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Show Novel Changes In Merchandising Off eat Are Forecast Fast-moving developments are taking place in the fields of meat merchandizing and meat cookery. According to the National Livestock and Meat Board it appears ap-pears that Americans are approaching ap-proaching an era when more and more meat will be sold in froz?n form. In some cities entire meals built around the meat dish are being delivered to the homes of customers. Self-service meat departments are being installed in many towns and cities. In these departments, depart-ments, meat is pre-cut. The cuts are pre-weighed, displayed in transparent packages, and price-marked. price-marked. The homemaker is enabled en-abled to make her purchase in a minimum of time. Electronics has j entered the field of meat cookery, too, according ac-cording to the meat board. It is now possible to cook meat electronically elec-tronically in only a fraction of the time usually required. Much study and testing still needs to be done in these and other fields. Even the specialists in meat cannot can-not guess what the future holds for the meat consumer in ways of dispensing and preparing meat. The Production and Marketing Administration- of the United States Department of Agriculture reports that occupancy of public freezers was up one point during iMay over what it was in April. I A three-point increase was shown in the use of public cooler warehouses. ware-houses. The increases brought brought public freezer occupancy occupan-cy on June 1 to 74 per cent of capacity; and coolers were 68 per cent filled on that date. On June 1, cold storage warehouses ware-houses held about 15 million pounds more than they did on jMay 1. This was 130 million pounds more than it was on June 1, 1946. The increase over the year before was in cooler commodities. com-modities. May movements included in-cluded dairy products, eggs, fish, and lard, . , . . |
