consumption. Hag, A l spripssst used in the handling, prep aration or d kb M oa sf bakery products or their ingre dients asid the Vases, baskets and the interior of vehicles >«u| other receptacles in which hrHty sn trans ported, ahlll be kept by rim owner or operator of the bakery air the carriers o r:: dletr Unitors of seidorodiiet, in a clean aw l aaiMifrM: "^—**‘*11 and £t all times Ires from dirt, dust. sh^ying bas^ transporting bakery products Section 1012 of the General Code provides that liase- ments shall not he used as bakeries. Rsg* 1*2. Tho side walla and ceilings of all work rooms shall be plastered, tiled, wainscoted or ceiled with metal or lumber and shall be painted with a washable paint to the end that they may be readily cleaned and they shall be kept free from dust, dirt and foreign matter and clean at all times. Reg. 193. The floors of all work rooms shall be im permeable and made of concrete, tile laid in cement mortar, hardwood, or other suitable non-absorbent material which can be flushed and washed clean with water. Reg. 194. Storage rooms for m aterials shall be kept clean and free from objectionable odors and shall be rat- proof. All food materials used in a bakery shall be kept in closed containers. Reg. 195. Doors, windows and other openings of every work room shall be screened during fly season with screens not coarser than 12 mesh wi'e screen. Reg. 199. Where men end women are employed a ll bakeries shall have separate toilet rooms for men and women, separate and apart from the work rooms, and 110 toilet room shall be within or connected directly with a work room, either by a door or window or other opening. The floor of the toilet room shall be of concrete, tile laid in cement mor tar, or other non-absorbent material and shall be kept clean at all times. Toilet rooms shill be furnished with outside ventilating1 pipes, or with windows in the external wall of the building. Lavatories and wash rooms shall be adjacent to toilet rooms and shall be supplied with soap, running water and individual towets, and shall be maintained in a sanitary condition. W ork room employes before beginning work and after visiting toilet rooms shall wash their hands and arms thoroughly in clean water. R«g. 197. In connection with every factory a s u i t able room or rooms shall be provided for the changing and hanging of wearing apparel of the workers or employes, which shall be separate and apart from the work, storage, sales and toilet rooms, and shall be kept in a clean and sani tary condition. •Rog. 199. No person shall live or sleep in any build ing used as a bakery unless the bakery or work room of such
9 kneaded mixture of flour, water, salt, yeast, and raisins, with or without edible fat or oil, milk or a milk product, sugar and/or oth^r fermentable carbohydrate substance! It may contain diastatic. and/or proteolytic ferments and such minute amounts of unobjectionable salts as serve solely as yeast nutrients. The flour ingredients ipay include not more than three per cent (3%) of other edible farinaceous sub stance. The finished product contains not less than three ounces of raisins to the pound. (f) Boston Brown Brood is the product, commonly in the form of cylindrical loaves, obtained by steaming or baking a leavened mixture of rye flour or meal, com meal, a wheat flour, molasses, salt, water, and/or a milk product, with or without raisins. Leavening is commonly effected through the use of baking powder or sodium bicarbonate and sour milk. In some localities the name “brown bread” is used to designate a bread obtained by baking dough which differs from Wheat Bread Dough in that a portion of the flour in gredient has been replaced by whole-wheat flour. (g) Milk Bread is the bread obtained by baking a wheat bread dough in which not less than one-third (1/3) of the water ingredients has been replaced by milk or the con stituents of milk solids in proportions normal for whole milk. It conforms to the moisture limitation for wheat bread. (h> Rya Brand is the bread obtained by baking a dough which differs from wheat bread dough in that not less than one-third (1/3) of the flour ingredients has been replaced by rye flour. It conforms to the moisture limitation for wheat bread. The foregoing definitions and standards are adopted as a guide fo r the officials of this department in enforcing the laws administered by the department. {Ohio G. C Section 2177-19 and 1090-98.) Bog, IM. AB bokarlaa and work wows shall be thorough^ dean and be free from dust, foul atmosphere and coastan&istion and shall be well lighted. At least one square foot of glass surfkee exposed to natural light un obstructed by buildings, or other devices nearer than ten feet, shall be prodded for each ten square feet of floor ty** car surface of work room. n ■ Rig. IM. (a) Braed is the sound product made by baking a dough consisting of a leavened or unleavened mixture of ground grain and/or other clean, sound, edible farinaceous substance, with potable water, and with or with out the addition of other edible substances. In the United States the name ‘'bread,” unqualifiedly, is understood to mean wheat bread, white bread. (b) Wbaat Bread Dough, White Bread Dough, is the dough consisting of a leavened and kneaded mixture of flour, potable water, edible fat or oil, sugar and/or other fermentable carbohydrate substances, salt, and yeast, with or without the addition of milk or a milk product, of diastatic and/or proteolytic ferments, and of such limited amounts of unobjectionable salts as serve solely as yeast nutrients, and with or without the replacement of not more than three per cent (3% ) of the flour ingredients by some other edible farinaceous substance. (c) Whole Wheat Bread, Entire Wheat Bread, Graham Bread, is the product in the form of loaves or smaller units, obtained by baking a leavened and kneaded mixture of whole wheat flour, water, salt and yeast, with or without edible fat or oil, milk or a milk product, sugar and/or other fermentable carbohydrate substance. It may also contain diastatic and/or proteolytic ferments, and such minute amounts of unobjectionable salts as serve solely as yeast nutrients. It contains, one hour or more after baking, not more than thirty-eight per cent (38% ) of moisture. (d) Whit* Broad is the product in the form of loaves or smaller units, obtained by baking a leavened and kneaded mixture of flour, water, salt and yeast, with or without edible fat or oil, milk or milk product, sugar and/or other fermentable carbohydrate substance. It may also con tain diastatic and/or proteolytic ferments and such minute amounts of unobjectionable salts as serve solely as yeast nutrients. The flour ingredient may include not more than three per cent (3% ) of other edible farinaceous substance. White bread contains, one hour or more after baking, not more than thirty-eight per cent (38%) of moisture. The nam e “bread” unqualified is commonly understood to mean white bread. (a) Raisin Bread is the product in the form of lo a v e s o r smaller units obtained by baking a leavened and to be unconstitutional. In March 1931, in Opinion 310.Z, Attorney General Bcttman of the State of Ohio issued an opinion interpreting this decision. As tins opinion is nec essarily of considerable length, the Department of Agricul ture of Ohio is now issuing the f o llo w in g ruling for the guidance of the public: The sections involved in this case are part of the "Act for the Regulation of Bakeries/* passed by the General As sembly of the State of Ohio in 19211, and. provided for the sale of bread by weight and in loaves of certain standard weights only. This act also set certain limits or maximum tolerances beyond which the weight of a loaf could not vary from the standard weights. In substance the Court held that the portions of these sections which established certain maximum tolerances, lim iting the amount by which the weight of a loaf of bread could exceed the weight of a standard loaf, were unconsti tutional. Therefore, to clarify the situation and to establish rules for the guidance of the baking industry, the depart ment now rules that: (a) N sloflf of broad shall weigh less than sixteen ounces, net, twelve hours after baking. A W may be made of any weight over six teen ounces. (a) Every loaf shall have affixed thereon a plain statement of its weight and the business name and address of the maker, baker or manufacturer. „
R«g. 187. Lemon pie filler to be true to its name, is a product made with lemon oil or rind, lemon juice, sugar and either the yolks or whole eggs. The department is aware that there are upon the market under the name of lemon pie filler products made largely from corn starch, with gelatine, sugar, artificial color, lemon oil and citric acid. In fact the U. S. Food and Drug Administration has made seizures under the Food, Drug and Cosmetic Act of a num ber of shipments of such products on the ground that they were misbranded, when sold as lemon pie fillers. They shall be sold under labels which are fully descriptive of their composition and which clearly distinguish them from genu ine lemon pie filler made as above. The most satisfactory label for such a product would be one which describes it as imitation lemon pie filler with an additional statement of its principal ingredients. {Ohio G. C. Sections 1177-12, .VTTS and 57Ki,) Reg. 188. This department has found saponin t o be sapoatn used extensively in products which are sold as so-called sub stitutes for white of egg for use in the preparation of me ringues, frostings, fillings, marshmallows, and similar prod ucts. It appears that saponin is used in these products solely as a foam-producer and has in most cases the result of giv ing them a fictitious appearance of body and therefore of food value. Section 5778 of the General Code specifically defines a product as adulterated if it be mixed, colored, powdered, coated, or stained in a manner whereby damage ot inferiority is concealed. After careful consideration the department has reached the conclusion that the addition of saponin to food products as usually practiced results in con cealing damage or inferiority and therefore constitutes adul teration within the meaning of the above section. {Ohio G. C. Sections 1177-13 and 5778.) Rag. 188. In October 1930 the United States Dis- trict Court of the Western Division of the Northern Ohio D is tr ic t, Judge Killits presiding, held certain portions of Sections 1090-37 and 1090-38 of the General Code of Ohio 5 cuunbii indie*, chloroform, cocaine, chloral hydrate, heroin, morphine, apiw i, barbituric id d , brumal, carbromal, coca, ooM n* ntfijnU B, paraldehyde, peyote or sulphoomethane, or pay derivative or preparation of and substances con tained therein. On flavoring extracts for which no standard exists the amount of alcohol shall be stated. (•) The label must not bear any statement, design or device regarding the contents of the package that is false or misleading in any particular. (f> IW a e t OMftamt* of any package, whether sold by weight, measure or numerical count, shall be plainly and correctly stated in a conspicuous position on the label thereof. Small package** containing one-half ounce, or less, by avoirdupois weight; one-half ounce, or less, by. fluid meas urement, or less than six by numerical count, are not re quired to bear a statement an their labels of their net contents. The container shall not be so made, formed, or filled, as to be misleading. (g) If the product is a mixture or a compound within the meaning of Section 5785 of the Ohio law, it must be branded “mixture,” “compound,” “artificial,** or “imita tion" as the case may be. (h) All labels shall be plainly printed in words of the English language. <0 AM aldfrisnat rsguhrsw f relative to the la beling of food products will be found in Sections 578$ and 13x38 of the General Code and in laws and department regulations relative to specific products. (Ohio G. C. Section* (ttS* 18128 and 1177-12.) GENERAL STANDARDS A n . IU f. 1. Numerous inquiries have been received uM h«. by this department about the requirements of the Ohio law relative to the labeling of food products. Section 1177-12 of the General Code requires the Director of Agriculture to conform to the rulings of the U. S. Department of Agri culture and the Federal Security Agency, Food and Drug Administration, so far as they relate to the Federal Food, Drug and Cosmetic Act. However, in some instances the Ohio law differs from the Federal Food, Drug and Cosmetic Act and in these cases the department must conform to the Ohio law. The Department of Agriculture requirements for the labeling of articles of food and drink, manufactured, sold and offered for sale in the State of Ohio are as follows ; (a) Each package or container must be distinctly labeled with the name of the product and the name and address of the manufacturer, packer or distributor. The name and address of such manufacturer, packer or dis tributor must appear on the body of the package or con tainer or the paper label thereon. Where the Ohio law requires a license to manufacture such product, and where the name and address of such manufacturer appears on the body of the package or container or paper label thereon, then such name and address of such manufacturer must he the same as that which appears on the license. (b) All food products manufactured, sold, offered or exposed for sale for human consumption in this state, when packaged in colored cellophane or other transparent colored wrapper or casing, whereby such color might give a false appearance to the product contained therein, shall have the design, printing and coloring of such wrapper or casing so arranged as to leave a sufficient clear space or clear win dow through which the buyer can plainly see the true product contained within such wrapper or casing. (c) If the product contains an artificial color or flavor or an added preservative, such fact must be stated on the label. In the case of a permitted preservative the name and amoqpt of such preservative used shall be stated on the label. (See also regulations No. 6 and No. 7.) / TBS r J. B U R Psnrrnfa COMPANY OOLUVlUt, OHIO t t * . - ; SOUND AT STATS BfMDXftV AWNImSXX J REGULATIONS COVERING BAKED GOODS AND BAKERIES STATE OF OHIO FRANK J. LAUSCHE, Governor DEPARTMENT OF AGRICULTURE H. S. FOUST, Director DIVISION OF FOODS AND DAIRIES C. W . VAN SCHOBC, C kA m t I t l l Section 1090—41. Eacn person, firm, partnership or corporation who owns or operates a bakery or bakeries, within- tbe state of Ohio shall register each bakery which, he owns or operates, with the director of the Ohio department of agriculture, on or before tbe date of expiration of tbe bakery registration in force on tbe effective date of this act. Ptar such registration tbe owner or operator of each bakery shall pay an annual, fpe of ten dollars for each oven in each bakery having a capacity of one thousand loaves of bread per hour or less. In addition, the owner or operator of each oakery shall pay an annual fee of ten dollars for each oven in each bakery for each one thousand loaves of bread per hour capacity, or part thereof, in excess of one thousand loaves of bread per hour, provided that any person who owns or operates a home bakery with only one oven, in a stove of ordinary home kitchen design and located in a home, used for the baking of baked goods to be sold, »>m »i l pay only tbe sum of two dollars annually for registration regardless of the capacity of such home bakery oven. All such registrations shall be renewed annually during the month of September. The registration of said bakery or bakeries shall show the location, including city, village, street and number, name of owner and name of operator of each. All moneys received from registration fees and fines collected in accordance with the provisions of sections 1 0 9 0 - 2 2 to 1 0 9 0 —1*3 , Inclusive, of the General Code, shall be deposited with tiie state treasurer in a permanent rotary fund to be known as "the bakery Inspection and laboratory fund" which is hereby established. Such fund is hereby appropriated and may be expended or obligated by the director as soon as money is deposited in such rotary fund for defray ment of the cost of administration of sections 1 0 9 0 —22 to 1 0 9 0 —4 3 , inclusive, and section 1012 of the General Code. (109 v. 607; 123 v. * S. 311- Eff. Oct. 21, 1949.) Section 1090—42 - No new bakery 1 be established unless the building plans and equlpaent proposed to be used have been approved by the department of agriculture or by the board, of health of the city or town. Said deportment or board shall refuse a permit to such bakery if the building and equipment do not comply with the provisions of this act and the rules and regulations made hereunder; and a hearing shall be afforded in accordance- with the provisions of the adminis trative procedure act. Section 1090—43. A violation of any provision of this act or any rule or regulation adopted herein, shall, for the first offense, be fined not less than $25-00 nor more than $100.00, and for each subse quent offense not less than $100.00 nor more than $ 300 .0 0 . Section 1012. All bakeries shall be drained and. plumbed In a sanitary manner and provided with such air shafts, windows or venti lating pipes, as the chief Inspector of workshops and. factories or a'district Inspector directs. No cellar or basement shall be used as a bakery, except that the foregoing provision as to the prohibition of the use ->f a cellar or baseisent as a bakery shall not apply to establishments In which the sale of bakery products is not the primary business and which were doing business under the laws of Ohio on and before the effective date of this act. November IT, 1950 — 4 — Section 10$K>—3t>. Tbe secretary of* agriculture n r . y , b y ru_xe establish such, exemptions ns aay be necessary to facilitate the sale of any accumulated or unsold stocks of wholesome bakery products, and in other cases not inconsistent with the purposes of this act. Section 1090-37 - Bread shall not be sold or offered or exposed for sale otherwise than by weight end shall be manufactured for sale and sold only in units of not less than sixteen ounces. When multiple loaves are brktd each unit of the lon.f atwi i conform to the weight required by this section. The weights herein specified shall be construed to mean net weights twelve hours after baking and to be determined by the average weight of at least twenty-five loaves. Such unit weights shall not apply to rolls end such bread as shall be defined as fancy bread by the director of agriculture. Every loaf of bread manufactured for sale, sold, offered, or exposed for sale shall have affixed thereon a plain statement in plain position of the weight of the loaf of bread, the business name mw* address of the maker, baker, or manufacturer. In the case of wrapped bread such information shell be stated on the wrapper of each loaf and. in the case of unwrapped bread shrll be stated by mr»«rm of a pan impression or other mechanical means or shall be stated on a label using plain legible type. Such label affixed to an unwrapped loaf shall not be affixed in any manner which is unsanitary and un wholesome, and thex-e shrll not be more than one l a b e l o n s l o a f or a unit. Section IO9 0 -3 6 - The director of agriculture shell prescribe such rules and regulations as m a y be uectssxry to enforce the pre ceding section, including reasonable tolerances or variations within which all weights shall be kept, provided, however, that Such tolerances or variations shall not exceed one ounce per pound under the standard unit for single loaves, provided, however, that tolerance permitted in the weighing of twenty-five or more loaves shall not exceed one-half ounce per pound. The said director, and under his direction, the l o c i sealers of weights and measures, shall cause the provisions of this section to be enforced. Before any prose cution is begun tinder this section the parties against whom the complaint is made s h a l l be notified and be given an opportunity to be heard by said director. Section 1090-39* If, after inspection, it is found that a bakery is not constructed, maintained, operated, or the distribution of its product is not conducted in accordance with this act, notice in writing shall be given to the owner or manager, stating the delinquency, and. fixing a reasonable time within which the same shall be remedied and for a hearing to any party in interest. Section 1090-40. In case a bakery is unfit for the production, and handling of food or dangerous to the health, of its employes, the state or city department making the inspection may order the bakery or such port as may be found so unfit or so dangerous closedj provided, that any aggrieved person, shall have the right to be heard before said department, or beard, as the case may be, and ahull also have a right of appeal, before or after the execution, of such order, V i I * +■ vi + ^ o ~ -f 4- J -S o • ■ . V. Section 1090—28. Ho owner or operator of a bakery shell require or permit any person affected with, any contagious, infectious or other disease or physical ailment wluch nay rentier such employment detrimental to the public health, or any person who refuses to submit to the examinations required in section eight to work, therein. Section 1090—29* The state department of health or coeanls s loner of health or the chief health officer In the several cities towns, or the secretary of agriculture may require any person Intending to work or working in a bakery to submit to a thorough examination for the purpose of ascertaining whether or not he is afflicted with any contagious, Infectious or other disease or physical ailment. All such examinations shall be made by the district health cooaaiss loner. Section 1090-30. The floors, walls and ceilings of each bakery, the equipment used In the 1 ng or preparation of brJcery products or their Ingredients, and the boxes, baskets and the interior of the vehicles and other receptacles in which bckery products are transported •hall be kept by the owner or operator of the bakery or the carrier or distributor of said product in a clean sanitary condition at all times free from dirt, dust, flies, insects, and. other contaminating utter. Shipping baskets and other containers for transporting bakery products shall be kept clean and shall not be used for any other than bakery products by any person or concern. Section 1090-31- All show cases, shelves and. other places where unwrapped bakery products are sold or exposed for sale shall be kept by the dealer well covered, properly ventilated, adequately protected from dust, flies and other contaminating matter, shall at all times be ms 1 nta ined in a sweet, clean and wholesome condition. Section 1099-32. Boxes or other permanent receptacles or con tainers for the storing, receiving or handling of bakery products shall be so placed and constructed as to be beyond the reach of con tamination from streets, alleys and sidewalks, or from animals, and shall be kept by the dealer clean and sanitary. Section 1090-31. All bakery products and their ingredients shall be stored, handled, transported and kept In such manner as to protect them from spoilage, vermin, contamination, disease and un wholesomeness. No Ingredient, or material, including water, shall be used therein which is spoiled or contaminated or which may render the product unwholesome, unfit for food or injurious to health. Section 1090-3*+ • Ho ingredient shall be used in any bakery product likely to deceive the consumer or which lessens its nutritive value without being plainly labeled, branded or tagged or having a sign making plain to the purchaser or consumer the actual ingredients; provided however, that in case of unwrapped bread to be sold by the loaf, such labeling, branding or tagging shall be placed upon the