boeuf, par exemple) sont de meilleurequalite que la plupart des proteinesd'origine vegetale, qu'elles soient eva­luees par Ie coefficient d'efficacHe pro­teique relatif ou Ie coefficient proteiquenet relatif.

L'etude permet de faire ressortir laveracite de ces differences, car la qua­lite des proteines a ete mesuree par desmethodes normalisees dans plusieurslaboratoires. Par ailleurs, les travauxpublies abondamment sur ce sujetdemontrent clairement que la plupartdes proteines d'origine animale sont dequalite superieure acelle de la plupartdes proteines d'origine vegetale (TheAmerican Society for Clinical Nutrition,1984).

Comme on I'a mentionne precedem­ment, les besoins de l'organisme en aci­des amines peuvent etre combles parun regime vegetarien. Notons toutefoisque cet objectif ne peut etre atteint sansune connaissance approfondie dessources de nutriments. En raison deleur grande qualite, les proteines d'ori­gine animale assurent aI'organisme lasatisfaction optimale de ses besoins enacides amines.

References

Lloyd, L.E., B.E. McDonald and E.W.Crampton, 1978. Protein and its Metabo­lism. Fundamentals of Nutrition, Chap­ter 10, 2nd Ed., W.H. Freeman and Com­pany, San Francisco.

National Academy of Sciences - NationalResearch Council, 1980. RecommendedDietary Allowances, 9th Revised Ed.

Sarwar, G., R. Blair, M. Friedman, M.R.Gumbmann, L.R. Hackler, P.L. Pellettand T.K. Smith, 1984. Inter- and Intra­laboratory Variability in Rat GrowthAssays for Estimating Protein Quality. J.Assoc. Off. Anal. Chern. 67:976.

Sante et Bien-etre social Canada, 1983.Apports nutritionnels recommandes pourles Canadiens.

The American Society for Clinical Nutrition,1984. The Protein Nutritional Quality ofMeat and Poultry Products: ScientificBasis for Regulation. Amer. J. Clin. Nutr.40:671.

The United Nations University, 1980. Nutri­tional Evaluation of Protein Foods. Edi­ted by P.L. Pellett and V.R. Young.

Linda Robichon-Hunt et Lewis E. LloydInstitut des recherches sur les aliments

Direction generale de la rechercheAgriculture Canada

Ottawa, Ontario

A propos des auteurs

Lewis E. LIoyd s'est joint a I'Institut desrecherches sur les aliments d'Ottawa en sep­tembre 1985, apres avoir laisse son poste dedoyen de la Faculte d'agriculture du CollegeMacdonald, Universite McGill, selon un pro-

Can. Insi. Food Sci. Technol. J. Vol. 19. No.4. 1986

gramme de pre-retraite. Sa carriere a debuteala meme universite atitre de professeur etde chercheur au Departement de nutrition;il fut par la suite directeur du Departmentof Animal Science. II a egalement occupependant 10 ans Ie poste de doyen de laFaculty of Home Economics de l'Universitedu Manitoba.

Le Dr Lloyd a re.;:u son baccalaureat, samaitrise et son doctorat aI'Universite McGill;il est l'auteur principal de la seconde editionde I'ouvrage "Fundamentals of Nutrition".Tout au long de ses annees a titre d'admi­nistrateur universitaire, il a conserve un inte­ret envers son premier domaine d'etudes, lanutrition.Una Robichon-Hunt a re.;:u son baccalaureaten dietitique aI'Universite d'Ottawa. Apresavoir termine son internat en dietitique aI'h6pital St. Michael's de Toronto, elle aamorce sa carriere dans Ie domaine de l'edu­cation en nutrition a la Division de la con­sultation en alimentation d'AgricultureCanada. Une fois ses etudes de maitrise ter­minees (en nutrition humaine appliquee) aI'Universite de Guelph, elle retourna aAgri­culture Canada atitre de conseillere en nutri­tion aupres de I'Institut des recherches surles aliments.

Reprinted from L·Entrefilet. Vol. 3. No 2

It starts when the field is seeded withKennebec or Norchip potatoes andends when the consumer rips open thebag and inhales the aroma of potatochips.

In between is Canada's potato chipindustry, selling more than $1 billion atretail of the highest value-added potatocommodity.

Statistics Canada reports that in 1984the potato chip industry employedmore than 4,700 people, used morethan 239 thousand tonnes of potatoesor roughly 10 per cent of the total Cana­dian potato production as well as over24 thousand tonnes of vegetable oil.The industry produced over 61 millionkilograms of potato chips, representingmanufacturers' sales of $397 million.

Even though 1984 was a good year,the potato chip industry expects con­tinued steady growth. The CanadianPotato Chip/Snack Food Associationindicated that in 1984, chip productionincreased over 1983 production levels of58 million kilograms and combinedsales in the industry at the retail levelwere in excess of $1 billion in 1984.

There are now six potato chip com­panies in Canada operating 20 plants.In 1968 there were 17 companies. Thesmaller firms were slowly bought outby larger companies when high distri­bution costs and changing technologyreduced profitability. The big playersare Hostess, owned by General Foods,Frito-Lay, owned by Pepsi Co.,

Humpty Dumpty, owned by AmericanBrands, Old Dutch, the major presencein Western Canada and owned by a pri­vate U.S. corporation, Nalleys ownedby Agway and Yum Yum. Yum Yum isowned by the Jalbert family of Montrealand is the only solely owned indepen­dant Canadian company in theindustry.

The 1985 General Foods Annual Reportreported that its Hostess Division,Canada's leading snack food business,delivered solid gains in share, volumeand earnings in its 50th anniversaryyear. Market expansion and marketshare gains in Western Canada weregiven as key factors in salesmomentum.

In the 1984 Annual Report of AmericanBrands, Humpty Dumpty Foodsreported record sales.

Keen competitiveness in marketingand the development of new produc­tion technology do not prevent theindustry from working together. Theindustry association is working withfederal, provincial and universityresearchers to produce new potato var­ieties suitable for chipping. Consider­ing that there are only two varieties ofchip potatoes grown in Canada, solv­ing that problem is a priority. Agricul­ture Canada maintains a potato clonebank at the Vancouver Research Stationto keep the genetic stock strong forthese two crucial varieties.

The industry sponsored a study onthe nutrient value of potato chips andthe potatoes they are made from withco-operation from 13 Canadianmanufacturing plants.

In the past two years several newpotato chip products have been offeredby most companies, but the resultingbrand proliferation has not divided upthe market share into smaller wedges,rather the market has grown.

In 1968, per-capita consumption was1.8 kg. By 1984, it had risen to 2.45 kg.The Canadian population increased byabout four million people to over 25 mil­lion during that time, hence there aresimply more people eating more poatochips.

Michelle MarcotteFood Consultant

Food Advisory DivisionAgriculture Canada

(613) 995-5880, Ext 2223

The protein quality of RalstonPurina's isolated soy protein (ISP) nowranks alongside traditional animal pro­tein sources such as meat, milk andeggs.

Institute Affairs / xi