File:Cranberries; - the national cranberry magazine (1941) (20515374030).jpg

Title: Cranberries; : the national cranberry magazine
Identifier: cranberriesnatio4143port (find matches)
Year: 1936 (1930s)
Authors:
Subjects: Cranberries
Publisher: Portland, CT (etc. ) : Taylor Pub. Co. (etc. )
Contributing Library: UMass Amherst Libraries
Digitizing Sponsor: UMass Amherst Libraries

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I HOME OF CRANBERRY FLAKE3 AT PLYMOUTH, MASS. Upper left—Home of cranberry flakes at Plymouth, Mass. Upper right — Take-off chamber. Upper part of view shows the drying drum, lower, the solid sheet of dried cranberry before flaking. Lower left—Receiving, packing and shipping depaitment. Lower right—George A." Colley, founder of Colley Cranberry Company, with his .sons—Orrin G. at left, George A., jr., at right. —The Packer, Nov. 1, 1941 Firm Manufactures Cranberry Flakes Dehydration of Cranberry Juice Started Last Year by Colley Cranberry Com- pany — Product Proves Very Popular. Plymouth, Massachusetts—Thi.s historic village, with its shrine marking the landing spot of the Pilgrims, now takes on additiona' prominence as the birthplace of cranberry flakes, manufactured here by the Colley Cranberry Com- pany. The process of the dehydration of the cranberry juice by the Colley company started last year and the popularity of the product has de- Six veloped to a point where the canned flakes are now being dis- tributed by large wholesale groc- ery concerns and will probably be used extensively by the Army and Navy. In explanation of this new process, whi;h retains all elements o f the cra7iberry except water, seeds and skin, and which re- quires only the addition of water to bring the juice back to its orig- inal form, Orrin G. Colley, son of George A. Colley, founder of the company, states: "T h e dehydrated cranberry comes in flake form, is completely precooked, and requires only the addition of water and sugar plus heating to convert it to a finished jellied cranberry sauce, or cran- berry juice cocktail, ready to use. "In contrast with the type of de- hydrated products in which the ap- proximate shape and texture of the original product is retained, the dehydrated cranberry is in flake form which represents practically all of the nutritional value of the original fresh fruit from which they were derived, including vita- mins and minerals, but without skins and seeds or other cellulosic material. The drying operation is carried out on a special steam- heated di-um dryer under care- fully controlled conditions of time, heat, and humidity. "Fresh cranberries are heated to not more than 180 degrees Fahren- heit. The material is then trans- ferred to a hopper where all air is removed and replaced by an inert gas to preserve vitamins and other food values from such effects as oxidation, enzyme action, etc. From the hopper the material

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