A History of the Army Field
Ration- Page 2
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History of Army Field Rations (Continued)
Due to the natural lag between development and supply and the extensive
stockpiling of "old" C rations, this "new" version was not procured in sufficient
time to win in wartime the praise that later became attached to "Ration Combat,
C-2". The criticisms of monotony and unacceptabilty, though often made for
reasons attributable to misuse of and overuse rather than the ration content, held
true as for as WWII users of the C ration were concerned.
The K Ration:
The K ration was the laboratory's answer to the demand for an individual,
easy-to-carry ration that could be used in assault and combat operations. It ws
noted for compactness and superior packaging and was acknowledged as the
ration that provided the greatest variety of nutritionally balanced components
within the smallest space.
Although other related items appear in its ancestral backgraound the actual
prototype of the K ration was a pocket ration for paratroopers developed at
the request of the Air Force early in the war. Two original samples (one with
pemmican biscuits, a peanut bar, raisins and bouillon paste; the other with
pemmican biscuits, a small D bar, a meat preparation and beverage powder
evolved into the one-package breakfast-dinner-supper combination used first by
paratroopers. The three-meal combination contained such common units as
pemmican biscuits and gum. In addition, the breakfast unit furnished malted
milk tabletes, canned veal loaf, soluble coffee, and sugar; the dinner package
had dextrose tablets, canned ham spread and bouillon cubes; and for the supper
unit there were the D bar chocolate, sausage, lemon powder and sugar. The
Army quickly noted the success of the new ration with paratroopers and in 1942
the item was adopted for all-service use as "Field Ration, Type K". The
instantaneous success of the ration with attendant popular publicity was a source
of amazement to the developers.
Success was not a deterrent to continued research. Many changes were
effected in the components and packaging of the K ration during the seven
revisions of the ration before the final WWII specifications were published.
During that period the variety of biscuits was increased, newer and more
acceptable meat products were introduced, malted milk tablets and D bars gave
way to a variety of confections, additional beverage components were provided
in improved packages and cigarettes, matches, salt tablets, toilet paper and
spoons were ultimately included as accessory items.
The cartons containing the individual meals also were subjected to many
changes. The first cartons were coated both inside and out with a thermoplastic
compound. Later they were wax-coated on the outside only, wrapped in
waxed paper and then coated with a commercial product made from "unmilked
crepe rubber and blended waxes" specified not to melt at 135 degrees nor
"crack, chip or otherwise become separated" from the surface of the carton at
minus 20 degrees below zero. Other types of packages were tested, including a
"thread opening fiber bodied can with metal ends". The wax impregnated
materials prevailed, however, and the ultimate requirements were for the familiar
wax-coated inner carton placed in a second carton labeled and colored to
indicate whether its content was breakfast, dinner or supper.
As finally specified, the breakfast packet contained a canned meat product,
biscuits, a compressed cereal bar, soluble coffee, a fruit bar, gum, sugar tablets,
four cigarettes, water purification tablets, a can opener, toilet paper and a
wooden spoon. The dinner packet had a canned cheese product, biscuits, a
candy bar, gum, a variety of beverage powders, granulated sugar, salt tablets,
cigarettes and matches, a can opener and spoon. The supper packet included a
canned meat product, biscuits, bouillon powder, confections and gum, soluble
coffee, granulated sugar, cigarettes, can opener and spoon. The biscuits,
beverages, sugar, fruit bar, confections, gum and spoon were packaged in a
laminated cellophane bag while the canned meat and cheese products were put
in a chipboard sleeve-type box. The two units were assembled and sealed in a
waxed carton inclosed in the nonwaxed outer carton labeled with the K ration
design and color. Twelve complete rations were placed in a fiberboard box
which was overpacked in a nailed wood box for overseas shipment.
The first million K rations were ordered in May 1942 and were followed by
increasing millions. In 1944, the peak year of production, more than 105 million
rations were procured. Toward the end of the war, the usefulness of the K
ration was coming to an end as a result of the emergence of a superior C ration.
Like other unpopular items, misuse was a contributing factor to the waning
popularity of the K ration. Although designed to be used for a period of two or
three days only, the ration occasionally subsisted troops for weeks on end.
There were times when this application was unavoidable; there were occasions
when the K ration was employed because it was easiest to issue. Continued use
reduced the acceptability and diminished the value of the ration.
