why the fries taste good by: jamie & anna. john richard simplot america’s great potato baron...
TRANSCRIPT
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Why The Fries Taste Good
By: Jamie & Anna
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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
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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
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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)
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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
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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
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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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Video
• http://www.youtube.com/watch?v=cRZ2D_TAXDY&safe=active