Why The Fries Taste Good By: Jamie & Anna. John Richard Simplot America’s great potato baron Eighth grade drop out Became potato farmer – Potato industry.

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Presentation transcript:

Why The Fries Taste Good By: Jamie & Anna

John Richard Simplot America’s great potato baron Eighth grade drop out Became potato farmer – Potato industry started 1920’s Perfected new method for drying potatoes – Principal suppliers of military food during WWII – Largest dehydrating plant in the world

Golden Age of Food Processing Sales of kitchen appliances soared after WWII Frozen orange juice, frozen TV dinners, Jell-O, Jet Puffed marshmallows, Miracle Whip

French Fries Simplot started selling in 1953 – Disappointing sales, due to taste – Improved by restaurant chains 1960 Americans yearly ate – 81 lbs fresh potatoes – 4 lbs frozen french fries Today Americans yearly eat – 49 lbs fresh potatoes – 30lbs frozen french fries (90% fast food)

Farmers $1.50 spent on fries at fast food restaurant $0.02 goes to the farmer Idaho’s potato farmer face enormous pressure – “The only thing I can really control,” one farmer told me, “is what time I get out of bed in the morning.” In 25 years Idaho lost ½ of its potato farmers

The Taste McDonald’s fries unique taste from mixture 7% cottonseed oil 93% beef tallow – More saturated beef fat per ounce than a McDonald’s hamburger Switch to pure vegetable oil in 1990 created a taste challenge

In The Lab The perfume industry makes the taste of foods Most widely used color additives Make from desiccated bodies of female Dactlyopius coccus Costa (small insect)

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