Mcdonald's French Fries History

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French fries were of great importance to Ray Kroc, one founder of McDonald’s. He wrote in his biography, “its preparation a ritual to be followed religiously." In the course of the chain's recent years, french fries were made from scratch every day. Their Russet Burbank potatoes were peeled, cut, and fried in McDonald's restaurants. As McDonald’s continued to expand across the nation, in the mid-1960s, it needed to compress employment costs, diminish the number of corporations they bought from, and guarantee that its fries tasted indistinguishable at every store within the chain. McDonald's started switching from their deliciously fresh potatoes to frozen french fries in 1966 and only few consumers realized that there was ever a nonconformity. Nowadays, McDonald's fries come from large industries that peel, slice, cook, and freeze two million pints of spuds each and every day. McDonald's is the biggest purchaser of potatoes in the United States today (Schlosser 669).
The flavor of McDonald's french fries is part of a very important role in the chain's achievements. The fries are much more cost effective than their hamburgers and are still acclaimed by clienteles, rivals, and even food detractors even after all these years. Their amazing taste doesn’t come from the type of potatoes that McDonald's
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This provided the company with a problem of how to make the french fries taste like beef without using the beef tallow anymore. Anyone can tell how the solution to this issue was found just by looking at the ingredients. Near the end of the ingredient’s list is a sensibly harmless however strangely enigmatic expression: "natural flavor." The “natural flavor” ingredient, seen on most food labels nowadays, provides us a basis as to why the fries and most fast foods taste the way they do (Schlosser

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