Can Science Create a Greener Pickle? | National Geographic

TL;DR

Mount Olive Pickle Company is experimenting with using calcium chloride instead of sodium chloride to preserve food, offering a potentially more environmentally-friendly method.

Transcript

we're taking a method of preserving food it's been around for 4,000 Years and we're making it better Mount Olive Pickle Company got it start in the 1920s we pack 135 million jars and they our plant a year's time and that turns into about 13 million cases making pickles using salt brine solution or sodium chloride has been around for about 4,000 yea... Read More

Key Insights

• 😋 Mount Olive Pickle Company aims to find a better, more environmentally-friendly method of food preservation.
• ❓ Sodium chloride, traditionally used in pickling, has disposal and environmental challenges.
• 💦 The a culture Research Services lab has been working with pickles for decades, focusing on fermenting and acidifying vegetables.
• 🛀 Calcium chloride has shown promise in laboratory experiments and trials, helping improve texture and potentially being less harmful to the environment.
• 💯 Mount Olive Pickle Company has already produced hundreds of thousands of cases of pickles using calcium chloride without any noticeable taste differences.
• 👶 Despite being a revolutionary idea, there are still uncertainties and variables to address before fully implementing the new technology.
• ✋ The company prioritizes producing a high-quality and safe product for consumers.

Questions & Answers

Q: How long has the Mount Olive Pickle Company been in operation?

Mount Olive Pickle Company started in the 1920s, packing 135 million jars and 13 million cases of pickles per year.

Q: Why is it important to find a more environmentally-friendly method of pickling?

The current salt brine solution used in pickling leads to salt disposal issues, harming the environment. Finding alternatives like calcium chloride is crucial.

Q: What is unique about the a culture Research Services laboratory?

The a culture Research Services lab is the only lab in the country focused specifically on fermented and acidified vegetables, working with pickled vegetables since 1937.

Q: How has using calcium chloride improved the taste of the pickles?

According to those who have tasted the pickles fermented with calcium chloride, the flavor is perceived as better and cleaner compared to the traditional method.

Summary & Key Takeaways

• Mount Olive Pickle Company is exploring a new method of preserving food by replacing sodium chloride with calcium chloride.

• Sodium chloride has been used for thousands of years, but it poses disposal and environmental challenges.

• The company has conducted laboratory experiments and trials at their plant, resulting in a cleaner flavor and successful preservation with calcium chloride.