DEHYDERATED PRODUCE.

Waikato Times, Volume 92, Issue 14262, 13 January 1920, Page 5

DEHYDERATED PRODUCE.

PREVENTION OF WASTE. POSSIBLE NEW INDUSTRY. Tilt? sowing of surplus plant foods flint would otherwise so to waste is suggested in a 'series of ' articles forwarded to the Hamilton Chamber of Commerce’ by .Mr A. F. Spawn, food expert, of Seattle. The Spawn scheme is one of dehyderation, by which treated vegetables have approximately only three per cent, of the bulk and weight of the same quality green. The products arc not cooked, but dried, the addition of .water restoring completely their colour and flavour, while the restored article is said to contain exactly the amount of nourishment of the original. The preparation for cooking involves soaking alone, the factory process removing, all waste. The dedicated articles are claimed to be equally as wholesome as when fresh, nothing but dry air entering into their preparation.

One of Hie chief advantages claimed for the scheme is that the surplus produce can he marketed far easier than in its original state, and thus the transport difficulty, which in the past has been the chief cause of waste, in the gardens and orchards, is largely overcome. A letter covering the . articles was read before the Chamber last night, when the chairman thought a very large industry could be worked up in New Zealand in garden, field and orchard produce under the Spawn scheme. Ti would he far better, he considered, to place returned soldiers on smaller sections, closer To centres, and to go in for d'ehyderated produce than to is,-.late them in the backblocks. < , It was decided to write for particulars of ttie process and. for samples of dehyderated produce.