﻿598 
  ANNUAL 
  REPORT 
  SMITHSONIAN 
  INSTITUTION, 
  1943 
  

  

  extent 
  as 
  an 
  ingredient 
  in 
  making 
  certain 
  human 
  foods 
  but 
  to 
  a 
  much 
  

   greater 
  extent 
  as 
  a 
  component 
  of 
  feed 
  for 
  livestock. 
  Greater 
  use 
  of 
  

   it 
  by 
  our 
  housewives 
  would 
  improve 
  significantly 
  the 
  nutrition 
  of 
  our 
  

   people. 
  In 
  certain 
  industries 
  devoted 
  to 
  the 
  production 
  of 
  special 
  

   substances 
  from 
  animal 
  tissues, 
  such 
  as 
  antianemic 
  principle 
  from 
  

   liver 
  and 
  insulin 
  from 
  pancreas, 
  the 
  tissue 
  residues 
  remaining 
  from 
  

   such 
  processing 
  have 
  been 
  largely 
  regarded 
  as 
  almost 
  worthless. 
  Re- 
  

   cent 
  tests 
  on 
  animals 
  of 
  these 
  materials 
  for 
  their 
  nutritive 
  value 
  have 
  

   revealed 
  qualities 
  quite 
  unsuspected 
  and 
  such 
  as 
  to 
  give 
  them 
  high 
  

   ratings 
  as 
  foods. 
  The 
  successful 
  introduction 
  into 
  our 
  American 
  

   dietaries 
  of 
  these 
  various 
  valuable 
  but 
  at 
  present 
  little-used 
  foods 
  

   will 
  doubtless 
  require 
  education 
  of 
  the 
  consumer 
  concerning 
  relative 
  

   food 
  values 
  and 
  the 
  role 
  that 
  these 
  unappreciated 
  foods 
  may 
  play 
  in 
  

   meeting 
  nutritive 
  needs. 
  Even 
  if 
  such 
  an 
  educational 
  campaign 
  

   should 
  prove 
  only 
  moderately 
  successful 
  in 
  the 
  so-called 
  pellagra 
  areas 
  

   of 
  the 
  South, 
  for 
  example, 
  this 
  would 
  be 
  significant 
  in 
  combating 
  the 
  

   pellagra 
  problem. 
  

  

  Many 
  of 
  these 
  valuable 
  but 
  little-used 
  foods 
  are 
  now 
  being 
  utilized 
  

   in 
  special 
  army 
  rations, 
  dried 
  soup 
  stocks, 
  and 
  the 
  like, 
  and 
  are 
  thus 
  

   finding 
  their 
  way 
  into 
  the 
  feeding 
  of 
  the 
  armed 
  forces 
  as 
  well 
  as 
  the 
  

   war-torn 
  populations 
  reached 
  by 
  the 
  International 
  Red 
  Cross. 
  If 
  

   such 
  products 
  prove 
  successful, 
  it 
  is 
  not 
  unreasonable 
  to 
  suppose 
  that 
  

   they 
  will 
  find 
  a 
  place 
  in 
  the 
  national 
  dietary 
  after 
  the 
  war 
  in 
  serious 
  

   competition 
  with 
  the 
  present 
  established 
  staples. 
  No 
  one 
  can 
  really 
  

   say 
  what 
  the 
  future 
  holds 
  in 
  store 
  for 
  us 
  in 
  this 
  field. 
  This 
  much 
  is 
  

   certain: 
  the 
  war 
  has 
  precipitated 
  a 
  great 
  deal 
  of 
  valuable 
  research 
  

   in 
  the 
  development 
  of 
  new 
  foods. 
  

  

  It 
  is 
  to 
  be 
  expected 
  that 
  we 
  shall 
  do 
  all 
  that 
  is 
  possible 
  to 
  feed 
  our 
  

   armed 
  forces 
  scientifically 
  wherever 
  they 
  may 
  be 
  placed 
  in 
  this 
  global 
  

   war. 
  On 
  the 
  home 
  front, 
  we 
  have 
  the 
  problem 
  of 
  producing 
  enough 
  of 
  

   the 
  various 
  basic 
  food 
  supplies 
  to 
  meet 
  the 
  need 
  not 
  only 
  of 
  the 
  armed 
  

   forces 
  but 
  our 
  home 
  population 
  and 
  that 
  of 
  the 
  Allied 
  nations. 
  It 
  does 
  

   not 
  suffice 
  merely 
  to 
  produce 
  these 
  foods 
  ; 
  when 
  they 
  are 
  to 
  be 
  shipped 
  

   around 
  the 
  world, 
  they 
  must 
  be 
  concentrated 
  and 
  otherwise 
  processed 
  

   so 
  as 
  to 
  enable 
  such 
  shipment 
  to 
  be 
  made 
  with 
  the 
  minimum 
  required 
  

   space. 
  Some 
  foods 
  like 
  skim 
  milk 
  powder 
  and 
  cheese 
  are 
  both 
  highly 
  

   concentrated 
  and 
  of 
  high 
  nutritive 
  value, 
  and 
  thus 
  have 
  a 
  superior 
  

   rating 
  in 
  relation 
  to 
  this 
  particular 
  situation. 
  

  

  We 
  may, 
  therefore, 
  receive 
  from 
  time 
  to 
  time 
  from 
  our 
  Secretary 
  

   of 
  Agriculture 
  and 
  other 
  responsible 
  officials 
  recommendations 
  that 
  

   we 
  on 
  the 
  home 
  front 
  eat 
  less 
  of 
  certain 
  foods 
  and 
  more 
  of 
  others, 
  in 
  

   order 
  to 
  release 
  particular 
  foods 
  for 
  shipment 
  abroad. 
  Certain 
  foods 
  

   are 
  now 
  being 
  rationed 
  for 
  various 
  reasons, 
  and 
  we 
  may 
  expect 
  many 
  

   others 
  to 
  be 
  sooner 
  or 
  later. 
  The 
  consumer 
  should 
  welcome 
  this 
  pro- 
  

  

  