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With vacum packed, dehydrated foods, your survival food meal rations are packed with variety and are nutritionally balanced.

A New, Delightful Experience in Meal Preparation

Sam Andy foods are truly a gourmet's delight. From delicious buttermilk pancakes to zesty stews and casseroles, these tempting foods are ideal for even those with the most discriminating tastes... yet so simple and easy to prepare. Every item offered by Sam Andy has been kitchen-tested to retain its rich flavor and savory goodness... you just add water, cook and serve.

Sam Andy foods mean more than just good eating. It is a unique family food reserve plan that can help you guard against inflation, rising food prices and possible shortages. Sam Andy Foods stay pantry-fresh in heavy duty, technogenic cans and may be conveniently stored for long periods of time. No refrigeration is necessary. A year's supply can be easily stored in less than 15 cubic feet of space.

Sam Andy "Low Moisture" foods cover a wide assortment of top quality fruits, vegetables, grains, meat substitutes and unique instant powdered baking foods, such as powdered shortening, sweet cream, butter, egg whites, egg yolks... everything you need to keep your family strong and healthy.

Sam Andy "Low Moisture" food means that through special methods the fresh food has been reduced to as low as 5% moisture content, with little or no change in flavor, color or nutritional value. These foods do not have to be rotated into your daily eating pattern because you are already eating them. They are used in a wide variety of food products you are now using. Many of today's vegetable soups, both dry and wet pack, started as low moisture food (freeze-dried, vacu-dried, etc.). Cake mixes and other prepared food mixes contain the powdered ingredients used in this program. Some fruit and vegetable juices, prior to reconstituting, were stored as crystals or low moisture foods by the processors. When you go to restaurants you eat many low moisture foods. The finest gourmet foods can be and are prepared from these products. With vacum packed, dehydrated foods, your survival food meal rations are packed with variety and are nutritionally balanced. Fruits, Grains, Proteins, Vegetable are dehydrated and vacum packed to provide survival food meal rations that are full of nutrition

With vacum packed, dehydrated foods, your survival food meal rations are packed with variety and are nutritionally balanced. Fruits, Grains, Proteins, Vegetable are dehydrated and vacum packed to provide survival food meal rations that are full of n

Summary of Food Selection Standards
Food Groups Selected
Preparing Meals With Sam Andy Foods
Reconstitution Ratio
Suggested Menus

Summary of Food Selection Standards

We used the following standards as a basis for selecting foods:

(1) Nutritional adequacy
(2) Foods needed in usual menus and recipes
(3) Food stability and methods of food processing
(4) High food value to bulk ratio
(5) Minimum garbage and trash volume
(6) Economic feasibility

(1) Nutritional adequacy: RDA
A family food bank, to be used for more than 2 - 4 weeks, must be nutritionally adequate to avoid the problems of lack of energy and dietary deficiency diseases. These nutritional standards are set by the Food and Nutrition's Board, National Academy of Sciences, National Research Council as RDA or "Recommended Daily Dietary Allowances. 12,15,16,20,102

In addition to the RDA, Proximate Nutrient Analysis tables are needed to determine the essential dietary elements. The Proximate Nutrient Analysis tables are available and can be used to check the nutritional adequacy of Sam Andy's low moisture foods. 12,-244, 11 Each Sam Andy food item has been tested by an independent laboratory for vitamin and mineral content.

(2) Foods needed in the usual menus and recipes
Types of menus suggested for storage programs areas follows:

Meals-as-usual (ample nutritional variety)
One-dish meals (some variety)
Survival or emergency rations (little variety)
Austere rations (single items)

We selected the first type of menu, meals-as-usual, as the goal to work towards so that we could avoid appetite fatigue, even for young children or mature citizens.

Grouping foods is a major aspect of menu planning and food selection. We designated five food groups to facilitate the organizational pattern: fruit, grain, protein (animal and plant), vegetables, and adjuncts (beverages, fats and oils, leavening. seasoning, and supplementary). 12-266. 520

Recipes are always good sources of ideas for food selection. We studied many cookbooks new and old (1879-1994), recipe files, food magazines, etc., before determining those ingredients most frequently used in menu planning. This information helped us in designing the various Sam Andy units.

(3) Food stability
Food stability is an important standard in food storage and involves many factors. Some are intrinsic or dependent upon the nature of the food itself, such as stage of maturity, moisture content as usually used, resistance of mechanical damage, enzymatic or oxidative changes, or biological deterioration. For example: there is a great difference between the stability of a ripe tomato and that of a ripe kernel of wheat, or between fresh corn-on-the cob and dried ear corn. Another factor depends on whether or not the food is processed. Examples: raw milk and pasteurized milk; raw meat and cooked meat.

Some factors have to do with refining or using only certain parts of a food product. Examples: cane molasses and cane sugar; corn kernels and corn starch. 9 35, 45

A food item can be processed, controlled, or refined in various ways. In many respects the quality of an individual food item is the most important factor in its stability.

