Abstract
RESEARCH has shown the importance of freshness in food. For an industrialised nation, living in large towns, thisis notalways easily ensured, even in the case of home-grown supplies, and the difficulty is greatly enhanced when the food must be transported long distances before it reaches the consumer. Refrigeration has proviued an empirical solution, but our knowledge, especially on the biological side, is as yet inadequate to ensure that the subtle properties of freshness are sufficiently conserved. Research on the preservation of food is therefore of the utmost importance to the inhabitants of Great Britain; but in spite of the fact that the food imported in 1931—comprising the greater part of the wheat and fruit consumed, half the meat, poultry, eggs, and dairy produce, and a smaller proportion of the fish and vegetables—cost about one million pounds a day, the amount spent on research by the Food Investigation Board during 1931 was less than £50,000.
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Food Preservation *. Nature 130, 568–569 (1932). https://doi.org/10.1038/130568a0
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DOI: https://doi.org/10.1038/130568a0