MEAT-FLOUR

Evening Post, Volume CII, Issue 37, 12 August 1921, Page 3

MEAT-FLOUR

POSSIBILITIES OF MANUFACTURE,

An interesting report has been prepared by the Department of Industries and Commerce on samples of meat-flour submitted by a company which is preparing to manufacture this product in New Zealand. The report states; " Jnst as' it is possible to manufacture dried milk or milk powder from ordinary whole milk or skim milk, so also is it possible to make dried meat-flour from fresh meat."

In this preliminary report, which was based on experiments in the making of meat-flour, the Department's officers gave an opinion that this kind of enterprise, especially when run as one of the lines of big meat works, seemed to be assured of a satisfactory future, provided that the cost of manufacture on a commercial scale could enable the product to be marketed at reasonable prices. Since this report was prepared samples of the manufacture have been submitted to the Department, which is making further tests of this meat-flour, particularly in respect to its food value. The company states that it has " again demonstrated the fact that two tablespoonsful, or two ounces, mixed with leftover potatoes or bread-crumbs, will make a very appetising and satisfying palatable meal for eight people." With reference to the export possibilities of suitable meat-flour, the Department remarks:—"lt must be'recognised that in tropical, arid, and semi-arid countries there will be an enormous market for a prodnct like meat-flour, and such markets are at present unexploited by the fresh and frozen meat trades. The diversion of a portion of our meat supplies into such channels Would be a great benefit to the fanner, and would give meat prices in other markets a chance to harden."