K-RATIONS KEPT TROOPS KICKING by Ruben Flores
In an effort to greatly improve the subsistence needs of military personnel in
combat situation in 1940 the Quartermaster Corps introduced the lighter and
better tasting K ration.
Originally developed for paratroopers as an easy transportable food source
during WWII, the K-ration was a welcomed addition to the infamous C-ration.
While the military continued to experiment and create advancements in food
technology for combat soldiers, K-rations were initially a favorite for many
troops. In fact, it was so popular, large loads of K-rations were heavily guarded
from stray soldiers and civilians across the European and Pacific fronts.
The Wrigley Company packaged k-rations in three units: breakfast, dinner and
supper.
Breakfast consisted of an egg and meat product, along with bread, fruit bar,
coffee, sugar, wooden spoon, chewing gum, water purification tablets, toilet
paper and cigarettes. Dinner included more bread, a cheese product, candy
bar, lemon orange or grape juice powder, more cigarettes,, matches and salt
tablets. Supper had a can of meat, bread, chocolate, chewing gum, and even
more highly prize cigarettes. The chocolate bar was produced by the Hershey
Chocolate Company and was known as the "Logan Bar" after developer Capt
Paul P. Logan. It was a smaller version of the D-ration, an emergency combat
ration carried by all men for use when no other supply of food was possible.
This energy bar weighed two ounces and was made of chocolate, sugar, milk
powder, cocoa fat, oat flour and vanilla. It was fortified with vitamin B-1 and
contained 600 calories to provide a quick boost in combat. In fact, the D-bar
was so well fortified it was said to be "harder than an armor plate". One marine
claimed the chocolate bar saved a
Sergeant when it "stopped a fragment of an exploding 105mm shell" while being
carried in his shirt pocket.
First developed at the University of Minnesota by Ancel Keys (Note first letter
of his last name) K-rations indeed were an improvement in combat rations for
troops in the field.
THE 'D' BAR RATION
Field Ration D:
An emergency ration, proposed for the cavalry in 1932, is generally considered
the direct forerunner of Field Ration D. The item then suggeted was a 12-0unce
bar of equal parts of bitter chocolate, sugar and peanut butter. Although
palatable, the experimental bar had poor keeping qualities, was thirst-provoking,
and had poor acceptance. While it did not progress beyone the experimental
stage, it did provide groundwork for experiments on a concentrated rtion which
were initiated by the Subsistence School in 1935.
Originally, the 1935 development was called the Logan bar in recognition of
Col. Paul Logan, then head of the Subsistence School. The Logan bar was
designed to provide the highest possible caloric value in the smallest package
and yet retain sufficient palatability to be used daily. The ingredients were
chocolate, sugar, oat flour, cacao fat, skim milk powder, and artificial flavoring.
Three 4-ounce bars wrapped in aluminum foil, then overwrapped and sealed in
parchment paper, constituted the ration. Despite the requirement that it qualify
for continued daily use, the Logan bar was never considered by its developers
for other than emergency or stopgap purposes. It was procured on an
experimental basis in 1937 and was submitted for field trials during the ensuing
year. Although judged by tests to be satisfactory only as an emergency ration,
the bar was proposed for "standardization" in 1939 in the dual capacity of both
a "reserve" and an "emergency" ration. The spirited discussion of the conflicting
concept of the new ration implied in this dual designation had the happy result of
bringing a revision of the Army regulation covering rations and of identifying the
bar as Field Ration D, the official emergency ration
WEBMASTER'S COMMENT
I have the loving memories of carrying by "D" bar in my field jacket pocket,
unwrapped, and gnawing on it from time to time for quick energy or when eating
one of our other great rations wasn't possible. To feel that dirt encrusted
chocolate bar in my jacket pocket was to know that I always had something to
chew on until our next meal, wherever that would be. I suppose the worse
effect of the "D" bar was when we would kindly give an extra "Chocolate Bar"
to a child and give them a half-hearted warning to "don't eat this all at one time".
Kids being kids and understanding little or no English I suppose that most of
them wolfed if down only to suffer the consequences of an aching stomach or a
case of the "GIs". Some of them are probably still wondering if the generous
GIs were passing out something that was intended to make them ill.
