The story of Pittsburgh: Food products

Food products (Vol. 1, nr. 12)

Bibliographic data

Multivolume work

Identifikator:: 1831622599

Document type:: Multivolume work

Title:: The story of Pittsburgh

Place of publication:: Pittsburgh

Publisher:: First National Bank

Year of publication:: 1919-1930

Collection:: Economics Books

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Volume

Identifikator:: 1831623587

URN:: urn:nbn:de:zbw-retromon-241112

Document type:: Volume

Title:: Food products

Volume count:: Vol. 1, nr. 12

Place of publication:: Pittsburgh

Publisher:: First National Bank

Year of publication:: 1925

Scope:: [ca. 60] Seiten

Digitisation:: 2022

Collection:: Economics Books

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Chapter

Document type:: Multivolume work

Structure type:: Chapter

Title:: Ward banking corporation

Collection:: Economics Books

known prominently in American industry as “the Wards.” That business was the nucleus of what is now known as the Ward Baking Corporation, with eighteen baking plants from Chicago east, the nineteenth being under construction in Detroit at the present time and about to be completed at a 20st of one million dollars. It was his vision in Pittsburgh which rose in his mind at the same time as the changing character of the American housewife’s life. The bread-baking housewife, kneading dough and baking bread twice or thrice a week, when required by the family’s consumption, is rapidly disappearing, as the dis- tributive power of mechanically operated bakeries meets the community demand for a wholesome staff of life. Even the farmer’s wife waits for the bread to be delivered at her door. That necessity for great quantities of reliable foods has grown out of the rapid emancipation of the housewife from the cares of kitchen drudgery. The times were ripe for multiple production. The craving for ease in domestic life has made the bakery, among other food plants, a community affair depending for its existence, its increasing importance, and its financial status upon the unvarying quality of its almost continual production of a autritious food made from ingredients of correctly analyzed and standardized attributes. That vision of Robert Boyd Ward has become the basic principle in all baking companies whose production has been increased because of the conditions which he saw so clearly and the inevitably increasing demands of the people. That demand, which, throughout the United States was 259, of all bread consumed in 1900 is now over 609, of all bread con- sumed in 1925. Tt is estimated that the consumption of the people of this country is about 20 billion loaves annually, so that the annual production by the great baking companies is about 12 billion loaves. Of this amount the Ward Baking Company produces nearly 400,000,000, the gross poundage of bread produced in 1924 being 307,446,764, and of cake 71,264,614, a total of 378,711,378. This business is done on a cash basis, the infinitesimally small quantity that is sold on short time credit playing almost

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