THE SUCCESS OF DEHYDRATION

Wanganui Chronicle, Volume 86, Issue 228, 28 September 1942, Page 4

THE SUCCESS OF DEHYDRATION

'pilE enlargement of the demand for dehydrated vegetables holds

promise of offering a means for enlarging the farming economy of New Zealand from its present two animal basis. De'ivdration for war purposes may well lay the foundation for a post-war trade. The farmers and the Government should be alive to this possibility. The basic objection to dehydrated vegetables lies in their loss of flavour, and in order to overcome this defect it has been necessary to discover means of treating vegetables before they are dehydrated. This has been accomplished in considerable measure, but dehydration detracts from palatability. The better the flavours in the first place the better the dehydrated product. It follows then that dehydration is suitable only for first-class products; it offers no avenue for low-grade fruit or vegetables. In order to secure good quality of flavours it is essential to look to the food which the producing plant itself consumes. In short, food flavours depend upon the quality of the fertilisers used in the crop production. This opens up a very important avenue .for investigation in New Zealand. To what extent can the fertilisers now used be regarded as suitable for the production of high-flavoured fruit and vegetables, and how can they be improved? To wiiat extent can green manures be used to advantage? Again, to what extent must compost be resorted to and how shall this compost be provided in the absence of commercial crops which would ensure sufficient green stuff wherewith ta make the compost?