RESEARCH ON BACON.

Manawatu Standard, Volume LVII, Issue 157, 4 June 1937, Page 5

RESEARCH ON BACON.

PUBLIC TASTE AND PRICE. Research on bacon has been going on at the Low Temperature Research Station at Cambridge (England) for several years, and is now being directed to tlie solution of problems presented to it by the Bacon Department Board, as well as the carrying out of more fundamental studies. In tlie course of a year the scientists of the station may handle 500 to 1000 carcases, while in addition they measure another 2000 or so at bacon factories and markets, and collaborate in the work on the breeding, feeding and housing of pigs at the University farm. Public taste in bacon differs in different parts of the country, and also the methods of curing. People who do hard physical work need more fat, hence the taste for a fatter bacon in the country and industrial areas, whereas the towns, London in particular, ivant a milder cured and leaner bacon.

In replying to a complaint of a British visitor that he had not yet tasted what he could describe as really first-class New Zealand bacon, a correspondent wrote: “It is certainly not the New Zealand pig that is at fault. Why not send Home a few competeent men to investigate and study the methods of curing Wiltshire hacon? If cured on that system bacon would have double the sale in New Zealand. ”