The Daily Banner, Greencastle, Putnam County, 2 December 1968 — Page 8

Page 8

The Daily Banner, Greencastle, Indiana

Monday, December 2, 1968

Strange c om b in a t ion-vegiburgers (soybeans) with dill pickles

The hamburger is as much a part of America, as--well, apple pie. But don’t be suprised if the kids not so long from now demand combined onions and pickles with strange concoctions as vegiburgers—made from soybeans. And that’s not the only thing that will upset traditional American food preferences. Consider bacon and milk from the same soybeans; or delectable foods from fish farms. Or cakes made from fungi. Or foods from oil and coal.

The search is on to improve diets with protein--the necessary substance for nutrition. Other than traditional sources are available at less cost. Prof. Bernard J. Liska, director of Purdue University’s new Food Sciences Institute, says that the search for new or improved protein sources is not just a fad. It’s a world-wide necessity. “Protein deficiency has shown to be a cause of retarded physical and mental development in infants and pre-schoolers,” he

says. And he lists nine other reasons why the protein search today is the “in” thing with food scientists. Protein needs in the world will increase about 250 per cent by the year 2000. In 1965 the world’s 3.3 billion people required 48 mi’lion tons of protein. By 2000, there will be 7.4 billion people who will need 108 million tons of protein. Even today 1.5 billion people do not get enough protein for proper energy and activity. Today, Liska says, 70 per

MOON-BOUND Apollo 8 astronauts (from left > Frank Borman. William A. Anders and Janies Lovell Jr. stand in front of an Apollo command module at Cape Kennedy, all suited up as they will be a few days before Christmas when they take off for the Moon.

cent of the world’s protein comes from plants and 30 per cent from animals. While there are vast differences in both protein requirements and sources in the world, he shows that biological value of protein from plants is more efficient than that from animals. And it is cheaper, generally. ‘ ‘ Because of the higher efficiency of production per acre for plants, emphasis is being placed in this area.” For the future, this may cause quite a change for the United States where 84 per cent of the protein now comes from meat. Less likely affected will be a country like Pakistan where 72 per cent of the protein comes from grain. Liska doesn’t predict that the traditional beefsteak or hamburger will disappear. Instead of changing all protein sources from animal to plant, much improvement may be made in animal protein efficiency by providing better plant food for them. But the area of new and unconventional protein sources is receiving a lot of emphasis todaj. Among them: —Developing plants genetically with more protein and of a higher biological value. —Developing balanced proteins from many sources which can be incorporated into foods along with fat, carbohydrates, vitamins, minerals, flavor, color, etc. —Developing these food products so they are palatably acceptable, economical and have high nutritive value. “Recent research at Purdue and other locations indicates that genetic selection and proper breeding can be used to improve the amount and nutritional quality of protein in corn.” Liska points out, as an example, the development of high lysine corn, a Purdue discovery which has been seen as a major breakthrough in agriculture. “Indications are that this may also be true in sorghum, potatoes, and other plant protein sources. This means that in countries where these plants are a major food source, in time the nutritional level can be improved by new varieties,” Liska says. A new rice strain has been developed in the Phillipines, brought about partly by better cultivation and fertilization. Soybeans, though, are among the major sources of future pro-

Violence

made no threat,” who were peaceful demonstrators, onlookers or merely residents of the areas where clashes took place. The kinds of violence described in the 20,000 pages of testimony taken by the invest!gators included instances of police being severely bitten,

—Bishop

good-natured man I know, but when he swings, he hits so hard he screws his fat little legs into the ground. I’ve cut my golf down to three rounds a week. This is ignoring the game, practically speaking. Most of the addicts I meet are pleasant men and women—always happy to nod to another sucker--until they get over a ball and begin the hitches and tics and twitches that go with good golf. I used to play somewhat with Joe Willicombe Jr. and Burris Jenkins, but Burris went off to the Great Perhaps, and Joe is one of those golf mechanics who couldn’t add a grocery list without coming up with three totals. I’m a southpaw, which is handicap enough. My hero is Julius Borros, who just walks up to a ball and, with no survey, no transit or plumb line, hauls off and belts the ball. I have the first part of his game down patwalking up to the ball...

