Abstract
In the years that followed the founding of Quaker Oats Ltd in 1899, porridge sales expanded regularly until the cereal was as regular a part of the English breakfast as it was in Scotland. This trend continued until the start of the massive growth of the ready-to-eat cereals in the 1940s and 50s. As speed and convenience took over from the more traditional virtues of natural nutrition and unprocessed sustenance, the porridge habit started to decline. That movement has become a steady slump over the last two decades — until two years ago.
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© 1986 Martinus Nijhoff Publishers, Dordrecht
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Smith, G.A. (1986). Oats — The Health Story. In: Lawes, D.A., Thomas, H. (eds) Proceedings of the Second International Oats Conference. World Crops: Production, Utilization, Description, vol 12. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-4408-4_51
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DOI: https://doi.org/10.1007/978-94-009-4408-4_51
Publisher Name: Springer, Dordrecht
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