same label, as hereinafter provided, which shows t.ie name of the manufacturer and the net weight of the loaf. Said ingredients and the sale or offering for sale of said products shall otherwise comply with the existing pro visions of law regarding the sales of foods and not inconsistent herewith. STATE OF OHIO DEPARTMENT OF AGRICULTURE DIVISION OF FOOD AND DAIRIES COLUMBUS 15 LAWS - BAKERIES AND HAtfERY PRODUCTS Section 1090-22- The word bakery Is defined Fox- the purpose of this act, as a building or part of a bn< i n c . wherein Is carried on the prod.uction, preparation, packing, storing, display' oar sale of bread, calces, pies or other bakery products, including any separate room or Fooms used For the convenience or accomodation of the workers; provided, that sections three, fbur, six, seven, eight and -twenty shell Hot apply to retail stores where bakery products are sold but not produced. Section 1090—23* Th-» standards and requirements hereinafter prescribed shall conform to such rules as may adopted by the secretary oF agriculture. Section 1090-24. Every bakery shall be constructed, drained, lighted, ventilated and. maintained in a clean and sanitary condition, and when and where necessary screened against Flies, shay, have plumbing and drainage Facilities, together with suitable wash basins, wash sinks and toilets or water closets, which obsi 1 be kept in a clean and sanitary condition. The said toilets or water closets shall be in rooms having no direct connection with any room in which bakery products or ingredients are prepared, stored, bandied or displayed . Section 1090—25• In connection with every bakery a suitable room or zooms shnll be provided For the changing and hanging oF the wearing apparel oF the workers or employes, which, shall be separate and apart From the work, storage and sales rooms, and shall be kept in a clean and sanitary condition. Section 1090—26. No person shall sit, lie or lounge or be permitted to sit, lie or lounge upon any oF the tables, shelves, boxes or other equipment or accessories used in connection with the production, preparation, packing, storing, display or sale oF bakery products. No animals or Fowls shall bo kept In or permitted to enter any bakery. Section 1090-2T- Before beginning work of preparing, mixing or handling any ingredients used in the production of bakery products, every person engaged in such work shall wash the hands and arms, end after using toilets or water closets, every person therein enpj^ed shall wash the hands and arms thoroughly and then rinse in c L jv .i i water; and For thl3 purpose the owner or operator 0 1 the osk ,-ry >hull provide sufficient Facilities. APPENDIX I BAKERY LAWS STATE OF OHIO DEPARTMENT OF AGRICULTURE K. S. Foust, Director DIVISION OF FOOD AND DAIRIES C. W. Van Schoik, Cixlejf COLUMBUS 15 1951-1952 / o o (4) fcntral lard, la lari rendered at low teagperaturea. («) Ooapomd lard, la a alzture of lard or rendered, pork fat vltb some other aalaal or vegetable fat or oil; vhen not aore than ■twenty per cent (20)1) of beef fat, autton fat, oleo stearin, vegetable stearin or hardened vegetabl e fat I s mired, vlth lard or with rendered port fat, there shall appear on th s la b e l contiguous to and In the same slse and style of lettering aa th e nissu o f product, the words "beef fat added," "mutton fat added," "oleo • t e a r In added , * "vegetable stearin added," or "hardened vegetable fat added," to the case may be. The use of mineral oil is prohibited. Every package sold, offered fo r sale, or exposed for sale at wholesale or retail, shall be labeled "Compound la r d , " In letters sufficiently large and placed prominently enough as to be readily legible. (f) hard substitutes are shortening substances containing no lard, but made from some other animal or vegetable oil or fat, or a mixture of two or more. The use of mineral oil Is prohibited. Every package sold, offered for sale or exposed for sale at wholesale or retail, *1m *t » be labeled "Lord Substitute," or beer the trade name of the product In letters sufficiently large and prominently enough displayed as to be readily legible together with e true statement of the ingredients. Beg. lkl (a) All meats, meat products and meat food products, when manu factured, sold or offered for sale, for human consumption in the State of Ohio shall not be artificially colored with any dye, chemical or other substance except natural wood smoke. The provision* of this section shall Include and apply to the casings of all type* of wieners, bologna and sausage. (b) A l l meat products manufactured, sold, offered or exposed for sale for tilsutS ronsisptlon in this state, when packaged in colored cellophane or other transparent colored wrapper or casing, whereby such color might give a false Hppswaiii ii to the product contained therein, shall have the design, printing and coloring of such wrapper or casing so arranged as to leave a sufficient clear space or clear window through which the buyer can plainly see the true product contained within such wrapper or casing. (Ohio O. C. Sections 5778 and 1177-12). Beg. Its. (a) Meat loaf, wieners, frankfurters, knockers, bologna, and similar meat products, with or without seasoning, shall not contain cereal, vegetable starch, starchy vegetable flour, soya flour, dried milk, or dried skill mil'd milk, individually or collectively, in excess of three and one-half per cent (3 -51&) - The use of other foreign substances, unless first approved by the Director of Agriculture, is prohibited. Added water or ice shall not be in excess of ten per cent (10%)- If sold in package form or in casing and the above meat products contain cereal, vegetable starch, starchy vegetable flour, soya flour, dried milk, dried skimmed milk, or added water, such facts shall be declared on the body of the package or casing in plain legible type. (b) The use of slaughter house by-products such as lungs, eyes, stomachs, ladders, liquid or powdered blood, is prohibited in wieners, frankfurters, bologna, knockers, meat loaf and similar meat products. (c) The addition of glutamates, artificial flavoring, and/or stabilizers, is prohibited in wieners, frankf urtera, bologna, knockers, meat loaf, and similar meat products. •heep, or floats, if aucb aanufactured portion toe a ll, or a considerable and definite portioa, of the article, except such preparations as are for ■wdlrliwl purposes only. (b) A product labeled "chill con came" shall contain not less forty per cent (VO^) of neat, computed on 'the weight of the fresh neat. Hearts, cfaeelt neat, bead, eeat, or weasand neat nay he used to the extent of twenty-five per cent (25^) of the neat ingredient under specific declaration on the label * She sixture say contain not noire than eight per cent (8£) of cereal. A product labeled "chill con came with beans'* «hn 11 contain not less ' than twenty-five per cent (25^) of seat, computed on the weight of the fresh ■ at. Hearts, cheek, seat, head neat, or weasand neat may be used to the extent of twenty—fire per cent (2?iiof the meat Ingredient under specific declaration on the label. (c) Brawn i s the product made from chopped or ground and cooked edible parts of swine,, chiefly from the head^ feet, and/or legs, with or without the chopped or ground tongue. (d) Head cheese, mock brawn, differs from brawn in that other meat and/or meat by-products are substituted, in whole or In part, for corresponding parts derived from swine. (e) Souse is the product consisting of meat and/or meat by-products; after cooking, the mixture is commonly packed In containers and covered with vinegar. (f) Scrapple is the product consisting of meat and/or meat by-products mired with meal or the flour of grain, and cooked with seasoning materiale, after which it is poured into a mold. (Olio G. C. Section 1177-12). Beg. IkO. (a) Isrl. The fat rendered from fresh, clean, sound fatty tissues from hogs in good health at the time of slaughter, with or without lard stearin or hardened lard. The tissues do not include bones, detached skin, head fat, ears, tails, organs, windpipes, large blood vessels, scrap fat, sklsmlngs, settlings, pressings, and the like, and ore reasonably free from muscle tissue and blood. (b) Rendered Pork Pat. The fat, other than lard, rendered from clean, sound carcasses, parts of carcasses, or edible organs from hogs in good health at the time of slaughter, except that stomachs, tails, bones from the head and bones from cured or cooked pork are not Included. The tissues rendered are usually fresh, but may be cured., cooked, or otherwise prepared and may contain some meat food products. Rendered pork fat may be hardened by the use of lard stearin and/or hardened lord and/or rendered pork fat stearin and/or hardened rendered pork fat. ( c ) Leaf lord is lard rendered at moderately high temperatures from the internal fat of the abdomen of the hog excluding that adherent to the intes tines and has an iodine number not greater than 6 0 . of curing, of Mwtrtng, of cookings of oeasoolog, or of flavoring, or "to any caablaatlcn of vuch proceMes. (b) Cured aeat la -tbs cleaa, aoimd product obtained by subjecting meat bo a proceaa of aaltlog, by the caploytnt of dry coaaon salt or of brine, with or without the uae of one or aore of the following: Sodlii nitrite, •odlua nitrate, potasaiia nitrate, sugar, a synv, honey, aplce. (c ) Dry s a l t aeat Ua the prepared neat vhlch has been cured by the application of dry cannon salt, with or without the uae of one or aore of the fo llowing: sodium nitrite, sodlva nitrate, potaeeiia nitrate, sugar, & syrup, hoasy, spice; with or without the injection Into it of a solution of cooaaon s a l t bo which an y have been added one or aore of the following: aodlin nitrite, s o d lt n nitrate, pobassiaa nitrate, sugar, a syrup, honey. (d) Corned neat Is the prepared aeat which has been cured by soafclng In, with or without injecting into lb, & solution of cooaaon salt, with or without one or aore of the following, each In its proper proportion: sodiin nitrite, aodlta nitrate, potassiia nitrate, sugar, a syrup, honey, sad with or without bbe use o f aplce. (e) Sweet pickled aeat la the prepared neat which has been cured by soaking in, with or without injecting Into lb, a solution of cotaaon salt with sugar, a syrup, and/or honey, together with one or sore of bbe following, each la Iba proper proportion: Sodium nitrite, sodium nlbra.be, potaasium nitrate, and with or without bbe use of spice. (f) Dried neab is bbe clean, sound product obtained by subjecting fresh meat or cured meat bo a process of drying, with or without bbe aid of artificial heat, until a subsbantlal portion of t.'e water has been removed. (g ) SHoked se a t is bbe clean, sound product obtained by subjecting fresh ■seat, dried meat, o r cured asst bo bbe direct action of bbe smoke, either of burning mood or of similar burning material. (h) Canned meat is fresh meat or prepared meat, packed in hermetically sealed containers, with or without subsequent beating for the purpose of sterilisation. Ci) Hamburg steak, "Hamburger steak," is comminuted fresh beef, with or without the addition of suet and/or of seasoning. It shall not contain added water, cereal, or any other foreign substance. (J) Potted meat, deviled meat, is the clean, sound product obtained by cosmlnutlng and cooking fresh meat and/or prepared meat, with or without spice, and is usually packed in hermetically sealed containers. (k) Sausage is comminuted fresh or smoked pork either in casing or bulk, with or without the addition of seasoning. It shall not contain added water, cereal, or any other foreign substance. Reg. 139- Meat Food Products. (a) Meat food products are any articles of food or any articles that enter into the composition of food which are not prepared meats but which are derived or prepared, In whole or In part, by a process of manufacture from any portion of the carcasses of cattle, swine, * tt t) s*& U t ” H * 8 0 Hi $ m IS 8 O'rfi si B* |8 S llla lia a 40 P 4 04 P r l S ■■ $ •t d) 0 d u « 3 # * * 01 STANDARDS AND REGULATIONS for MEATS AND MEAT PRODUCTS STATE OP OHIO DEPARTMENT OF AGRICULTURE H . S. Foust, Director DIVISION OF FOOD AND DAIRIES C - W- Van Sc ho 11c, Chief COLUMBUS 15 1951-1952 0 s .1) p J) p hi! S3 0 P P 0 c P 0 0 P 'Op a 1 p I H D P 0 0 0 0 P H 0 °S h a 0 a 0 3 P 0 o a 3 a a vd G d d h p p I. ko an ® .. n on o o dp 0 0 0 a o a i) a ftp HP Q p pnnJJa AGOO POO OP yH OP d a ® o o »» a ap > o a a ftp pea ® •rl o a ftp tin a u A a o nop o h a n n P 0 0 0>?P (DP fl 5 P id Q H P P >H d(j5 o »a si? ®p’> P 0 >6 o ho Pp 5 P OP 4) 0 .... P a d (j 0 IQ d d P 0 > d•dP a on q ftn o o p P o a o o p 0 P *"B1S 5°S3 o o top h d a o o a o a an 0 A n .55 AH P H o n ftp •> o o a 0 0 0 •> 0 P 0 HH g 0 0 ft > 0 0 H H d A ft s ° n a .a op oo np d D H a a d * h o oa o 3 op oap a H d H *> " 8 31 naopcd o a o ad p o d °H §aai P a o o a • fi P IBP o P h o d o hn a 3 p c ® P: n o a H G H „ „ _ H n d ap ooi» p o n n o H^O P ®P 3P 0< d ft 0 Q p Pan H P: 0 fi fi 0 IQ 0 ft® no tV P >('>0 0 0 P P ■> > d P o _ o 5 pg na ■ a h n P > 0 0 P PH 0 L 0 CP P 0 »P 0 0 0 0 OH S8S n o o 4) fl» Pp 0 OP P 0 3H p p o o o a p ^ p n a 0 0P<< * Qfl A ‘ a 25 a a j d cnj d n h 0 CP p ft 4)n a •'iBoo o5 J a p * P § a sfjj a naaat L p o s « 4 tlt j * 3 P He! 0 0 0 P ^ I? {} E P § A ' O.MPP 3 0 P ft 0 P 0 t|Kllis 3at° B*? J i,h § a8 fl *d ft SP BP 0 0 >4 *lf\ J '•trlOHfl'd h ' h 3 op„ Ol K 03 ft« 3 & 0g lil.Jp 0Ifr A ft £ h o s^asiiahfji sj o p» 0 p s Q 0 p 0.0 3 L r Si i Q j 01 p £ ? fl P fl d S A p > a i« C A D S h ssag^^ Mo B i iuamMM >0 p p - A' P 6 0 0 p 0 Vi OHPPfl *rli ? 0 i0 ^0 ^^3 P •b Pi P ® %1 ffl fl Vi 0 0 op PoogggpodQ P P MP Vi A d 0 0E§pfep °p .3 0 0 0 rl 0 rl 0 0 d fcS&SIIi^Jr® . » 3 S H P J3 P *>5 Wafci I1 ■> ^ oodflpoociopq 8 d 0 § P $ In 11 •s rl P 0 <0 8 0 u a 3 ID 3 i 3 CJ ft ► b n P OP d j. ss i 0 "H P H rl d 0 0 2 * H *4 44 P 8 P fl rl ft 0 4 ftH 3 P 8 dt *H _ 0 d o op .... 0 M iH tt> 4 is 4,3 1 ftH H 0 Isflrl rl rl 0 P o *> d ** -,1 I h ► h 4 * d ID d *1 • o i* p n L0 0 P..it I 0 _ 4 603 >H ft H ti li ft H P ® P •d o o ft o cj (1 rl C 0 H s ^ a h « h d « f t D 4 M ft> StI •H P >0 d dPH 0 3 0 3 a GENERAL, LABELING LAWS AND REGULATIONS STATE OF OHIO DEPARTMENT OF AGRICULTURE H . S. Foust, Director DIVISION OF FOOD AND DAIRIES C. W . Van Schoik, Chief COLUMBUS 1 5 IQS 1-lOSC W h e n a p p I m are sold or delivered in field crates, how shall they be s ta r k e d ? A label or identification, complying' with the provisions of the la w , conspicuously attached to, or inserted in, the open package will suffice. What are the requirements about the use of used containers? Disfigure or obliterate all prior marking or labeling on the container and apply the correct label or marking which applies to tiie contents of the package. Is it necessary to label open packages? Under the provision of the law, all packages in which apples are sold must be marked whether they are open or closed. When must Culls be marked? When they are sold for purposes other than processing. Must each container of Culls be labeled with letters two and one-half (2)4) inches high? If a number of containers are transported or sold as one lot, only one sign, conspicuously placed, is necessary to designate the lot; however, if the lot is broken and sold in smaller lots of one container or more, each smaller lot must be labeled with the regu lation CULL sign. How can a load of Culls in bulk be labeled when transported for sa le ? A placard of regulation size can be conspicuously displayed on the truck or pile designating the lot. When smaller containers are filled from the bulk lot, the small container must also bear the regu lation sign. What kind of a stamp should be used now by growers or packers? A form stamp bearing the name and address with spaces allow ing for the insertion of grade, size, and variety might be advan tag eo u s. E x a m p le : Jo h n Doe Columbus, Ohio ...... M in. (Variety) (Grade) (Size) What aiae lettering la recommended for rubber stamps when they a r e n eed f o r labeling packages? S iz e o f letters to make the labeling legible will depend upon the c o n d itio n of surface to be stamped; smooth half-bushel basket handles may require letters o f only ^4-inch, while rough box sur fa c e s may require lettering at least %-inch in height. QUESTIONS AND ANSWERS PERTAINING TO THE APPLE LABELING LAW. Section 13128 12-22 These comments apply only to the grading and labeling of apples. Does the law apply to apples sold on the premises where they are grow n? The provisions of the law do not apply to apples sold to the con sumer on the premises of the producer. W hat can be used in lieu of “Grower’s Grade**? Any one of the U. S. Grades or the Domestic Grade. There are eleven Ohio—U. S. Grades. Is Domestic Grade a substitute for Grower’s Grade or Unclassified? Domestic is a low grade which is primarily designated for the marketing of windfall apples. Hand-picked apples should be graded and sold under one of the other grades. Is it necessary to employ a Federal-State inspector in order to use U. S. grade markings? If the grower or packer can familiarize himself with the re quirements of the grades marked on the packages and use the care needed to make certain that the markings correctly represent the fruit inside, it is not necessary to secure the services of an inspec tor, unless the contract of a sale requires the use of inspection service. May containers be marked Unclassified? Under the provisions of the Ohio law, all containers of apples must be marked according to one of the eleven adopted grades, or Culls, therefore, the designation Unclassified cannot be recognized in Ohio. Do all containers require weight markings? Only containers approved by the U. S. Department of Agricul ture require no weight markings. What are standard containers on which weight marking is noi m an d ato ry ? Standard containers most generally in use for packaging apples are the four, eight, and sixteen-quart splint basket, and the round stave bushel and one-half bushel caskets. Is it necessary to mark small packages? When apples are sold through the regular channels of trade for fresh fruit consumption in individual containers of any sort, they must comply with the grade and labeling requirements of the law. Specimen of “ Culls" apple label , with lettering the minimum legal height and proportions: PACKING REQUIREMENTS The United State* standard* specify that the “apples in the shown face shall be reasonably representative in sise, color, and quality of the contents of the package.” It has been the practice in the barreled-apple region to place the best apples in the shown face, and the custom has often been carried to extremes. The United States standard for packing is provided to discourage such extreme overfacing, which has been the cause of much dissatisfaction to buyers in both the domestic and foreign trade. The apples used for facing should not be so different from the remainder of the apples as to cause a marked contrast. This applies to sise as well as to the color and other quality factors. When 8-inch apples are used to fees containers which contain mostly 214* to 2Vi>inch fruit the contrast Is so great that the 244-inch apples appear smaller than they really are, with consequent complaints. Similar objections frequently are made to containers which are faced with 2 44-inch applea but which contain many 8-inch or larger apple* in the middle of the barrel. Mod European markets prefer to have the range of sixes marked upon barrels and baskets* Certain outlets desire medium or small sixes, whsreas certain others prefer large sixes for cooking purposes. It is suggested that the barrels and baskets should be marked with both the minimum and maximum sixes, especially when they are intended for export. Such marking of barrels as “2*4 to 2% inches** or other range of sise which properly describe* the fruit is far more definite than the statem ent of minimum s is e o n ly . BRUISING Apples are often unnecessarily bruised by careless picking or by improper packing methods. Such bruises are not always evident at the time of packing, but they may become very pronounced several days later, and when the barrels ars opened for display the apples may present an unattractive appearance. Adequate racking of the barrels on a solid foundation during the period of filling is very im portant in preventing slack barrels. Many packers attem pt to make tight pacha through haawy pressing Instead of through frequent vigorous racking prior to pressing Apples which are bruised by pressing tenfi to be come soft, or to decay in storage or transit, so that overpreastng often causes more slack barrels at destination than would occur if proper racking and pressing wore practiced. II STANDARDS FOR EXPORT As applied to condition factors: 1. The apples in any lot shall be generally tightly packed when in barrels or baskets and either generally fairly tight or tightly packed when in boxes. 2. Not more than 5 percent of the apples in any container shall be fur ther advanced in maturity than firm ripe. 3. Not more than a total of 5 percent of the apples in any container shall be damaged by bitter pit, Jonathan spot, scald, internal break-down, water core, freezing, decay, or other such condition factors, except that— (a) Not more than 2 percent shall be allowed for apples affected by decay. 00 Not more than 2 percent shall be allowed for damage by internal break-down. (O The apples shall be free from scald unless they are properly packed in oiled paper or have been especially treated with oil to prevent scald. When so packed or treated, not more than 2 percent of slight scald shall be permitted. Any lot of apples shall be considered as meeting the standards for export if the entire lot averages within the requirements specified, provided that no sample from the containers in any lot is found to exceed double the percentages specified. United States standards for export have been provided with a view to establishing a common language between exporters and the foreign buyers as to the condition of the apples at the time of inspection. It must be understood, however, that such factors as the previous handling and storage (as they affect keeping quality) or the temperature and length of time in transit may cause a change in the condition of the apples after they have been inspected. The tightness of pack may also be affected by decay or softening in transit. Official certificates issued on requests for certification for export will bear the statement “Lot meets United States standards for export”, provided the apples meet these standards. An inspection certificate which bears this state ment will show that the lot of apples so described meets the United States standards for export at the time of inspection. It means that such apples were generally tightly packed when in barrels or baskets and were either generally fairly tight or tightly packed when in boxes and not more than 5 percent were further advanced in maturity than firm ripe. It also means that not more than a total of 5 percent of the apples were damaged by bitter pit, Jonathan spot, scald, internal break-down, water core, freezing, decay, or other such condition factors, except that not more than 2 percent were affected by decay and not more than 2 percent damaged by internal break-down and that the apples were free from scald except that when properly packed in oiled paper or especially treated with oil to prevent scald, not more than 2 percent were affected with slight scald. Although apples may be certified as meeting the expert standards, such a statement on the certificate does not assure the buyer that the apples will ar rive at destination in a satisfactory condition. Uncertainty as to such factors as time in transit, temperature, and ventilation in stowage, makes it mani festly Impossible to forecast accurately the condition of such fruit on arrival at destination. Official certification merely describes its condition at the time of the inspection. 