struck with rocks and bricks, cut with razor blades and being knocked down and trampled. Demonstrators, both male and female, suffered from police beatings with night sticks— in one case the force of a blow to the head broke the baton, from the effects of the chemical pacifier mace in their faces, and kicks to the face, kidneys and groin areas. In all 192 policemen and an estimated 1,000 demonstrators and spectators suffered injuries. The investigators said a particularly ugly aspect of the street encounters was the sue of vile obscenities by both demonstrators and police, an element the report said added greatly to the incitement to violence. Examples were liberally sprinkled throughout the report in a rare if not unprecedented appearance of such words in a document published by the government. Both the authorities and the news media came in for blame in the report’s discussion of their clashes with each other Many police attacks on newsmen were “plainly deliberate,” it said, and a detective was quoted as telling a reporter acquaintance on Monday of convention week that “The word is being passed to get newsmen.”

^ ”

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teins in the United States, he believes. This country, along with China, now produces about 90 per cent of the world’s soybean crop. And soybean protein can pr xluce about 910 pounds of protein per acre compared with 220 pounds per acre for milk protein. “The soybean processing industry has a vigorous program to process soybeans into soy protein isolates of various protein content,” he says. These have been used in meat substitutes or analogs. Soy protein is being used in some milks and in such direct substitutions as bacon and soyburgers (which are to be marketed under the name vegiburgers). He says that a milk fat-vege-table fat-butter-like spread containing some soybean oil, is undetectable as a substitute for butter in such dairy states as Wisconsin. Some soy-based meats have been proven the equal in flavor, texture and appearance to the real meats. Imitation bacon bits are an example. There are other sources of pr Aein which must be considered today. Each region of the world, evv.-n those which are peopled with the chronically undernourished,

have some high protein locallygrown plants which can be efficient sources of food for humans or animals, Liska pointed out. Among these are peanuts, with twj-thirds of the world’s crop produced in India; cottonseed; sesame, in which Mexico is the world’s largest producer, and coconuts. Leaves from various legumes—leaf and grain—and fresh water fish farms and controlled harvesting of sea fish, are important immediate sources of rich protein, he explains. Liska, as an example, notes tint work is progressing today in supplying India with a highly nutritious flour made of 25 per cent chickpea and 75 per cent peanut oil blend. Production of protein from mi-cro-organisms or single cell growths is a new and expanding field. He points out that a plant is being constructed in France to produce 16,000 tons of protein annually from oil and coal. He says that in parts of Africa natives scoop off green slime from certain brackish waters, dry it in the sun and make a 35 to 75 per cent protein cake. This kind of source of food supply is all around. He says algae,

yeast, protozoa and fungi also offer virtually untapped sources of foods for the future. A major consideration in changing from one protein source to another is cost, Liska says. Currently, soybean flour and fish flour cost about 25 cents for a pound of protein. Beef cost is $15.0 to $2 for a pound of protein, chicken costs about $1.40 a pound and egg is about $1.60 a pound. Some of the examples of food sources, in order to become acceptable, will need changes in attitudes of consumers. Who in America today would accept cakes from green slime, he asks. But these are some of the

aims of the newly formed Fooc Sciences Institute at Purdue. Besides coordinating work of various researchers already at Purdue working in areas of foods for the future, the institute will be developing new programs unifying the efforts of several departments, he says. Food scientists approach the effort, he says, knowing that protein supplies from animal foods will not be sufficient and uses of more plant protein sources will be necessary. He says it a little wistfully as he is an animal scientist by training, but admits “animal protein sources must increase efficiency in order to remain competitive.”

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