12 A
MONDAY. OCTOBER 28. 1963-
MEDFORD MAIL TRIBUNE, MEDFORD, OREGON
Laboratory Being Erected To Create First Worldwide Nutrition Explosion
(Firs! of two articles)
WASHINGTON- Government
scientists are building an ex
plosion-proof laboratory on the
University of Maryland campus
as the arena (or a new united
States effort to create a nutri
tion explosion throughout t h e
world.
This College Park, Md., lab is
the center of what promises to
be a multi-million dollar proj
ect, promoted by the Kennedy
administration and quietly ap
proved by Congress, for the pur
pose of producing the world's
cheapest and most plentiful
source of animal protein.
Partly altruistically humani
tarian and partly a calculated
gamble of the cold war, the
project's objective is to develop
a highly refined product called
fish portein concentrate.
"Cookies, doughnuts, noodles,
and similar foods could almost
magically be transformed into
sources of good-quality protein
if properly supplemented with
fish protein concentrate, result
ing in less parental worry over
the starch - consuming teen
ager," said Dr. E. R. Pariser,
a bio-chemist who came from
. b q247 29 Congress 10-28 V
Fulbrighf Plugs
For Aid Program
WASHINGTON (UPI) - Sen.
William J. Fulbright, D-Ark
called for passage of the full
$4.2 billion foreign aid program
today because deep cuts would
"pose unacceptable risks" in
foreign policy.
While urging the administra
tion to overhaul the program,
Fulbright, chairman of the Sen
ate Foreign Relations Commit
tee, said "we cannot tear up
the blueprints before us and
create a new structure on the
floor of the Senate."
The Arkansas Democrat was
the first speaker as the Senate
prepared to begin debate on the
long-delayed measure to au
thorize another year of the aid
program. Senate leaders hoped
for final action by the weekend.
Former Texas
Senator Dies
WASHINGTON (UPI) For
mer Sen. Tom Connally of Tex
as died early today at his home
here of pneumonia. He was 86.
Connally's family said he had
been ill for some time.
He had been living in retire
ment here since he left the Sen
ate in 1953 after serving 36
years.
The silver-haired Texas Dem
ocrat was a former chairman
of the Senate foreign Relations
Committee.
Massachusetts Institute of Tech
nology to head the project.
If this gives the project do
mestic appeal, its whole em
phasis however is to produce
fish protein concentrate at a
fantastically low cost to put it
within reach of most of the
world's people, especially those
in underdeveloped lands who
need it most. The supposition is
that the conntry that can ac
complish this aim will gain
great prestige in the eyes of
these peoples. At an African
conservation last summer, a
Ghana official ssked Interior
Secretary Stewart Udall: "When
are we going to get this fish
protein concentrate?"
Soviet Russia and 35 other
countries are working on such
a product. The United Nation's
Food and Agriculture Organiza
tion has done preliminary re
search, spurred by the hope that
malnutrition might be eradicat
ed in even most primitve lands,
A Swedish firm is producing
such a product, but at rela
tively high cost, which is added
to bread to give it protein en
richment. A form of fish protein con
centrate is at least as old as
ancient times. By a primitive
method of salting whole fish to
halt the fermenting action of the
enzymes, the Romans produced
what they called liquamen, a
liquid concentrate, and sold it
all over the Mediterranean
world. Ancient Roman rcceipes
include liquamen as a season
ing. A similar product has been
made for years in several Asian
countries but it is too expen
sive for mass consumption and
too salty for babies or pregnant
women.
In recent years it has been
produced in several other forms
as a brownish powder, which
looks like instant coffee and has
meaty taste; as a brown
paste; and as a tasteless white
powder. An important virtue of
the powder or paste forms is
that they don't require refrig
eration, and still retain their
nutritional value for long per
iods m either moderate or trop
ical climates.
Like Beef Concentrate
Dr. Pariser took from a lab
oratory shelf a jar of Swedish-
made paste and asked me to
taste it; It looked and tasted
like a beef bouillon concentrate,
with not trace of Its fishy ori
gin. He said it was 20 months
old and so concentrated that
molds couldn't survive on it.
The paste makes an excellent
soup, Dr. Pariser said, and the
powdered forms can be added
to all sorts of foods from mash
ed baby foods to baked goods
and vegetables.