15 A STATEMENT RELATIVE TO THE OHIO-U. S. APPLE STANDARDS The adoption and d m of atandardiaod grades in transactions in farm pro duce has eliminated much of the source of misunderstanding and dissatisfac tion. Clearcut grades based on variations in quality, provide a practicable basis for contracts and purchases upon which buyers and sellers can deal with mutual confidence and understanding. In addition to the designation “Culls," 11 grades have been provided as follows: U. S. Fancy; U. 8. No. 1; U. S. No. 1 Early; U. 8. Commercial; U. S. U tility; U. 8. Utility Early; Combination U. S. Fancy and U. S. No. 1; Combination U. S. No. 1 and U. S. Commercial; Combination U. 8. No. 1 and U. S. U tility; U. S. Hail grade; and Domestic grade. U. S. Fancy grade Is intended for well-colored apples for which a premium is usually secured. U. 8. No. 1 is provided for apples which meet the requirements of U, S. Fancy, except that less color is required. U. S. No. 1 Early is provided for early varieties which may have no red color and which may not be mature, but which meet all other requirements for U. 8. No. 1 grade. Such apples are often used for cooking purposes rather than for eating out of hand. U. S. Commercial is provided for apples which meet the requirements of U. 8. No. 1 except for color. Apples of this grade must be mature. U. 8. Utility Is provided for apples which are free from serious damage from any cause. During light-crop years this grade of apples may be utilised and shipped to advantage, but during years of heavy production it is best to send such stock to byproducts or to local markets. U. S. Utility Early is provided for early varieties which may not be mature but which asset all other requirements for U. 8. Utility grade. Combination grades are provided to care for many lots of apples which in the past have been marked “Commercial," although such lots may have con tained a large percentage of high-quality apples. It is expected that the use of combination grades will reduce the quantity of stock shipped at the present time under the Commercial grade. Domestic grade is provided for apples which with a few exceptions meet the requirements of U. S. U tility and are not hand-picked. This grade of apples should be packed and sold fief immediate consumption rather than for storage p u r pose s . STATEMENT OF CONDITION Attention is tolled to the statem ent th at Scald, decay, or other such deteri oration which nay have developed on l^ fh i after they have boon in storage or transit shaft he asnsldsred as d M lg the son Pillow and net the grade. When ordering apples which have been held in storage it Is advisable to escarp, in addition to the grade staternm t, fnfhrmatton relative to the maturity and relative to the flrisdam from scald or doeay or the percentage of scald or decay which may be in the particular 1st in quostton. 14 SIZE REQUIREMENTS The numerical count or the minimum size of the apples packed in a closed container ahall be indicated on the package. When the numerical count is marked on the container the apples shall not vary more than one-fourth inch in their transverse diameter. When the numerical count is not shown the minimum size shall be plainly stamped, stenciled, or otherwise marked on the container in terms of whole inches, whole and half inches, whole and quarter inches, or whole and eighth inches, as inches minimum, 2*4 inches minimum, or 2% inches minimum, in accordance with the facts. It is suggested that both minimum and maxi mum sizes be marked on the container, as 2'A to 2% inches, or 2% to 2% inches, as such marking is especially desirable for apples marketed in the export trade. “Size" means the transverse diameter of the apples taken at right angles to a line running from the stem to the blossom end. In order to allow for variations incident to proper sizing, not more than 6 per cent of the apples in any container may not meet the size requirements, provided that when the maximum and minimum sizes are both stated an additional 10 per cent tolerance is provided for apples which are larger than the maximum size stated. PACKING REQUIREMENTS Each package shall be packed so that the apples in the shown face shall be reasonably representative in size, color, and quality of the contents of the package. Boxes.—Apples packed in the standard northwestern apple boxes shall be arranged in the containers according to the approved and recognized methods with the stems pointing toward the ends of the boxes, except when jumbled, and all packages shall be well filled but the contents shall not show excessive or unnecessary bruising because of overfilled packages. Apples packed in the standard northwestern apple boxes shall show a total bulge (top and bottom) of not less than three-fourths inch. Each wrapped apple shall be completely enclosed by its individual wrapper. Baskets.— Apples packed in round-stave bushel baskets or tubs shall be ring faced and tightly packed with sufficient bulge to prevent any appreciable movement of the apples within the containers when lidded. Barrels.—Apples in barrels shall be tightly packed. MARKING In order to conserve space, abbreviations may be used for marking the United States grade names on containers. The following abbreviations are suggested where it is not desired to use the full grade name: 1. U. S. Fey. for U. S. Fancy. 2. U. S. No. 1 for U. S. Number 1. 3. U. S. Com. for U. S. Commercial. 4. U. S. Util, for U. S. Utility. 5. Dom. for Domestic. 6. Combination grades may be designated by abbreviations of the grades preceded by the abbreviation “Comb.” as “Comb. U. S. Fey.—U. S. No. I.” 13 <«) Viaibl« water core which effects an area of more than one-half inch in d ia m e te r. (f) Disease. Scab spots which are not corked over or corked-over scab spots which affect a total area of more than three-fourths inch in diameter. Cedar-rust infection which exceeds in the aggregate an area of three- fourths inch in diameter. Sooty blotch or fly speck which affects more than one-third of the surface. (g) Insects. More than five healed insect stings. Worm holes. 9. “Fairly clean*’ means that fruit shall not show excessive dirt or other foreign m aterial. 10. “flTseesstve damage” means that the apples shall be free from decay and shall not be injured or seriously deformed so as to cause the loss of more than ten per cent in excess of the ordinary process of preparation for use; also, the following shall be considered excessive damage; (a) Bruising affecting more than ten per cent of the surface in the aggre gate in which no single bruise exceeds one inch in diameter. (b) Apples showing in the aggregate more than five healed or open dry insect stings or punctures. (c) Worm holes or broken skins, except punctures. TOLERANCES FOR PRECEDING GRADES In order to allow for variations incident to proper grading and handling, not more than a total of 10 per cent of the apples in any container may be below the requirements of the grade, provided that not more than 6 per cent shall be seriously damaged by insects and not more than one-fifth of this amount, or 1 per cent, shall be allowed for decay or internal break-down. When applying the foregoing tolerances to the combination grades no part of any tolerance shall be allowed to reduce, for the lot as a whole, the 00 per cent of apples of the Higher grade required in the combination. CONDITION AFTER STORAGE OR TRANSIT j .i Decay, scald, or other deterioration which may have developed on apples after they have been in storage or transit shall be considered as affecting condition and not the grade. IS (3) Rough russeting which is well within the stem basin and is not readily apparent shall be permitted, but any other rough russeting which ex ceeds one-quarter inch in diameter shall be considered as “damage.” Any one of the following defects, or any combination thereof, the serious ness of which exceeds the maximum allowed for any one defect, shall be con sidered as damage: (b ) Sunburn or spray burn which has caused blistering or cracking o f the skin or when the discolored area does not blend into the normal color of ;he fruit unless the injury can be classed as russeting (7a). (c) Dark-brown or black limb rubs which affect a total area of more than one-half inch in diameter or light-brown limb rubs which affect a total area of more than 1 inch in diameter. ( d ) Hail marks, drought spots, or other similar depressions or scars which are not superficial or where the injury affects more than one-half inch of the surface in the aggregate. (e) Disease. Scab spots which are not corked over or corked-over scab spots which affect a total area of more than one-fourth inch in diameter. Cedar-rust infection which exceeds in the aggregate an area of one-quarter inch in diameter. Sooty blotch or fly speck which is thinly scattered over more than one- tenth of the surface, or dark, heavily concentrated spots which affect an area of more than one-half inch in diameter. (f) Insects. More than two healed insect stings or any healed insect sting which is over one-eighth inch in diameter exclusive of any encircling discolored ring. Worm holes. 8, “Seriou* damage” means any injury or defect which seriously detracts from the appearance or keeping quality of the apples. ( a ) Russeting which exceeds the following shall be considered as serious d a m a g e : Smooth solid russeting which affects more than one-half of the surface in th e aggregate, including any russeting in the stem basin, or rough or bark like russeting which detracts from the appearance of the fruit to a greater e x te n t than the smooth solid russeting permitted provided that any amount of russeting shall be permitted on Roxbury Russet and similar varieties. Any one of the following defects or any combination thereof, the serious ness of which exceeds the maximum allowed for any one defect shall be con sidered as serious damage: ( b ) Sunburn or spray burn which seriously detracts from the appearance of the fruit. (c) Limb rubs which affect more than one-tenth of the surface in the aggregate. 11 DEFINITIONS OF TERMS A* used in these grada: 1. “Mature” mean* having reached the itaga of m aturity which will in- sure the proper completion of the ripening process. Before n mature apple becomes overripe it will show varying degrees of firmness, depending upon the stage of the ripening process. The following terms are used for describing these different stages of m aturity of apples: (a) “Hard” means apples with tenacious flesh and starchy flavor. Apples at this stage are suitable for storage and long-distance shipment. (b) “Firm” means apples with tenacious flesh but becoming crisp with a slight starchy flavor, except the Delicious variety. Apples at this stage are also suitable for storage and long-distance shipment. 10 COLOR In addition to the foregoing requirements for U. S. Fancy and U, S. No. 1, each apple of these grades must have the percentage of color shown in table 1. Table 1—Percentage of red color required for apples of U. S. Fancy and U. S. No. 1 grades V. s r . s. r. S r . s. Variety Fancy No, 1 Vartct V Fancy No 1 1 Solid red: Percent Percent | Strir>e,I or initially re.l — IV ITt'Mt Percent Akin Bed ...... 50 25 Cont’il. Arkaima< Black ...... 50 25 33 1 5 Black lien . , ...... 50 25 3 3 f 15 50 25 - ;t 1 5 E«qpu « Spltzenburir ..... 50 25 W asoner ...... 15 Gano ...... 50 25 t t 1 5 Kink David ...... 50 25 Willowtwig ...... 3 : 15 50 25 :i3 1 A Opalescent ...... 50 25 other similar varieties. . 1 5 50 25 • l 1 0 WJnesan ...... 50 25 25 1 10 Other similar varieties.. 50 25 Other simitar varieties 1(1 Striped or partially red: Red June ...... „...... 3 3 Cl 50 25 Klnnard ...... 50 25 AV1I Mama ...... 3 3 Cl McIntosh ...... 50 25 Other simitar varieties.. 33 Cl 50 25 2 5 Cl Other similar varieties.. 50 25 Jeffers ...... 25 ’Tlnuf* of rotor. 'None. *Blunhe For the solid red varieties the percentage stated refers to the area of the surface which must be covered with a good shade of solid red characteristic of the variety, except that an apple having color of a lighter shade of solid red or striped red than that considered as good shade of red characteristic of the variety may be admitted to & grade, provided it has sufficient additional area covered so that the apple has as good an appearance as one with the minimum percentage of good red characteristic of the variety required for the grade. For the striped red varieties the percentage stated refers to the area of the surface in which the stripes of good shade of red characteristic of the variety ■hall predominate over the stripes of lighter red, green, or yellow. ' However, an apple having color of a lighter shade than that considered as good shade of red characteristic of the variety may be admitted to a grade, provided it sufficient additional area covered so that the apple has as good an ap pearance as one with the minimum percentage of stripes of good red charac teristic of the variety required for the grade. Faded brown stripes shall not be considered as color except in the case of the Gray Baldwin variety. 9 which ripen at the same period and which are often used for cooking rather than for eating out of hand. U. S. Utility shall consist of apples of one variety which are mature (1) but not overripe (2), carefully hand-picked (3), not seriously deformed (6); free from decay, internal browning, internal break-down, scald, and freesing injury. The apples shall also be free from aerioua damage (8) caused by dirt or other foreign matter, broken skins, bruises, Tusseting (8s), sunburn (8b), spray burn (8b), limb rubs (8c), hail (8d), drought spot (8d), scars (8d), visible water core <8e), disease (8f), in sects (8g), or mechanical or other means (8). U. S. Utility Early shall consist of apples of one variety which meet the re quirements of U. S. Utility except as to maturity. Apples of this grade need not be mature. This grade is provided for early varieties only, such as Oldenburg (Duchess of Oldenburg), Gravenstein, Lowland Raspberry (Liveland Rasp berry), Red June, Summer Hagloe, Twenty Ounce, Wealthy, Williams, Bailey Sweet, Bietigheimer, and other varieties which ripen at the same period and which are often for cooking rather than for eating out of hand. Combi nation grades.—Combinations of the above grades may also be used as follows: Combination U. S. Fancy and U. S. No. 1 Combination U. S. No. 1 and U. S. Commercial Combination U. S. No. 1 and U. S. Utility Combinations other than these are not provided for in connection with the United States apple grades. When combination grades are packed, at least 50 per cent of the apples in any container shall meet the requirements of the higher grade in the combination. U. S. Hail Grade shfcll consist of apples which meet the requirements of U. S. No. 1 except that hail marks where the skin has not been broken and well-healed bail marks where the skin has been broken shall be permitted, provided the apples are fairly well formed. Domestic Grade shall consist of apples of one variety which are (1) mature, (6) not seriously deformed, (9) fairly clean, and free from (10) excessive dam age. Culls shall consist of apples which do not meet any of the foregoing grade requirements. .* OHIO-UNITED STATES STANDARDS AND GRADES FOR APPLES Effective September 5. 1941 INTRODUCTION Numbers and letters in parenthesis following: grade terms indicate where such terms are defined under Definitions of Terms. When the numerical count is marked on the container, percentages shall be calculated on the basis of count. When the minimum diameter or minimum and maximum diameters are marked on the container, percentages shall be calculated on the basis of weight. When the apples are in bulk, percentages shall be calculated on the basis o f w eight. GRADE REQUIREMENTS U. S. Fancy shall consist of apples of one variety which are mature (1) but not overripe (2), carefully hand-picked (3), clean (4), fairly well formed (5) ; free from decay, internal browning, internal break-down, scald, freezing injury, broken skins and bruises (except those incident to proper handling and pack ing), and visible water core. The apples shall also be free from damage (7) caused by russeting (7a), sunburn (7b), spray burn (7b), limb rubs (7c), hail (7d), drought spot (7d), scars (7d), disease (7e), insects (7f), or mechanical or other means (7). Each apple of this grade shall have the amount of color specified hereinafter for the variety. U. S. No. 1.—The requirements for this grade are the same as U. S. Fancy except that less color is required for all varieties except yellow and green varieties, for which the requirements for both grades are the same. Apples of this grade shall be of one variety, mature (1) but not overripe (2), carefu lly hand-picked (3), clean (4), fairly well formed (5); free from decay, internal browing, internal break-down, scald, freezing injury, broken skins and bruises (except those incident to proper handling and packing), and visible water core. The apples shall also be free from dam age (7) caused by russeting (7a), sun burn (7b), spray bum (7b), limb rubs (7c), hail (7d), drought spot (7d), scars (7d), disease (7e), insects (7f), or mechanical or other means (7). Each apple of this grade shall have the amount of color specified hereinafter for the variety. U. S. Commercial shall consist of apples of one variety which meet the re quirements of U. S. No. 1 except as to color. This grade is provided for apples which are mature but which do not have sufficient color to meet the specifica tions of U. S. No, 1. U. S. No. 1 Early shall consist of apples of one variety which meet the re quirements of U. S. No. 1 except as to color and maturity. Apples of this grade may have no red color and need not be mature. This grade is provided for early varieties only, such as Oldenburg (Duchess of Oldenburg), Gravenstein, Low land Raspberry (Liveland Raspberry), Red June, Summer Hagloe, Twenty Ounce, Wealthy, Williams, Bailey Sweet, Bietigheimer, and other varieties 7 APPLE GRADES ESTABLISHED FOR OHIO The Ohio and United States Standards and grades for Apples* effective September 6t 1941* according to-the provisions of Sec. 18128-12 to 18128-22, inclusive. Pursuant to the authority vested by law and specifically granted by Sections 1089-2, and 18128-15, General Code, to the Bureau of M arkets, Department of Agriculture, of the State of Ohio, the fol lowing grade regulation is hereby promulgated and adopted in the City of Columbus this 7th day of August, 1941, effective September 6, 1941, in witness whereof our signatures and the seal of the De partm ent of Agriculture of the State of Ohio have been subscribed and affixed respectively. (Signed) W. DALE HILBISH, Chief Bureau of Markets. (Signed) JOHN T. BROWN, Director Department of Agriculture « 1. Apples not meeting- any of the foregoing grade require ments must be labeled with a sign bearing the word, CULLS in well proportioned letters at least two and one-half inches in height, con spicuously placed so that the quantity or lot of such apples is clearly designated, whether in bulk or packed. Sec. 13128 -17. Every person, firm, corporation or organiza tion who by themselves, their agents or employees, violates any of the provisions of this act shall for each offense be deemed guilty of a misdemeanor, and upon conviction thereof, shall be punished by a fine not exceeding twenty-five dollars nor less than five dollars for the first offense; not exceeding fifty dollars nor less than forty dol lars for the second; not exceeding two hundred dollars nor less than one hundred dollars for the third and all following offenses, and all costs for each and every offense. Sec. 13128 -18 . The power of enforcement of this act shall be vested in the Ohio bureau of markets, and certificates of inspection issued by duly licensed inspectors of such bureau of markets, shall be considered as prima facie evidence in any state court of the facts contained therein. Sec. 13128 -19 . All fines assessed under the terms of this act shall be paid into a permanent revolving fund to be known as, "the Ohio fresh fruit and vegetable standardization fund," the proceeds of which fund are to be used in effectuating the purpose and en forcement of this act. Sec. 13128 -20. This act shall not apply to apples in transit from the premises of the producer to the floor of a grading or pro cessing plant; nor shall it apply to any apples exposed on the floor of such grading or processing plant; nor shall it apply to apples sold and delivered by the producer to the consumer on the prem ises where produced. Sec. 13128 -21. When apples are packed in used containers, carrying any markings pertaining to the previous contents of such containers, such previous markings or label shall be obliterated, and the new markings shall be plain, distinguishable, and legible. Sec. 13128 -22. If any provision of this act or the application thereof to any person or circumstances is held invalid, the validity of the remainder of the act and the application of such provision to other persons or circumstances shall not be affected thereby. 5 THE APPLE LABELING ACT—1941 h . a . m i * Sec. 18128-12. The term “container" shall mean any type of package containing apples. Nothing in this act shall be construed to apply to a common carrier. Sec. 18128-13. Every person, firm, or corporation who, by themselves or by their agents or employees, pack or repack apples in containers, or transport, consign, deliver, or offer the same for sale either privately or in the open market, shall cause such contain ers to be marked in a plain and indelible manner as follows: 1. With the full name and address of the grower ,or packer, the variety, and minimum size of the apples, regardless of size or type of container. 