Quick Freeze. History of invention and production

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HISTORY OF TECHNOLOGY, TECHNOLOGY, OBJECTS AROUND US
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Quick Freeze. History of invention and production

The history of technology, technology, objects around us

Directory / The history of technology, technology, objects around us

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In the 1930s, fresh-frozen foods were considered elite. And they were priced accordingly.

Clarence Birdseye was born in 1886 in Brooklyn, New York. He spent his childhood and youth on a family farm on Long Island, where he became interested in biology (he studied animal anatomy in practice - he hunted and stuffed stuffed animals). In 1908, Clarence went to college in Amherst, Massachusetts, where he studied to be a biologist.

After two years of study (there was not enough money for more), Birdseye took a government job as a naturalist. And in 1912, having decided to engage in the fur trade, he went to the Canadian peninsula of Labrador.

One of the staple foods on the coast was fish. In winter, the native Eskimos did not fish every day, preferring to stock up for the week ahead. To keep the catch from spoiling, the fishermen laid the freshly caught fish on the ice, and the arctic wind froze it in a few minutes. Birdseye saw this method for the first time, but he was even more struck by the fact that after cooking, frozen fish practically did not differ from fresh. A new idea captured Clarence.

Returning to New York in 1917, he began experimenting with freezing methods. In 1922, he established his own company, Birdseye Seafoods, which attempted to sell fresh-frozen seafood. However, buyers did not appreciate the innovations. The company was ahead of its time - because then there were no home refrigerators, no refrigerated display cases, no refrigerated cars - which led it to bankruptcy.

But Birdseye did not give up, and the very next year founded a new company in coastal Gloucester, Massachusetts, General Seafoods, which, using Clarence's latest invention - a double refrigerated conveyor, soon took up the freezing of meat, vegetables and fruits (and changed its name to General Foods).

Quick freeze
Freezer cabinet

In 1929, Birdseye sold the company for a large profit, remaining head of the research department. On March 6, 1930, in eighteen stores in Springfield, Massachusetts, General Foods launched 26 Birds Eye Frosted Foods merchandise items—frozen meat, fish, vegetables (primarily spinach and peas), and fruit. At first, buyers were cautious, but by the beginning of summer, the trade went quite successfully.

In 1934, the company took an active part in the expansion of retail trade, offering inexpensive refrigerated display cases to stores, and in 1944, the first use of refrigerated cars for transportation over long distances. And in the 1950s, when household refrigerators appeared in homes, fresh-frozen food finally became a daily occurrence.

Author: S.Apresov

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