SCIENCE AND INDUSTRY. 
While there has been very little change in the type of equipment 
during this past year, it does not mean we have reached perfection 
in equipment. There is yet much room for improvement in drying 
equipment, but if any one expects to see existing plants dismantle and 
replace their equipment, he is certain to be disappointed. The equip- 
ment will be improved by minor changes in the existing equipment. 
We wish especially to caution inquirers that dehydration of fruits and 
vegetables presents problems quite different from the drying of textiles, 
soaps, &c.- Unfortunately, many designers of plants ignore the fact 
that they are dealing with a product which has a cell structure, and 
that the water must be removed from these cells without injury tc 
the cells. 
An industry very closely related to dehydration has developed in the 
past two years—the potato flour industry. Mills are now operating in at 
least five States. The process used may be briefly described as the 
“hot roller or drum process.” The cooked, mashed potato is spread 
in a thin layer on a large steam-heating revolving drum, dried, and 
scraped off in “ flakes.” The “flakes” are then ground into flour. This 
process is sanitary, and largely eliminates labour costs. While the 
process was developed in Europe, the American manufacturer has 
greatly improved the product. 
It will probably be possible to. prepare other vegetable flours by this 
process, but it cannot be applied to all vegetables. The Division of 
Dehydration made an unsuccessful attempt to use this process for 
manufacture of sweet potato flour. The sweet potato flour produced 
-was very hygroscopic, and caked in storage. Any vegetable that tends 
to become sticky or gelatinous when cooked can hardly be used by this 
process, since the material must be cooked soft before it can be handled. 
In closing, I wish to sum up, in a measure, the needs of the industry 
to-day. We need more investigations, especially on the technique of 
preparation. Products have improved this year, but perfection has 
not been reached. Moreover, there is still a lack of uniformity in 
quality. ; 
A domestic market must, and will, be developed for dehydrated 
products. This does not seem out of reach now. ‘The individual 
manufacturer who is now endeavouring to establish “his brand” is 
indeed wise. The public will soon be calling for standard brands of 
dehydrated foods. 
A dehydration plant must essentially have a good business organiza: 
tion behind it. It will be the difference between success and failure. 
The raw materials must be secured at a reasonable price, they must 
be handled properly, dehydrated properly, and packed properly. .\ 
careless, slipshod organization cannot do this. rind 
The manufacturer who sits in his office and waits for some one to 
order his products is lost. He must go after business. Our observa- 
tions have convinced us that aggressive salesmanship can dispose not 
only of high-grade products, but actually sell inferior goods. It always 
takes a real salesman to introduce new wares to the public. ; 
364 
