CURING HAM AND BACON

Sun (Auckland), Volume I, Issue 306, 17 March 1928, Page 14

CURING HAM AND BACON

USE OF PRESERVATIVES Since the food and drug regulations were strictly enforced several months ago, restrictions on the use of preservatives in bacon and ham curing have not met with general favour, and curers claim that they have lost thousands of pounds. In manufacturing the mild-cured bacon and ham, which has the necessary keeping qualities, it is stated that great difficulty has been experienced. According to information received, the Department of Scientific and Industrial Research has taken up the problem, and the technical officer has been instructed to inquire into the subject of processes involved in bacon and ham curing, with a view to determining the best way of assisting those con-* cerned. Manufacturers are being asked for their opinions on the causes of the difficulties, and also whether they are favourable to an investigation into the best way of producing and ham with the necessary keeping qualities and suited to popular taste. If manufacturers are willing to contribue toward the cost of the investigation the Government is willing to subsidise the work up to £4OO. A proposal to send abroad a technical expert to investigate the latest methods in other countries is under consideration, the information gained to be used as the basis for similar work in the Dominion.