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Show Will Attend School Dr. Arvil L. Stark Studies Food Drying Dr. Arvil L. Stark, horticulture ist for the extension service and the experiment station at the Utah State Agricultural college, will leave Saturday for Albany, California, to attend a two-weeks training conference in the deyhd-ratdon deyhd-ratdon of fruits ana vegetables. "Preservation of fruits and vegetables by dehydration is one of the most important new projects proj-ects in food production, preservation, preser-vation, and distribution," Dr. Stark said in discussing the schol. "Large quantities of dehydrated foods are being shipped to our boys overseas and to our allies. Processes have been perfected whereby the dehydrated foods retain re-tain their original flavor and the reduction in space required to ship prepared foods is amazing.'" Latest developments in dehydration de-hydration machinery and processes proces-ses will be studied at Albany, he said. Classes will be conducted in a special laboratory on the outskirts of Berkeley, constructed by the government to promote new and improved uses for agricultural agri-cultural products. "Drying and dehydrating of fruits and vegetables should be encouraged this year wherever feasible, in addition to canning, storing, freezing, and other methods meth-ods of food preservation," Dr. Stark declared. It is believed that canning supplies will be adequate for a greatly enlarged program, but all efforts should be made to dry as much prdouce as possible. Apples, pears, peaches and apricots ap-ricots are easy to dehydrate, he said. Some cherries, berries and plums; corn, leafy greens, broccoli, broc-coli, cabbage, string beans, carrots, car-rots, beets, onions, green peas, immature soybeans and lima beans, and many other vegetables also can be processed successfully successful-ly this way. When the California school is over, the extension service is plnaning to conduct training centers cen-ters throughout the state to demonstrate dem-onstrate th elatest methods and procedures. |