40 DEHYDRATION OF FRUITS AND VEGETABLES. 



The Chairman. Get them started right? 



Mr. GoEE. Yes, sir. 



The Chairman. Something like Denmark has done in her gov- 

 ernment marketing of butter and wheat. 



Mr. Gore. The history of the drying industry bears that out. A 

 good many products have been put on the market which have not 

 held up well, and they have found slow sale. You can find at the 

 present time, especially in the sporting goods stores, that they do not 

 move. Our bureau is investigating the causes of that, and the reme- 

 dies. 



The Chairman. It would be possible to work out a plan from the 

 plant methods of standardization so as to create that result and 

 obviate the difficulties that would follow unstandardized stuff being 

 put on the market. 



Mr. Gore. We are in position, at the present time, to give a good 

 deal of information along that line, and will have more a little later. 



The Chairman. Do you know how many different processes there 

 are of dehydration? 



Mr. Gore. The principal process is simply drying the products in 

 a current of moving air in condition to absorb moisture. Once you 

 have said that you covered the vast majority of drying processes. 



The Chairman. Everything else is incidental to that, is it? 



Mr. Gore. Yes, sir. 



Senator Norris. This gentleman was speaking of some other proc- 

 ess. I would like to hear from him. 



STATEMENT OF MR. CHESTER F. HOGLE, REPRESENTING 

 POSTUM CEREAL. 



The Chairman. What is your present business, Mr. Hogle. 



Mr. HoGLE. I am in the lumber business, principally, also the sugar 

 business, and I represent the Postum Cereal, the Purity Oats Co., 

 and a number of similar concerns. 



The Chairman. We would ge glad to hear anything you might 

 care to say on the subject of dehydration. 



Mr. Hogle. I have given a great deal of thought and study to the 

 matter, on account of the tremendous needs that this country is fac- 

 ing, not only on behalf of the Army and Navy, but for the populace 

 as well, from the standpoint of supplying sufficient nutritive foods 

 promptly and in palatable form. Last July the gentleman who .is 

 present here in the room brought me at my office in Chicago a process 

 which he claimed at that time, and which I have since satisfied my- 

 self of, as being the opposite of every other method of dehydration 

 or drying of fruits, vegetables, meats, and fish, which has been em- 

 ployed up to this time, and the results of this process as compared 

 with the goods produced by other methods is manifest in the quality, 

 in the appearance and color and in the flavor. So far as dehydration 

 is concerned in this country, we have, comparatively speaking, 

 practically nothing. 



Being largely identified in the beet sugar industry and having 

 been 20 years engaged in it, we are used to figuring in thousands of 

 tons. At this time on this present crop of 1917-18, we have raised 

 and manufactured in this country in from 90 to 120 days approxi- 

 mately 7,000,000 tons of beets. I have been down here since the 12th 



