British Food Journal Volume 40 Issue 12 1938
Article publication date: 1 December 1938
In Great Britain, at the moment, the freezing of fruits and vegetables is on a small scale, being confined to one or two firms which are freezing vegetables, mainly peas, for hotels and restaurants. A certain amount of fruit is frozen by individual firms for their own use in catering or for further processing. As there are now, however, signs that a trade in frozen fruits and vegetables will be developed in this country, an account of this industry as it has developed in America and of the experimental work that has been carried out on the freezing of English fruits and vegetables seems opportune. In the large American cities practically every kind of fruit and vegetable can be obtained fresh at all times of the year. Nevertheless, the trade in frozen fruits and vegetables is established and expanding. Already 160,000,000 lb. are consumed annually. The fruits which find most favour and freeze best are peaches, raspberries, and strawberries. Raspberries freeze well in the dry form, but peaches and strawberries are best frozen in syrup; the strawberries may be whole or sliced. Among the vegetables, peas, spinach, lima beans, broccoli, cauliflower, asparagus, string beans, and a mixed pack of peas and carrots are frozen in large quantities.
(1938), "British Food Journal Volume 40 Issue 12 1938", British Food Journal, Vol. 40 No. 12, pp. 111-120. https://doi.org/10.1108/eb011325
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