Vickie,
What criteria do you use when selecting commercial products for the program? Is taste an issue? Nutrition? Applicability to your preservation techniques?
Using Commercial Products as Astronaut Food
Started by
docsconz
, Jan 12 2004 12:09 PM
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1 reply to this topic
#1
docsconz
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- eGullet Society staff emeritus
- 9,803 posts
Posted 12 January 2004 - 12:09 PM
John Sconzo, M.D. aka "docsconz"
"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.
Docsconz - Musings on Food and Life
Slow Food Saratoga Region - Co-Founder
Twitter - @docsconz
"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.
Docsconz - Musings on Food and Life
Slow Food Saratoga Region - Co-Founder
Twitter - @docsconz
#2
Vickie Kloeris
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- legacy participant
- 52 posts
Posted 13 January 2004 - 09:24 AM
All of the things you mentioned can come into play in choosing a commercial product. First, we usually add commercial products when we have a need. We look at the menu list and see where we might be lacking in things like variety and possibly nutrition. Currently, we normally add additional commercial products when one of the products we are currently using is discontinued by the manufacturer and we have to find a substitute. We have to consider the nutritional profile of the product, the preservation method/shelf life, the way it is packaged (will the packaging meet spacecraft materials standards?) and the availability. Since we have to do engineering drawings for all our food items, it is costly to add an item to the permanent menu. Therefore, we don't want to add some "fad" food item to the permanent menu and have it be discontinued right away by the manufacturer. We want to try and insure long term availability of the items we use.
