price. We wish, however, to call the committee's attention to the drastic change that has taken place in the entire fats and oils situation in the United States during the past few years, and to the implications of that change upon post-war farm income.

The principal domestic edible facts and oils produced in this country that are within a comparable price range are cottonseed oil, peanut oil, soybean oil, and lard. Production of these four commodities in the 5 years prior to the war averaged 2.8 billion pounds annually. By 1942, production of the same four commodities had risen to 4.1 billion pounds, an increase of nearly 50 percent. Production is running at an even higher rate this year. At present, a substantial quantity of these fats and oils is moving out of the country under lend-lease. It is reasonable to assume that this movement will cease after the war. While production will probably also decline to some extent, it is likely to remain considerably above pre-war levels. Markets will have to be made available for approximately 20 to 25 percent of this post-war production or we shall return to the days of 4-cent cottonseed oil and 6-cent lard. Removing the barriers to the sale of margarine will be a long step in the direction of providing such markets.

It is not practicable to measure statistically the extent to which the removal of margarine trade barriers would open up an additional outlet for our edible fats and oils. We have never, in modern times, had a free market for margarine in this country. If we look at the experience of the countries in northern Europe, we get some idea of the possible size of the margarine market in terms of edible fats and oils. Pre-war per capita consumption of margarine was 9 pounds in the United Kingdom, 18 pounds in Germany, and 46 pounds in Denmark, probably the leading dairy country in the world, in proportion to its size. In contrast, consumption in this country with our many restrictions is about 3 pounds per person. With the removal of present restrictions, consumption could reasonably be expected to increase to the British level and this would provide an additional market outlet for three hundred to four hundred million pounds of edible fats and oils annually. Such a market would go far toward avoiding the depressed prices that are otherwise inevitable in the post-war period.

Now, actually, so far as what oil is used, we would like to see cottonseed oil used; but if peanut oil or soybean oil is used, it simply means moving these oils, which are largely interchangeable, into a market. and it will help the price level of every one of them, whether it is lard, cottonseed oil, peanut or soybean oil.

A number of the other witnesses have covered the other material that I was going to offer, and I see no reason to present it, Mr. Chair

man.

That is all I have unless you have some questions.

Mr. ANDRESEN. Is all cottonseed oil bleached?

Mr. PACE. Mr. Andresen.

Mr. ANDRESEN. Is all cottonseed oil bleached?

Mr. MALONEY. No, sir. Your salad oil is. Well, some of your salad oil is partially bleached. Some is not bleached.

Mr. ANDRESEN. What is the natural oil color of cottonseel oil unbleached.

Mr. MOLONEY. It is-you might call it a cross between a dark brown and a red.

Mr. ANDRESEN. Something like light lubricating oil?

Mr. MOLONEY. No; it is not that dark as it comes from the crusher. It all depends, that all depends or depends largely on batch of seed, where the seed came from; climatic conditions. I have seen crude cottonseed oil which ranged all of the way from about the color of your wall there to the color of your woodwork, depending on, as I say, the area producing it and the climatic conditions, and the way it had been handled before it was crushed.

Mr. ANDRESEN. Cottonseed oil is used for the manufacture of oleomargarine, is it not?

Mr. MOLONEY. That is correct.

Mr. ANDRESEN. Your primary interest is to keep the market for cottonseed oil?

Mr. MOLONEY. For cottonseed oil and all other oils, too. We are all in the same boat.

Mr. ANDRESEN. I see you are now. As a matter of fact, you have heard testimony given here that more soybean oil is being used for margarine than cottonseed oil at the present time.

Mr. MOLONEY. I do not believe that was the testimony. I might explain that by saying that during about 3 months of this year the use of soybean oil was greater than that of cottonseed oil; but for the year as a whole, cottonseed is still the most important oil used. Mr. ANDRESEN. But the oils are interchangeable?

Mr. MOLONEY. Not completely. You can make a margarine or a shortening from either 100-percent cottonseed oil or 100-percent soybean oil, or 100-percent peanut oil; and some of them are made that way. There are-and I am not a chemist-but there are certain technical differences, the manufacturers and refiners tell us, between the oils; but they can, for practical purposes, be interchanged.

Mr. ANDRESEN. And the margarine manufacturers naturally buy the cheapest oil that they can use that will give their product the nutritive value and appearances, texture, that they want it to have. Mr. MOLONEY. Yes; when you put in all of those qualifications that is true.

