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DRIED FOODS. Note by the Joint Secretaries.

18 Feb 1941

DRIED FOODS. In the last war dried products received much attention but on the whole they were of inferior quality. The knowledge that has since been gained in the composition, behaviour and properties of foodstuffs has been used in re-examining the possibilities satisfactory products can be obtained. by desiccation. There is now little doubt that dried foodstuffs can be very satisfactory and that their nutritive and other qualities can be retained in storage. Milks have already been shown. We exhibit to-day 1.
Civil Defence Region
Nationwide
Collection ID
CAB74
Document Reference
CAB 74/12/24
Document Types
Memorandum
File Reference
CAB 74/12
Former Department Reference
SFC(41) 7
Identifier
10.1080/wtss.cab74.000012.024
Keywords
Cabbage Carrots Celery Civil Consumption Dairy Eggs Food Preparation Food Preservation Food Processing Food Supplies Meals Meat Milk Nutrition Onions Potatoes Turnips Vegetables
Language
English
Organizations Discussed
Scientific Committee on Food Policy
Pages
3
Published in
United Kingdom
Series
Scientific Sub-Committee. Meetings 1(41) - 13(41) Papers 1(41) - 54(41), 1 Jan-3 Dec 1941; Meeting 1(42) Papers 1(42) - 3(42), 16 Jan 1942; Meeting 1(43) Papers 1(43) - 4(43), 3 Feb 1943
Themes
Rationing Supply Agriculture Food Supply