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History of Extrusion Cooking and Extruders (1938-2020)

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History of Extrusion Cooking and Extruders (1938-2020) EXTRUSION COOKING (1938-2020) 1 HISTORY OF EXTRUSION COOKING AND EXTRUDERS (1938-2020): EXTENSIVELY ANNOTATED BIBLIOGRAPHY AND SOURCEBOOK Compiled by William Shurtleff & Akiko Aoyagi 2020 Copyright © 2020 by Soyinfo Center EXTRUSION COOKING (1938-2020) 2 Copyright (c) 2020 by William Shurtleff & Akiko Aoyagi All rights reserved. No part of this work may be reproduced or copied in any form or by any means - graphic, electronic, or mechanical, including photocopying, recording, taping, or information and retrieval systems - except for use in reviews, without written permission from the publisher. Published by: Soyinfo Center P.O. Box 234 Lafayette, CA 94549-0234 USA Phone: 925-283-2991 www.soyinfocenter.com ISBN 9781948436298 (new ISBN Extrusion without hyphens) ISBN 978-1-948436-29-8 (new ISBN Extrusion with hyphens) Printed 28 Oct. 2020 Price: Available on the Web free of charge Search engine keywords: History of Extrusion Cooking History of Extruders History of Low Cost Extrusion Cooking History of Low-Cost Extrusion Cooking History of Wenger Manufacturing, Inc. History of the Brady Crop Cooker History of Insta-Pro History of Insta-Pro International, Inc. History of Triple “F” Feeds Bibliography of Extrusion Cooking Bibliography of Extruders Bibliography of Low Cost Extrusion Cooking Bibliography of Low-Cost Extrusion Cooking Bibliography of Wenger Manufacturing, Inc. Bibliography of the Brady Crop Cooker Bibliography of Insta-Pro Bibliography of Insta-Pro International, Inc. Bibliography of Triple “F” Feeds Copyright © 2020 by Soyinfo Center EXTRUSION COOKING (1938-2020) 3 Contents Page Dedication and Acknowledgments.................................................................................................................................. 4 Introduction and Brief Chronology, by William Shurtleff .......................................................................................... 5 About This Book ............................................................................................................................................................. 6 Abbreviations Used in This Book .................................................................................................................................. 7 How to Make the Best Use of This Digital Book - Three Keys ................................................................................... 8 Full-Page Graphics ................................................................................................................................................. 10-13 Introducing Soyinfo Center .......................................................................................................................................... 14 History of Extrusion Cooking and Extrusers: 914 References in Chronological Order ........................................ 15 Contains 76 Photographs and Illustrations Subject/Geographical Index by Record Numbers ................................................................................................... 373 Last Page of Index ....................................................................................................................................................... 412 Copyright © 2020 by Soyinfo Center EXTRUSION COOKING (1938-2020) 4 DEDICATION AND ACKNOWLEDGMENTS Japanese translation and maps: Akiko Aoyagi Shurtleff. This book is dedicated to Wenger Manufacturing Co., Insta-Pro International, Inc., Judson M. Harper, and Loma Linda University, Del E. Webb Memorial Library Paul R. Crowley. (Seventh-day Adventist): Janice Little, Trish Chapman. We would also like to thank our co-workers and friends at Soyinfo Center who, since 1984, have played a major role in Part of the enjoyment of writing a book lies in meeting collecting the documents, building the library, and producing people from around the world who share a common interest, the SoyaScan database from which this book is printed: and in learning from them what is often the knowledge or skills acquired during a lifetime of devoted research or Irene Yen, Tony Jenkins, Sarah Chang, Laurie Wilmore, practice. We wish to give deepest thanks... Alice Whealey, Simon Beaven, Elinor McCoy, Patricia McKelvey, Claire Wickens, Ron Perry, Walter Lin, Dana Scott, Jeremy Longinotti, John Edelen, Alex Lerman, Lydia Of the many libraries and librarians who have been of great Lam, Gretchen Muller, Joyce Mao, Luna Oxenberg, Joelle help to our research over the years, several stand out: Bouchard, Justine Lam, Joey Shurtleff, Justin Hildebrandt, Michelle Chun, Olga Kochan, Loren Clive, Marina Li, University of California at Berkeley: John Creaser, Lois Rowyn McDonald, Casey