MODERN METHODS CITED.

Ashburton Guardian, Volume 59, Issue 44, 1 December 1938, Page 8

MODERN METHODS CITED.

FOOD SHORTAGEi

LITTLE LOSS IN VALUE. The Food Investigation Board has published its report for 1937 (states a London correspondent). It gives some conclusions arrived at on the available evidence by the Medical Research Council. It is impossible to state eategorical]v whether or not foods stored by modern methods are as nutritious as fresh foods. This is one of the replies given by the council to the common inquiry whether canned or stored articles possess the same nutritive value as fresh food.

'Phe Council adds that many years of intensive work on large groups of human beings would he necessary to find the answer, “and even then there would be little prospect, of arriving at a definite decision.” Comparisons of the chemical composition of stored foods with* that of fresh foods has shown, however, that “relatively little loss of known constituents occurs in foods stored by modern methods.” Experiments on animals have proved that satisfactory nutrition lias been maintained with diets composed solely of stored foods. It is suggested that “food of good initial quality that has been stored by the best modern methods is likely to be superior in many respects to similar food that, though technically fresh, is in reality stale.” While fish can he kept palatable for two years, apples undergoing gas storage are liable to suffocate. The present practice of resting animals for at least 24 hours before slaughter is essential. Struggling on the slaughter-house floor must be avoided. “The ideal method of slaughtering,” the report states, “would appear to be the electric stunning of the quietlyresting animal, thus avoiding all excitement and any struggling.”

Still Much to Learn. The Food Investigation Board consulted the Medical Research Council, on whose authority the following statement was made:— “There is still so much to he learned about food and nutrition that it is impossible. in the present state of know-

ledge, to state categorically whether or not stored foods are as nutritious as fresh foods. Nor is it feasible to undertake research with a view to answering this question directly. Many years of intensive work on large groups of human beings would be entailed, and even then there would be little prospect of

arriving at a definite decision, for, with further knowledge of the effects of dietary factors on nutritional processes, it would be found that the results of the first few years’ studies would have to be reconsidered in the light of fresh evidence.”

“Nevertheless; useful information can lie obtained by comparing the chemical composition of stored"foods with that of fresh foods, and the general conclusion can be accepted that relatively little loss of known constituents occurs in foods stored by modern methods. Moreover. experiments have been carried out on animals in which satisfactory nutrition lias been maintained with diets composed solely of stored foods. The available evidence, therefore, suggests lliut modern methods of storing foods cause little depreciation in their nutritive value; in fact, it may be said that food of good initial quality that has })OOii stored bv the best modern methods is likely to he superior in many respects to similar food that, though still technically fresh, is in reality stale. One substance of important biological significance, especially associated with fresh fruit and vegetables—namely, vitamin C or ascorbic acid —is well known to he easily destroyed by heat, applied either in ordinary cooking or canning; to a less extent, vitamin B is liable to he similarly affected.”

During the year officers of the Low Temperature Research Station, where much of the work of the board is carried out, visited the United States and Canada and acquainted themselves with the research in progress in those countries in the storage of foodstuffs. The broad impression gained by the board from their report is that, while England is in no way behind in research on the handling and storage of foodstuffs the application of science in this held is not so forward as in the United States. In that country the active belief of the leading industrialists in the value of research and their keenness, from directors to foremen, to apply scientific method and scientific knowledge in the food industry were striking; and so was their readiness to spend large sums in developing new processes and in introducing new products to the public.