Mr. ANDRESEN. That is all, Mr. Chairman.

Mr. PACE. Any further questions? We thank you very much, Mr. Moloney.

Mr. MOLONEY. Thank you.

Mr. PACE. Mr. Davidson, we will be glad to hear from you at

this time.

Mr. Moloney, you may put the balance of your statement in the record, if you would like.

Mr. MOLONEY. That is not necessary, sir.

Mr. PACE. All right; thank you.

Mr. MOLONEY. Thank you.

STATEMENT OF GLENN M. DAVIDSON, DIRECTOR OF RESEARCH, DURKEE FAMOUS FOODS, CLEVELAND, OHIO

Mr. PACE. Mr. Davidson, will you identify yourself and proceed. The committee will be glad to hear you.

Mr. DAVIDSON. Mr. Chairman, my name is Glenn M. Davidson. I am director of research of the Durkee Famous Foods, Cleveland, Ohio. I am a graduate chemical engineer; a graduate of Columbia University, and I have been in the food business now for 18 to 19 years. I was graduated by Columbia in 1925, and I thank you for this opportunity.

Mr. PACE. We are glad to hear from you.

Mr. DAVIDSON. After 4 days of sitting here waiting.

Mr. WICKERSHAM. You are not a graduate of Harvard University. Mr. DAVIDSON. No, sir.

Mr. ANDRESEN. Did you ever work for the Government?

Mr. DAVIDSON. No, sir; I have not. I have had a lot of dealings with the Government, offered them a lot of information, they are a very fine group of people to work with; every one of them.

My purpose here today, I guess, is to consolidate briefly as I can and to describe the product of margarine, its manufacture and the ingredients which constitute same.

Now, I can go on here and talk for 15 hours on the manufacture of margarine. I guess the time is rather limited. But, margarine, in brief terms, in a very satisfactory definition, is a concentration of refined, bleached, hydrogenated, and deodorized edible vegetable oils, emulsified, milk constituting the aqueous phase.

Now, not only do we use the very finest ingredients to insure exceptional quality in margarine, but every step in the manufacture of margarine is carefully safeguarded.

Mr. ANDRESEN. Would you say, "we," or are you referring to your company?

Mr. DAVIDSON. I am speaking of our company, and I use the word synonymously to mean the margarine industry.

Of course, on the other hand, my experience would be naturally greatly directed to our own company, but I do know something about margarine plants of other companies.

Now, several of these features enumerated are:

1. Rigid laboratory control throughout. We have chemists in all our plants and they follow these products constantly all of the way throughout the plant.

2. All ingredients are weighed in stainless steel weight tanks to insure maximum sanitary conditions.

3. All equipment that comes in contact with the product margarine is washed, scrubbed, and steamed daily with live steam to maintain at all times strict sanitary conditions.

4. Our margarine plants are of modern construction, observing all rules and regulations relating to good sanitary conditions, lighting, ventilation, and so forth.

5. Every employee before given employment must pass a rigid medical examination, and qualify for employment in the production of foods. Further, periodic health examinations are required of our employees at regular stated intervals during their employment.

6. To carefully insure our finished margarine, same is never touched by hand throughout the entire process of manufacture.

7. A production schedule is maintained at our margarine plants only sufficient to take care of orders on hand, so that only strictly fresh margarine is shipped out.

Now, the common vegetable oils used for the manufacture of margarine are: (1) Cottonseed oil, (2) soybean oil, (3) Peanut oil, and (4) corn oil.

Further, some margarine products are produced using animal fats. Common animal fats would be: (1) Oleo oil, (2) oleo stearine, and (3) neutral lard.

We can further add to this list of margarine products those which are produced using combinations; that is, by using animal fats, or oils and vegetable oils.

Now, roughly, crude soybean oil is obtained from the soybeans, which are harvested from the fields and gathered into elevators, either by the expeller process, where the oil is expressed into a continuous process expeller type of oil press, or by the extraction process which constitutes solvent extraction of the oil from the bean.

The crude cottonseed oil is obtained in a somewhat similar fashion from the cottonseeds as they are brought to the mills by the growers. The oil is obtained from the seed by the common process of hydraulic pressure.

The same thing is true of peanut oil and corn oil.

