changes which are directly related to human sensory evaluation World War 2 focused more attention on the industry, as the Allies were engaged this time in a type of warfare involving transportation and deployment of men and supplies over infinitely vaster areas than in world hydrated foods enabled many of these problems of transportation and storage to be solved, in that dried vegetables, meats and soups, produced for the Armed Services'use, occupied only a fraction of the space taken up py canned and fresh food, and the weight factor was similarly reduced, p A striking example of this weight/bulk economy is provided by cabbage-a vegetable with over 90 percent water content In dehydrated form, and compressed(as was specified by the services), it weighs only one twentieth as much as raw cabbage, and occupies about one fortieth of the storage space Cabbage, carrots and potatoes figured very prominently in the dehydration programme set up by the British Ministry of Food in the early part of 1941 and, by 1943, there were several factories operating in the UK, the total production of which taken by the Ministry. Quality specifications were laid down by the Governments technical officers and close liaison was maintained at all times with the factory technicians and management. In all, some sixteen major plants and about eight smaller units came into vegetable dehydration in this period, contributing very materially to the War effort Experimental work was also carried out at this time on dried soup and dehydrated meat at a pilot plant in Northern Ireland and on dehydrated herrings in Scotland. These experiments all led eventually to commerci production of supplies for the Forces. Throughout this time, close contact ras maintained between the Ministry and those in other parts of the world who were similarly developing dehydration, Particularly in the US and Canada. In 1942 a joint Ministry of Food-US Dept of Agriculture mission was appointed by the Combined Food Board to survey the vegetable dehydration industry in America and Canada, and to assess both the current and postwar prospects. In 1943, a mission, including both British and American mem toured Africa to stimulate the dehydration industry and to form a lia with the many workers in the field. In the following year a similar mission visited India with the same aims in view and as a result of all these contacts a pool of technical information was amassed and new ideas were diffused which provided a stimulus for further valuable experimental work that, in the ensuing years, was to provide the cornerstone for a new and important industry. The transition from a wartime industry to ble commercialchanges which are directly related to human sensory evaluation. World War 2 focused more attention on the industry, as the Allies were engaged this time in a type of warfare involving transportation and deployment of men and supplies over infinitely vaster areas than in World War 1. Dehydrated foods enabled many of these problems of transportation and storage to be solved, in that dried vegetables, meats and soups, pruduced for the Armed Services' use, occupied only a fraction of the space taken up by canned and fresh food, and the weight factor was similarly reduced. A striking example of this weight/bulk economy is provided by cabbage - a vegetable with over 90 percent water content. In dehydrated form, and compressed (as was specified by the Services), it weighs only one twentieth as much as raw cabbage, and occupies about one fortieth of the storage space. Cabbage, carrots and potatoes figured very prominently in the dehydration programme set up by the British Ministry of Food in the early part of 1941 and, by 1943, there were several factories operating in the UK, the total production of which was taken by the Ministry. Quality specifications were laid down by the Government's technical officers and close liaison was maintained at all times with the factory technicians and management. In all, some sixteen major plants and about eight smaller units came into vegetable dehydration in this period, contributing very materially to the War effort. Experimental work was also carried out at this time on dried soup and dehydrated meat at a pilot plant in Northern Ireland and on dehydrated herrings in Scotland. These experiments all led eventually to commercial production of supplies for the Forces. Throughout this time, close contact was maintained between the Ministry and those in other parts of the world who were similarly developing dehydration, particularly in the US and Canada. In 1942 a joint Ministry of Food-US Dept of Agriculture mission was appointed by the Combined Food Board to survey the vegetable dehydration industry in America and Canada, and to assess both the curxent and postwar prospects. In 1943, a mission, including both British and American members, toured Africa to stimulate the dehydration industry and to form a liaison with the many workers in the field. In the following year a similar mission visited India with the same aims in view and, as a result of all these contacts, a pool of technical information was amassed and new ideas were diffused, which provided a stimulus for further valuable experimental work that, in the ensuing years, was to provide the cornerstone for a new and important industry. The transition from a wartime industry to a viable commercial 7