So that's the story of those wonderful rations that kept us going during our days
of combat in WWII. I suppose we owe a debt of gratitude and thanks to the
Quartermaster guys and gals who developed them.
Now go on the the next page for other exciting information about Army Rations.
.
stockpiling of "old" C rations, this "new" version was not procured in sufficient
time to win in wartime the praise that later became attached to "Ration Combat,
C-2". The criticisms of monotony and unacceptabilty, though often made for
reasons attributable to misuse of and overuse rather than the ration content, held
true as for as WWII users of the C ration were concerned.
The K Ration:
The K ration was the laboratory's answer to the demand for an individual,
easy-to-carry ration that could be used in assault and combat operations. It ws
noted for compactness and superior packaging and was acknowledged as the
ration that provided the greatest variety of nutritionally balanced components
within the smallest space.
Although other related items appear in its ancestral backgraound the actual
prototype of the K ration was a pocket ration for paratroopers developed at
the request of the Air Force early in the war. Two original samples (one with
pemmican biscuits, a peanut bar, raisins and bouillon paste; the other with
pemmican biscuits, a small D bar, a meat preparation and beverage powder
evolved into the one-package breakfast-dinner-supper combination used first by
paratroopers. The three-meal combination contained such common units as
pemmican biscuits and gum. In addition, the breakfast unit furnished malted
milk tabletes, canned veal loaf, soluble coffee, and sugar; the dinner package
had dextrose tablets, canned ham spread and bouillon cubes; and for the supper
unit there were the D bar chocolate, sausage, lemon powder and sugar. The
Army quickly noted the success of the new ration with paratroopers and in 1942
the item was adopted for all-service use as "Field Ration, Type K". The
instantaneous success of the ration with attendant popular publicity was a source
of amazement to the developers.
Success was not a deterrent to continued research. Many changes were
effected in the components and packaging of the K ration during the seven
revisions of the ration before the final WWII specifications were published.
During that period the variety of biscuits was increased, newer and more
acceptable meat products were introduced, malted milk tablets and D bars gave
way to a variety of confections, additional beverage components were provided
in improved packages and cigarettes, matches, salt tablets, toilet paper and
spoons were ultimately included as accessory items.
The cartons containing the individual meals also were subjected to many
changes. The first cartons were coated both inside and out with a thermoplastic
compound. Later they were wax-coated on the outside only, wrapped in
waxed paper and then coated with a commercial product made from "unmilked
crepe rubber and blended waxes" specified not to melt at 135 degrees nor
"crack, chip or otherwise become separated" from the surface of the carton at
minus 20 degrees below zero. Other types of packages were tested, including a
"thread opening fiber bodied can with metal ends". The wax impregnated
materials prevailed, however, and the ultimate requirements were for the familiar
wax-coated inner carton placed in a second carton labeled and colored to
indicate whether its content was breakfast, dinner or supper.
As finally specified, the breakfast packet contained a canned meat product,
biscuits, a compressed cereal bar, soluble coffee, a fruit bar, gum, sugar tablets,
four cigarettes, water purification tablets, a can opener, toilet paper and a
wooden spoon. The dinner packet had a canned cheese product, biscuits, a
candy bar, gum, a variety of beverage powders, granulated sugar, salt tablets,
cigarettes and matches, a can opener and spoon. The supper packet included a
canned meat product, biscuits, bouillon powder, confections and gum, soluble
coffee, granulated sugar, cigarettes, can opener and spoon. The biscuits,
beverages, sugar, fruit bar, confections, gum and spoon were packaged in a
laminated cellophane bag while the canned meat and cheese products were put
in a chipboard sleeve-type box. The two units were assembled and sealed in a
waxed carton inclosed in the nonwaxed outer carton labeled with the K ration
design and color. Twelve complete rations were placed in a fiberboard box
which was overpacked in a nailed wood box for overseas shipment.
The first million K rations were ordered in May 1942 and were followed by
increasing millions. In 1944, the peak year of production, more than 105 million
rations were procured. Toward the end of the war, the usefulness of the K
ration was coming to an end as a result of the emergence of a superior C ration.
Like other unpopular items, misuse was a contributing factor to the waning
popularity of the K ration. Although designed to be used for a period of two or
three days only, the ration occasionally subsisted troops for weeks on end.
There were times when this application was unavoidable; there were occasions
when the K ration was employed because it was easiest to issue. Continued use
reduced the acceptability and diminished the value of the ration.