Now, the processing of crude vegetable oils for the manufacture of margarine is briefly as follows:

Now, I have tried to conform this to a very definite brief.

The first thing is the refining. That is commonly known as a process which constitutes the removal of the excess free fatty acids from the crude oil.

Refining-a light water wash.

Three, drying-this process is carried out under vacuum and carefully controlled temperature conditions.

Fourth, bleaching-Fuller's earth is used for filtering. This process is similar in detail for the bleaching of lard.

Fifth, hydrogenation-selective hydrogenation to obtain the correct melting points to meet seasonal requirements. The control of hydrogenation is to provide a finished margarine product which has greater household utility value; that is, more flexible and readily adapted for variations in seasonal temperatures. For example, in the summer, the melting point of the margarine is raised better to withstand high temperature, and conversely, in the wintertime, the melting point is reduced to improve its plasticity and spreading qualities.

Now, in the next step after hydrogenation is rewashing. It is a light water wash. The next step is drying. The oil is dried under carefully cooled conditions, in order to remove all traces of moisture. The next step is the rebleaching. This process involves fuller's earth as a filter medium. And, I wish to add at this point, in all stages of bleaching, where filtration and the use of fuller's earth is made, there is a marked reduction in the color of the oil, depending on the character of the oil that is used.

The next step is deodorizing. This process is carried on under carefully controlled high temperature and high vacuum conditions. We operate at temperatures ranging from 465° to 470° F. with a vacuum ranging anywhere from one-quarter inch mercury absolute to three-quarters inch mercury absolute. It is almost a perfect

vacuum.

92417-43-14

Deodorizing is a steam vacuum distillation process, and produces an absolutely sterile, bland, neutral, flavorless oil.

The vegetable oils throughout the above processes are carefully controlled at all stages of the operations, as previously indicated, by means of chemical and physical laboratory tests.

Now, the refined edible finished margarine oil is delivered to our margarine plants for further processing and the production of finished margarine. The margarine oils on receipt at our plants are carefully sampled and again checked to note the physical and chemical properties. The usual tests conducted are the determination of the following: (1) Free fatty acid, (2) Kreis test for incipient rancidity, (3) Wiley melting point, (4) congeal values, (5) color, and (6) flavor. If the oils are in line with the rigid specifications as set for margarine oils, the oils are then ready for processing into margarine.

Now, the details as concerns the manufacture of margarine, are briefly: The two basic materials used for the manufacture of margarine are oil and milk. We obtain the fresh skim milk in tank wagons, from which it is pumped directly to our pasteurizers. The pump, pipe fittings, and pipe lines for handling our milk products are all of stainless steel or other sanitary construction. These operations are very carefully guarded and observed to maintain at all times strict sanitary conditions.

The milk is now pasteurized, cooled, and cultured. This produces a full, rich milk flavor which is ultimately imparted to the bland neutral oil.

Now, a weighted amount of margarine oil is delivered to the finished oil-weigh tank. At this point we add to the oil and thoroughly blend a sufficient quantity of vitamin A concentrate so that each pound of finished margarine contains 10,000 U. S. P. units plus of vitamin A. We further add at this point a weighted amount of lecithin, sufficient to obtain approximately 0.20 percent lecithin in the finished margarine. This blend of materials we call mix A. That is in this tank here [indicating], we will say, for example.

Now, on this side here, we have a weighed amount of cultured milk which is added to the milk-weigh tank. To this is added a weighed amount of salt, sufficient to obtain approximately 3-percent salt in the finished margarine. Further, a weighed amount of emargol, a derivitive of glycerene, is added to obtain approximately 0.20 percent of a derivitive of glycerin in the finished margarine.

Next weighed amount of sodium benzoate is added to obtain approximately 0.10 percent sodium benzoate in the finished margarine. This group of materials is thoroughly mixed and the finished blend we designate as mix B.

Now, we have two mixes, A and B.

Now, a weighed amount of A and B is therefore finally delivered to the weigh tank where same is properly tempered, and this final blend of materials is emulsified. In other words, so much milk and mixture of B is dropped down to the emulsifying tank; so much of the oil and vitamins and lecithin is dropped into the emulsifying tank, and the entire mass is emulsified.

Now a weighed amount of mix A and B is delivered finally to the weighing tank where same is properly tempered and this final blend of materials is emulsified. The finished emulsified mix of the various