Poultry industry in United States

Chicken, like cattle, came to the Americas with the first European colonists. The birds are small and easy to transport, and they require little care. They eat virtually anything, reproduce quickly and offer a ready source of fresh meat and eggs.

There were poultry in the Jamestown settlement in 1607. Poultry shows, which began to be held around 1850, were important in the development of recognized breeds.

In the early 1900s, the poultry industry in the United States was little more than a sideline to farmers who raised fowl for personal consumption and sold some to bring their family a few extra dollars.

Chickens and turkeys were mainly produced on small farms and sold, live or slaughtered, to local customers or transported to markets on the nearest cities.

As the population grew, the demand for poultry products increased. Much of the poultry industry is concentrated in the southern part of the United States.

In 1926, the Federal Inspection Service (FPIS) was established to assist localities in their inspection programs. FPIS inspected live poultry at railroad terminal and poultry markets in and around New York City.

In 1990, United States surpassed France as the world’s leading single country exporter. Since then, U.S poultry meat exports have been increasing consistently. From 409,000 tons in 1988, they reached 986,000 tons in 1993 and 1.4 million tons in 1994.
Poultry industry in United States

History of cheese in United States

Many countries have developed one or more varieties of cheese peculiar to their own conditions and culture.

When the Pilgrims voyaged to America in 1620, they made sure that the Mayflower was stocked with cheese. When the colonists settled in the New World they brought with them their own methods of making their favorites kind of cheese. Cheese making in North America and specifically in the United States, remained a farmhouse process throughout the seventeenth and eighteenth centuries.

In 1851, entrepreneur Jesse William had built the first US cheese factory near Rome, Oneida County, New York and introduced production in a grand scale.

After extensive experimentation, Williams regulated the timing as well as the temperature for converting milk to curds, regardless of volume.

In 1867, Robert McAdam introduced the English Cheddar system in a factory near Herkimer, New York. This introduction made Herkimer County famous for its cheese.

For many years during this period, the largest cheese market in world as at Little Falls, New York.

As the population increased in the East and there was a corresponding increase in the demand for market milk, the cheese industry gradually moved westward.
History of cheese in United States

History of Food Flavor

Flavorings are a major category of ingredients intentionally added to food. It is a sensation evoked with a range of technical terms in Greek and Latin.

Their history began when people discovered that components characteristics of the aroma of natural products could be enriched by simple methods.

The known utilization of spices and herbs extends over some 5000 years, starting with the ancient Egyptian. One of spices and herbs functions according to the historical period was the enhancing of food flavour.

The flavour industry has developed only after the past 160 years from small beginnings in companies specializing in the processing and marketing of natural botanicals such as the herbs and spices, vanilla beans, vegetables drugs and the distillation of essential oils and aromatic essences, the isolation of aromatic chemicals from these products and drug extraction.

Systematic development began in the 13th century, when pharmacies started to prepare so-called remedy oils and later recorded the properties and physiological effects of these oils in pharmacopeias.

Many essential oils currently used by perfumes and flavorists were originally prepared by distillation in pharmacies in the 16th and 17th centuries.

It was not until the latter half of the 19th century that chemicals began to realize the flavouring possibilities of synthetic aromatic chemicals.

In 1858, vanilla was first crystallized from an alcoholic extract of vanilla beans by Gobley.

Methyl salicylates followed in 1859 as ‘artificial wintergreen oil’ and benzaldehyde in 1870 as ‘artificial butter almond oil’ were synthesized by chemical industry for fruity odor.

It was 1872 before Charles established its empirical formula and two years later before Tieman and Haarman reported its structure and later Reimer confirmed it by synthesizing vanillin from guaianol.

Tieman and Haarman later founded a company, Haarman and Reimer and started the first industrial production of vanillin.

At about the same time organic chemists were preparing a wide range of highly odorous aromatic chemicals which were later to be of great value to the flavour industry.

The flavor industry emerged in the mid nineteenth century processed foods began to be manufactured on large scale.

In the early part of the twentieth century, Germany’s powerful chemical industry assumed the technological lead in flavour production.

A solution of esters for use as artificial fruit essences were exhibited in a trade fair in London and shortly after were in use in the United States.

In 1869, the first book of artificial flavouring formulations was published anonymously in Philadelphia.

In 1916, Walters manual for the essence industry was released. Its named ‘Manual for the Essence Industry.’ The intermediate period between the late 1950s and the early 1960s, produce major breakthrough in raspberry and strawberry flavors.

Today the industry is dominated by several very large multinational flavour and fragrance companies mainly prime in natural products and/or synthetic chemicals which are used in the compounding of an almost limitless range of flavorings and fragrance products.
History of Food Flavor

History of Flavor Industry

History of Flavour Industry
Human are decisively influenced by their sense of taste and odour and human history is, therefore, closely tied to the development and usage of flavours.

Whereas in prehistoric times, only herbs and species could be employed for flavouring purposes, today a broad spectrum of flavourings is available, not only for use in the individual household, but especially for the production of food on an industrial scale.

The application of all products from the flavour and fragrance industry is solely aimed at enhancing the human striving for increased pleasure and sensual enjoyment.

Hedonistic aspects, therefore, form the basis of our industry.

The roots of this industry date back to early Egyptian history, as this extraordinarily advanced civilization was already thoroughly aware of and acquainted with perfumery and the embalming characteristics of certain species and resins.

Simple methods for the distillation and extraction of essential oils and resins already known in pre Christian times and subsequently elaborated by the Arabs.

Balsamic oils produced by these methods were later on primarily used for pharmaceutical purposes; it was not before the times of the courtly baroque period that fragrance was an aspect of growing importance.

In the medieval age, mostly monks were the pioneers in the art of capturing natural essences and transforming them into substances capable of flavouring food.

The onset of the industrial production of essential oils can be dated back to the first half of the 19th century.

After the importance of single chemicals was recognized in the middle of the century, efforts were started to isolate such compounds from corresponding natural resources for the first time.

This was soon followed by the synthesis of aroma chemicals.

Generally, the dynamics of the flavour and fragrance industry mirror the trend of many industrial sectors: the most important representatives of a large number of nationally oriented companies have through mergers, acquisitions, and market expansion developed into globally operating multinational enterprises.
History of Flavor Industry