An estimated 2 billion persons
in the world lack adequate ani
mal protein In their diets, com
pared with 600 million who fare
pretty well in this nutritional
need. Common sources of ani
mal protein meats, poultry,
eggs, milk and cheese are
scarce or relatively high in cost
in many ares of the world. Fish
is cheap and plentiful along
many seacoasts, but it is un
available to inland populations
of primitive lands which lack re
frigeration facilities to preserve
it in warm climates.
In Liberia, for example, the
average total animal protein in
take is 3 grams per person com
pared to 66 grams in the United
States.
Objectives of the new U. S.
project, being carried out by the
Interior Department's Bureau
of Commercial Fisheries, are to
develop production methods
which would require small in
vestment, are economical to op
erate, flexible to utilize for small
or large operations; and to pro
duce fish concentrate in forms
acceptable to local taste prefer
ences, cultures or taboos, fully
satisfactory to nutrition experts,
and in forms that permit cheap
shipment, long storage and low
prices for consumers.
In short, the idea is to make
it possible to produce it wher
ever fish are abundant, for sale
wherever protein is scarce.
Dr. Pariser's goal is 10 to 13
cents per pound for concentrate
with 80 per cent protein content.
At this price, he estimates the
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Cost Breakthrough
In 1959 a UN report stated
that fish concentrate should not
cost the consumer in underde
veloped countries much more
than he would pay for dry skim
milk in the same area. An
American firm at that time re
ported it could produce a par
tially deodnriznH fish flnitr fnr
about 18 cents per pound. The
un report said io to 19 cents
per pound was considered "re
alistic." In seeking a cost break
through, American scientists in
I their new lab plan three ap
proacnes:
1. Chemical various sol
vents, many highly volatile
(hence the explosion-proof lab),
are used to extract the lipids
or fats from the fish to pro
duce a tasteless, odorless pow
der. This method has been used
in Chile, Morocco, Canada,
England and the United States.
The search is on for a cheap,
plentiful solvent.
2. Biological Enzymatic pro
cesses have been used in Uru
guay, where chopped fish were
inoculated with a special yeast
to which molasses had been add
ed, resulting in a liquid paste
within 2 to 3 days. Bones,
scales and fins disappear in this
process along with the charac
teristic fishy odor. The Danes
used another enzymatic process
to produce a fine, fluffy powder
of pronounced but excellent
taste.
3. Physical a German meth
od of passing high voltage cur
rents through macerated fish,
producing a highly nutritive pro
duct, will be pursued.
Ii one or more of thes ap
proaches leads to the project's
objective, it will be an unpre
cedented achievement of bene
fit to countless millions of the
world's people. It would lead to
fuller utilization of the ocean's
vast marine resources, which in
turn would give commercial
fishing the world around a hefty
boost.
"Our consumption of fish in
the oceans is less than one per
cent today," Dr. Pariser noted.
"We hope to hasten the day of
harvesting good from the sea on
a large scale."
Congress has backed this ef
fort with initial appropriations
of nearly a million dollars.
While confidence is high
among the scientists, there is an
unscientific obstacle to such an
achievement. Another federal
agency, the Food and Drug Ad
ministration, regards fish pro
tein concentrate with outright
hostility if made from the
whole fish. The Interior Depart
ment claims the project hasn't
a chance of success if only fish
fillets can be utilized, for this
would be uneconomic.
With one agency holding the
power to block use of food pro.
ducts in the American market
and another pressing ahead to
develop such a product, a
bureaucratic tug - of - war of
mounting intensity has been
abuilding with cold war impli
cations. (NEXT When is a cleaned
fish clean?)
Queen Elizabeth's
Physician Dies
LONDON (UPI) - Lord
Evans, 60, personal physician to
Queen Elizabeth II and doctor
to the Royal Family for 17
years, aiea in nis sieep omm
day morning at London's King
Edward VII hospital.
Evans, a tall Welshman who
was probably the most cele
brated medical adviser in Brit
ain, had been admitted to the
hospital last month suffering
from an undisclosed compiaini.
SHOT BY ROYALTY
KING'S LYNN, Eng. (UPD
A local shop today put on sale
pheasants shot by Prince Philip
at a nearby royal estate for 30
shillings a pair, or $4.20.
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