DEHYDRATION METHODS

Wanganui Chronicle, Volume 87, Issue 67, 22 March 1943, Page 4

DEHYDRATION METHODS

N.Z. REPRESENTATIVE TO STUDY IN U.S.A. Wellington, March 20. It was revealed to-day by the Minister of Marketing, Mr. Barclay, that Mr. Honeyfield, Auckland manager of the Internal Marketing Division, is now in America as Government representative, investigating the development of dehydration of vegetables, the manufacture of sauer kraut and the Concentration of fruit juices. In addition, Mr. Honeyfield will inspect the latest methods adonted in America for the cool storage of foodstuffs, particularly by a quick-freeze method, and it time permits he will survey the Californian lemon industry and possibility of an increased utilisation of kauri gum. “With the rapid expansion of New Zealand’s food commitments in the Pacific area,” said Mr. Barclay, “it became essential to send a representative overseas to investigate all these matters. If possible, he will arrange, with the assistance of the United States, a joint purchasing board in New Zealand, the release of whatever equipment that can be made available so that New Zealand can maintain adequate supplies of foodstuffs for civilian requirements, and at the same time make increasing quantities available for the armed forces, particularly in a form most suitable for the Pacific area.”