Frozen foods are acquiring an increasingly important place in the American diet. Annual per capita consumption has risen from 6 to nearly 30 lb. since World War II. Modern industrial practices and research have continuously improved quality. Although frozen foods are not always free from potentially hazardous micro-organisms, their safety record compares favorably with that of other successfully preserved products. At present, vigorous action is being undertaken to correct improper handling procedures that result in quality losses. Quality and Nutritive Value Nutritional values of fresh foods generally are well retained during the freezing process.1-2Techniques employed by producers and packers to protect color, flavor, and salability of a food also protect natural vitamin and mineral content as no other means of preservation can do. In good commercial practice, crops are harvested at prime maturity, often with a delay of only three to four hours between harvesting and freezing operations.