Brodsky, Hannah Woodman, Farrell, Norma Kobzina, Ingrid Radkey. Elizabeth Hawkins, Molly Howland, Jacqueline Tao, Lynn Hsu, Brooke Vittimberga, Tanya Kochan, Aanchal Singh. Northern Regional Library Facility (NRLF), Richmond, California: Martha Lucero, Jutta Wiemhoff, Scott Miller, Special thanks to: Tom and Linda Wolfe of Berwyn Park, Virginia Moon, Kay Loughman. Maryland; to Lorenz K. Schaller of Ojai, California; and to Wayne Dawson (genealogist) of Tucson, Arizona. Stanford University: Molly Molloy, who has been of special help on Slavic-language documents. For outstanding help on this extrusion cooking book we thank: Oak B. Smith, Hea-Ran Lee Ashraf, Lafe Bailey, National Agricultural Library: Susan Chapman, Kay Derr, Ramlakhan Boodram, Greg Caton, Daniel Chajuss, Kim Carol Ditzler, John Forbes, Winnifred Gelenter, Henry Cooper, James Corbin, Henry Davies, Chris Duville, Gilbert, Kim Hicks, Ellen Knollman, Patricia Krug, Terrence B. Foley, Jane E. Gleason, Rajendra “Raj” Gupta, Sarah Lee, Veronica Lefebvre, Julie Mangin, Ellen Mann, Chuck Haren, Judson Harper, Gilford R. Harrison, Herbert Josephine McDowell, Wayne Olson, Mike Thompson, R. Heinicke, Jim Hershey, Carl N. Hittle, Sol Katzen, Tanner Wray. Harold Kauffman, John McLeod, Edwin W. Meyer, Robert W. Nave, Duncan Nesbitt, S. Pathiravitana, Kenneth G. Library of Congress: Ronald Jackson, Ronald Roache. Sanderude, James Skiff, Ronit Sklar, Jamie Stunkard, Ronald E. Tribelhorn, Alvaro Garcia Uriarte, Susan W. Vorih, LaVon Lane Medical Library at Stanford University. Wenger, Wilmot B. Wijernate, Walter J. Wolf. Contra Costa County Central Library and Lafayette Library: Finally our deepest thanks to Tony Cooper of San Ramon, Carole Barksdale, Kristen Wick, Barbara Furgason, Sherry California, who has kept our computers up and running since Cartmill, Linda Barbero. Sept. 1983. Without Tony, this series of books on the Web would not have been possible. Harvard University’s Five Botanical Libraries (especially Arnold Arboretum Library): Jill Gelmers Thomas. This book, no doubt and alas, has its share of errors. These, of course, are solely the responsibility of William Shurtleff. French translation: Martine Liguori of Lafayette, California, for ongoing, generous, and outstanding help since the early This bibliography and sourcebook was written with the 1980s. Dutch translation: Sjon Welters. French translation hope that someone will write a detailed and well-documented Elise Kruidenier. German translation Philip Isenberg, history of this subject. Copyright © 2020 by Soyinfo Center EXTRUSION COOKING (1938-2020) 5 INTRODUCTION Brief Chronology/Timeline of Extruders and Extrusion 1969 – Wenger Manufacturing, of Sabetha, Kansas, is now Cooking making its X-25 Uni-Tex, a low-cost extrusion cooker. 1938 Feb. 15 – U.S. Patent No. 2,108,582 titled “Casein 1970 Feb. – Earliest document seen stating that extrusion product and process of making,” is issued to inventor Henry cookers are used to process soybeans (Soybean Digest, p. 14- V. Dunham. Application fi led 26 April 1935. It states Wet 17). casein and a fi ller (such as “vegetable seedmeals, such as peanut meal, soymeal and the like, or the isolated proteins 1971 Feb. – Earliest document seen that mentions textured from said meals...”) are fed into the hopper of a single-screw soy protein concentrates, which it calls “Extruded… soy jacketed extruder, extruded under high pressure, dried, and concentrates” (Meat Processing) ground. “Ground soybean meal” and “soybean meal” are also mentioned. A detailed diagram of the extruder is given, 1971 March 29 – The Brady Crop Cooker is now for sale with the main parts labeled. This “apparatus has long been (Piqua Daily Call {Ohio}, p. 18). used in the industry of casein plastics.” Note: This is the earliest document seen concerning an 1973 Feb. – Meals for Millions (MFM) starts its fi rst extruding machine extruding soymeal or soybean meal. extrusion cooking project by testing the practicability of texturizing protein in a simple apparatus – later used for 1957 April – The “Ralston Purina Company released a new many years in Korea. product, Purina Dog Chow. The food consisted of crunchy nuggets of dry dog food that were extruded through a die, 1973 – Wheat Soy Blend (WSB) imported to Sri Lanka under like other feed pellets, but also different in texture: they the Food for Peace (PL 480, Title II donations) program and were lightweight, exploded like popcorn, and riddled with distributed by CARE was fi rst packaged into 750-gm bags cells of expanded air. The food was extremely popular – by (each bearing the now well-known picture of a healthy baby) August of the following year it had become the nation’s and sold as Thriposha. The name, pronounced truh-POE- leading dry dog food – and nobody knew how Purina did it. shuh, means ‘three nutrient groups,’ namely corn,
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