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The "bulk of the frozen vegetahlo pack has "been distributed to 

 the institution trade, hut retail distrihution is hoing gradually ex- 

 tended as grocers and consuinors are equipped and educo.ted to handle 

 products properly. 



An im^oortant factor in the further expansion of the freezing 

 industry is t];e attitude of retail grocers v/ho have installed freez- 

 ing storage cabinets for dispensing frozen vegetahles, fruits, meats 

 and fish. Sorue grocers prefer to sell the frozen merchandise, because 

 it is poss:br.8 to deterr.cine profits in <■- -ance, and it is unnecessary 

 to repeatedly sort ;^nd reprice fresh vegjta"'oles a,s quality deteriorates. 

 Also, it is possible to sell frozen rnoa.ts a-^d fish without the expense 

 of a butcher and "b^;.i"chcr shop, irportant iter-.s to small grocers in 

 eastern cities i-more labor costs are high. 



The future of the frozen pack industry will bo greatly affected 

 by the quali-; of piodr^cts. The main"' enance and improvenent of quality 

 necessitates alec za'.e attention to ev^.---y stare of manufacture, 

 storage, and dint j- ■. ju^ion. I-Iost sulbable varieties mus i: be employed. 

 A great deal of in;.'-, rnc-i.tion on varietal suitability is being nade 

 available as a rcs.-lt of State n,nd roderal Investigations and comnercial 

 experience. rrui"os and vegetables must be hc-rvesoed when at the 

 optiF.''ai:i condition lor freezing, vrhich r.:ay differ f.^^on the best stage 

 for canning, dryin-: or s'n'p-'Ding. liec.'ianical devices, including the 

 tenderomoter and ponetronctor, e.re proving valuable for detormining 

 mat'urity of English peo,s ana certain f rait 3, but in most instances 

 freezers are still dependent v:gon the judg.:ient of field men. 



Proper ha.ndling of harvested fruit and vegetables is essential 

 for retention of the full flavor and food value. Although some v/hole 

 fruits and, vogotcables can be held, for several days without excessive 

 deterioration if rapidly cooled and, held at temperatures belov; 38° ?., 

 the practice should not be follov;ed. If the materials are held, the 

 quality will not be satisfactory as it should be in order to make and 

 hold cus t or.o r s . 



¥ashing, grading and triiairiing should be adequate to the needs 

 of the product. Separation by size or s-iecific gravity is used for 

 some products, and color grad.ing is com;, nly employed. Inferior ma- 

 terial must be scrupulously removed, to insure the quality of packs. 



Because peeling, shelling, slicing, crushing or bruising re- 

 leases the enzymes and permits the penetration of spoilage organisms, 

 blanching should follow with s.s little delay as possible in order to 

 avoid damage to color, fla.vor, texture and keeping quality. 



Vegetables are cor.imonly scalded or blanched for one to eight 

 minutes in steam or hot water to reduce the activity of enzymes and 

 spoilage organisms. Insufficient blanching may be indicated by loss 

 of flavor or color even luider favora.ble storage conditions. Slanching 

 is not ordinarily onployod for fruit products which are protected from 

 oxidation by syrups, or 'oir vacu'im packing. 