2. The net contents by weight or numerical count, if not in a standard container built in accordance with specifications of the federal standard container act. 8. The grade in accordance with standards adopted by the state of Ohio as hereinafter provided. Sec. 18128-14. No'person, firm, or corporation shall sell, offer for sale, expose or have in possession for sale, apples packed in con tainers, or transport, consign, deliver, or offer the same for sale, of which the face or exposed surface gives a false representation of the contents of such package. It shall be considered a false repre sentation if said face is not reasonably representative in size, color, quality, and varietal characteristics, to the remaining portion of such package. Sec. 18128-15. Existing federal grades with any future grades, additions, or changes, as well as a domestic grade to provide for the sale of marketable apples which may include dropped apples, pro mulgated by the Ohio bureau of markets are hereby adopted by the state of Ohio. Nothing in this act shall be construed to apply to apples whose point of origin is outside of Ohio, which are graded and labeled according to the legalized grades of the state of their origin and which grades are approved by Ohio bureau of markets. See. 18128-18. No person, firm, or corporation shall sell, offer, or expose for sale, have in possession for sale, or transport apples, whether in bulk or packed, unless such apples are marked as here inafter provided: 4 INTRODUCTION A NEW APPLE LABELING LAW was enacted by the Ohio General Assembly in 1941 . It is designed to encourage the free flow of fruit through the regular channels of trade. It provides that packages shall be properly packed and labeled in accordance with the quality of the contents of the package. GRADES ... Some confusion exists in the minds of many grow ers relative to grade and size. Grades are degrees of quality having definite specifications, while size is a degree of measurement. There fore, grade refers to quality, and size refers to the diameter meas urement of the apples in a certain grade. All United States grades and an additional Domestic Grade, which is slightly more tolerant than U. S. Utility, are the estab lished1 grades under which apples shall be packed and sold in con tainers in Ohio. Growers should study the detailed specifications of the numerous grades which are placed at their disposal and, no doubt, it will be advantageous to pack and label each lot of fruit with as high a grade as possible commensurate with its quality. REQUIREMENTS . . . Briefly, the law requires that each open or closed container of apples offered or transported for sale shall be labeled with the name and address of the grower or packer, the grade, the variety, the minimum size, and (if not packed in a stand ard container), the net weight or numerical count of the apples. Any lot or quantity of apples which do not meet the require ments of any of the adopted grades must be labeled CULLS (letters at least two and one-half inches high) when sold for purposes other than processing. Since the Domestic Grade and the Cull classification has been substituted for the Federal classification of Unclassified under the provisions of the present law, it is apparent that the labeling of the term Unclassified cannot be recognized in Ohio. Prior marking or labeling on used containers in which apples are packed must be obliterated. The provisions of the law do not apply to apples sold by pro ducers to actual consumers on the premises of the producer. ENFORCEMENT of this law is through authorized agents'of the Ohio Bureau of Markets. Preferably, enforcement is informa tional In character and the inspectors will render helpful assistance in instances where information is desired; however, wilful violators and fraudulent operators will be prosecuted according to the facts of the case. s Hmt Ptt. Co.. Cols.. O. COLUMBUS. OHIO 11(1 Bomd,*! Stoto BMarr \ V APPENDIX F THE OHIO APPLE LABELING LAW AND THE OHIO — U. S. GRADES FOR APPLES Bulletin F . I . FRANK J. LAUSCHE, C onnor OHIO DEPARTMENT OF AGRICULTURE H. S. FOUST, Director BUREAU OF MARKETS W ESLEY WINKMSGH, C M 97 . 8ae.- yiZM lb, Who poaches, potatoes or dry onions are packed ia WitOMtsiasrs, carrying a(y warking pertaining to the previous contents of MW eflotaiasrs, soch previous Barkings or label shall be obliterated or in ease of bags, the bap shall bO turned inaide out so that previous Barkings shall not bo esposad to view, and the new Barkings shall be plain, distin guishable and legible. ; f this act vas approved July 16, 19ti9> making i t effective October 16, W fr Attention is called to the fact that growers grade is not completely osTof this act and can not be used in labeling fruits and vegetables* > i the Apple Labeling Lav remains unchanged as amended in il9bl« these mimeographed copies are issued through the courtesy of the Ohio Bureau of Markets, in lieu of the regular p a lle ts which will be available In the very near future* Wesley Windisch : Chief Bureau of Markets 3 Sac. 13126— 11a. Srery person who packs or repacks peaches, potatoes or dry onions in containers, or transports, common carriers excepted, consigns, delivers, or offers the sawn for sale, either privately or in the open market, shall cause such containers to be marked in a plain manner as follows: 1* The full name and address of the grower or packer; 2. The net contents by weight or numerical count except when packed in a standard container built in accordance with specifications of the federal container act; 3. The grades in accordance with standards adopted by the state of Ohio ^ as hereinafter provided; and In addition the variety and minimum size of peaches shall be marked on all containers bearing peaches. Sec. 13128—lib. No person shall sell, offer for sale, expose or have in possession for sale, peaches, potatoes or dried onions packed in containers, or transport, common carriers exceeded, consign, deliver, or offer the same for sale, of which the face or exposed surface gives a false representation w of the contents of such package. It shall be considered a false representa tion if said, face is not reasonably representative in size, color, quality and varietal characteristics of the remaining portion of such package. Sec. 13128—11c. Federal grades for peaches, potatoes and dry onions existing on the effective date of this act, including "unclassified" for un graded products wherever provided in such grades, are hereby adopted by the "state of Ohio and will be applied under the terms of this act; provided how ever the director may promulgate additional grades for fresh fruits and vege tables, based on any amendments to the federal grades that may bo established after the effective date of this act, and provided further that before any new grades are thus established, interested parties shall be given an op portunity to be heard. The director shall promulgate rules and regulations concerning the hearing of and notice to interested parties. Sec. 13128—lid. No person shall sell, offer or expose for sale, have in possession for sale, or transport, common carriers excepted, peaches, potatoes, or dry onions, in containers, unless such containers are marked as set forth in this act; provided, however, that the responsibility for mark ing Ohio grown or packed fresh fruits and vegetables shall be upon the grower m or packer, if known, and shall not be the responsibility of the fruit and vegetable wholesale dealers. Sec. 13128—lie. Any person who violates tho provisions of this act shall be fined not more- than twenty—five dollars, in addition to the costs of prosecution. For ouch subsequent offense he shall bo fined not less to an fifty dollars and the costs of prosecution, nor more than two hundred dollars in addition to such costs. Sec. 13128—Ilf. Justices of the peace, mayors, municipal courts and courts of common pleas shall ha .re jurisdiction in the provisions of this act. Tho director and such other cmp loyees of th„ Ohio department of agriculture -a s the director tnay do s i gn -> 1o , police officers, sh..-riffs and deputy sh-riffs shall enforce the provisions of this act. Certificate s of inspection issued by duly licensed inspectors of the Ohio department of -agriculture shall he considered as or i nr. a facie avido ;c-j of the facts contained therein in =ny of said courts. 2 Sec. 13128-5. **-*■ Any person who violates the provisions of this act shall be fined not more than twenty—five dollars, in addition to the costs of prosecution* For each subsequent offense he shall be fined not less than fifty dollars and the costs of prosecution, or more than two hundred dollars in addition to such costs. Sec. 13128—6* n -tb tt Justices of the peace, mayors, municipal courts and courts of common pleas shall have jurisdiction in the provisions of this act. The director and such other employees of the Ohio department of agriculture as the director may designate, police officers, sheriffs and denuty sheriffs ^ shall enforce the provisions of the act. Certificates of inspection issued by duly licensed inspectors of the Ohio department of agriculture shall be considered as priraa facie evidence of the facts contained therein in any of said courts. Sec. 13128—7- Federal grades for fresh fruits and vegetables exist ing on the effective date of this act are hereby adopted by the state of Ohio and will be applied under the terms of this act if the grower or packer marks the grade of his product; provided however the director may promulgate addi tional grades for fresh fruits and vegetables, and provided further that be fore any new grades are thus established, interested parties shall be given an opportunity to be heard. The director shall promulgate rules and regula tions concerning the hearing of and notice to interested parties. Sec. 13128—8. All fines assessed under the terms of this act shall be paid into a permanent revolving fund to be known as, "The Ohio Fresh Fruit and Vegetable Standardization Fund,11 the proceeds of which fund are to be used in the enforcement of this act and in the general inspection of fresh fruits and vegetables. Sec. 13128— 9. ■ -»-»■**• This act- shall not aprly to products in transit from point of origin to place of processing or further grading or conditioning. Sec. 13128—IO. -Ha*-** Tihen fresh fruits or vegetables are packed in con tainers previously used for the same fruit or vegetable, any markings per taining to previous contents of such containers shall be obliterated and nevf markings shall be placed thereon which markings shall be plain, distinguish able and legible. Sec. 13128—11. The term "container" as used in sections 13128—11 to 13128—11th of the General Code inclusive, shall mean any type or size of package containing peaches, potatoes or dried onions, except unit containers removed from larger containsrs marked in accordance with the provisions of this act, or containers commonly known as consumer units filled from con tainers marked in accordance with this act, or containers sold and delivered by the producer to the consumer on the premises where produced. The term "person" as used in tho General Code section enumerated above shall be construed to include any individual, company, partnership, corpor ation or association, or any combination of individuals of whatever form and character, also any employee, agent or officer thereof. ’.T h enover the word "director" is used in the above enumerated General Code sections it shall refer to the director of the Chio depa rtcent of agri— culiure. Arm n i s OHIO FRESH FRUIT AND VEGETABLE LAW (Amendsd House Bill No. Ul6) AN ACT Sec. 13128—1. A m terms fresh fruits, or vegetables, m m as used in sections 13128—1 to 13128—10 of the General Code inclusive, shall in clude all Trash fruits, or vegetables, «t* except, apples, peaches, potatoes and dry onions. The term container as used in sections 13128—1 to 13128—10 of the General Code Inclusive, shall mean any type or size of package except unit containers removed from larger containers marked in accordance with the.pro visions of the above enumerated General Code sections, or containers commonly known as units filled from containers marked in accordance with the above enumerated General Code sections, or containers sold and delivered by the producer to the consumer on the premises where produced. The term "person" as used in the above enumerated General Code sections shall be construed to include any individual, conpany, partnership, corpora tion or association, or any combination of individuals of whatever form and character, also any employee, agent or officer thereof. Whenever the word "director” is used in the above enumerated General Code sections it shall refer to the director of the O h i o department of agri culture. * Sec. 13128—2. Every person »** who packs or repacks fresh fruits, or vegetables or transports, common carriers excepted, consigns, delivers or offers the same for sale, either privately or in the open market, shall cause such containers to be marked in a plain and legible manner as follows* 1. With *»* his full name and address *-**. 2. The net contents by weight, or numerical count «i* except when packed in a standard container built in accordance with the specifications of the federal standard container act Sec. 13128—3. No person shall sell, offer for sale, expose or have in his possession for sale, either privately or upon the open market, fresh fruits or vegetables > packed in containers ; or transpart, com mon carriers excepted, consign, deliver, or offer the same for sale, unless such containers are marked in accordance with the provisions of the act -a-a-K-j provided, however, that the responsibility for marking Ohio grown or packed fresh fruits and vegetables shall be upon the grower or packer, if known, and shall not be the responsibility of the fruit and vegetable wholesale dealers. Sec. 13128—ii. No person x -tt-tt shall sell, offer for sale or have in -s-ss-8- his possession for sale, either privately or on the open market, or transoort common carriers excepted, consign or deliver any commodities covered by this act, packed in any package in which the face or exposed surface gives a false representation of the contents of such package. And It shall be considered a false representation if said face is not reasonably representative, in size color, quality and varietal characteristics, - s h s - k - of the remaining portion of such package. Sections 5774, 5785, and 13128, also Am. Rep. 1. sub. (a), (b), and (c) 6. Standards and Regulations for Meats and Meat. Products. For a com plete reading o f th e se standards and r eg u la tio n s governing meats and meat products see appendix H. 7. Bakery laws. See appendix. Section 1090-34 and Section i 90-3’7. 8 . R egulations Cover in g Baked Roods and B ak eries. See appendix J_, Sections 1177-l2a-12g. Also, rules I-1V. 9. Rules and Regulations Covering Ohio Egg Grading law, appendix pare 7 1. For a complete reading refer to livestock Marketing by Dowell and Ejorka, Chapter 18, pp.389-412; Redraw H ill Comperjr, v. Y., 1941- 9s- 3. Ohio Fresh Fruit and Vegetable Law. Section 13128-2. Every person, who packs or repacks fresh fruits or v egetab les , or transports, common carriers excepted, consigns, ^eliv rs or offers the same for sale, either privately or In the open market, shall csur such containers to be marked in a plain and legible manner as follow-: 1. 'fith h is f u l l name and address. 2. The "net contents, weight or numerical count, except v.T en packed in a standard container built in accordance with the specifi- eations of the Federal Standard Container ct. For a complete reading of this act see appendix E. A. The Ohio Apple Labeling Law. Requirements: Briefly, the law reouires that each open or closed con tainer of apples offered or transported for sale shall be labeled T. ith the name and address of the grower or packer, the '-rahe, the variet. , the mini mum sise, and (if not packed in a standard container) the net weight or numerical count of the apples. Any lo t or ouantit,** of apples which do not meet the requirements of any of the adoptt-d rrade must be labeled CULLS (letters st least two and one half inches high) when sold for purposes o':her than processing. Cince the Domestic Trade and The Cull classification has teen substi tuted for the Federal Classification of uncla-sified under the provisions of the present lav-, it, is apparent that the labelin - : f the term unclassi fied cannot be recognized in Ohio. Frior marking or la v-elin •* on used containers in which apples are pi cked must he obliterated. The provisions o f the law do not apply to apples sold by produce'',s to actual consumers on the premises of the producer. For a complete readin - of this law see appendix F. 5* General laws and Regulations. For complete reading on general food regulations see appendix G, APPENDIX D Legislations Protecting and Aiding the Consumer 1. The Food and Drug Act. The Food and Drug Act of 1906 and i t s subsequent, amendments o_’ 19?F and 1940. The principal aim of legislation enacted for the venefit of consumers has been that of protection of their health or purses. The act of 193S brought under control cosmetics and devices, as well as containers; misbranding and misleading advertising are banned; seizure of adulturate: or contaminated food*, is permitted; labels must v.arri of haV it-formlr.:* ’rugs; factory inspections are permitted and no drug can be placed or: the mr rket until after it has been tested to determine vbetter it is harmful. The various prohibitions may be enforced by injunction, labeling must :e more comprehensive than heretofore and must include the address of the manufac turer, packer, or distributor as well as facts concerning the cuantity of of the contents, major ingredients, and .arnin^s against misuse of drugs. 2. Wheeler-Iea Act. The Wheeler-Lea Act is another sig n ifica n t law passer by lonrress in 1938, amending the Federal Trade Commission Act* the most important change made by the ?heeler-Lea Act is that which pertains to the advertising other than labeling of foods and dru^s. It definitely prohibits false advertisin** by radio and other-wise of foods and drugs, cosmetics and therapeutic devices. Certain infraction involving these items are rendered criminal when injurious to health or when punishable by both fin e and imprisonment. However, tem porary injunctions are provided to stop these practices pending issuance of a complaint and determination of the charges. The lav also permits factory inspections and forces submitted of these commodities, vhen required, for testing purposes and, if found harmful, their sale may he prohibited. 9 s at present, as compared with the time In which Engel*s stud ies were made* The main facte concerning the distribution of family expenditures were brought out by the studies of the U.S. Commissioner of Labor, both in 1890*1391 and 1903, together with the results of a similar study made in 1913-1919• Both of these comprehensive studies verified Engel's first law by showing that the percentage of expense for food declined regularly from 43 per cerft to 36.4 per cent as the family income rose from $200 to $1,200 per year. The expenditures for miscellaneous items or sundries as indicated by Engel also showed a remarkable upward trend as income in creased. The main variations from Engel's laws occured in the expendi tures for clothing, fuel and light ^ X/Kolb, Bronner and Ogburn, A Study of Rural Society, third edition, 1946| The Riverside Press, Cambridge, Massachusetts. APPENDIX C ENGEL* S LAWS 05' CONSUMPTION In contrast with Le Play, Engel put his emphasis upon the accumu lation of data regarding many families. His was a statistical study of what might be termed "mass" consumption. He used some of the original material gathered by Le Play and others, and also the studies of wage earners in Belgium in 1386 and 1391. By statistical analysis he was able to show relationships between the distribution of items of the bud get and the rise of the family in the social scale. His statements of th ese rela tio n sh ip s have come to be known as **Engel*s Laws" of consump tion. The statements took two forms. The first. which has received much the lees attention, but which has significance for the student of society, was that the importance of food in a budget in a budget was the best single index of the social position of the family. The second laws* 1. As the income of a family increases, a smaller percentage is expended for food. 2. As the income of a family increases the percentage of expen diture for clothing remains approximately the same. 3* As the income of a family increases, the percentage of expen diture for rent, fuel, and light remain invariably the same. 4. As the income of a family increases, the percentage of expen diture for miscellaneous items including expenditures for education, religion, health, recreation, amusements, and so forth increases. Note should be taken that Engel’s percentages of expense are percen tages of total expense rather than of total income, although, the family classifications are made on the basis of income. Engel's laws require some revision and qualification to accord with facts that have been gathered eince his time and which are at variance, ! Sheet 9 1. Which do you prefer* Self-Service ( ) or Clerk 3ervice ( ) a) Why, because it is* Cheaper ( ) Cuioker ( ) Taaior (.)'Difficulty in finding ( ) other reason ______* 2. On what day do you buy MOST of your groceries* (off from work ( ) better bargains ( ) Moft, ( ) Wed, ( ) IPTT ( ) Sun. ( } Why, because ( Tues. ( ) ttrars. ( ) Sat. ( ) (Pay day ( ) merely by habit ( ) other ( ) 3. How many days of the week do you buy fresh vegetables and fruits? ______Why, beoauee they are fresher ( ) Habit ( ) Wo olace to keep them fresh in hone ( ) Other ______ 1*. How many daya of the week do you buy groceries? List ___ , , _____ Why, because lack of storage in home ( ) Lack of delivery service and, I don't have a car ( ) Do you have refrigeration service ( ) Ice ( ) Klee trie ( ) More money available last few days of the week ( ) Other ( ) ______5. What time of day do you prefer to buy groceries? "orning ( ) Afternoon ( ) Evening ( ) 6. Do you buy pre-packaged Fresh Fruits & Vegetables and ’feat? Yes ( ) No ( ) Because they are fresher ( ) Cleaner ( ) More convenient ( ) Cheaper { ) Bettor keeoing auality ( ) nther ______Increasing or decreasing ______7. Approximately how far do you live from the store whore you do your purchasing of groceries? No. of blocks ___ Miles (1. Husband No. years in Columbus ______8. Where "ere you bom? ( (2. Wife No. years in Columbus ______9. Where were you living before you came to Columbus? Husband South ( ) Number years ( ) Worth ( ) lfo, years ( ) East ( ) No. years ( ) 1 est ( ) No. years ( ) Wife South ( ) Mo. years ( ) Worth ( ) Wo. years ( ) East ( ) No, years ( ) ’Vest ( ) No. years ( ) 10. Aporoxlnataly bow nuch per week do you spend on amusement? ______11. Approximately how much per week do you donate to tie church? ______ fo ■■■t <*aw Sheet 8 SOURCE OF SUPPLY Inde- City Super far City Fruit 4‘ Do you j' 1 . ! Meat Poultry oen- Chain Mar Mar ters Ped Vegeta use j Other jcive Shop Dealer dent Stores ket ket it dlers ble Deliveryj jReason Stores farm Stand Service | j HERS DO you BUic 1 OKT ! OF YOUR GROCERIES 1 Poultry Meat Eggs 1 1 Fresh Vegetables j fresh Milk 1 Fresh Fruits i i Bread ___ i______ Staples _____ i______Others f i 9o ! Sheet 7 Sugar, Sheets, and Juices______Miscellaneous Foods and Beverages Amount Price Amount Price Item lbs. unit each tolal Item lbs* unit each ] total SUGAR < Baking Powder Brown Soda White least Confection Catsup _ .... ------^ Chfli Sauce Salt Sir $>5 r vinegar Com Soices r Cane r Extracts Maole "eooers — + - - - ....------Other 1/ 1 Gelatin Pickles & Olives j...... tfcUssES Prepared dessertB Jellies, Jama Preserves jjriVEiiiiGES t 1 Candv f - Coffee i CANNED JUICES t Tea ; Orange Cocoa G. Fruit Soft Drinks Tana to L- . i _ Kool Aid Apoie ! Wine ' Grape Beer Prune I Ttther? 2/ ■■ ~..”1 Pineapple ______... .. i i total.J '1i ------. t ~ ' 1/ Includes Honey and Sorghum "I/ Includes Whiskey, Rum, Gin and Brandy. 9o Sheet 6 Amount Price Amount Price item lb. unit each total Item lb. unit each total BREAD: Partially Prepared: ifclte Macaroni k cheese I . Whole Wheat Spaghetti k Cheese Other 1/ or Tomatoas Others fflfftER BAKPD 0 0 6 rS : Rolls Biscuits SOUPS: Muffins Chiefly vee. V Cake Pie Chiefly meat Sweet Rolls Doughnuts Others 2j Chiiflv grain Prepared Diahea: Bouillon Potato China Potato Sticks, etc. Vegetables Dehydrated foods Seats BA# POODS: j j {Spaghetti ft Cheese Strained I Macaroni ft Cheese T I Chopped 1 Others ...... 1 ...... I i "I Total j j . . . 1 t ; p__'t ...... iw! 2/ Include Cookies 3/ Include Cream of Mushroom, Bean, Split Pea and Tomato. Sheet 5 Amount _ Price Amount Price Item lbs. each total Item lbs. unit each • total ijlX FLUID t FLOUR: (hole Milk Self-rising lutter lfilk Plain lldmbilk " " ’.Thole Y/heat Jhocolate bilk !ream Ready Mlied fcvaborfted flondensed CORF MEALt | White TCinRED MILltt ' Yellow •pHm II (hole L1OTED CEREALS! "rits i Pice ? ------Ost k'eal IKtl-Stf: Cream of Wheat merican Others & Popcorn lottaxe Swiss READY-TO-EAT CEREALS! )ther Cornflakes Branflakes ..... ice cream Others Butter PASTES: Margarine Macaroni r LaritT Spaghetti Shortening Moodies... Salad Cooking dils Tapioca ifiyonnaiae Salad Dressing Total •MMUMaaai 9 0 * Sheet k Amount PrJLee Amount Price Item lbs. or unit each total Item lbs. cans or unit each total MEATS* PotitTRYt ------Beef - Fryers ^ R. Steaks Stewers Cube Steaks Turkeys r f. Bone 1 Others Bucks " ------" liver Guinea Roast Rib Other Boast, Others ; Sterr, Soup, Beef ------(found Bref Total VeaTSutleta CANNED MEATS* i f VSai Chora Salmons ------■—------flver Sardines fill Hoast Beef t o , titers... Chicken wk Chow ------Pork Ribs SMOKED AND ftm _ OTCLJl CUTS* Sausage Bologna >ork, Otters Frankfurters Llfflb Roaet Sausage lamb Chops Bacon (sliced) faeb, Stew & Others Bacon (unsliced) Variety teatsi Fat Back or Sidney, Jeart Ihlte bacon Brains | Others l/ S m ...... i __ Tongue t ..... i Eggs (Fresh) dweetbreeds Eggs (Powdered). Rabbits ------Other Case V^sh Fish ... ------Frozen Msh Shell Fish flhehelled _ 1 I "dtal 1 j ' n aj taiis, pig rest, Vienna sausage, pig ears & hog heads. V Incld.Baby Foe Sheet 3 Apouint Prlce Amount Price lbe. pkgs. * each total each total JLM..