Food storage

“ The modern cold storage plant is of immense service in keeping food from the season of abundance to that of scarcity, but it may prove worse than useless if improperly managed. State and federal laws must control the management, and government inspection must be thorough. Cold storage would be a benefit to all under proper conditions of management, and the prices of many foods would be evenly adjusted by the maintenance of a steady supply. ”

“ If it were not perishable it would be the practice of every individual to conserve a sufficient amount of food as might be required. No better means of preventing waste of food is known at the present time than by the use of cold storage, and the use accomplishes most desirable results, advantageous to both consumer and producer, by the conservation of food, which is just as desirable as the conservation of our natural resources. ”

“ Upon these simple truths rests the economic utility of cold storage preservation. Practically its benefits in the conservation of food, and in the encouragement of maximum production, are to be gained only through the opportunity for profit, and while the business of carrying foods from seasons of abundance to natural scarcity is open to all it is naturally conducted chiefly by the tradesmen who are permanently engaged in food distribution, and who are most familiar with trade conditions and the varying relations of supply and demand. ”

“ The Cabinet put off a decision in principle until the ways and means had been more fully explored; meantime, in order to make the announcement of a food storage policy more palatable, the Minister of Agriculture, at his own suggestion, was authorised to prepare proposals ‘for increasing the productivity of our own soil with a view to ensuring increased food production in time of war’. ”

“ It became economically unsound for so great a percentage of food producers to spend their time in producing meats and staples, only part of which could be consumed by themselves and their near neighbors, the rest going to waste. The great waste of the surplus products set the minds of men of genius to devising ways to preserve the foods of abundant harvests for the seasons of scarcity. The result is before us in the form of modern cold-storage plants, refrigerator cars, volume-curing and pickling of meat products, and volume-canning of fish, meats, fruits, and vegetables ”

“ Poultry is a food product which under the present scientific methods of production can be furnished in a fresh state all the year. The necessity for cold storage, therefore, is not so apparent in this case as in that of fruit and other perishable foods. It appears then that cold storage only should be extended to that limit necessary to secure its delivery to the consumer. There can scarcely be any excuse for the placing of poultry in cold storage at certain seasons of the year when they are slightly less in price by reason of the abundant production than at other seasons. ”

“ The development of cold-storage methods and their extensive use have been of great benefit to producers and consumers, as [Pg 288] well as to distributors of perishable food products. The storing of such products is a legitimate form of speculative business. It prevents waste and loss. The demand for eggs and poultry to go into cold storage raises the price at seasons of plenty and makes a good market for all eggs and poultry that are fit to store. The eggs and poultry that have been stored furnish consumers with supplies at reasonable prices for much longer seasons. ”

“ By February 1937 four detailed schemes for the storage of a balanced group of foodstuffs were ready, ranging from Plan I, an emergency scheme for feeding London for month, to Plan IV which would provide together with normal trade stocks, for months’ supply of wheat, four months’ supply of oilseeds, three months’ supply of sugar, a large supply of whale oil (for cooking fat and margarine) and quantities of canned meat, canned milk and cheese, together with no less than six months’ supply of feeding grains for animals. ”

“ Decide what you will freeze on the basis of availability of foods, family needs and taste, freezer space, cost of freezer storage, and availability of alternate methods of storage.
It is essential to start with high quality raw material. As garden foods mature, process without delay. Quality of the frozen food will be only as good as the quality of the food before freezing. Freeze foods at their peak of eating quality to preserve flavor, texture, and appearance as near those of the fresh product as possible. ”

“ The exigencies of a world food shortage and a shortage of shipping for food transport have made it necessary for food ministries and relief organizations to give careful consideration to the most economical selection of foods for import and distribution, both from the point of view of economy of space and weight and lack of deterioration during shipping and storage, and from that of concentrated nutritional values and proper balancing of the ration.
Food provides energy for bodily work and maintenance. It is the fuel for the human machine. ”

“ All dried foods deteriorate to some extent during storage, losing vitamins, flavor, color, and aroma. However, low storage temperatures prolong storage life, and dried foods may be frozen for long term storage.
Dried foods can be reconstituted by soaking, cooking, or a combination 360 of both, and will resemble their fresh counterparts after reconstitution. However, dried foods are unique and should not be expected to resemble a fresh product in every respect.
Drying does not render the food free of bacteria, yeasts, and molds. ”

“ Various cold storage laws have been passed to protect our people. If the institution farms produce their own food, the cold storage problem is reduced to its minimum. I am unable to secure in Albany for my own table as good vegetables as I eat at the different institution farms. ”

“ Cold storage plants and refrigerator cars have been constructed for the purpose of preserving meats until they can reach their destination, and to hold them awaiting market advances for the benefit of packers and tradesmen. ”

“ There is, perhaps, no greater blessing which has been conferred upon mankind during the last quarter of a century than the development of cold storage methods of preserving food. The continued prosperity and benefits of this business depend upon a thorough study of the conditions attendant thereon and the elimination of any evil which may be incident thereto. ”

“ We think that on the cold storage proposition, and if you have followed food processing and cold storage possibilities on strawberry shortcake, strawberry pies, apple pies and other types of cold storage products, I think when you go to the locker and pick out a little bag of lima beans in a cold storage locker or any other kind of cold packed foods, if you see a pack that looks attractive, chestnuts, after you get accustomed to their flavor especially, it will be a difficult thing for you to fail to pick up a bag of chestnuts and walk out with them among your other grocery purchases. ”

