﻿FOOD 
  PROBLEMS 
  IN 
  WARTIME] 
  — 
  COWGILL 
  597 
  

  

  able 
  shipping 
  space. 
  Elimination 
  of 
  the 
  water 
  present 
  in 
  many 
  foods 
  

   by 
  commercial 
  dehydration 
  processes 
  has 
  thus 
  assumed 
  tremendous 
  

   importance. 
  

  

  The 
  dehydrated-food 
  industry 
  is 
  expanding 
  at 
  a 
  most 
  rapid 
  rate. 
  

   This 
  expansion 
  has 
  been 
  so 
  great 
  and 
  is 
  so 
  important 
  that 
  the 
  Govern- 
  

   ment 
  has 
  established 
  a 
  school 
  at 
  which 
  interested 
  industrialists 
  may 
  

   learn 
  the 
  dehydration 
  processes 
  that 
  have 
  been 
  perfected 
  and 
  how 
  a 
  

   given 
  industrial 
  plant 
  may 
  therefore 
  be 
  converted 
  to 
  the 
  dehydration 
  

   of 
  one 
  or 
  more 
  foods. 
  

  

  Some 
  idea 
  of 
  what 
  the 
  saving 
  in 
  shipping 
  space 
  can 
  be 
  as 
  a 
  result 
  

   of 
  dehydration 
  can 
  be 
  gained 
  from 
  the 
  following: 
  A 
  ship's 
  ton 
  of 
  

   canned 
  boiled 
  potato 
  furnishes 
  only 
  920 
  pounds 
  of 
  potato. 
  The 
  same 
  

   ship's 
  ton 
  of 
  dehydrated 
  potato, 
  when 
  reconstituted 
  by 
  the 
  addition 
  

   of 
  water, 
  supplies 
  3,980 
  pounds 
  of 
  this 
  vegetable. 
  Dehydrated 
  foods 
  

   as 
  prepared 
  for 
  shipment 
  take, 
  on 
  an 
  average, 
  only 
  about 
  one-sixth 
  

   the 
  cargo 
  space 
  required 
  for 
  shipments 
  in 
  nondehydrated 
  or 
  natural 
  

   form. 
  Another 
  fact 
  of 
  particular 
  interest 
  is 
  that 
  many 
  dehydrated 
  

   foods, 
  dry 
  skim 
  milk 
  and 
  eggs, 
  for 
  example, 
  can 
  be 
  packed 
  in 
  nonmetal 
  

   containers 
  thus 
  saving 
  tin, 
  the 
  supply 
  of 
  which 
  is 
  dangerously 
  low. 
  

  

  Over 
  a 
  period 
  of 
  years, 
  many 
  important 
  foods 
  have 
  proved 
  to 
  be 
  

   very 
  difficult 
  to 
  dehydrate 
  satisfactorily; 
  recently, 
  as 
  a 
  result 
  of 
  

   intensive 
  experimentation, 
  they 
  have 
  yielded 
  to 
  the 
  laboratory 
  in 
  this 
  

   respect, 
  and 
  can 
  now 
  be 
  used 
  not 
  only 
  in 
  economical 
  shipments 
  abroad 
  ' 
  

   as 
  food 
  for 
  civilian 
  populations 
  but 
  as 
  ingredients 
  of 
  concentrated 
  

   rations 
  for 
  the 
  armed 
  forces. 
  Meat 
  is 
  a 
  good 
  example 
  of 
  this. 
  Dried 
  

   soup 
  stocks 
  of 
  known 
  nutritive 
  value 
  have 
  also 
  been 
  made 
  from 
  which 
  

   tasty 
  soups 
  may 
  be 
  prepared 
  by 
  the 
  mere 
  addition 
  of 
  water. 
  One 
  

   food 
  concern 
  recently 
  announced 
  that 
  it 
  had 
  finally 
  succeeded, 
  after 
  

   much 
  laboratory 
  experimentation, 
  in 
  drying 
  ham-and-eggs. 
  With 
  

   such 
  a 
  product 
  it 
  becomes 
  possible 
  to 
  provide 
  the 
  American 
  soldier 
  

   with 
  this 
  traditional 
  reminder 
  of 
  breakfast 
  at 
  home 
  regardless 
  of 
  

   where 
  he 
  may 
  happen 
  to 
  be. 
  

  

  In 
  our 
  American 
  approach 
  to 
  the 
  food 
  problem 
  we 
  have 
  not 
  gone 
  

   so 
  far 
  in 
  developing 
  entirely 
  new 
  food 
  resources 
  as 
  Saiki 
  has 
  done 
  in 
  

   Japan. 
  However, 
  a 
  survey 
  has 
  revealed 
  that 
  there 
  are 
  many 
  valuable 
  

   foods 
  in 
  this 
  country 
  not 
  now 
  being 
  used 
  in 
  the 
  quantities 
  that 
  their 
  

   nutritive 
  values 
  warrant. 
  A 
  few 
  examples 
  are 
  skim 
  milk 
  powder, 
  

   peanut 
  meal, 
  products 
  of 
  the 
  soybean, 
  pig 
  liver, 
  and 
  dried 
  yeast. 
  The 
  

   oil 
  of 
  the 
  peanut 
  is 
  squeezed 
  out 
  and 
  used 
  in 
  soap 
  making, 
  and 
  the 
  

   manufacture 
  of 
  munitions 
  and 
  other 
  products; 
  the 
  meal 
  residue, 
  

   valuable 
  as 
  a 
  source 
  of 
  protein 
  and 
  certain 
  vitamins, 
  could 
  well 
  be 
  

   used 
  more 
  as 
  a 
  food 
  by 
  man. 
  It 
  has 
  already 
  proved 
  possible 
  to 
  make 
  

   a 
  tasty 
  bread 
  containing 
  as 
  much 
  as 
  20 
  percent 
  peanut 
  flour. 
  Skim 
  

   milk 
  powder 
  is 
  an 
  especially 
  valuable 
  product 
  that 
  is 
  used 
  to 
  some 
  

  

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