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the summer as they are transported from the farm to the 

 terminal market. Carloads of food are smashed up in rail- 

 road wrecks. These losses are an insignificant part of the 

 consumer's food supply. To try to prevent most of these 

 losses would be more expensive than the losses themselves. 



The processing of food is accompanied by losses. A striking 

 case is the making of wheat flour. In the milling of flour the 

 outer layer of the wheat kernel, containing valuable nutri- 

 ents, is ground off and sold to the dairyman and poultryman 

 for animal feed. That this is a great waste of food there is 

 no question, but the American public wants white bread and 

 agrees with the wag who comments that the most important 

 use of dark bread is to make a man appreciate white bread. 



Grocery stores waste food. Grocers pull the outer dirty or 

 wilted leaves off the heads of cabbage. They throw away the 

 apple or the potato with rotten spots. The average consumer, 

 watching this process, concludes that large amounts of food 

 are wasted. The consumer may rest assured that the grocery- 

 man wastes a minimum of food. If he didn't waste some food, 

 the consumer wouldn't buy his fresh fruits and vegetables, 

 and all would be lost. He wastes a little to save a lot. 



Food Is too Valuable to Be Wasted 



Some folks get agitated over the large losses of food that 

 accompany the process of preparing food for the table. It has 

 been estimated that the average housewife peels away one 

 fourth of the potato. This apparently wasteful process occurs 

 in all homes all the way from the Main Liners to the down- 

 trodden third. The only ways to reduce this waste are to 

 learn to like potatoes boiled with their jackets on, or to edu- 

 cate the housewives to pare the potato peelings. This would 

 drive them to distraction or require additional labor, when 

 they already have plenty to do. 



One of the most knotty food problems is the age-old and 