“ While refrigeration and cold-storage has been the chief factor in enabling the meat and other highly perishable foods to be imported, other steps, ensuring preservation of goods that are collected from farmers and brought together at shipping ports, are necessary to prevent decomposition prior to such goods coming into cold store. ”

“ For example, the weight of dried foods is very greatly reduced, the storage space required by them is much less, and they are easy to keep without spoiling and easy to transport. Likewise, the containers for such foods are less costly than those required for canned foods and they are easily procured, since paper boxes or paper bags are satisfactory. In fact, the housewife, by taking care of the bags and boxes that come into the home, can easily provide all the containers she will possibly need at practically no cost. ”

“ A special distinction, however, must be made in this case between meat placed in cold storage for the purpose of transportation only and meat placed in cold storage to be kept for an indefinite time. Where meats are prepared for consumption by slaughter and appropriate dressing and shipped long distances to the consumer the cold storage car, ship, and warehouse become a necessity. There is some reasonable limit for keeping such products, beyond which they should be differentiated from fresh meats. ”

“ The growth to include as it now does, in most instances, a produce merchandising business with its seasons of production and storage together with the necessity of providing low temperature storage space for storing delicately cured hams and bacon over seasons, make it almost a necessity to provide low temperature storage or seek it away from the premises, with the incident expense involved in transfer and return, storage charges, and the damage resultant from exposure. ”

“ The more perishable foods, being produced in a very wide territory by a vast number of producers, and usually transported over long distances, are found in distributing markets to be of extremely irregular quality and condition. Usually qualities are best in the seasons of maximum production, and while goods put into cold storage are also of irregular quality most of those intended for long holding are selected, handled and packed with especial care. The effect upon perishable foods of holding in cold storage is various. ”

“ It is less in respect to those carried hard frozen, as meat, fish, poultry and butter, and upon durable vegetables and fruit, as potatoes and apples, than upon animal products that cannot be frozen, as eggs in the shell. Yet in all perishable foods commonly carried in cold storage, quality, as judged by popular standards, is preservable up to the limit of usual commercial necessity, in a highly satisfactory degree. ”

“ Nowhere is the trend more apparent than in the area of home production and preservation of the family food supply. Ten years ago no one would have dreamed the lowly canning jar lid would be the subject of Federal hearings. No one would have believed that an estimated one in four U.S. families would be raising and preserving a portion of their food supply. ”

“ When fruits and vegetables are plentiful, the supply is often greater than the demand for immediate consumption. Then, unless the surplus food is preserved in some way for later use, there will be a serious loss of food material. The third is to produce quality. If the home-canned product can be made superior to that commercially preserved, then, even at an equal or a slightly higher cost, it will pay to preserve food in the home.
5. Of the methods of preserving perishable foods, only two, namely, canning and drying, are considered in this Section. ”

“ Having purchased for nutriment and in sufficiently large quantities to secure bulk rates, careful storage is the next step in the prevention of waste. Flour, cereals and meals become wormy if they are not kept in clean, covered utensils and in a cool place. Milk becomes sour, especially in summer. This can be prevented by scalding it as soon as received, cooling quickly, and storing in a cold place in covered, well-scalded receptacles. Sour milk should not be thrown out. It is good in biscuits, gingerbread, salad dressings, cottage cheese, pancakes or waffles, and bread making. ”

“ Inasmuch as the supply of fresh meat is practically uniform, or can be made so by the dealer therein, there seems no good reason for the storage of meat in refrigerator compartments for a longer time than is necessary for transportation and a reasonable time thereafter for passing into consumption, except in cases of emergency. It might be safe to say that no meat should be kept in a cold storage warehouse longer than a month after its reception. ”

“ The most important foodstuff to be stored and transported is grain. Under the present Chinese method,203 the storage of grain is most wasteful for if kept in large quantities it is often destroyed by insects or damaged by weather. It is only in small quantities and by great and constant care that grains can be preserved for a certain period of time. And the transportation of grains is also most expensive for the work is mostly done on man's shoulders. ”

“ All the storage places inside the city were rapidly filling with grain, which poured in at every gate on tens of thousands of mules. The plenteous crop, already ripening, would have to be housed somewhere, and even if I did not succeed in buying a large store of grain for myself, I knew how to make a storehouse eat up a large portion of the value of the grain it housed. I had seen wheat, stored year after year, finally become the property of the elevator owner, by virtue of his charges. ”

“ There are more than 3,000 million dollars worth of foods placed in cold storage annually, of which about one half is meat. Capitalists are expending money and scientists are giving their time to the exploitation of this promising field. Although the problem is still in its infancy, ways and means of furthering cold storage are being investigated. The chief problems to be investigated are the handling of foods previous to placing them in cold storage; the chemical changes taking place during storage; the study of the microorganisms that produce these changes ”

“ There can be no doubt that, wherever possible, the best method for the housewife to preserve food is to do her own drying, canning, preserving and pickling of fruits and vegetables, which she knows are fresh, putting up her own preserves, jams, jellies, pickles, syrups, grape juice, etc.
Since economy in food lies in the least amount of money for the greatest amount of nutriment, the preparation of simple foods in the home, with a care that no more is furnished for consumption than the system requires, is the truest economy in health and in doctor’s bills. ”