Theorie der forstlichen Oekonomik

Report on the trade in refrigerated beef, mutton and lamb

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Monograph

Identifikator:: 1734847875

URN:: urn:nbn:de:zbw-retromon-108830

Document type:: Monograph

Author:: Godbersen, Rudolf http://d-nb.info/gnd/123790263

Title:: Theorie der forstlichen Oekonomik

Place of publication:: Neudamm

Publisher:: Neumann

Year of publication:: 1926

Scope:: 93 S.; graph. Darst.

Digitisation:: 2020

Collection:: Economics Books

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Document type:: Monograph

Structure type:: Title page

Collection:: Economics Books

able to award the prize, although, in point of fact, the method of refrigeration, which was eventually to ensure abundant supplies both here and elsewhere, had already been successfully ittempted. In these early days, Australia seems to have led the way in practical experiments. The first successful method of shipping the flesh was that of canning, and Australian canned products were exhibited at the Great Exhibition in 1851. Following Liebig’s discoveries, extract of meat was also successfully prepared and exported. Used, at first, mainly by ships, by the year 1867 canned meats had become known on the English market, and, from that -time, have been regularly imported. Even to-day, when large quantities of frozen and chilled meat reach our shores, there is a large trade in canned meats from all the great meat-surplus countries. With the extension of refrigerating facilities even to the smaller cargo vessels, and with the opportunities of restocking from cold storage which are available to vessels at most of the great ports, canned meats are no longer an inevitable part of the dietary of a voyage, but they are still an important item of international commerce. At first they were relatively unsuccessful because they were not a sub- stitute for fresh (i.e., home-killed or refrigerated) beef; now shat fresh beef can be so readily transported, they remain in demand because they are not so much a substitute as an alter- native ministering to a different need. Frozen meat for millions of people is the dinner-table joint and does not have to face the competition of the tinned article; it is rather the bacon and ham of the breakfast table, or the meal carried to the mine or factory, which feels this competition. Canned meats are still, of course, an important item in ships’ stores, and as the ideal emergency ration whether on board ship, on the battlefield, or in the home, they are likely to retain a position of importance whatever may be the developments of the fresh meat trade. Moreover, as the demand is likely to continue, so the supply from countries which export fresh meat is likely to be assured, for canning provides an outlet (1) for cuts which are not in local demand; (2) for the parts trimmed off in dressing-meat either for export or for the local market, and (3) for beef and mutton which are not up to the quality required for the frozen meat trade, e.g., the ‘canners” in the United States and South American markets. Where meat-extract is specially prepared and is not merely the by-product of the freezing works, canning is also, as a rule, carried on. At times of low prices in the pro- ducing countries, the existence of canning outlets frequently helps to improve the producers’ returns; in the case of mutton, for example, the legs, for which there is always a good demand in this country, can be cut off and, if not sold locally, or if local demand is unsatisfactory, can be frozen and shipped, the rest of the carcase being canned—the process providing canned meat, meat extract and tallow. thus spreading the supply over more than one demand

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