—Lancaster Farmim
44
Pa. Ranks First in
Ice Cream Output
Annual production of ice cream
and other frozen desserts in the
United States exceeds 1.2 billion
gallons. Aligned end to end, half
gallon cartons from this
production would reach beyond
the moon, says Dr. Philip G.
Keeney, professor of food science
at The Pennsylvania State
University.
Such volume requires almost 10
per cent of the entire U.S. milk
supply and huge quantities of
other products of American and
foreign agriculture, Dr. Keeney
states in a publication of the
College of Agriculture at Penn
State.
Each year the frozen dessert
industry uses over 600 million
pounds of cane and beet sugar,
350 million pounds of corn
sweetener, 135 million pounds of
various fruits, citrus products,
and nuts; and 45 million pounds
of vanilla beans and chocolate
based products.
Even stabilizers and
emulsifiers, used to improve
texture and making up only 0.3
per cent of the weight of typical
frozen dessert, consume over 16
million pounds.
More ice cream is manufac
tured in Pennsylvania than in any
other state, Dr. Keeney points
out. The Commonwealth is the
regional center for the industry
with much of the production
distributed in neighboring states
and beyond. Annual U.S. con
sumption of frozen desserts is 23
quarts per person.
Dr. Keeney’s observations
were published in a recent issue
of “Commercial Ice Cream and
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Saturday. March 31. 1973
Other Frozen Desserts,” Circular
553 of the College of Agriculture
Extension Service at Penn State.
Over the years, much research
on ice cream and other frozen
desserts has been carried out by
the Agricultural Experiment
Station, the research division of
the College of Agriculture.
In the past 30 years the market
has changed for mixes making up
the frozen dessert industry. Ice
cream’s share has decreased
from 90 to 63 per cent, replaced
primarily by ice milk products
with lower fat content. “Soft
serve” was almost nonexistent 30
years ago. Today it accounts for
17 per cent of the national total
sales.
While the one-half gallon
carton is the dominant package,
novelty items are increasing.
These feature individual servings
such as stick confections, sundae
cups, and extruded slices and
sandwiched.
While large companies
dominate the wholesale market,
many small firms prosper, Or.
Keeney observes. This is
especially true for companies
retailing their products through
controlled outlet" such as com
pany-owned stores.
The volume of frozen desserts
sold as “soft serve” continues to
grow spectacularly, he adds. The
nation has seen a new growth of
ice cream parlors and specialty
shops selling “soft serve.” Most
of these, he claims, are small
family businesses.
Otauffer
Repair Service
RD2 , Box 67 East Earl, Pa.'
Pbone 215-445-6175
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Pennfiekl Cites
Safe Drivers
Pennfield Corporation awarded
their Lancaster Division truck
drivers having outstanding
safety records for 1972 during a
dinner held Tuesday at the
Willow Valley Restaurant. Allen
Graybill, Pennfield distribution
manager, introduced the winners
and presented the awards.
An additional safety award was
given to each driver by Fred
Binkley of the Pennsylvania
Manufacturing Association In
surance Company. Binkley gave
an address on driving safety and
showed a hunting film.
The drivers receiving the
outstanding safety awards were:
Paul Frey and Daniel Lied of
Lancaster; Leroy Wentling, Titus
Weaver, Amos Eberly, Clarence
Engle, Mervin 801 l and Eugene
Snavely, all of Lititz; Benjamin
Click, Lloyd Finkbiner, Paul
Eckman and Gerald Hess,
Mountville; Daniel Sigman and
Harry Thompson, Mount Joy;
Harry McMinn, East Peter
sburg; Kenneth Henry, R.D. 2
Columbia; and Kenneth Wenger,
R.D. 2 Annville.
Marbling Gives Meat
Tenderness
Marbling is the name given to
the distribution of fat in a meat
cut; Harold Heigh, Extension
consigner information specialist
at Tlie Pennsylvania State
University, says this lace-like
intermingling of fat gives the
meat tenderness, juiciness and
flavor. You can expect cuts of
U.S. Choice grade beef to have
good marbling.
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