DEHYDRATING INDUSTRY.

New Zealand Herald, Volume LIX, Issue 18223, 17 October 1922, Page 9

DEHYDRATING INDUSTRY.

TREATMENT OF PRODUCE. ADDRESS TO ROTARY CLUB Tho scientific drying of fruit, vegetables and other produce formed the subject o an interesting address delivered by Mr J. H. Morton, the inventor of a proces of dehydration, at the weekly luncheon o the Auckland Rotary Club yesterday. Th president, Mr. C. Rhodes, occupied mi chair. In touching upon the importance of th< drying of ic-ou products, Mr. Mortor mentioned a specific example he had re centlv heard that the first Maoris to conn to New Zealand brought with them ir their canoes dried faro and kumaras, Illustrating the scope and significance oi food drying generally, the speaker referred to many dried articles, including cloves, nutmegs, raisins, and currants, which found a place in the housewives pantry. From the Island of Zanzibar 10,030 tons of cloves were exported in a y&r, the drying being done by a crude proccss which had been in vogue for 400 years. An instance of the length of time dried products would keep was provided by the fact that after a lapse of 60 years some dried potatoes which had been lelt in one of Sir John Franklin's food depots in the Arctic regions were found to be m good, condition. The development of his process of de r hydration was described by Mr. Morton, beginning with his study of the matter in States ten years ago, until he perfected the' apparatus in England during the war. After tests his process was adopted by the Imperial Government. After his return from England he established a factory on the Kendenup Estate in Western Australia. Various products of the factory were exhibited.