COMMERCIAL DEin DKATTON / 



Quality originates in the field. The Division of Fruit and Vegetable 

 Crops and Diseases of the Bureau of Plant Industry, Soils, and Agri- 

 cultural Engineering has made an intensive investigation of the suit- 

 ability of different varieties of vegetables and fruits for dehydration. 

 Recommended varieties of many of them will be found under the 

 specific commodities in the section beginning on page 21. 



The producers of dehydrated foods are striving to turn out high- 

 quality products. Besides taking advantage of recent research find 

 inps, as shown by their cooperation in the dehydration schools jusl 

 mentioned, they are conducting studies of their own and improving 

 their methods as they pain experience. 



Figure r. Fresh-looking green snap beans, mashed potatoes, carrots, corn, ami a 

 salad of dried peaches and pears — all dehydrated — make an appetizing meal 

 with a meat cake added. 



Everyone who eats belongs to the consumer group. With a few 

 exceptions, dehydrated foods are not yet on the grocer's shelves, but 

 when the total production no longer has to go to OUT armed forces and 

 our allies more will be available for home use. 



Housewives, who will buy and prepare the new Foods, are especially 

 interested in whal may be expected of dehydrated products. "What 

 do they look like?"' "How do they taste?" "How do they compare 

 with fresh, canned, or quick-frozen foods?" "Will they be expen 

 sive?" "Bo they have the food values we need '." These are some of 

 the questions thai are being asked about dehydrated foods. 



Dehydrated vegetables, even when dry, look pood. They have the 

 right colors — carrots are bright red-orange, spinach is a rich preen, 

 beets are deep red. sweet corn is creamy yellow. When they have been 

 reconstituted, or rehydratcd. by adding water, and cooked, they look 

 just about like cooked fresh vegetables (fii;. 5). People nave eaten 



533910° — ir, 2 