♦ [.Pkff.f. Freeh Vegetables: Canned Vegetables: if Tomatoes IBSL Potatoes ■Sweet Potatoes Irish Potatoes En PIants ' o % Green Peas Brussels Sorouts String Beans ------Bests ■ " Asparagus Brocoli Carrots — ...... Cabbages ~?>kra Carrots ...... P3as ' . *" ’ * ■“* Cauliflower Beets Celery Corn ------Collards Leaf:/ Cti&uabers ‘ ------Sweet Coro (fellow) Others Sweet Corn mite) ------Kale ...... , ...... Mustard Greens Onions Cried Vegetables: ae___ _ ------i Rutabagas " ..."■ i s .. . Iettuce Frozen Vegetables: Spinach i Green Peas ... _ i Sou&sh ...... L .. Lima Beans Tonetoes putter Beans Radishes 1i Corn Ckra . Others ...... Other./. 1 1 | Total --- “ T " T"------1------1------1/ i T>r*7 itftafi fumiAiifl BUt-f * TIT! Sheet 2 Amount Price 1 j Amount I Price Item lbs. dos. pkgs. each Total Item I. cans S. cans Pkge. | each t Total FRESH CiTeD FRUITS 2/j T Grape Fruit Amies Oranges Grape Fruit ------Lemons, Lines Peaces •Tangerines Pears W — 1 ------—— -— Apples (Red) Pineapple —■------Apples (\thitej Mixed fcananas Apricots fears — .------—------Feaches Others 1 Other Fruitsi ... . DRIED! ------Watermelon Peaches L, .Cantaloup Apples & other melons Prunes —— ftrawberries Raisins 1 " 11 r ■■ Dewberries Apricots Blueberries Nuts ------• Blackberries FF.OZEK: Strawberries ------Others l/ Peaches . _ . I...... ------_ 1 Raspberries’ .....i.. ------r 1 Total —___ i ___ i ' ! I?/ Includes R&by foods f |£ * Large, S ■ Small anntx b CONSUMER POOD BUYING HABITS Sheet 1 Record Ho. College of Agriculture, Department of Agricultural Economics Area ' s ta ta and Coat of Leals or Part Meals I. INFORMATION ABOUT FAMILYt or annual Eaten away From Home in Approximate take homewe pay Last 7 Basra Members of Household* Occupation Wt. Wfjlnn. No. Total Cost Received as Gift or p^y 1» Husband B owiiif Ci D. PaurhterTaT F. 411 per!?n? lining within household ty relationahio 1/Includes eeront(s) and boardera regularly living with household immmi incoi *»oa« ia the rt*t: iNdWtkMlMi it TABLE 25 RELATIONSHIP BETWEEN DAY MOST GROCERIES WERE BOUGHT AND REASON GIVEN BY NEGRO FAMILIES IN COLUMBUS, OHIO SPRING, 1951 Reason Saturday Friday Monday through Thursday - Per cent Per cent Per cent Off work 27.0 17-3 74.0 Better bargain® - 47.1 13.0 Pay day 49.0 17.3 6.0 Habit 24.0 15.3 7.0 More convenient - 1.0 - Other unclassified 2.0 _ T o tal 100.0 100.0 100.0 TAELS 2 3 RELATIONSHIP BETWEEN DAY OF THE WEEK MOST GROCERIES WERE BOUGHT AND INCOME BY NEGRO FAMILIES, COLUMBUS, OHIO 8 PRING, 1951 Rung* Family Income S atu rd ay F rid a y Monday through After Fadaral Incoma Tax Thursday - P ar c a n t Par cant Par cant Lass than $1,000 1.2 0.0 0.0 $1,000 - $1,999 37-2 11.9 13-6 2,000 - 2,999 29-4 27.7 13.6 3,000 - 3,999 25-0 40.6 10.1 4,000 - 4,999 5-0 12.9 22.0 5,000 - 5,999 2.2 3-0 27-1 6,000 and over* 0 .0 3-9 13-6 100.0 100.0 100.0 •But not over $12,000. g f TABLE 21 COMPARISON 0? ALL FAMILIES AND NEGRO FAMILIES AS RELATED TC THE 0 -.Y OF THE WEEK MOST GROCERIES WERE BOUGHT, SPRING, 1951 Kind o f Family Saturday Friday Monday through T otal Thursday - Per cen t Per cent Fer cent Per cent Greater Columbus* 38.3 A5.3 16.2 99.8 Negro 52.6 30.6 l 6 fcft 100.0 ^SOURCE: I b id ., p. 2h. TABLE 22 PERCENTAGE DISTRIBUTION CF NEGRO F.CITIES USING S^EIIFIED TYPES OF SHOPPING 1 ETHOPS, Gr'T!r- BUS, OHIO, S''"TNG 1951 Method Per Cent of Users Shopping list 15.4 Choose in store 75.5 Both 9 .1 T otal 100.0 TABU 30 COMPARISON OF ALL FAMILIES AND NEGRO FAMILIES AS TO WHETHER THEY BOUGHT MEATS AT SAME STORE AS OTHER GROCERIES SPRING, 1951 Answer Greater Columbus Families* Negro Families Per cent Per cent Yes 7 5 .8 8 0 .4 No 2 4 .2 19.6 Tot e l 1 0 0 .0 100.0 ♦ I b i d ., p . 23. TABUE 12 COMPARISON OF ALL FAMILIES AND NEGRO FAMILIES AS TO WHETHER THEY BOUGHT VEGETABLES AT TEE SALE STORE AS OTHER GROCE- RIES, SPRING, 1951 Answer Greater Columbus Families* Negro Families Per cent Per cent Yes 86.3 7 4 .1 No 13.7 25.9 T o ta l 100.0 100.0 ♦Ibid., p. 23. APPENDIX A PROCEDURE FOLLOWED IN STARTING Preparation "Thia&s. d aaa- 1. Before going into field, the following were accomplisheda a. Decided on title after careful conference with the Agricultural Economics and Rural Sociology Department. b. The sampling area wae determined and o u tlin ed on a map. Checks were made with the Bureau of busineee Reseerch, OSU. c. The scope was determined. d. Prepared first draft of questionnaire and checked it with the Economics Department, then tested it in several areas before making the final draft. Finally, made up the num ber of questionnaires needed. e. Interested agencies were contacted that might aid in giving information on the study* (1) Chamber of Commerce—obtained approval to aid in con tacting households and secured information about city of Columbus, Ohio. (2) City Planning Board or Commission--obtained information with regard to income areas and general characteristics of the city which aided in deleniating groups to be studied, also maps of the city were obtained. f * Contacted Police Department to secure approval to conduct su rvey. g. Contacted local minister groups who made announcements that the survey was being made in order to stimulate response. APPENDICES A - K V 83 BIBLIOGRAPHY 1. Campbell, Persia The Consumer Interest, p. 326, Harper and Brothers, 19*9* New York• 2. Maynard and Beckman, Principles of Marketing. Fourth Edition 1946, The Ronald P ress Company, New York. 3. Food Consumption of Urban Families In The United States. U.S.D.A. Preliminary Report Numberej Food Consumption Surveys. 4. Consumer.A n a ly sis of The G reater Columbus Market 1951. 5th Comparative Report, Columbus Dispatch and The Ohio State Journal, Columbus, Ohio. 5. Kolb, Brunner, and Ogburn, A Study Of Rural Society. Third Edition, 1546, The Riverside Press Cambridge, Massachusetts. 6. U.S.D.A. CensuB Reports of 1940 and 1945« 62 a variety of analysts, including agricultural economists, market resear chers, advertisers, nutritionists and food specialists of all kinds. e i CONCLUSIONS Analysis of ths findings of this study indicated in no uncertain terms that there is a great potential increase in the food market await ing the day of higher income to Negro families in Columbus, Ohio. The above statement is particularly true concerning fresh meats and fresh fruits. However, these data showed thst there is a pent-up desire of the Megro which is ‘not food and until there is enough money to Batisfy this pent-up desire plus a sufficient amount to obtain the proper quantity, and quality of food it appears that food expenditures *ill be neglected. As income increases the chains and super markets may expect a greater pa tronage from this racial group, especially, for fresh fruits and vegetables. Suppliers of food to this group may continue to expect Saturday as the main shopping day for a considerable period of time. However, food suppliers should continue to place emphasis on Friday as the day of "better bargains'* because the majority of families who shopped on Friday gave "better bargains" as their reason. Generally the status of education was found to be of great importance in studying the food buying habits of Negroes. As the educational status increases, food stores may expect a slightly larger dollar volume in trade, with definitely less visits. Educational agencies should continue to increase their responsibilities by teaching consumers how to plan their food purchases in order that food purchases may not be in conflict with non food purchases. The interpretation and evaluation of these data relating to consumer food buying habits and attitudes, are available to those who desire to apply the findings of this reae&rch to a similar study throughout the United States. It is also desired that this study should prove useful to food handlers and 80 urday shopping, while those who had completed college provided for most of the fam ilies ’-'ho shopped from Monday t.hrourh Thursday. 14. About fifty per cent of a ll Me pro families that s homed eor food four times a .-reek said it was .^ust a ha’- It. while the remainin'’ fi^ty per cent pave f,lack of proper storage space,” as their reo?or ror this frequency in shoppin-' for rroc ries, 15. About twenty per cent of all housewives o'’ southern ir+ h shopped from 3 to 4 tim es •- wee!' in order to satisfy their -Tocer:; needs, while those who were of northern hirth dir’ all of their shorpin--’ ■ ithin on« t two days. Low educational status of the housewife is iirectly related to an increased number of visits to the foo^ store durin ' the week. 16. Sirhty-three per cent of all families that shopped 4 times a week for fresh fruits and vegetables s a i d they did not Pave ”suitable sto rage space to keep them fresh in the home.” IP. Minty per cent of the all-fam ilies rrour- ’“ere a rarently well isati fied with self-service, while only 59-4 oer cent of the Me pro families expressed such satis faction. He l rr'-e.t concentration of clerk servic % u sers emon? T'erroes ar peared in the low i-ccme -roun, and more than fifty per cent of them stated that it was easier. -econd and third in importance as reasons for usinr clerk service ere ’’hid i f 1 f-mf "use of c r e d i t . " 79 7. There was a very impressive relationship between the level cf family income an*' the in o'ex of expenditures for frerh fruits. The index for the lowest income cl ss wor only 49, v.'hile for the highest income class it increased to 201. This su dormant fresh fruit market to this population as inc.me advances. The overage amount spent per -eek on fresh milk '■’if not increase very rapidly' with an advance in the level of income, .m- the income l e v e l in crea sed th e sou rces c f su' ply o f fresh m ilk char*red from the independent store:; in favor of the milk distributors• 9* The index of weekly expenditure for tevera es increase' consistently as income classes increased. 10. Families -ho had income of under *‘5,000 donated on the average more to the church than J5 d fam ilies of incom.ee a love A 5 ,000. To rise— quently, il .r.i-’ht be said on this basis that church donations no in- t?rfere to some extent v.ith food e .penditures. 11. Seventy-five per cent cf the families considered in this stu'3y made no p lan s b efo re shopping; th ey sim ply entered the sto r e and chose their foods by sight. 11. ITe^roes buying most of their groceries on ?a turd ay was 52. C a s com pared v;ith only 38.3 per cent for all families in lolu.rr.tus. lout one h a lf (h9.0''f) of a ll verro families who shopped on Saturday said it v,as their pay—day, while 24 per cent rave habit as a reason for selecting Saturday as the day to buy most of their grocery requirement. 13. Families that owned their homes shov/ed less 3en-‘ercy to allocate Saturday bb the day to shop for most of their groceries. Fouoewives who had less than an 8th grade re-istere^ a strong tendency toward fat- 78 CHAPTER IV suit t h y a \t cct-iciusi Summary 1. A total of 340 Negro families was int^-rvi c.v:ed in Colu.-us, Ohio during th e sprin.-* o+’ 1951. 2. The amount of.' 5 nccme rcceivp^ by the family had a pronounced in fluence on the average anaunt spent, per eek for food. "o,-mple, fami lies with an annual inca-ne of less t han "'1,000 only spent ,-r average of *16.35 per week for food while families with on annual i. c re o f ^6,000 and over spent 37.67 or more thrv. twice as much ac-rf than -as spent by families of less than "1,000. 3. Tood expenditure per family did not increase * r. pronorAi-.n to an increase in the size of the frmi^y. 4. The findings indicate' thct the nur-hs.ser ’ •-...•n-food items 'ere somev.hat in con 'lict > ith experr’iturcc fo3- food. ’-milic-s in the ’ ov- est inco: e class ;• ho ’''ere not uyin' non—fmod. srent '. 50 more for food than their counter-parts T ho v. ere p; yinr for nee-*’ i +-e:is. 5. There was a direct rel 11 ion ship betv ter the ; r 3 t u - e c n fan 12;** income and v.eekly fresh meat expenditure. "rcn the lowes- to the highest income class twice as much was spent r. fresh meat. 6. TTegroes shopped around a* out 50.0 per cent more than the n 11-fa n- ilies ’roup in their effort to satisf;, their fred vexts' les p u r c h a s e s In certain areas many Negroes- lived in proximity f several fresh fruit and vegetables stands. This, together with the fact that an appreci able number of then were sti31 patronizing street ped lers. may account for most of the differential of the two groups. TABLE 35 C2MFAHISCN OP ALL P.'.yiLLSS ANn NEOl?C FAFTLIFF AS RSL TO THE TB'E OF rUY F .M I.ISS I REFKRRED TO rVY THUR GROCERIES, SPRING, 1951 Kind o f Fam ily T/orning A ftern oon E vening - Fer c e n t Per cent l er cent Greater Columbus-5' A 2.9 3 0 .5 2 6 .6 Negro 7 3 .5 1 1 .8 1 4 .7 * SOURCEi I b i d . , p . 2 4 . Upon the comparison cf the percentage distribution o' all f a m ilie s families to Negro families as to the time of day/preferred to buy their groceries, great variations were found. For Negroes 73.5 per cent of them desired to make their grocery ’-urehares in the morning as compared ith only 42.9 per cent of ;11 families in Columbus. This difference to seme decree cue be Justified by the fact that a high proportion of Negro fam ilies shopped on Saturdays due in part, to the time of pay periods which generally were Friday and Saturday. Therefore, it is necessary to arrive early in the morning to avoid the evening rush. The percentage distribution for a ll fam ilies for morning, afternoon, and evening shoppers are much more evenly distributed than are those for Ferro fam ilies (table 35). Gver twice or nearly three times as many families con sidered in the "all family" group did their shopping in the after noon than did Negro fam ilies. 7 6 TABLE 34 RELATIONSHIP BETWEEN ANNUAL INCOME AND THE REASON GIVEN FOR USING SEIF-SERVICE IN BUYING GROCERIES, NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1?51 Range of Family Income After Federal Income Tax m Less Than $1,000 $2,000 $3,000 $4,000 $5,000 $6,000 Reason Giron $1,000 to to to to to and 1,999 2,999 3,999 4,999 5,999 over* Per Per Per Per . Per Per pJr Number eent Number cent Number cent Number cent Number cent Number cent Number eent Cheaper 1 100.0 13 43.3 32 60,4 21 38.9 8 25.0 4 20.0 6 54.5 Quicker - m 8 26.7 14 26.4 27 50.0 17 53.1 15 75.0 4 36.4 Eaeler - - 8 26.7 7 13.2 6 11,1 6 19.8 1 5.0 1 9.1 Other - - 1 3.3 - - - - 1 3.1 -- - - Total 1 100.0 30 ioao 53 100.0 54 ioao 32 100.0 20 ioao 11 ; oao ♦But not orer $12,000. fa m ilie s d e sir in g t h is type of se r v ic e gave "cheaper** as the reason for patronizing self-service stores. The concentration of respon dents who gave "quicker" as a reason for using self-service were within the $5*000*6,000 income class, where 75-0 per cent of the respondents gave this reason. Generally, the majority of the fami lies who use self-service believed it to be more economical, either by actually being cheaper than other stores or quicker to receive service or both. TABLE 33 RELATIONSHIP BET .TEN INCOME AND EASON GIVEN FOE USING CLERK SERVICE IN BUYING GROCERIES, ..FORCES FAHLIEF, COUJi: HUS, OHIO SPRING, 1951 Aanre of Family Income After Federal Income Tax Reason Given Less Than 31,000 02,000 $3,000 I %4,000 "5,000 *6,000 $1,000 to to to to to and 1,999 2,999 3,999 4,999 5,999 over* Per Per Per Per Per Per Per * Juaber cent Number cent Number cent Number cent dumber cent Number cent ‘‘umbel ce n t Easier 1 100.0 33 57.9 le 50.0 26 68.4 - - 2 66.7 - - Quicker - - 1 1.7 -- 1 2.6 - - 1 33.3 - - Habit - - 1? 29.9 17 47.2 11 29.0 2 66.7 - - - - Other** - - 6 10.5 1 2.a - - 1 33.3 - - 1 100 Tbtals 1 100.0 57 100.0 36 100.0 3B 100.0 3 LOO.O 3 100.0 1 100 _ . I i *But not over '12,000. ■^Includes the use of credit. RELATIONSHIP BETWEEN INCOME AND THE USE OF CLERK SERVICE There was a direct correlation between family income and the type of service used. Low income families showed a greater tendancy toward clerk service. Sixty-five (65*0) per cent of all families falling within $1,000-1*999 income class used clerk service, and 57.9 per cent of them stated that it was easier. As income increased, the per cent of families is of all families that had used clerk ser vice declined from 65.0 per cent for the income class stated to 40.0 per cent for families falling within the next income of $2,000-2,999* Second in importance as a reason for using clerk service was "habit,” anc the third reason, which came in for some consideration was "others which included the use of credit (table 33)* T*16 number of families who preferred clerk service from $4,000 and over were not analyzed because the number d eclin ed sign i f i c a n t l y , and was r e a lly too sm all, nor was the single family of less than $1,010*considered. Thirteen and th r ee ten th ( 13* 3 ) psr cent of the families of $1,000-3,000 wanted clerk service because they desired the use of credit. RELATIONSHIP BETWEEN INCOME AND THE USE OF SELF-SERVICE The percentage of respondents who desired self-service while shopping for groceries increased as the level of income advanced. The data in table 34 indicated that there was a close relationship between higher income and self-service by the fact that 92.0 per cent of all families within the $6,000-and-over income class desired self service. Fifty-four and five-tenth (54.5) per cent of all TABIE 32 COMPARISON OF ,LL FAMILIES AND KVniiO RiVIUES AS RELATED TO THE TYPE OF SERVICES PREFERRED SPRING, 1951 Kind o f Family Self Service Clerk Service - Per cent. Per cent G reater Columbus*^ 9 0 .0 1 0 .0 Negro 5 9 .4 4 0 .6 ^SOURCEI I b i d ., p. 24. From, the data here presented, it seemed that vhile 90.0 per cent of all families in Columbus, regardless of race, were apparently v\©ll satisfied vith self service; only 59.4 per cent of the Negro families expressed such satisfaction (table 32). Forty per cent of the Ne^ro respondents preferred clerk service. There were several reasons piven for this variation. ^rther analysis of this topic w ill follow. 71 TABLE 31 RELATIONSHIP BETWEEN NUMBER OF TIMES WEEKLY FRESH FRUITS AND VEGETABLES WERE PURCHASED AND REASON GIVEN BY NEGRO FAMILIES IN COLUMBUS, OHIO, SPRING, 1?51 Number of Days Per Week Reason Given 1 2 3 4 5 or more Per cent Per cent Per cent Per cent Per cent Fresher 11.4 64.4 31.9 m - More convenient 27.3 0,9 2.8 16.7 - No place to keep them fresh - 6.5 41.7 33.3 100.0 Habit 47.7 25.0 23*6 - - Other 13.6 3.2 - - - Total 100.0 100.0 100.0 100.0 100.0 Variations In the percentages of the number of days fresh fruits and fresh vegetables products were purchased during the week previous to the tine of the survey, and vegetables for specified number of days, are in dicated in table 31. There was a very close relationship between the number of days fresh fruits and vegetables were bought and the reason "lack of space to keep them fresh." Sixty-four per cent of ell families buying two days of the week believe their fruits and vegetables were fresher. Eighty-three per oent of all families shopping 4 times per week for fresh frultB and vege tables In their homes." All families that shopped for fresh fruits and vegetables 5 or more times per week also gave this reason. 70 TABUS 30 RELATIONSHIP BETWEEN EDUCATIONAL STATUS OF THE HOUSEWIFE AM) THE NUMBER OF DAYS GROCERIES WERE BOUGHT DURING ONE WEEK, NEGRO FAMILIES COLUMBUS, OHIO, SPRING, 1951 Educational Status of the Housewife Number Less than Completed Less than Completed Less Completed of 8th 8th High School High than College Days Grade Grade School College Per Per Per Per Per Per cent cent cent cent cent cent 1 18.6 33.3 27.9 43.1 75.0 86.8 2 50.3 52.4 64.7 44.6 - 7.5 3 13.6 14.3 7.4 9.2 25.0 5.7 4 3.1 - - - - - 5 3.9 - - - -- 6 1.6 -- -- - 7 3.9 - - 3.1 - - T otal 100.0 100.0 100.0 100.0 100.0 100.0 RELATIONSHIP BETWEEN EDUCATIONAL STATUS OF THE HOUSEWIFE AND THE NUMBER OF TIMES DURING THE WEEK GROCERIES WERE BOUGHT The evidence presented in this section (table 30) indicated that there was a close correlation between the educational status of the housewife and the number of days she shopped during the week for food* Examine ta b le 3 0 , and it w ill be observed that of all families (housewives) hav ing less than.an 8 th grade education, 12*5 per cent went out to shop around for food from 4 to 7 times e week* This becomes significant when compared with housewives that have training above the 8 th grade and through college, who, with the exception of a very slight deviation, did not do any shopping around after they had shopped up to 3 tim es a week (ta b le 30). The majority of the housewives who had completed college training shopped for food only one (l) day. Might it be that as education increa ses to this racial group we can expect lees and less number of visits to the grocery stores per week? If so, thiB information would certainly be useful to food handlers in planning for the future. TABLE 29 RELATIONSHIP BETWEEN NUMBER OF DAYS GROCERIES WERE BOUGHT AMD GEOGRAPHIC PLACE OF BIRTH OF THE HOUSEWIFE NEGRO FAMILIES, COLUMBUS, OHIO SPRING, 1951 G eographic P la c e o f Birth of the Housewife Number o f Days S outh N orth E a s t West P er c e n t P er c e n t Per cent Per cent Ons Day ~ 2 9.4 4 5 .0 1 00.0 5 7 .1 Two 42.6 4 6 .0 - - T hree 1 8.4 8 .0 - - F our 1 .4 -- - F i r s - - - - S ix - -- - Seven 9 .2 1 .0 - 4 2.9 T o ta l 100.0 100.0 100.0 100.0 6 7 to this study. Families (housewives) who gave their place of birth as North or Bast did their shopping within two days (table 29)* 66 TABLE 28 RELATIONSHIP BETWEEN THE NUMBER OP DAYS GROCERIES WERE BOUGHT AND THE REASON GIVEN, NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1951 Reasons Given Number of Days Per Week 1 2 3 4 5 6 7 % % % % %% % Habit 7.7 42.8 1 7.1 5 0 .0 - - - Mors convenient 35.0 7*9 2.4 - - -- Lack o f Storage 6 .3 3 1 .6 63.5 5 0 .0 - - 5 0 .0 Lack of D elivery serv ice 0.7 2.6 2.4 -- -- More money la s t of week 1 .4 1.3 2.4 - - - Other 4 8 ,9 1 3 .8 12.2 - -- 5 0 .0 T otal 100.0 100.0 100.0 100.0 XX 100.0 65 REASON GIVEN FOR BUYING GROCERIES MORE THAN ONE DAY A WEEK Further analysis of food buying habits as related to reasons given for the variations in the number of days families sent out to do shopping revealed some interesting facts. Fifty per cent of all Negro families that shopped for food four times a week, said it was just a habit, while the remaining fifty per cent gave "lack of proper storage" as their rea son for this frequency in shopping for groceries. The lack of proper storage space appeared to be a serious limiting factor in allowing fami lies to reduce the number of days per week that were required to purchase their food needs. Very small purchases at very frequent intervals inter vals surely is not economical, since very small purchases are generally higher in price and frequent visits are time consuming. Those who gave "more convenient" as a reason did most of their shopping within two days (table 28). "Lack of delivery service" and "more money at the last of the week" were unimportant as contributing factors for shopping more than one time per week for g ro ceries. VARIATIONS IN THE NUMBER OF TIMES A WEEK GROCERIES HERE BOUGHT AS RELATED TO THE GEOGRAPHIC PLACE OF BIRTH OF THE HOUSEWIFE There appeared to be a fairly significant relationship between the number of times a week families shopped for groceries and their geogra phic place of birth. Of all Negro families (housewives) who were of southern