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Le Café: Sa culture et ses applications hygiéniques

Le Café: Sa culture et ses applications hygiéniques

          
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About the Book

" À côté du sucre, comme élément de prospérité coloniale et de bonne alimentation intérieure, se place le café, dont la production est restée une source de revenus considérables pour nos établissements d'outre-mer. J'ai plus d'une fois signalé dans la Revue l'intérêt qu'il y aurait à développer en France la consommation du sucre. Si des mesures administratives peuvent élargir les débouchés de notre industrie sucrière des Antilles et de Bourbon, il est cependant un autre moyen d'en favoriser les progrès: c'est d'encourager l'usage des boissons aromatiques et salutaires où le sucre entre comme ingrédient nécessaire. Le café, le thé, le chocolat ont à ce point de vue, outre leur incontestable utilité hygiénique, une véritable importance économique. En même temps que l'emploi de ces précieux toniques profite à la santé générale, il assure à nos colonies un autre genre d'avantages en activant leur production industrielle et en resserrant leurs liens avec la métropole. Il règne malheureusement une fâcheuse ignorance sur la composition, les propriétés et le rôle de cette catégorie de substances alimentaires, qui d'ailleurs, par suite de certaines entraves commerciales, n'arrivent entre les mains du consommateur que surchargées de divers frais généraux, et rencontrent sur les marchés mêmes de la métropole la concurrence d'imitations plus ou moins grossières. Sans traiter ici la question économique, nous voudrions, en ce qui touche le café, réunir les données scientifiques qui méritent l'attention du producteur comme du consommateur, et démontrer d'une part quelles sont les meilleures conditions de la culture du café, de l'autre combien l'hygiène publique est intéressée à défendre la production loyale de cette substance alimentaire contre la fraude..."
About the Author: Anselme Payen, né à Paris le 6 janvier 1795 et mort à Paris le 12 mai 1871, est un chimiste et industriel français, auquel on doit la découverte de la diastase (première enzyme), avec Jean-François Persoz, et de la cellulose.


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Product Details
  • ISBN-13: 9781543217322
  • Publisher: Createspace Independent Publishing Platform
  • Publisher Imprint: Createspace Independent Publishing Platform
  • Height: 229 mm
  • No of Pages: 32
  • Series Title: French
  • Sub Title: Sa culture et ses applications hygiéniques
  • Width: 152 mm
  • ISBN-10: 154321732X
  • Publisher Date: 20 Feb 2017
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Spine Width: 2 mm
  • Weight: 59 gr


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