THE HUNTINGDON RESEARCH CENTRE

• Published in: Nutrition & Food Science
• Main Author: Jolly, Donald W.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Emerald 1971
• Subjects: Arctic
• Online Access: http://dx.doi.org/10.1108/eb058520; https://www.emerald.com/insight/content/doi/10.1108/eb058520/full/xml; https://www.emerald.com/insight/content/doi/10.1108/eb058520/full/html

The most progressive nations are those whose dietary status is good and where food is abundant and cheap. This needs a highly productive agricultural industry which in turn demands the opportunity to cultivate a wide variety of foods from mushrooms to maize, beef to broilers, and tomatoes to trout. While necessity may be the mother of invention, modern food is often the brain child of agricultural and nutritional research. In this connection research ranges from the development of rapidly maturing wheats for Arctic summers to the freeze drying of strawberries or the production of synthetic milk.