birth, 19*6 per eent shopped from 3 to 4 times a week to s a t is fy their grocery needs, while the corresponding percentage for those fam ilies (housewives) who were of northern birth was only 6.0. Forty-two per cent of all families (housewives who gave their place of birth as the Vest had done some shopping every day for food during the 7 days previous 64 TABIE 27 RELATIONSHIP BETWEEN EDUCATIONAL STATUS OF THE HOUSEWIFE AND THE DAY UOST GROCERIES WERE BOUTHT, NEGRO FAMILIES COLUMBUS, OHIO, SPRING, 1951 Educational Statue of the Housewife Day Less Completed Less Completed Less Completed Than 8th 8th Than High Than College Grade Grade High School College School Per Per Per Per Per Per cent cent cent cent cent cent Monday - 3 .0 - 3*1 - 7.2 Tuesday .8 e 1.8 1.5 - 5.6 Wednesday 3 .1 3 .0 9 .1 1.5 20.0 25-4 Thursday 2.4 3 .0 1.8 7.7 40.0 11.0 Friday 20.5 30.3 29.1 38.5 40.0 34.5 Saturday 71.7 57.7 58.2 47.7 - 16.3 Sunday 1.5 3.0 - - -- Total 100.0 100.0 100.0 100.0 100.0 100.0 63 by the leek of interest in planning as well as insufficient training. Can we project our thinking to say that as education increases to this racial group, we w ill have a trend toward shifting from Saturday shopping to other days? 62 TABUS 26 RELATIONSKIP BETWEEN GEOGRAPHIC PLACE OF BIRTH OF THE HOUSEWIFE AND THE DAY MOST GROCERIES WERE BOUGHT, NEGRO FAMILIES COLUMBUS, OHIO, SPRING, 1951 Geographic Place of Birth of the Housewife Day North South East West P er cen t Per cen t Per cent Per cent Monday 2.7 1.4 Tuesday 3 .2 - - 14.2 Wednesday 12.3 1.4 - Thursday 7 .0 2.8 -- F riday 38.5 16.1 66.7 42.9 Saturday 35.8 76.2 33.3 42.9 Sunday .5 2.1 -- T o tal 100.0 100.0 100.0 100.0 61 RELATIONSHIP BETWEEN GEOGRAPHIC PLACE OP BIRTH OP THE HOUSEWIFE AND THE DAY MOST GROCERIES HERE BOUGHT As s further refinement of the data this investigation considered the geographic place of birth of the housewife to test if it had any significance upon day of the week most groceries were bought. It was found that those housewives of northern birth provided for most of the shopping on Monday through Thursday, 25*2 per cent} housewives having the West as their geographic place of birth showed the second highest percentage of 14.2; the South was third which registered only 5-6 psr cent} those from the East were n il for shoppers from uionday through Thursday. However, those housewives of eastern birth provided for the mass of concentration of food buyers on Friday, 66.7 per cent. The South supplied the largest amount of Saturday shoppers, 72.2 (table 26). This may be somewhat accounted for from the facts of table 25, where 24 per cent shopped on Saturday merely because of habit. This is associated closely to southern patterns of food shopping. VARIATIONS IN DAY OF THE WEEK LOST GROCERIES WERE BOUGHT AS RELATED TO EDUCATIONAL STATUS OF THE HOUSEWIFE The data in table 27 indicated that there were significant relation ships between educational status of the housewives and the percentages of families who bought most of their groceries on Saturday. Those of less than 8th grade indicated a strong tendency toward Saturday shopping, while those of less than college to those who had completed college, provided for most of the shopping on Monday through Thursday (table 27)* The data also showed that families who shopped for most of their groceries on Sun day had less than a high school education. This is in part accounted for 60 CH U T T X E U T IflM H IP « T E * H THE M Y OF THE « B HOST GROCERIES 1KSE BOUGHT AND THE REASONS GIVEN, NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1951 * v r freiwiifiM— 9 * * f- t ' i * § * p-More convenient * • * at * ** " * * >*•*«*«« «•* * m * * i * » * H a b it t. ■* > f it Pay day i * i u t i i i i * ■ * * *«»*»«ttffl » *■ * # * / - s • • * »«***««•** » » * * • t|t)> >»**#* s * • a i • * * i Better bargains * * * * W'?: •?*». /.r"- • #a **.1 ■#)#*• fe,.- *w avft* a**? ««e w «* m Friday Monday through Thursday SOURCEi Table 25* (Table 25 if found in Appendix A—1.) families shopping on these specified days gave this reason. The main reason given by most of the Friday shoppers was "better bartaine;" 47*1 per cent of all families purchasing most of their groceries on Friday registered this reason. To continue to improve advertisement for Friday shoppers, deserves serious consideration by retail food handlers, since an appreciable percentage appeared convinced that they do secure better bargains on Friday. 58 X X 0*001 I 0*001 TO 6*66 9*r 0*001 % 0*001 88 i% V) m t m m m n C • «l tm t ' t t £ w TO fin t 8*02 s s*n c Mi fi 0*001 I ••“"Ptnam £ ' K I m 0$ in 01 r « J S K 0t M t « • ft tm P i t T f t c n I c f * n c £*9 9 • ft / i p M U j l £'91 1 0* f 5 5*9 C p « I 8 *0£ 8 ! ' £ 1 • ft to ■ m n I • ■ p i i • n £ • ■ / i p w n i - m ■ ■ 5*0 I m p i t n ? n £ m m 4 m l u e o j s j ' on 'ON y » M i j •o n I W N O j •on •o n H M U j ' « ( Mf " W ™ L * ®til 0 *AM n vm ' M J8A0 001J 00*611 m OO’ t t 00'W PW 0* OO'S# w n «» 00* $ # 00 ' $ # 00*05$ 00*S 2t u p o n O P t t l o o ' o s t o o ' i s j m m m OTO TStt '«m» '(TO'SMBBS 'armbi out 'ms am saw® ism m am m mm m mu jo urn von n a mmm tom DAY OF WEEK MOST GROCERIES WERE BOUGHT AS RELATED TO RENTAL VALUE OF THE ROME This analysis revealed that, although the rental value of the homes was the same for owners and non-owners, there were wide variations as to major concentration of days most groceries from -..onday through Thursday, with homes of rental values from ^25*00-4^.00 per month, con stituted 19.3 per cent of all families within this rental value. The corresponding, percentage for the non-owner families vt.e only 6.4. As rental value of homes increased the margin between percentages narrowed slightly, however, still more of the non-owner families purchased ..ost of their grocery needs on Saturday. Notice that 42-9 pfr cent of non- owner fam ilies purchased on Saturday with rental value from ^50.00-74.-C while only 11.5 per cent for the owner families selected Saturday to d 1 most of their grocery shopping (table 24). 7rom a &ociu-ecunomic point Of view it seems that families of the owner-grouc acquired a certain improved standard of living. DAY I..0ST GROCERIES V.ERE BOUGHT AS RELATED VC- REASON GIVEN Upon further analysis of the data, it was definitely established that the reason so many of the families of this universe shopped on Saturday was the fact that Saturday was their aav-dav: 45.0 per cent gave this reason. The second most important reason given for shopping for most groceries on Saturday was that Saturday was their only off-day; 27*0 per cent gave this reason ( chart 7 >• Interestingly enough only 24.0 per cent gave this reason for selecting Saturday as the day to buy most of thej.r grocery requirement (chart 7 for a full comparison). The most important reason given for shopping for most groceries from Monday through Thursday was "off from work?" 74.0 per cent of all 56 CHART 6 m t CENT AGE DISTRIBUTION Of* DAY OF THE KEK MOST GROCERIES UHE BOUGHT BY INCONE GROUP, NEGRO FAMILIES, COUJUBUS, OHIO, SPRING, 1951 ana o rtr OOO - 599? 94000 - 4999 13000 - 3999 ♦2000 - 2999 $1000 - 1999 1— thin lIMP Saturday F riday Monday througR Thuraday SOURCEs Table 23» (Table ?3 is found in appendix A-l) RELATIONSHIP BETWEEN TKL DAY MOST GROCERIES WErtE BOUGHT AND INCOME Data presented in this study illustrated that t^e greatest concen tration of buying on Saturday came fro’n the low income groups. Thirty- seven and t’-o-tenth (37»?) per cent of the families buying on Saturday were families with incomes of $1,000-1,999* some extent this is justified by the fact that many within this income clrss v>erc paid either la t e Friday or sometime during Saturday, due chiefly to the types of jobs. This would indicate that there is a very little alternative for shopping on Saturday. The greatest concentration of shoppers on Friday of all the Friday shoppers fe ll in the medium income class of #3,000-3,999 which showed 40,6 per cent. As income levels increased there was a definite trend away from Saturday shopping. This was fu rth er su b sta n tia ted by the fa c t that the largest focusing point of food shoppers for Monday through Thursday came from families with incomes between $5,000-5,999 (chart 6 and ta b le 23*). ♦Table 23 i* found in Appendix A-l. 5U CHART 5 PERCENTAGE DISTRIBUTION OF NEGRO FAMILIES USING SPECIFIED TYPES OF SHOPPING METHODS, COLULBiUS, OHIO, SPRING, 1951 Per cent II111 >' "£ 1 ‘"IHjPgWW Jl USED BOTH METHODS 9 .1 * 1 131. 's- f . £ USED SHOPPING LIST 15.4; 5Q iIT uI 1 Iu I u-u-uI II IHIIIIIIIIJIIIIIllfllll uy yyy y HKttHH tfffl Ill Ml IVVVIVW wTW TTTW TTwTTI 40 IN THE STORE 7 5 .5 ? l f U U ! l | PI III 111 III I IIT1 n 11111it11ii 111 0 METHOD SOURCEt Table 22. (Table 7.2 ie found in Appendix A-l.) 53 PLANNED AND UNPLANNED PURCHASES OF FOOD Only 15.A per cent of all families discussed in this survey did planning in advance of purchases (chart 5). And even a smaller per centage used a part of both methods, planned and unplanned. Flanning was assumed to take place from, the time when the purchaser recognized the intention to buy by preparing a shopping list. It may entail either budgetary planning, consideration of details, such ss taking stock o f foods on hand and l i s t i n g foods needed for the menus or ^oth. Granted that a ll food purchases do not always have a choice of plan ning or not planning, the author was .urprised to learn that 75.5 per cent of a ll families considered In this study made no ’Ians be fore shopping. Seventy-five per cent of the families just simply entered the store and chose their foods by sight (chart 5). addi tional efforts on the part of educational rrograms or" certainly necessary to point out the importance of planned food purchases. Planned food purchases w ill be invaluable for eliminating over-pur chases or under-purchases. 52 CHART 4 HCRCKNTAOX DISTRIBUTION OF ALL FAMILIES AND NKGRO FAMILIES AS TO DAT OF THE SEKK MOST 6ROCKRIX& 1BRK BOUGHT COLUMBUS, OHIO, SPRING, 1951 ■TIP Si Bl Monday through T hursday 80 F rid a y 60 40 S a tu rd a y 20 A ll ig ro F t t i l l i a a F a a i l i a a SOURCKi Tabla 21. (Tabl* 21 ia found in Appendix A-l.) 5 1 AN ANALYSIS OF THE DAY OF THE ’VEEK MOST GROCERIES YE HE BOUGHT Ely comparison, more Negroes in Columbus purchased most of their weekly food requirements on Saturday than did all families of Columbus. The per cent of Negroes who purchased most of their gro ceries on Saturday was 52.6 as compared with only 38.3 per cent for all families. Full analysis of the above will follow later in this study. However, for Friday the picture revealed a higher per cent for all families who chopped on Friday, 45.3 and only 30.6 per cent of the Negro families shopped for most groceries on Friday (chart A). Percentages by comparison for the two groups of families purchasing most groceries from Monday through Thursday were practically the same, with only a six-tenth per cent difference In favor of Negro families. Food market outlets, being within the area of dense Negro population, should further design their personnel to fully pre pare for Saturday as it is definitely a rush day. 50 TABIE 20 RELATIONSHIP BETWEEN ANNUAL INCOfcE PER FAMILY AND THE AMOUNT SPENT ON AMUSEMENT DURING ONE WEEK, NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1951 (Average of All Income Classes z 100) Annual Income Number Average Index After Federal of Amount Spent of Amusement Income Tax Fam ilies During One Expenditures Week on Amusement Leee than $1,000 2 $ .18 8 $1,000 - $1,999 37 1.00 46 2,000 - $2,999 89 1.80 84 3,000 - 3,999 92 2.29 106 4,000 - 4,999 35 3.40 158 5,000 - 5,999 23 3 -32 178 6,000 and over* 12 5.50 255 T otal 340 Average $2.15 100 ♦But not over $12,000. NOTEi Average number of persons per Negro family was 3.84. U9 AMOUNT BFENT ON AMUSEMENT AS RELATED TO INCOME From this study it is positively demonstrated that economic status, as measured by family income, was a significant factor influencing the weekly expenditure for amusement. The index of amusement expenditures for families in the lowest income class was merely 8, but the index for the next income class increased roughly o times as much (table 20). The index increased again from 106 fo r th e medium income c la ss to 255 fo r the highest Income class. Amusement expenditures as considered in this report did not appear as a serious prohibiting factor relative to food expenditure in the low income classes. TAB1£ 19 RELATIONSHIP BETWEEN ANNUAL INCOME ffcR FAMILY AND THE AMOUNT DONATED TO THE CHURCH DURING ONE WEEK, NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1951 (Average of A ll Income C lasses = 100) Annual Income Number Average Amount Index of After Federal of Donated During One Week Donations Income Tax F am ilies to the Church Lese than $1,000 2 $1 .0 0 65 $1,000 - $1,999 87 .97 63 2 ,0 0 0 - 2,999 89 1 .5 0 93 3 ,0 0 0 - 3,999 92 I .67 109 4,000 - 4,999 35 2.40 157 5 ,0 0 0 - 5,999 23 1.85 121 6,000 and over* 12 1.86 122 Total 340 Average $1.53 100 ♦But not over $12,000. NOTEt Average number of Persons per Negro family was 3-34. A7 t a s k iia T « *M AM PCMWT OF TOTAL 8POIT F03 NUCTIYE FOOO ITEMS PER FAMILY WRING ORE WEEK, IT INCOME SNOOPS, NC6AO FAMILIES, C0UH3U8, OHIO, SPAIN IN I MM Phut hum Nihni T i m ahnit f l F PERCENT Aptii Fimih IP Niit fm hiu 7 # i hlM h ill hut PIIN hui Filiit IICM TU Fmuin Fm h « toJ/ vniTAiui PtIITI Hill StV|IHIl2/ NUTlj/ vumitti Phiti H u t Stim uli UN TNI |l,NO 1 IM i n M N 4 3 00.79 1 1 4 3 114 7.0 3 4 4.4 7,3 II, NO - 1 , IN IT 1 1 4 1 3 4 1 14 1 3 4 3 3,71 2 4 3 2 0 4 7 4 3 4 4.1 1 1 4 1 ,N C * 2,IN N l l.I T 4 4 1 1.12 0 ,7 3 1 4 2 2 4 3 2 2 4 l . l 4.0 3.1 13.0 S , 3 N - 3 , M 3 N 21.11 1 4 4 1 4 3 1 4 3 1 4 3 3 4 3 21.7 14 4 5.3 3.1 1 8 4 4,109 • l,N I N 2 I . N 7.12 4 4 1 2.12 1,43 1 4 1 2 4 4 13,1 7,3 3 4 12.7 1,000 - l,N I » 1144 T J I 2 .7 0 2.49 1 4 3 3 4 3 23.1 3.3 8 4 4.7 11.4 1,001 H I H ili/ 12 17.01 1 4 1 2 . N 2.41 1,32 3 4 3 23.2 7 4 3 4 4 4 18,0 t J/ lifinih mm, mt umiim hi iuiii hi piuii man. tj gniinni ii tin fftvifift m mi tin, mi, mil, in, in nun, turn, m, hi mft unit. ^ NT HT m i I I I ,Mi NOTIt T i t m m mini ip piinii pii inn philt hii 3 4 4 . TABLE 18 RELATIONSHIP BETWEEN ANNUAL INCOME FUR FALILY AND THE AMOUNT SPENT DURING ONE WEEK FOR BEVERAGES*, NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1951 (Average of All Income Claeses - 100) Annual Income Number Average Amount Index Per Family After of Spent Per Family of Federal Income Tax Fam ilies During One Week Expenditures for Beverages Lees than $1,000 2 $1.20 36 $1,000 - $1,999 87 2.58 78 2,000 - 2,999 89 2.99 90 3,000 - 3,999 92 3.83 116 4 ,0 0 0 - 4,999 35 3.^9 111 5,000 - 5,999 23 3-59 103 6,000 and over** 12 5.88 172 Total 340 Average $3-31 100 ♦Considered in this category were whisky, beer, wine, rum, gin, brandy, coffee, tea, and soft drinks. **But not over $12,000. NOTE 1 Average number of persons per Negro family was 3*84. 4 6 EXPENDITURE FOR BEVERAGES AS RELATED TO INCOLE Evidence of the striking effect that family income has upon weekly expenditure for beverages by the population in this study is shown in table 18. The index of expenditures increased essentially and consistantly as income increased with the exception of incomes be tween $4,000 and $5,999. Spending for beverages assumed renewed stim ulation when income reached $6,000 and over. It might be inferred that expenditure for bevera *es did not effect +.he expenditures for food in the low income groups. AMOUNT DONATED TC THE CHURCH AS RELATED TO INC CUE Average family outlay for church donation showed a -regressive incline from the lowest income class through >4,000-4,999 -here it registered an index of 157 then declined sharply for the next income class of $5,000-5,999 to 121 (table 19). This high index of donation to the church particularly in income classes up through £*4,000-4,999 gives some indication that people of this racial ^roup have a strong belief in the church. '/hether this is in direct conflict ith food expenditure is diffi cult to say, however, the index of church donation was very hir-h in the low income families which may have had some influence on the ament spent for food. Consequently, it might be said that very high church donations do in te r fe r e to some extent with the -mount spent for food. TABLE 17 RELATIONSHIP BEHEEN ANNUAL INCOME PER FAMILY AND THE SOURCE OF SUPPLY OF FRESH MIU, NEGRO FAMILIES, COLUtoBIS, OHIO, SPRING, 1951 Range Family Income After Federal Income* Tax Source of Supply Leas than $1,000 $2,000 $3,000 $4,000 ,5,000 $6,000 $1,000 to to to to to and 1,999 2,999 3,999 4,999 5,999 over* Per cent Per cent Per cent Per cent Per cent Per cent Per cent Chain and Super Market - 2-3 18.0 5.4 8.6 13.0 16.7 O C Independent 50.0 88.5 9 57.6 28.5 8.7 - City Market -- - 1.1 -- m Milk Distributors 50.0 6.9 32.6 31.5 62.9 78.3 63.3 (0 CO * Total 100.0 97.7 ^ 9 3.9^ > 0 100.0 100.0 100.0 *But not over $12,000. l/Total does not equal 100; one family did not use any fresh milk in this group. (a)Total does not equal 100; two families did not use any fresh milk in this group. TABLE 16 RELATIONSHIP BETWEEN ANNUAL INCOME PER FAMILY AND THE AMOUNT SPENT DURING ONE WEEK FOR FRESH MILK, NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1951 (Arerage of A ll Income C laeses * 100) Annual Income Number Average Amount Index Per Family After of Spent Per Family of Federal Income Tax F am ilies During One Week Expenditures for Fresh Milk Lsbs than $1,000 2 $ .73 49 $1 ,0 0 0 - $1 ,9 9 9 87 .76 51 2 ,0 0 0 - 2,9 9 9 89 1 .0 2 68 3 ,0 0 0 - 3,999 92 1.23 33 4,000 - 4,999 35 1.46 98 5 ,0 0 0 - 5 ,9 9 9 23 1 .5 0 101 6 ,0 0 0 and over* 12 1.32 122 Total 340 Average $1.49 100 *But not over $12,000. NOTE* Average number of persons per Negro family was 3*34. A3 FRESH MILK Expenditure for Freeh Milk Aa to Family Income From an economic point of view, family income wae not ae important in encouraging an increase in weekly expenditure for freeh milk ae it wae in other food items discussed earlier in this study. However, the findings are very revealing. The index of expenditure for fresh milk for the lowest income class was only 49, as contrasted with 122 (more than double) for the highest income class. The average spent per family for one week on fresh milk was only $1.49; however, on the basis of the present price of milk, this would give the average family about 7 quarts of fresh milk per week. An annual income of $5,000 had to be reached be- fore weekly expenditure for this essential food element exceeded the ave rage (see table 16). Family Income Ae Related to Source of Supply of Fresh Milk Upon analysis of the data, it was found that higher levels of income was directly associated to a greater patronage to the milk distributors. This is difficult to explain; milk delivered by the distributors is ad vanced in price, approximately one cent per quart. However, one of the contributing factors may be that milk distributors anticipate some degree of difficulty at times in collecting on a monthly basis from the lowest income groups and, as a result, may not encourage patronage. Families with annual incomes of $1 , 000- 1,995 showed a tremendous concentration of milk buying from the independent stores; 83.5 per cent used the independents as their source of supply for fresh milk (table 17)* Families from this universe did not, to any appreciable extent, patronize the chains and su per markets as sources of supply for their fresh milk needs. The city market was definitely insignificant as a source of supply of fresh milk. TABUS 15 RELATIONSHIP BETWEEN ANNUAL INCOME PER FAMILY AND THE SOURCE OF SUPPLY OF FRESH FRUITS, NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1951 Source of Range Family Income After Federal Incomd Tax Supply Less than $1,000 $2,000 $3,000 $4,000 $5,000 $6,000 $1,000 to to to to to and 1,999 2,999 3,999 4,999 5,999 oyer* Per cent Per cent Per cent Per cent Per cent Per cent Per cent Chain A Super Market - 4.6 28.1 19.5 51.5 78.3 91.7 Independent 50.0 86.2 53.9 35.8 31.4 13.0 8.3 City Market - 2.3 7*9 8.9 5.7 - - City Peddler 6.9 7.9 7.6 5.7 - - Fruit & Vegetable Stand 50.0 - 2.2 28.2 5.7 8.7 - Fanner at Farm ------ Total 100.0 100,0 100.0 100.0 100.0 100.0 100.0 ♦But not over $12,000, ciyt peddler* were slightly more important as a source of supply than was the city market* As income increases, the chains and super markets may expect to be of greater service as e. source of supply of fresh fruits according to the findings of this etudy. TABLE 14 RELATIONSHIP BETWEEN ANNUAL INCOME PER FAMILY AND THE AMOUNT SPENT DURING ONE WEEK FOR FRESH FRUITS, NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1951 (Average of All Income Claeses = 100) Annual Income Number Average Amount Index Per Family After o f Spent Per Family of F ederal Income Tax F am ilies Per Week fo r Expenditures Freeh Fruite Leee than $1 ,0 0 0 2 .60 49 $1 ,0 0 0 - $1,999 87 .68 56 2 ,0 0 0 - 2,999 89 *79 65 3 ,0 0 0 - 3,999 92 1.33 109 4 ,000 - 4,999 35 2 .1 2 174 5,000 - 5,999 23 2.49 204 6 ,0 0 0 and over* 12 2.49 204 T otal 340 Average $1 .2 2 100 ♦But not over $1 2 , 0 0 0 . NOTSt Average number o f persons per Negro fam il, was 3*84. 39 FRESH FRUITS Expenditures for Fresh Fruits As Related to Family Income There is a very impressive relationship between the magnitude of tine family income and the index of expenditures for fresh fruits for this universe. The index for the lowest income class was only 49» while for the highest, it increased to 204. Surely the above indixes indicate that there is a pent-up desire for fresh fruits, and that they would be satisfied with higher levels of income (table 14). Obviously there is a dormant market of fresh fruits to this population. The average weekly expenditure was only $1.22 per family. This is a relatively small expen diture for an item of the diet of such great importance. Family Income As Related to the Source of Supply of Fresh FruitB An analysis of the data depicts that 50 P«r cent of the families in the lowest income class patronized the independent stores, and 50 per cent patronized fruits and vegetables stands. The largest concentration using the independent stores as sources of supplies for fresh fruits were fami lies in the $1 ,000 to $1,999 income class with 0 2 .2 per cent who patro nized them. Families in the highest income class constituted the largest percentage patronage to the chains and super markets with 91.7 per cent of the families in that group patronizing. igher levels of income seem to be directly correlated with increased patronage to the chains and su per markets for fresh fruits. However, for some reason, there was a sig nificant deviation from the median class regarding the above trend in favor of the fruits and vegetables stands (table 15)• Farmers at farms as a source of supply of fresh fruits to this racial group was n il. The 38 TABUS 13 RELATIONSHIP BETWEEN FAMILY INCOME AND SOURCE OF SLPFLY OF FRESH VEGETABLES NEGRO FAMILIES, COLL1 MS.'S, OHIO SPRING, 1951 Range Source Family Income After Federal Income Tax of Supply Less than $1,000 $2,000 $3,000 $4,000 $5,000 $6,000 $1,000 to to to to to and 1,999 2,999 3,999 A,999 5,999 over* Per cent Per cent Per cent Per cent Per cent Per cent Per cent » Chain ft Supor Market - - 31.5 19.6 48.6 78.3 91.7 Independent 50.0 89.7 47.2 26.1 34.3 13.0 8.3 City Market m 2.3 9.0 9.8 5-7 - - City Peddler - 8.0 10.1 9.8 5.7 - - Fruit ft Vegetable Stand 50.0 - 2.2 32.6 5.7 3.7 - Farmer at Farm -- - 1.1 - - - Total 100.0 100.0 100.0 100.0 100.0 100.0 100.0 ♦But not over $12,000 FAMILY INCOME AND SOURCE OF SUPPLY OF FRESH VEGETABLES An analysis of the data depicted that 50 per cent of the families in the lowest income clase patronized the independent stores, and 50 per cent patronized fruits and vegetables stands. The largest concentration using the independent stores as sources of supplies for fresh vegetables were families in the tl,000 to *1,999 income class with 89.7 p®r cent patronizing. In the highest income group the largest concentration came from the chain and super markets, which constituted 91*7 per cent of the families in that group. Higher levels of income was directly correlated to increased patronage to the chains and super markets for fresh fruits and v eg eta b les. However, to some ex ten t, there was a s ig n ific a n t d evi ation for the median class from the above trend in favor of the fruits and vegetables stands (table 13). Farmers at farms as a source of supply of fresh vegetables to this racial group was insignificant. City peddlers were slightly more significant as a source of supply than the city market. As income to this racial group increases, on the basis of this study, the chains and super markets may expect to be of greater service as a source of supply of fresh vegetables. CHART 3 PERCENTAGE DISTRIBUTION OF ALL FAMILIES AND NEGRO FAMILIES AS TO WHETHER THEY BOUGHT FRESH VEGETABLES AT THE 8A1B STORE AS OTHER GROCERIES, COLUMBUS, OHIO SPRING, 1951 'P er I Per cent Bought Freeh o en t I Vegetables at Other Stores SO 1 ^ ^ ^ 8 0 So 40 1 40 Bought Fresh Vegetables at Bam Store they Bought Groceriee 20 1 20 L U F v d l i n f a a i l l i i SOURCEt Table 12* (T ills 12 is found in Appendix A-l.) TABUS 11 RELATIONSHIP BETWEEN ANNUAL INCOME PER FAMILY AND THE AMOUNT SPENT DURING ONE WEEK FOR FRESH VEGETABLES, NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1951 ______(Average of A ll Income C laeses a 100) ___ Annual Income Number Average Amount Index Per Family After of Spent Per Family of Federal Income Tax F am ilies During One Week fo r Expenditures Fresh Vegetables Lees than $1,000 2 $1.15 45 $1,000 - $1,999 87 1.31 51 2,000 - 2,999 ' 89 1.62 63 3,000 - 3,999 92 3.53 137 A,000 - 4,999 35 ♦•39 171 5,000 - 5,999 23 2.70 105 6,000 and over 12 2.99 116 T otal 340 Average $2.57 100 *But not over $12,000. NOTE* Average number of persons per Negro family v.ae 3 .34. 