As far as mass production of eggs and chickens for meat, the ancient Egyptians were probably the first to succeed in this. Hatching ovens have been in use in Egypt for many centuries and continued into the 20th century unchanged from the time of Moses. Each facility produced from 15,000,000 to 20,000,000 chicks a season.
The operators who lived on the premises had no thermometers to help regulate the temperature, but by the "feel" of the air recognized when the fires needed attention. They turned the eggs at regular intervals so they would warm evenly.
There was a relationship between the huge labor force required to build the pyramids and the organization and mass production of food, in this case, chickens.
The operators who lived on the premises had no thermometers to help regulate the temperature, but by the "feel" of the air recognized when the fires needed attention. They turned the eggs at regular intervals so they would warm evenly.
There was a relationship between the huge labor force required to build the pyramids and the organization and mass production of food, in this case, chickens.
From The Food Museum Online.
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