Turning once more to the utilization of farina as a constituent of the loaf, we encounter a possible development which should play a very emphatic part towards rendering ourselves less dependent upon foreign sources of wheat supplies. A series of baking tests were conducted under ordinary commercial conditions. The farina was mixed with the wheat-flour in the proportion of 5 per cent. of the former to a sack of the latter. Government Regulation flour was employed. The sack contains 280 lb., so that the addition of the farina was equal to 14 lb. Seeing that the farina represents the potato in a highly concentrated form—5 to 1—the addition was really equal to 70 lb. of mashed potatoes—a degree to which no ordinary baker would be prepared to venture.
In the first test the bread was moulded by hand, and the sack produced 104 loaves, each weighing, ready for the oven, 2 lb. 3 oz., as compared with 94 loaves of equivalent weight normally obtained from the sack at this bakery. Under machine bread-making conditions, which obtained with the second test, and which was in accordance with the conventional practice of the firm in question, the yield from the blended flour, for technical reasons, was slightly lower, being 101 loaves, the weight of the loaf, ready for the oven, being the same as in the first experiment.
Baking was conducted at a temperature of 560 degrees, the loaves scaling barely 2 lb. 2 oz. upon withdrawal from the oven, and falling to 2 lb. net fifteen hours after baking. The bread was examined by experts who were present, and was declared to leave little or nothing to be desired. Judging from the public point of view it was held to be more attractive, owing to its increased volume, even texture, and perfect homogeneity, while it was found to be more digestible and satisfying.
In the hot condition the bread revealed only a slight trace of the peculiar fragrance of the potato, but this disappeared entirely upon cooling. The palate was unable to detect the potato-flour addition. The keeping qualities of this bread aroused particular comment. Four days after baking it was found to be still moist, while, upon the lapse of a fortnight, two loaves were rebaked and then found to be totally free from sourness. The striking success recorded was accepted by the expert opinion to be sufficiently conclusive: indeed, the suggestion was made that the proportion of farina might safely be increased to 7¹⁄₂ per cent. without allowing the presence of the potato to be detected. Tests were also carried out to determine the suitability of the potato-flour as an ingredient in the preparation of cakes and pastries. Here again the blended flour was unequivocally declared to yield better and more appetizing articles than was possible with pure wheaten flour.
But, taking the 5 per cent. addition as the figure coinciding with all-round requirements, it will be seen that the potato holds out great economic possibilities towards the reduction of the expense of the nation’s bread bill. During the year 1916 our consumption of flour totalled 37,000,000 sacks, of which approximately 12,000,000 sacks represented imported flour. Assuming that 30,000,000 sacks were devoted to the production of bread, the aggregate yield of loaves was approximately 2,820,000,000. Had we used home-produced farina from home-grown potatoes to the extent of 5 per cent. we could have reduced the foregoing consumption of the wheaten product by 1,500,000 sacks, and that without losing a single loaf. As a matter of fact we would have been better off, because, on the higher average yield of 101 loaves per sack to which farina has been added, we should have obtained 2,875,500,000 loaves—an increase of 55,500,000 loaves.
The economy possible from the more enterprising utilization of the potato in connection with our daily bread is so impressive as to command attention, even to-day. Presuming that the foregoing figures still hold good, the blending of 5 per cent. of native farina would save 200,000 tons of shipping per year. To supply the requisite 188,000 tons of farina would involve 940,000 tons of potatoes. Seeing that the authorities, under the dictates of war, contemplated setting aside 2,000,000 tons from the 1918 crop for the production of potato-flour, such a demand as indicated would not impose an intolerable strain upon our potato-growing resources. Were such a scheme carried to fruition we should also be able to recover 28,000 tons of valuable cattle meal to feed our stock during the winter season.
But, as already mentioned, the farina represents only one phase of a big issue possessed of vast possibilities. The other available openings for the products of the tuber would consume from four to eight times the volume of potatoes available. In Germany, out of the total 54,000,000 tons raised during the year only a round 4,000,000 tons have to be turned into flocken and schnitzel to save them from destruction by frost. In these circumstances there would appear to be scope for the cultivation of a further 5,000,000 tons, or twice the prevailing annual crop in these islands, with this advantage. The farmer, assured of his market and a fair price for his product, would be encouraged to extend his activities, and would be prompted to exploit considerable acreage of land which at present is regarded as waste, for the simple reason that it cannot be cultivated under existing conditions to profit.
Even disease and its ravages would be regarded by the growers with perfect equanimity were the industrial uses of the potato to be developed in this country. A farmer would not be faced with disaster in such an eventuality, as is the case to-day, because the diseased tubers would be available for the production of alcohol. Indeed, the more advanced the stage of disease the more suitable is the potato to this range of exploitation.
Lifting the commercial horizon, in so far as it affects the potato, demands support for other reasons. It would encourage inventive effort, which, in turn, would undoubtedly lead to the elimination of wastage in the household. Evaporative or dehydrating processes are already in operation, and it is only logical to assume that this tendency is capable of considerable expansion. The perfection of a simple and inexpensive process of drying the potato, either whole or in conveniently sized sections, as is common to culinary practice, capable of restoration, if necessary, to the original condition before cooking for the table, would benefit the whole community. “Spud drill,” the bête noire of every home, restaurant and hotel, with its concomitant wastage of time and heavy loss of valuable food material, would be eliminated. The removal of the greater part, or whole, of the 75 per cent. of the water contained in the raw tuber would decrease bulk, and effect a very valuable saving in transport. At the present moment the carriage of one ton of potatoes involves the useless dragging about of 15 cwt. of water which is superfluous. Only 5 cwt. of the load represents solid foodstuff. Dry the potato, expel the water, and from 4 to 5 tons of the product could be carried in the space now demanded to receive one ton. We have milk, peas, fruits, and other commodities innumerable in an evaporated form, which in their raw condition are associated with heavy proportions of water, so that there does not appear to be any valid reason why the potato should not be supplied to the housewife in a similar form and at a low figure. The perfection of such a process would completely obviate all waste because the offal—the peel and other inedible portions—would be recovered for conversion into food for animals, instead of suffering incineration. The recovery of the skin alone would bring within reach of the cattle-raiser for winter feed upwards of 30,000 tons of meal worth from £400,000 to £600,000—$2,000,000 to $3,000,000.
We, who live in these islands, scarcely understand the potato. We are content to cling tenaciously to the traditions established three hundred years ago. It is estimated that the British farmers lost over £6,000,000—$30,000,000—in handling their 1918 crop owing to the employment of obsolete and wasteful methods. The greater part, if not the whole, of this loss might have been averted had more enlightened methods prevailed concerning the utilization of the tuber. The above-mentioned figure does not take into account the losses suffered from disease and other causes, which must also have amounted to millions sterling.