34 FRESH VEGETABLES From table 11 it may be noted that the highest income class did not have the highest index of expenditure for fresh vegetables, in fact, it was only 116, while families of incomes between $4,000 and carried an index of 171» a difference of 55* This attributed to the fact that at higher income levels two factors tend to exist to encourage this trend. Either both the husband and wife are work ing or Just one of them ie earning the money (usually the husband) and the other one is socially very much occupied. This should not be interpreted by the reader to mean that at higher income levels vege tables are not purchased in sufficient amounts, but rather it is se cured in another form, as, perhaps frozen or canned. This usually is done to stve time and effort. The greatest potential market seems to be from the lowest to the medium for fresh vegetables. LJany families in the lower income class lived close to the market square which w ill definitely mean a greater market with a higher level of income. PURCHASES OF FRESH VEGETABLES AT THE SAKE STOKE VERSUS AT OTHER STORES It appears from the data here presented that Negro fam ilies patro nised to a greater degree stores other than the stores where they bought groceries to secure fresh vegetables, when compared with all families of Columbus (see chart 3)* Negroes shop around about 5P % more than a l l families in their effort to satisfy their fresh vegetable purchases. In certain areas of this study several Negroes lived in proximity to several fresh fruits and vegetables stands, this, together with the fact that many of them s till patronize street peddlers, may account for most of the differential of the two groups. 33 CHART 2 PERCENTAGE DISTRIBUTION OF ALL FAMILIES AND NEGRO FAMILIES AS TO WHETHER THEY BOUGHT MEATS AT SA1B STORE AS OTHER GROCERIES COLUMBUS, OHIO, SPRING, 1951 T J r T j P a r C ani C ant 1 Bought Meat at Other Stores 1 __ 8 0 -“ 60 I 60 40 Bought Meat at Same Store they Bought Groceries I 20 j 0 r u d i i t i F a m ilie s SOURCE t T ab le 1 0 . (T a b le 10 ie found in Appendix A -l.) 32 TABIE 9-A RELATIONSHIP BETWEEN PER CAPITA EXPENDITURES FOR FRESH kEATS DURING ONE U AND ANNUAL INCOME NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1951 Range Family Number Total Number Average Number Total Spent Expenditures Income After of of Persons of Persons by Families Per Person Federal Income Tax Families in Families Per Family for Per Week Fresh Meats Less than $1,000 2 3 4.00 $ 5.51 $0.69 $1,000 - $1,999 87 323 3.71 338.62 1.05 2,000 - 2,999 89 297 3.34 401.13 1.36 3,000 - 3,999 92 312 3.39 432.21 1.55 4,000 - 4,999 35 124 3.54 249-35 2.01 5,000 - 5,999 23 81 3.52 163.14 2.08 6,000 and over* 12 36 3.00 114.40 3.17 Total 340 1,306 XXXX 1,759.41 XXXX Average XXX XXX 3.34 XXXXXX 1.37 ♦Bui not over $12,000. existed in hie southern home which caused this type of shopping to become an unavoidable habit. 30 tab le: 9 RELATIONSHIP BETOKEN ANNUAL INCOME PER FAMILY AND THE AMOUNT SHfiNT DURING ONX WEEK FOR FRESH MEAT*, NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1951 (Average of all Income Claeses z 100) Annual Income Number Average Amount Index Per Family After of Spent Per Family of Federal Income Tax Fam ilies During One Week for Expenditures Fresh Meat Lees than $1,000 2 $2*75 53 $1,000 - $1,999 87 3.39 75 2,000 - 2,999 89 4.51 87 3,000 - 3,999 92 5*24 101 A,000 - 4,999 35 7.12 138 5,000 - 5,999 23 7.31 141 6,000 and over** 12 9.53 184 ’ota l 340 Average $5.17 100 ♦Including poultry, but excluding all canned and frozen meats. **But not over $12,000. NOTE* Average number of pereone per Negro Family was 3*84. 2 9 FRESH MEAT This Study indicated that economic statue, as measured by family in come, was a significant factor influencing weekly expenditures for fresh meat. The index for families in the lowest income class was only 53 t as K i compared with 101 in the medium class (roughly twice as much) and 134 in the highest income class (table 9) There is a great potential market for meat handlers in this area, because if income were increased among Negroes they w ill spend more and more for meat (table 9~A). From an eco nomic and social point of view this would seem to warrant more considera tion as to greater job opportunities to the American Negro. COMPARISON OF PURCHASES OF MEATS AT SAME STORE WHERE OTHER GROCERIES WERE PURCHASED By comparison Negroes purchased a larger proportion of their meats from the same store where they bought other groceries than did all fami lies of Columbus. Percentage of all families who bought meats at the same store where they bought groceries was 75*8 and 24.2 per cent for those that bought meats at another store. The corresponding percentages for Negroes are 30.4 and 19*o per cent (chart 2). While this was not a very significant variation from all families it did indicate that Negroes did not shop around quite as much in their efforts to satisfy their meat d e s ir e . * To some extent, this is accounted for by a greater use of the neigh borhood store by the Negro to satisfy his grocery requirement. This is especially true of the southern Negro who is accustomed to this type of food shopping (securing all food needs from one store). Often this sit uation is not due, mainly, to economic reasons on the part of the family, but because of the scarcity of a variety of modern grocery stores that 2 6 TABIE 3 RELATIONSHIP BETWEEN PRESENT PURCHASES OF NON FOOD ITELS COSTING ♦150.00 AND OVER, AND THE AVERAGE AMOUNT SPENT FOR FOOD DURING ONE ’AEEK BY INCOME GROUPS, NEGRO FAMILIES, CGLUkBUS, OHIO SPRING, 1951 Group X Buying Items Group II Not Buying Range Annual C osting $150.00 and Any Items Costing Income After Over $150.00 and Over Federal Income'Tax Average Average Number Amount Spent Numbe r Amount Spent on Food on Food Lees than $1,000 2 $16.35 - $ - $1,000 - $1,999 67 17-52 20 21.36 2,000 - 2,999 72 20.97 17 15.73 3,000 - 3,999 so 24.23 12 22.79 4,000 - 4,999 31 39-01 4 40.00 5,000 - 5,999 20 32.72 3 24.45 6,000 and over* 5 27.26 7 45.11 ♦But not over $12,000. NOTEi Average number o f persons per Negro fam ily was 3*34. 2 7 NON FOOD ITEMS VERSUS FOOD ITEMS An irregular trendwas observed (table 8) in the analysis of average amount spent for food during one week by fa m ilies of the two groups, those that were grouped as buying items costing $150.00 and over (Croup I), and those not buying any items costing ’’ 150.00 and over (Group I I ) . For the lowest income classes the average spent for food by Group I was $16.35 as compared with $24.23 for the medium class ($3*000-3,999) and only $27*28 for the highest income class. Figures for Group II were $21.86 ($5*50 in crease), $22.79 ($1*44 decrease), and $45*11 ($17*83 increase). The tremendous amount of increase in food expenditure of Group II, particularly at the highest and lowest income levels, gives Borne indica tion that non-food items are limiting factors to increased food expendi tures (table 8). For increased health, and to some degree economically, an educational program to this body of people on this matter would prove helpful to the entire society. The percentage of familier who were buying non-food item6 costing over $150.00 by the installment plan follows! 1,000-1,999, 77*0 per cent; 2,000-2,999, 80.8 per cent; 3,000-3,999, 86.9 per cent; 4,000-4,999, 83*5 per cent; 5,000-5,999, 86 per cent; 6,000 and over 41.6 per cent. Non-food items included in this study were radio, televisions, re frigerators, washing machines, cars, home deep freezers and other items. The purchase of television showed the greatest frequency with cars taking second place. The maximum economic value or return is s till wanting as a result of the above mentioned purchases, especially to low income classes to which such purchases showed their highest frequency. 2 6 TABUS 7 RELATIONSHIP BETWEEN FAMILY AVERAGE FOOD KXPBUDITURES DURING ONE WEEK AND NUMBER OF CHILDREN IN THE FAMILY BY INCOME GROUP, NEGRO FAMILIES, COLtMBTS, OHIO, SPRING, 1951 Rang* Family F am ilies 1 Income A fter Without Number of Children in the Family F ederal Income Tax Children 1 - 2 1 - 4 5 - 6 7 and over D ollars D ollars D ollars D ollars D ollars Less than $1,000 - 16.36 - - - *1,000 - *1,999 19.19 18.40 16.82 27.28 - 2,000 - 2,999 15.39 20.33 20.98 22.73 24.31 3,0 0 0 - 3,999 15.29 24.29 24.18 26.41 52.38 4,000 - 4,999 21.20 31.22 30.32 27.49 \ 5,000 - 5,999 22.55 34.16 - 6,000-and over* 32.48 39.41 - - - # But not OT«r $12,000. RELATIONSHIP BETWEEN FOOD EXPENDITURE AND NUMHEa OF CHILDREN In an attempt to measure the net effect of else of family on the average expenditures for food, families were grouped into two groups, those with children and those without children. Those grouped with chil dren were further placed into class intervals of those havings 1-2, 3 - 4, 5 - 6, and 7 and over children (table 7)* There appears to be only a very slight association between size of family and average food expen diture per week, but the association was not consistent in all cases due mainly to the variation in the magnitude of the family income. Families of incomes between $1,000 and $1,999 with from 1 - 2 children spent $20. 33, and families with 5 ~ 6 children spent only $22*73* °ld adage that "two can live cheaper than oneM seemed to be evident in this case. The real reason for this was not attempted in this study. However, a few fami lies with children had gardens and probably did not properly value them. The average weekly expenditure for food for families of 1 - 2 children showed a definite upward trend es income increased (table 7)* TABLE 6 -A COMPUTATION OF THE ARITHMETIC MEAN OP THE ANNUAL FAMILY INCOME, NEGRO FAMILIES, COLUMBUS, OHiq SPRING, 1951 Range Family Mid-Point Number of Number o f C lasses Income After F am ilies (f) times Mid-Point (x) F ederal Income Tax (x ) ( f ) (fx ) Lees than $1,000 500 2 1 ,0 0 0 $1 ,0 0 0 - $1 ,999 1,500 37 130,000 2 ,0 0 0 - 2,999 2 ,5 0 0 89 222,500 3 ,0 0 0 - 3 ,9 9 9 3,500 92 32 2 ,0 0 0 4,000 - 4,999 4,500 35 157,000 5 ,0 0 0 - 5,999 5,500 23 126,000 6 ,0 0 0 and over* 6 ,5 0 0 12 78,000 T otal xxxxx 340 1, 03 7 ,5 0 0 •But not over $12,000. Mean - * £» = l.PiTtfOO = $3,051.47a N 340 It may be observed from ta b le 6-A that the mean annual family income was $3,051.47. Therefore, the majority of all families sur veyed fell at or below the mean income. In fact, 79.' per cent of all families interviewed in this study depended on annual incomes ranging between $500 and $3 , 5 0 0 . 23 TABLE 6 COMPARISON OF PER CAPITA FOOD PURCHASES BY URBAN FAMILIES INITED STATES, SPRING, 19+3 AND NECRO FAMILIES COLUMBUS, OHIO, SPRING 1951 Annual Income Expenditure Expenditure Per Week Per Family After Per Week Per Person, Negroee F ederal Income Tax Per Person Columbu6 , Ohio U. S.^ Under $1,000 $5.48 $4.09 $1 ,0 0 0 - $1,999 5 .9 0 4.99 2 ,0 0 0 - 2 ,9 9 9 6.31 5.98 3 ,0 0 0 - 3,999 7 .6 8 7 .1 2 4,000 - 4,999 8 .6 2 8 .0 3 5 ,0 0 0 - 7,499 9 .2 2 8.93 ♦SOURCE* Food Consumption of urban fam ilies in the United States, 1948. USDA Preliminary Report No. 5, Food Consumption Surveys• 2 2 the United States are $5-48 and $5.22 respectively. A few moments ego the reader noticed that the proportion of income spent for food by Negro families was higher (34^) than the proportion spent by all families for the United States (74^) for the income class of less than $1,000. Here we observe that while the Negro spends a larger proportion of his income for food in the low income class than the U. S. families for all races; the amount spent per capita by Negroes in this income class is $1*39 less (ta b le 6 ). There was a progressive increase in per capita expenditure of food by Negroes as income increased, but the increase lagged behind that of the United States per capita expenditure. Amount of money spent for food for the two groups started to become more comparable only in the higher income classes of $4,000 and over. This indicates, to some extent, that there must be some latent wants with the Negro which is not food and until he has enough money to satisfy these latent wants, plus a sufficient amount to secure enough food , i t seems that food expenditures w ill be in fringed upon. This ph&Be of the study is discussed more in detail under the heading "Non-food Items versus Food Items.*' However, there seem to be a very close correlation between high per capita food expenditures and high incomes for both groups. 21 TABLE 5 RELATIONSHIP BETWEEN. INCOME AND PROPORTION OF INCOME SPENT FOR FOOD BY COMPARISON, UNITED STATES, SPRING, 1943, AND NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1951 Annual Income Proportion of Proportion of Income Per Family After Income Spent Spent During One Week Federal Income Tax fo r Food for Food by U. S .* Negroes, Columbus Under $1,000 74.0 85.0 $1,000 - $1,999 45.1 48.2 2,000 - 2,999 40.7 34.6 3,000 - 3,999 34.9 31.4 4,000 - 4,999 31.9 3 0 .1 5,000 - 7,499 24.4 27.4 *80URGKi Food Consumption of Urban Families in the United States, 1943. USDA Prelim inary Report Number 5* FOOD CHART 3rA EMVIATION FROM THB ARITIUBTIC MEAN OF VSKLY EXJVNDITURE BY INCOIS CLASS, MKGRO FAMILBS, COLUMBUS, OHIO, SFtOlO, 1951 B o lle r e 90 80 Belov Arithmetic Mean Above Arithmetic Meed 70 60 50 10 0 Leee then 1 , 000^ 2,000- 3 ,000- 4 ,0 0 0 - 5 ,000- 6,000 end $1,000 1,999 2,999 3,999 4,999 5,999 Over SOURCEt T able 4 of $16.35 p*r week for food while an average of $31*64 was epent per fami ly for food where the family incomes were between $5>000 to $5#999» which is nearly twice as much that vas Bpent by families of less than $1,000. Families receiving incomes of $6,000 and over showed even a more striking figure of $37*68 per week for food, for a fu ll comparison, see chart 1-A. However, the percentage of the family income that was spent for food de creased somewhat constantly with increased income. Proportion of Income Spent for Food The percentage of the family income spent for food by Negro families fe ll from 85 per cent for incomes of less than $1,000 per annum to a low o f 27 per cent fo r fa m ilie s w ith incomes of $5»000 and over per annum. The corresponding figures for all families of the United States ere 74 per cent and 24 per cent respectively (table 5)* Comparison shows at least a striking difference for the low income group, which may be attributed in part to the fact that Negroes of this income class do not pay as much rent as other racial groups falling within this income class along with the fact that, perhaps, they have slightly larger sized fam ilies. These surely are not the only reasons to be given; other possible reasons could be less planning before spending and a gene ral use of open-book credit at this income level which increases food ex penditures without necessarily securing greater amounts of food. Per Capita Expenditure Upon further analysis we see a more direct picture; the per capita t expenditures increased from an average of $4.09 for the families with in comes o f le s s than $1,000 to $8*98 for the Negro families with incomes of $5»000 and over (table 6). The corresponding figures for ell families of IB TABLE 4 RELATIONSHIP BETWEEN AVERAGE AND PER CAPITA FOOD EXPENDITURES DURING ONE 1EKK AND INCOME NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1951 Range Family Number Total Number Average Number Total Average Spent Per Capita Incone After of of Persons of Persons Spent by Per Family Expenditures Federal Income Tax Families in Families Per Family Families Lena than $1,000 2 3 4.00 $ 32.74 $16.35 $4.09 $1 , 000—$1,999 87 323 3.71 1, 611.86 18.53 4.99 2, 000— 2,999 39 297 3-34 1,777,21 19.97 4.98 3 , 000- 3,999 92 312 3.39 2,221.53 24.15 7.12 4,000- 4,999 35 124 3.54 1,012.63 28.93 8.03 5 , 000- 5,999 23 81 3.52 727.72 31.64 8.98 r 6,000 and over^ 12 36 3.00 452.12 37.68 12.56 Total 340 1,306 ^7,835.31 Average 3.84 $23.04 $6.00 ♦But not over $ 12, 000. CHAPTER I I I FINDINGS AND INTERPRETATION In analyzing the main factors affecting the food buying habits of Negro consumers and Just what is the potential market, one of the logical starting points would be the relationship between annual income per fami ly and the average amount spent fo r food , and other related expenditures. Other factors w ill be developed as the study progresses* It is not nec essary to seriously emphasise the importance of showing percentage break downs, actual figures, charts, indices, arithmetic averages and habits of these consumers, for by having a working knowledge of such factors, all agencies that are concerned with supplying these consumers with food can more effectively plan and execute their programs. Likewise, all educa tional programs on consumer education w ill find this study useful, if not in a major way, at least in a minor way. It w ill be observed that these data lend themselves more readily to qualitative than to quantitative in terpret at ion. Food Expenditures As Related to Family Income Families with annual incomes of less than $1,000 only spent an ave rage of $16.35 psr week for food (table 4). This was consistently a smal ler amount spent than for families of higher incomes. Nevertheless, the proportion of income spent by families of less than $1,000 were higher than any of the incoma classes above $1,000 (table $). To some extent this agrees with ftngel's Laws of Consumption (appendix C), The sise of the family income had a very pronounced influence upon the average amount spent p er weak for food during the period of this study (table 4). Families with an income of less than $1,000 spent an average 1 6 buying habits in Columbus. And, to ths author's knowledge, it is the first study of this kind mads on the Negro population in Columbus. 15 per cent iupl« turned out to be 340 Negro duelling unite out of 8,490. The names of the etreete falling in the 1? ehoeen eeneue traote uere then placed on small cubee of paper, and placed in a emooth bowl from which one name wao drawn at a time after careful shuffling to insure equal-chance selection. The families to be interviewed were selected from the streets thus chosen by choosing every fourth even number until the number of fam ilies for that street was obtained. OTHER TACTS Before making the final questionnaire several trial ones were made up and tested in order to make proper changes before the final questionnaires were made u p . R eturn v i s i t s were made u n t i l a l l fa m ilie s s e le c te d were interviewed. RE8P0NSE ERROR Response error is Just what it implies; it is error in the final analy sis due to inaccurate answers on the part of the persons being interviewed. It is not subject to measurement, nor can it be lowered or eliminated by increasing the size of the sample. So, as for the exact extent of response error In this survey, I can do little more than a hazard guess. This, I am sure would be of no practical use to the reader, therefore, it was not attemp ted in the analysis. BIA8 This is an error in the result, that would be bias in one or the other direction in order to distort the result toward a certain answer. This is mainly due to inadequately designed questionnaire and an interviewer unfa m iliar with the type of survey, that he is attempting to conduct. In my own belief there is no willful bias in this result. The selection in this sur vey was demo solely by chance and the results of this study should give a relatively accurate picture of 'the general characteristic of the Negro food 14 TABUS 3-A TOTAL NUMBER AND PERCENTAGES OF NEGROES BY CENSUS TRACTS FOR THE SAMPLE AREA COLUMBUS, OHIO, SPRING, 1951 T rao t T o ta l Number Per cen t Number of Negroeel/ Negro 14 304 7.9 15 300 12.4 16 621 17.4 22 413 10.5 23 545 U .5 24 709 61.1 28 4,241 78.3 29 5,722 85.4 30 2,043 43.3 32 2,019 4 3 .6 34 478 24.1 35 4,149 64.6 36 5,379 87.4 39 2,344 27.1 47 1,081 14.1 53 716 7.2 61 691 8.7 17 ( t o t a l number 31,755 x x x x o f t r a c t s ) ^See table 3 for total numbar of Nagro dwelling unita by t r a c t s , 80UR IC jCX- \Z 5 4 j u x t r im m 8 «aple Atm COLUMBUS BY CENSUS TRACTS 12 CJMAKT N 0.4-A , TABUS 3 DESIGN OF SAMPLE OF NEGRO FAMILY DWELLING UNITS BY CENSUS TRACT AND ECONOMIC CLASSES AT A SELECTED SAMPLE LEVEL, COLUMBUS, OHIO, SPRING, 1951 TRACT NUMBER OF TOTAL SAMPLE (340=4.00£ COVERAGE) NUMBER DWELLING UNIT ECONOMIC CLASSES l / 1940 A B C D TOTAL 14 71 0 3 0 3 15 74 0 3 0 3 16 143 0 2 4 6 22 108 0 2 2 4 23 120 0 3 2 5 24 160 1 2 3 6 28 1 ,0 6 0 20 20 12 42 29 1*273 5 15 31 51 30 477 3 6 10 19 32 518 2 11 8 21 34 145 1 2 3 6 35 1 ,0 8 2 3 27 8 43 36 1,253 11 29 10 50 39 594 3 14 7 24 47 280 5 4 2 11 53 216 2 2 5 9 61 169 0 5 2 7 Balance of City 747 6 14 9 1 30 TOTAL 8,490 67 154 118 l 340 l / "Economic C lasses* based on S ta t is t ic s of Monthly ren ta l value of hose, U.S. Census of Population, 1940 and estimated increase between 1940 and 1950 as followst A- Average Monthly rental value $75- and over, B- Average Monthly rental value $50. to 74.99, C- Average Monthly rental value $25• to 49.99* D- Average Monthly renatl value under $25* SOURCE) Population and Housing Statistics for Census Tracts, Columbus, Ohio, 1940. 