Soon after arriving in North America, European fur traders adopted a food from native tribes called pemmican. It was made by pulverizing dried meat—generally from lean sources like buffalo or elk—then mixing with melted fat at about a 50/50 ratio. Sometimes dried berries were added to the mix. Savory and travel-safe—vital for trappers heading out into the Canadian cold—pemmican was also a delicious and long-lasting energy food. It caught on because it was a solution.
It was also,
All access premium subscription
This content requires a subscription to Nutrition Business Journal.
As an NBJ subscriber, you receive 10 issues a year and access to the exclusive “NBJ subscriber only” content on newhope.com (excludes three-month subscriptions), which includes PowerPoint presentations, select data charts and archived articles. Subscribers also receive a 10 percent discount on data charts, comprehensive market research reports and webinars.
Email [email protected] for more information about subscribing.