A partial listing of common food processing methods would include:

1. Washing, cleaning and blanching
2. Wet packing (processed with liquids)
3. Drying
a. Sun
b. Heated air
c. While frozen
d. Under vacuum pressure
e. Spraying
4. Adding chemicals to prevent enzymatic oxidative or bacterial deterioration 23,24
5. Irradiation

Each of these processes was developed to stabilize the quality and palatability of food-stuffs over the longest possible period of time.

Drying foods is one of the oldest known processes for preserving foods. Modern technology has developed techniques where nearly all of the moisture (more than 98%) can be removed from many foods and still leave them virtually unchanged in flavor, color and nutritional value. 1-31

(4) High food value to bulk ratio
Sam Andy's low moisture foods contain as much as 90 to 97% useable food solids as compared to only 8 to 12% in water-packed foods. This is important when storage space is limited or when you wish to get a maximum amount of food product in a minimum amount of space.

(5) Minimum garbage and trash volume
Sam Andy's low moisture foods are harvested in the best state of maturity and prepared for processing by carefully selecting, cleaning, trimming, peeling, cutting, and removing waste parts before the moisture is removed. We use only the amount of product needed for a given meal. Any unused portion remaining in the can may be covered with a plastic lid and most products may be kept without refrigeration.

(6) Economic and time feasibility
Food items selected for Sam Andy's low moisture process must be priced within reasonable limits and consistently be available. This criteria eliminates several items that otherwise would be desirable (strawberries, asparagus, shrimp, etc.). Sam Andy foods come packaged in uniform containers and cartons so they may be stored economically in a small space. This makes them easy and convenient to use, and less expensive if they need to be moved. In today's average American household, both husband and wife have dozens of decisions to make daily just to keep the family happy. It is no wonder, then, that most families do not have time to obtain good answers to family food banking questions, let alone find time to actually select, package, and store correct amounts of food.

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Food Groups Selected

The following food selection standards were established for a family food bank: nutritional adequacy based on RDA; food group-nutrient analysis table; meals-as-usual with the ingredients most commonly called for in usual recipes; food stability (drying, powdering and refining); high food value to bulk ratio; minimum garbage volume; and economic feasibility.

We selected the following low moisture food groups based on the above-mentioned criteria:

Fruit Group: Apples, apricots, bananas, dates, figs, fruit blend, peaches, pears, prunes and raisins.

Grain Group: Cornmeal, rolled oats, flour (white and whole wheat), popcorn, rice (long grain), macaroni (elbow spaghetti), cracked wheat, and multi-grain cereal.

Protein Group: Beef, buttermilk, cheese, eggs (whole, whites and yolks), beef and chicken consommés, milk, textured flavored protein products, peanut butter, and beans.

Vegetable Group: Green beans, beets, cabbage, carrots, celery, corn, onions, peas, potatoes, spinach and tomatoes.

Adjuncts Group:

Beverages - Hot chocolate mix, grape-, lemon-and orange-flavored drinks.
Fats & Oils - Butter powder, shortening powder, sour cream powder, sweet cream powder.
Leavening - Baking powder, soda, yeast (ADY).
Seasoning - Salt, onions, green bell peppers, and baco dices.
Supplementary - Gelatin, honey, coconut shreds, sugar (brown, granulated, powdered), corn syrup solids, minute tapioca, corn starch.

All of these commodities are available in low moisture, powdered or refined forms.

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Preparing Meals With Sam Andy Foods

If you are a new Sam Andy user, don't let the words rehydrate, or reconstitute frighten you. To reconstitute or to rehydrate simply means to restore the water content to food.

The Sam Andy Cookbook contains practical and easy recipes that have been adapted to mini-moisture foods from a comprehensive Survey of many cookbooks, magazines, and the personal experience of home makers.

The recipes are easy because, with few exceptions, the dry ingredients are mixed together first and then liquid added.

When using beef, chicken or ham in meat loaf or casserole type dishes, the salt has already been added when the product was cooked. When using these meats in recipes, be sure to taste before adding any salt.

Start with the recipes provided until you gain confidence in your ability to use these foods effectively. In a short time you will develop a flair for these products and will become innovative and make changes to suit your own family's individual desires.

Any recipe may be used as a main or side dish, or as a one-dish meal. Each family will have to determine this by using the recipe; then it may be doubled, halved, or adjusted to specific need. You may then wish to pencil in your notes along the recipes you have tried and liked.

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Reconstitution Ratio

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Suggested Menus

The following menus are designed as a guide. They indicate the excellent variety available from Low-Moisture foods. Using these menus you can outline the foods to be used during any given period of time. All food groups are used to provide nutritive balance and these menus effectively use all of the food items. To properly budget the food available you will need to make up a complete menu for the period of time desired.

The Unit information sheets provide the basic data needed to budget the amount of food available. Referring to Unit I Fruit Group for peach slices, under servings per week, 4 servings are available. If your family needed 8 servings for a meal you would recognize that you could serve this item only once in two weeks. Or in Unit III for butter powder, 4 cups are available per week. You would have to arrange your menus by referring to the appropriate recipes to use no more than the amount of butter allotted. Some weeks you can use less and save more for special occasions. This kind of planning is essential when there is only a certain amount of food available.

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Copyright 1998 Sam Andy Authorized Dealer

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