11 count of tho universe by one interviewer would be prohibited. To the eeeond reason, we can, to some definite degree of certainty •ay that the many yeara of eucceeeful experience of the Bureau of Busi n ess Research has resu lted in a sound method of sampling with trained personnel in this particular field for the city of Columbus. METHOD OK SELECTION An up-to-date city map and census tract map were secured. The maps were first divided into 61 census tracts. Then they were carefully stu died and from the 1940 census it was found that the greater part of the * Negro families lived in 14 census tracts. Therefore, census tracts, having less than 10 per cent of Negro families were excluded and a total of 14 regular census tracts were selected for use that had 10 per cent or more of Negro population (table 3)> In order to adjust to some extent for excluding census tracts under 10 per cent, three tracts under 10 per cent were selected, tract number 14, which Negroes constituted only 7.9 per cent of the families in that tract, and tr a ct number 53 with 7*2 per cent Negroes, also tract number 61, with 8 per cent Negroes. To further justify the exclusion of all other tracts under 10 per cent, a total of 30 families were selected in stratified areas in the remainder of the city. Inspect figure I for location of area studied, and for total and per cent of Negro population by tracts (see table 3'A)* COVERAGE According to the Bureau of Business Research College of Commerce and Administration, Ohio State University a san.ple coverage of from 1.82 to 2.43 per cent would have been sufficient. However, for this study a sample ooverage of 4 per cent was chosen in order to further justify the exclusion of the census tracts having under 10 per cent of Negro families. This 4 10 DATA C0T.iJErrrT0M f e r iq d The data used in this study were collected over a six-week period, be ginning June 11 and ending July 15, Spring, 1951* The researcher was able to complete satisfactorily an average of ten schedules each day for a six- day week period. The desired number of schedules were completed within the period allocated. CLASSIFICATION BY INCOfrE Families were carefully classified by their 1951 money income after deduction of Federal income tax. In asking for income, families were asked to cooperate in giving the approximate total income from ail sources, such as income from regular occupation, part-time jobs, roomers and boarders. Lump sum payments as inheritances and gift payments were not considered in annual income. SAMPLING TECHNIQUE The universe for this survey was 8,490 private Negro dwelling unite in Columbus, Ohio (40,470 Negroes, roughly 10 per cent of the total population). The survey was made by means of personal interviews of families in Columbus. The method used to select families from this universe is more fully discussed on the next page under "Coverege." The probability (random) sample was selected for the following reasonst (a) It would be difficult and expensive to attempt to interview each family in the entire universe under consideration. (b) The Bureau of Business Research of the College of Commerce and Administration, Ohio State University has used this method of sampling for several studies which to them has proven very satisfactory. The author conferred with said Bureau on several occassions before final selection of this method of sampling. It is obvious that the first reason for using random sample is a vali dated one when there are 8,490 families and only one interviewer. A full CHAPTER II METHOD AND SAMPLING TECHNIQUE ffrggr.flvr9. rg U g ig i J a s t a r t i n g The procedure followed in making possible this study is described in Appendix A. M+thfrfl fi£ Study There are' several methods of obtaining information concerning food buying. Among the methods of obtaining information on this subject are consumer surveys, analysis of sales data kept by retailers and to some extent by wholesalers, and the experimental method of setting up several alternatives for the consumers to follow for a certain period of time. The last two methods would probably render it some-what difficult to ob tain, under normal circumstances, a representative view of the whole uni verse. Hence, the type of information which can be expected from the two methods last mentioned is limited. Therefore, the method used in this study was the consumer survey method. By this method the researcher was able to secure a wide range of types of information concerning pur chases, reactions, habits, and other basic information necessary, from the segment of the population studied. Type o f Schedule Used in Study In this study a food list was used by the researcher to record the necessary information on food buying habits of household during the seven days prior to the v isit. Several sample schedules were prepared and tes ted* Then a total of four hundred (400) schedules were made up and inter views were made on that number of which three hundred and forty (340) were used (see Appendix &)• 8 Name of Food Chains in Columbus Name of Food Wholesalers in Columbus (1) A A F 1. The Creasey Company (2) Kroger 2. 5. M. Flickinger Company (3) Albers 3» J« W* Jaeger Company (4) Greggs 4. C. D. Kenny Division of Consoli dated Grocery Corporation (5) Big Bear 5. Kirk Grocery Company (6) Grady's 6. Dwight f i l l e r Company 7. Mony Peny-Hamraond Company TABU 2 GENERAL INFORMATION PERTAIN IMGTO POPULATION CHARACTERISTICS Corporate R etail Kind City Zone City Trading Zone 1. Native White 291,935 317,239 654,539 2. Foreign Born White 13,490 14,659 17,861 3. Negro 40,470 43,977 45,049 4. Other 0 0 0 Total 3*5,895 375,877 716,619 SOURCESt 1940 Census and 1945* The total population of Negro persona 21 years of age or older was 24,026 or 11.4 per cent. This included 12,328 males and 11,698 females. 7 TABLE I NUMBER AND KIND OF ESTABLISHMENTS HANDLING FOOD, COLUMBUS, OHIO, 1951 Retail Establishments Establishments and Sales Handling Food R eta il C ity Zone Trading Zone Total Number $1,000 Number $1,000 Number $1,000 1. Food Stores 1,454 3 6 ,3 5 3 1,408 2 4 ,0 7 1 2,363 25,479 2* Grocery Combi nation Stores 732 2 7 ,2 3 5 991 25,556 1,723 52,791 3• General Stores 3 22 63 1,217 66 1,239 T otal 2,189 6 3 ,6 1 0 2,462 50,844 4,671 79,509 Wholesale Establishments Handling Food 1. Groceries 69 24,520 5 510 74 25,030 NUMBER OF FOOD MANUFACTURING ESTABLISHMENTS BY TYPE IN COLUMBUS, OHIO Kind Number Food and Kindred Products 119 Bakery Products 44 Beverages Industries 16 Confectionary and Related 11 Dairy Products 14 Food Preparations 14 Grain Mill Products 10 Meat Products 4 Total 232 ♦SOURCE* Consumer Analysis of the Greater Columbus Market, 1951* Dispatch and Journal Newspaper Publishers} Columbus, Ohio 6 agement. Is It true that the enormous buying power of the chain companies, coupled with the fact that credit is seldomly extended and deliveries are t rarely made, permit food chains to make prices so attractive that house wives from the universe studied, were predominantly shopping there in lieu of neighborhood or independent stores which generally offer credit and de livery services, and usually feature the appeal of service? DEFINITION OF TERilS h . femi^y- to be included in this study, was required to have a husband and a wife and married for at least 9 months, with or without other per sons. Tests of family membership were that--the person(s) must live with the-familyj he also must pool his income with that of other family mem bers and be dependent on the common family bond for most of hie support. Habit is a term that applies to the practices of families and individuals, which usually serve as a factor limiting the choice and practices of con sumption of families and individuals. The food-Bhopoer. as considered in this study was the housewife with only a very slight variation in which case the husband purchased the grocery needs as prescribed by the housewife. 5 (b) Number of daye groceries are bought, (c) The day most groceries are bought, (d) Main source of supply, (e) Amount epent for beverages, (f) Amount donated to the church, (g) Amount spent on amusement, (h) Geographic place of birth of housewife, (i) Time of day purchases are made, (j) Self-service versus clerk-service, (k) Planned purchases versus unplanned purchases, and (l) All purchases at the same store versus purchases at different sto r e s. The author feels that the findings from this Btudy should contribute to improved buying practices and greater consumer education to the end that the great potential market for this group of Americans would be fully realized. To further embrace the importance of the ebove according to Maynard and Beckman* "One of the most important functions of the wholesaler is to anticipate customer requirements. This cannot be done without an intimate knowledge of the needs of ultimate customers who buy from the retailers which the wholesaler serves. Variations in demand in different parts of the territory such as those based on color, race, religion, and economic sta tus be kept in mind and the corresponding purchases made. Thought must be given to changes in custom or income which in dicate the wisdom of dropping or adding certain items." 2/ Finally, in regards to purpose the author desired to seek some infor mation on the importance of neighborhood groceries owned largely by indi viduals and operated as small independent businesses when compared with chain stores organized in corporations for the purpose of centralized man- 2/Uaynard and Beckman, P rin cip les of Marketing, fourth e d itio n , 1946} The Ronald Press Company) New York, N. Y. to many others as well. The success with which the housewife does her weekly shopping is of great importance to her and her family, to the re tailer, wholesaler, to some extent, transportation, and to the farmer, since the job of marketing the farmer’s products is not really done until the food is eaten on the family table. But the methods by which consumers go at the job of food buying vary the whole length of the scale. And the consumer's success ranges all the way from economical to uneconomical methods of buying food. In the words of Persia Campbell "Food 'h ab its' are conditioned by all kinds of custom, taboos, and prejudices, as well as individual tastes and a ttitu d e s, developed from infancy.* ^ Quite obviously food buying habits are to a very great extent defi n ite ly modified and even controlled by custom. There are widewpread na- ional customs as well as local customs. Special food habits are peculiar to many countries and communities. New England pie, southern com bread, Mexican t o r t illa s , Irish bacon, Scotch porridge, German sauerkraut and Chinese rice are distinctive foods, fixed in consumption by long custom. Sometimes such customs work great hardship on those who follow them. However, the practice used in buying food is itself, the result of the interaction of a number of factors. Purpose This study was undertaken to determine what effects the following factors have upon the food buying habits of Negro fam ilies in Columbus, Ohio* (a) Family income, ^Campbell, Persia, T&& Consumer IaiftCfiSi, p. 32&; Harper and Brothers, 1949, New York, N. Y. z •9 *C^9 -0M •no#u«tt*o*T»( •fdtft > 0 1 0 9 1 6 t6 l M l M l C t6t I t t t "i11 ri iMiiiMin m 11 021 otx 091 0 9 t 002 HT9JWXZ pn» t* * J •no»u*xi*o«Tx •9tim«Ttttni ••non W* 022 IwTRMTO !>ooj 0*2 m m (OOi;6€6l •ft •*>nf) M i ‘*i i WVHO CHAPTER I INTRODUCTION Nature and Purpose of the Study One of the great American fallacies is the oft-repeated statement that "the customer is always right.** Though the meaning I am placing on that phrase may be more literal than Justified, the statement does emphasize in a paradoxical way a serious weakness in the marketing pro cess. For without a more enlightened and more informed body of consu mers, marketing can never be as efficient and effective as it might be. So, while the customer or consumer may be far more often wrong than he is right...there exist possibilities within the marketing system that the consumer may become more nearly right, more often, through wider con sumer education. Naturally, if obtained, this result would have signi fica n t in fluences upon the marketing framework and the problems that be set marketing. And these influences can have reprecuasions all the way down the marketing process from the consumer to the producer. To feed a family adequately, a consumer is called on to handle a tremendous job. The consumer goes to the store at least once a week, and buys a supply of food for the family. That food usually takes the big gest slice of the family income as a proportion of all expenditures. Therefore, the habits used in expenditure of money for food is of great importance. Chart I was used to show the relative rise in food since 1939 as compared with other e s s e n tia l item s. All consumer food buyers come together with a common aim or purpose when they approach the food counter. For, in shopping for food, they are buying commodities that are essential to life itself. They are handling the largest single expenditure of the families' income. And when they buy food, they are doing a job that is important not only to them, but LIST OF FIGURES FIGURE 1 MAP DESIGNATING THE LOCATION OF SA ulPLE AREA BY CENSUS TRACTS SPRING, 1951 LIST OF CHARTS CHART PAGE 1 INDEX OF CONSUMER PRICKS FOR MODERATE-INCOMB FAMILIES IN LARGE CITIES, JUNE, I 9 3 9 - S E F T ., 1 9 4 7 (Jun» 1 5 , 1 9 3 9 = 100) 2 1-A DEVIATION FROM THE ARITHMETIC mEAN OF WKMKLY EXPENDI- TURE BY INCOME CLASS, NEGRO FAM ILIES, COLUMBUS, OHIO, s p r in g 1951 ; 1 9 2 PERCENTAGE DISTRIBUTION OF ALL FAMILIES ANU NEGRO FAMILIES AS TO WHETHER THEY BOUGHT EATS AT SAME STORE AS OTHER GROCERIES, COLUuiBUS, OHIO, SPRING, 1951 32 3 PERCENTAGE DISTRIBUTION OF ALL FAMILIES AND NEGRO FAMILIES AS TO WHETHER THEY BOUGHT FRi-SH VEGETABLES AT THE SAME STONE AS OTHER GROCE-IKS, COLUMBUS, OHIO, SPRING, 1951 3 5 A PERCENTAGE DISTRIBUTION OF ALL FAMILIES AND NEGRO FAMILIES AS RELATED TO THE DAY OF THE ’..ELK MOST GROCERIES WERE BOUGHT, COLUMBUS, OHIO, SPRING, 1 9 5 1 5 1 5 PERCENTAGE DISTRIBUTION OF NEGRO FAMILIES USING SPECIFIED TYPES OF SHOPPING METHODS, COLUMBUS, OHIO, SPRING, 1951 53 6 PERCENTAGE DISTRIBUTION OF DAY OF THE VEEK MOST GROCERIES V.EKE BOUGHT EY INCOME GROUP, NEGRO FAM ILIES, COLUMBUS, OHIO, SPRING, 1 9 5 1 5 5 7 RELATIONSHIP BETWEEN THE DAY OF THE WEEK MOST GROCERIES WERE BOUGHT AND THE REASONS GIVEN, NEGRO FAM ILIES, COLUMBUS, OHIO, SPRING, 1 9 5 1 5 9 VIII* * ■ LIST OF TABLES TABLE PAGE 33 FAMILIES, COLUMBUS, OHIO, SPRING, 1951 7 3 3 4 RELATIONSHIP EETWEEN ANNUAL INCOME AND THE REASON GIVEN FOR USING SELF-SERVICE IN BUYING GROCERIES, NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1951 7 5 3 5 COMPARISON OF ALL FAMILIES AND NEGRO FAMILIES AS RELATED TO THE TIME OF DAY FAMILIES PREFERRED TO BUY THEIR GROCERIES, SPRING, 1951 76 ISA THE AMOUNT AND PERCENT OF TOTAL SPENT FOR SELECTIVE FOOD ITEMS PER FAMILY DURING ONE REEK, BY INCOME GROUPS, NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1951 46A LIST OF TABLES TABLE PAGE 22 MBLGWTAGE DISTRIBUTION OF NEGRO FAMILIES USING SPECIFIED TYPES OF SHOPPING METHODS, COLUMBUS, OHIO, SPRING, 1951 37 23 RELATIONSHIP BETWEEN DAY OF THE WEEK MOST GROCERIES WERE BOUGHT AND INCOME BY NEGRO FAM ILIES, COLUMBUS, OHIO, SPRING, 1951 88 24- RELATIONSHIP BETWEEN RENTAL VALUE OF OWNERS AND NONOWNERS AND THE DAY MOST GROCERIES WERE BOUGHT, NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1951 57 25 RELATIONSHIP BETWEEN DAY MOST GROCERIES WERE BOUGHT AND REASON GIVEN BY NEGRO FAMILIES IN COLUMBUS, OHIO, SPRING, 1951 39 26 RELATIONSHIP BETWEEN GEOGRAPHIC PLACE OF BIRTH OF THE HOUSEWIFE AND THE DAY MOST GROCERIES WERE BOUGHT, NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1951 61 27 RELATIONSHIP BETWEEN EDUCATIONAL STATUS OF THE HOUSE WIFE AND THE DAY MOST GROCERIES WERE BOUGHT, NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1951 63 28 RELATIONSHIP BETWEEN THE NUMBER OF DAYS GROCERIES WERE BOUGHT AND THE REASON GIVEN, NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1 9 5 1 65 29 RELATIONSHIP BETWEEN NUMBER OF DAYS GROCERIES WERE BOUGHT AND GEOGRAPHIC PLACE OF BIRTH OF THE HOUSE WIFE, NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1 9 5 1 67 3 0 RELATIONSHIP BETWEEN EDUCATIONAL STATUS OF THE HOUSEWIFE AND THE NUMBER OF DAYS GROCERIES WERE BOUGHT DURING ONE Y«KK, NEGRO FAM ILIES, COLU jUBUS, OHIO, SPRING, 1951 69 3 1 RELATIONSHIP BETWEEN NUMBER OF TIMES WEEKLY FRESH FRUITS AND VEGETABLES WERE PURCHASED AND REASON GIVEN BY NEGRO FAMILIES IN COLUMBUS, OHIO, SPRING, 1951 7 0 32 COMPARISON OF ALL FAMILIES AND NEGRO FAMILIES AS RELATED TO THE TYPE OF SERVICES PREFERRED, SPRING, 1 9 5 1 71 33 RELATIONSHIP BETWEEN INCOME AND REASON GIVEN FOR USING CIERK SERVICE IN BUYING GROCERIES, NEGRO v i LIST OF TABLES TABLE PAGE 10 COMPARISON OF ALL FAMILIES AND NEGRO FAMILIES AS TO WHETHER THEY BOUGHT MEATS AT THE SAaJS STORK AS OTHER GROCERIES, SPRING, 1951 36 11 RELATIONSHIP BETWEEN ANNUAL INCOME PER FAMILY AND THE AMOUNT SPENT DURING ONE WEEK FOR FRESH VEGE- T AB IE S, NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1951 - 34 12 COMPARISON OF ALL FAMILIES AND NEGRO FAMILIES AS TO WHETHER THEY BOUGHT VEGETABLES AT THE SAME STORE AS OTHER GROCERIES, SPRING, 1951 36 1 3 RELATIONSHIP BETWEEN FAMILY INCOME AND SOURGE OF FRESH VEGETABLES NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1951 37 14 RELATIONSHIP BETWEEN ANNUAL INCOME PER FAMILY AND THE AMOUNT SPENT DURING ONE WEEK FOR FRESH FRUITS, NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1951 39 15 RELATIONSHIP BETWEEN ANNUAL INCOME PER FAMILY AND THE SOURCE OF SUPPLY OF FRESH FRUITS, NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1951 41 16 RELATIONSHIP BETWEEN ANNUAL INCOME PER FAMILY AND THE AMOUNT SPENT DURING ONE WEEK FOR FRESH MILK, NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1951 43 17 RELATIONSHIP BETWEEN ANNUAL INCOME PER FAMIL' AND THE SOURCE OF SUPPLY OF FRESH M il* , NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1951 44 18 RELATIONSHIP BETWEEN ANNUAL INCOME FKK FAMILY AND THE AMOUNT SPENT DURING ONE WEEK FOR BEVERAGES, 1 8A * NEGRO FAM ILIES, COLUi»EUS, OHIO, SPRING, 1 9 5 1 46 19 RELATIONSHIP BETWEEN ANNUAL INCOME FMH FAMILY AND THE AMOUNT DONATED TO THE CHURCH DURING ONE W E ]*, NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1951 47 20 REIATIONSHIP BETWEEN ANNUAL INCOME PFr, FAIRILY AND THE AMOUNT SPENT ON AMUSEMENT DURING ONE WEEK, NEGRO FAMILIES, COLUMBUS, OHIO, SPRING, 1951 49 21 COMPARISON OF ALL FAMILIES AND NEGRO FAMILIES AS RELATED TO THE DAY OF THE WEEK MOST GROCERIES ______WERE BOUGHT, SPRING, 1 9 5 1 87 *Tunn to next two pages for the title and page number of Table ISA. V LIST OF TABLES TABUS PAGE 1 NUMBER AND KIND OF ESTABLISHMENTS HANDLING FOOD, COLUMBUS, OHIO, 1 9 5 1 6 2 GENERAL INFORMATION PERTAINING TO POPULATION CHARACTERISTICS 7 3 DESIGN OF SAMPLE OF NEGRO FAMILY DUELLING UNITS b)( CENSUS TRACT AND ECONOMIC CLASSES AT A SELECTED SAMPLE LEVEL, COLUMBUS, OHIO, SPRING, 1 9 5 1 11 3 -A TOTAL NUMBER AND PERCENTAGES CF NEGROES BY CENSUS TRACTS FOR THE SAMPLE AREA, COLUMBUS, OHIO, SPRING, 1 9 5 1 13 4 RELATIONSHIP BETWEEN AVERAGE AND PER CAPITA FOOD EXPENDITURES DURING ONE WEEK AND INCOME NEGRO FAM ILIES, COLUMBUS, OHIO, SPRING, 1 9 5 1 17 5 RELATIONSHIP BETWEEN INCOME AND PROPORTION OF I N - . COME FOR FOOD BY COMPARISON, UNITED STATES, SPRING, 1 9 4 8 , AND NEGRO FAM ILIES, COLUMBUS, OHIO, SPRING, 1 9 5 1 20 6 COMPARISON OF PER CAPITA FOOD PURCHASES BY URBAN FAMILIES, UNITED STATES, SPRING, 1 9 4 8 AND NEGRO FAM ILIES, COLUMBUS, OHIO, SPRING, 1 9 5 1 22 6 -A COMPUTATION OF THE ARITHMETIC MEAN OF THE A .NUAL FAMILY INCOME, NEGRO FAM ILIES, COLUMBUS, OHIO, SPRING, 1951 23 7 RELATIONSHIP BETWEEN FAMILY AVERAGE FOOD EXPENDI TURES DURING ONE WEEK AND NUMBER OF CHILDREN IN THE FAMILY BY INCOME GROUP, NEGRO FAM ILIES, COLUMBUS, OHIO, SPRING, 1951 2 5 8 RELATIONSHIP BETWEEN PRESENT PURCHASES ON NON FOOD ITEMS COSTING $150.00 AND OVER, AND THE AVERAGE AMOUNT SPENT FOR FOOD DURING ONE WEEK BY INCOME GROUPS, NEGRO FA M ILIES, COLUMBUS, OHIO, SPRING, 1 9 5 1 27 9 RELATIONSHIP BETWEEN ANNUAL INCOME PER FAMILY AND THE AMOUNT SFENT DURING ONE WEEK FOR FRESH MEAT, NEGRO FA M ILIES, COLUMBUS, OHIO, SPRING , I 9 5 I 29 9-A RELATIONSHIP BETWEEN PER CAPITA EXPENDITURES FOR FRESH MEATS DURING ONE WEEK AND ANNUAL INCOME NEGRO FA M ILIES, COLUMBUS, OHIO, SPRING , 1 9 5 1 31 iv TABLE OF CONTiCNTS CHAPTER PAGE III. 19* Planned and unplanned purchases of food 52 20. Relationship between the day most groceries were bought and Income ...... 54 21. Day of the week moct groceries were bought as related to rental value of the home...... 56 22. Relationship between geographic place of birth of the housewife and the day most groceries were bought 60 23. V ariation s in day of th e week moat g ro ceries were bought as related to educational status of the housewife ...... 60 24. Reason given for buying groceries more than one day a week ...... 64 25* V ariation s in the number of tim es a week groceries were bought as related to the geographic place of birth of the housewife.. 64 26. Relationship between educational status of the housew ife and the number of tim es during the week groceries were bought...... 68 27. Relationship between number of times weekly fresh fruits and vegetables were purchased and reason given...... 70 2 8 . Comparison of all families and Negro families as related to the type of services preferred 71 29. Relationship between income and the use of Self-SerTice...... 72 30. Relationship between income and the use of Self-Service...... •••••...... 72 31* Comparison of all families and Negro families as related to the time of day families, preferred to buy their groceries... 76 IV. SUMMARY AND CONCLUSIONS Summary ...... 77 Conclusions ...... 30 BIBLIOGRAPHY...... 32 APPENDICES A-K...... 83 '/ii TABLE OF CONTENTS CHAPTER PAGE I . INTRODUCTION 1* Nature of the study•••••«....•...... 1 2. Purpose of the study.••••• ...... 3 3, Definition of terms ...... 5 4* Gsneral characteristics of Columbus. 6 I I . uiETHOD AND SAMPLING TECHNIQUE 1. Method of the study...... 8 2. Type o f schedule used...... 3 3. Data collection period ...... 9 4. Classification by income ...... 9 5* Sampling technique...... 9 6. Method of selection ...... 10 7* Coverage ...... 10 8. Response error...... 14 9* Sample bias...... 14 I I I . FINDINGS AND INTERPRETATION 1. Food expenditures as related to family income 16 2. Proportion of Income Spent for Food ...... 18 3. Per Capita Expenditure ...... 18 4. Relationship between food expenditure and number o f c h ild r e n ...... 24 5. Non-food items versus food items...... 26 6. Fresh Meat...... 28 7* Comparison of purchases of meats st the Same Store where other Groceries were purchased.... 28 8. Fresh vegetables as related to family income.. 33 9* Purchases of fresh v eg eta b les at the same store versus at other stores...... 33 10. Family income and source of supply of fresh v e g e ta b le s ...... 36 11. Expenditure on Fresh Fruits as to Family Income ...... 38 12* Family Income as related to the source of supply of fresh fru its...... 38 13. Expenditure for fresh milk as related to family income...... 42 14. Family income as related to source of supply of fresh milk ...... 42 15* Expenditure for Beverages t?s related to Income 45 16. Amount donated to the Church as rela ted to Income...... 45 17* Amount Spent on Amusement as re la ted to Income. •••...... 48 13. An analysis of the Day of the week most Groceries were Bought ...... 50 ACKN CWliilXJEKENTS The author vishee gratefully to acknowledge the helpful advise, constructive criticism s, end encouragement of Dr. J. I. Falconer, Chairman of the Agricultural Economics and Rural Sociology Depart ment and member of the Ohio State Agricultural Experiment Station, under whose direction this study was made. Searching and helpful suggestions have been made from time to time by the other members of the author's reading committee, namely, Doctors, G. Henning, R. Scott, and S. Sherman to whom the author is in d e b te d . Appreciation is due to Doctors Wertz, S itterly, McBride* and Mr. Wayt for creditable suggestions. Appreciation is also due to the firm cooperation of the Bureau of Business Research, College of Commerce and to those other individuals and organizations listed in appendix A who gave willingly of their time and support. ^Deceased / £ 0 0 5 4 5 AN ECONOMIC ANALYSIS OF CONSUMER FOOD BUYING HABITS OF NEGRO HOUSEHOLDS, IN COLUMBUS, OHIO DISSERTATION Presented in Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the Graduate School of The Ohio State U n iv e rsity By GEORGE THEODORE DOWDY, B .S ., M.S. The Ohio State University 1952 Approved byt OOrXRXQHTBD BT SOB THBODORB OOHDT 195 ®4 0 ► a