Quartermaster Supply Operations - US Army Combined Arms Center ...

121. Storage.
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a. The storage of' perishnbles in the United
Kingdom wes handled almost entirely by the British Minietry
of Food and by commercial agedcies under its control. On
the continent there-was an extreme shortage of cold storage
facilities, particularly auring the early stages of
the invaslcn. This was due chiefly to the destructkn of
cold storage plants by enemy and Allied action, and tc
the inability to quickly rehabilitate the plants. Construction
and rehabilitatiGn was undertfiken as smn as
practicable but, until satisfactory facilities were obtain-
able, reefer vans hauled perishables direct from the ships
to the supply points. The use of reefer vans, however, due
to the long haul, was not satisfacto y for the proper care
and maintenance of perishable items. 5
b. As the operations progressed, more and great-
er facilities fcr cold storage became available. With
the liberation of Paris (S-0040) cold.stcrage capacity
became adequate for the first time.2
c. Since fresh fruits and vegetables obtained
from local sources were not normally received until ready
for issue, little or no storage was required. Fresh fruit
and vegetables rrom other sources were stored in clcsed
warehouses, when available and if made necessary by weatner
conditions. When closed storage was not available,the 'Yem
atyle stacks 14 feet by 20 feet, wlth tarpaulin covers,
were used.4,5 These stacks were generally the shape of
a storage tent and easily put together. In some instances
two or more of these stacks were joined together for better
storage or for heating when neoessary. After the invasion
was well under way, 90 percent of all perishables, other
than refrigerated perishables, were stored inside. The
Vrem stacks were used for the renaining ten percentV5
d. There wa6 a limited amount of spcilage aong
nonperishable items which were packed prior to late 1943.
hnoisture, in gome cases, detariorated the shipping carton
and caused cans to rust. Citrus juices Bometimes developed
pin holing from the inaide due to the aoticn of the oftrio
acid on the metal. There was also some lcos due to the
deterioration and loss cf paper labels from the cans. The
majority of thbse difficulties were corrected by the devel-
opment and use of a moisture proof carton. Also, a new
laminated asphalt craft bag was used for coffee, flour,
sugar, salt, and driofl vegetables. This type of bag practically
eliminated loss from stcrage and moisture. An
inside lacquered can for citrus juices cllminated loss from
pin holing, and the label defect was eliminate6 by pai ting
or stenciling the contents on the outside of the cans. 9
e. Approximately ten porcent of' the A or B
ration compononts such as coffoc, flour, sugar and dried
VGgEtableB were stored inside. All ogeraticnal rations,
and the reEainlng compononts of the bulk rations, were
stored outside in staoks and covered with tarpaulins. 5
122. Distributicn.
a, The inltial Class I supplies for the lnvasicn
of mope were brought in by ferry craft such as landing
craft. tank. and nmphiblous DUG'Ivs. After a sufficient
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