ld storage last year they
remained perfectly good for 40 days. At that time the cold storage plant
went bad, and, of course, the nuts molded.

We think that on the cold storage proposition, and if you have followed
food processing and cold storage possibilities on strawberry shortcake,
strawberry pies, apple pies and other types of cold storage products, I
think when you go to the locker and pick out a little bag of lima beans
in a cold storage locker or any other kind of cold packed foods, if you
see a pack that looks attractive, chestnuts, after you get accustomed to
their flavor especially, it will be a difficult thing for you to fail to
pick up a bag of chestnuts and walk out with them among your other
grocery purchases. That type of marketing has possibilities throughout
the year.

With that possibility from last year this crop came in. We had an
excellent crop. I contacted Mr. Harris, who is one of the professors
working with food processing at Auburn, and we went over the work quite
carefully together, what I had done and the possibilities for the work
in the future, and with some suggestions from him and with his help we
think we have just about fixed a product that will be a permanent thing
on the grocery shelves throughout the year.

Up to the present time all of the nuts that were canned in cans with the
shells on developed throughout the year somewhat of a soured condition.
When you opened the can and smelled, the odor was foul. When you cracked
the shell and tasted the nut, the flesh had just the least bit of a foul
odor. Mr. Harris suggested that probably that was a flat sour. We
weren't sure that it was flat sour, but we haven't had the bacteria
check to find out whether it was caused by one of the thermophilic
bacteria or not, but we are pretty confident that it was a flat sour
that caused the foul odor. With careful heating and careful drying we
have developed some products here that I think have a possibility, and
these products will maintain their quality throughout the year.

+Nuts Cured Before Canning+

I have canned chestnuts that have been canned for three years, and the
quality is just as good as it was a month after they were canned. The
product, however, when it is canned green does not have the quality that
it does when it is canned after curing. The way we handle these, to
begin with, is to take the nuts from the field, put them on a woven wire
and elevate the wire so that air can go u