K-RATIONS KEPT TROOPS KICKING by Ruben Flores
In an effort to greatly improve the subsistence needs of military personnel in
combat situation in 1940 the Quartermaster Corps introduced the lighter and
better tasting K ration.
Originally developed for paratroopers as an easy transportable food source
during WWII, the K-ration was a welcomed addition to the infamous C-ration.
While the military continued to experiment and create advancements in food
technology for combat soldiers, K-rations were initially a favorite for many
troops. In fact, it was so popular, large loads of K-rations were heavily guarded
from stray soldiers and civilians across the European and Pacific fronts.
The Wrigley Company packaged k-rations in three units: breakfast, dinner and
supper.
Breakfast consisted of an egg and meat product, along with bread, fruit bar,
coffee, sugar, wooden spoon, chewing gum, water purification tablets, toilet
paper and cigarettes. Dinner included more bread, a cheese product, candy
bar, lemon orange or grape juice powder, more cigarettes,, matches and salt
tablets. Supper had a can of meat, bread, chocolate, chewing gum, and even
more highly prize cigarettes. The chocolate bar was produced by the Hershey
Chocolate Company and was known as the "Logan Bar" after developer Capt
Paul P. Logan. It was a smaller version of the D-ration, an emergency combat
ration carried by all men for use when no other supply of food was possible.
This energy bar weighed two ounces and was made of chocolate, sugar, milk
powder, cocoa fat, oat flour and vanilla. It was fortified with vitamin B-1 and
contained 600 calories to provide a quick boost in combat. In fact, the D-bar
was so well fortified it was said to be "harder than an armor plate". One marine
claimed the chocolate bar saved a
Sergeant when it "stopped a fragment of an exploding 105mm shell" while being
carried in his shirt pocket.
First developed at the University of Minnesota by Ancel Keys (Note first letter
of his last name) K-rations indeed were an improvement in combat rations for
troops in the field.
THE 'D' BAR RATION
Field Ration D:
An emergency ration, proposed for the cavalry in 1932, is generally considered
the direct forerunner of Field Ration D. The item then suggeted was a 12-0unce
bar of equal parts of bitter chocolate, sugar and peanut butter. Although
palatable, the experimental bar had poor keeping qualities, was thirst-provoking,
and had poor acceptance. While it did not progress beyone the experimental
stage, it did provide groundwork for experiments on a concentrated rtion which
were initiated by the Subsistence School in 1935.
Originally, the 1935 development was called the Logan bar in recognition of
Col. Paul Logan, then head of the Subsistence School. The Logan bar was
designed to provide the highest possible caloric value in the smallest package
and yet retain sufficient palatability to be used daily. The ingredients were
chocolate, sugar, oat flour, cacao fat, skim milk powder, and artificial flavoring.
Three 4-ounce bars wrapped in aluminum foil, then overwrapped and sealed in
parchment paper, constituted the ration. Despite the requirement that it qualify
for continued daily use, the Logan bar was never considered by its developers
for other than emergency or stopgap purposes. It was procured on an
experimental basis in 1937 and was submitted for field trials during the ensuing
year. Although judged by tests to be satisfactory only as an emergency ration,
the bar was proposed for "standardization" in 1939 in the dual capacity of both
a "reserve" and an "emergency" ration. The spirited discussion of the conflicting
concept of the new ration implied in this dual designation had the happy result of
bringing a revision of the Army regulation covering rations and of identifying the
bar as Field Ration D, the official emergency ration
WEBMASTER'S COMMENT
I have the loving memories of carrying by "D" bar in my field jacket pocket,
unwrapped, and gnawing on it from time to time for quick energy or when eating
one of our other great rations wasn't possible. To feel that dirt encrusted
chocolate bar in my jacket pocket was to know that I always had something to
chew on until our next meal, wherever that would be. I suppose the worse
effect of the "D" bar was when we would kindly give an extra "Chocolate Bar"
to a child and give them a half-hearted warning to "don't eat this all at one time".
Kids being kids and understanding little or no English I suppose that most of
them wolfed if down only to suffer the consequences of an aching stomach or a
case of the "GIs". Some of them are probably still wondering if the generous
GIs were passing out something that was intended to make them ill.
So that's the story of those wonderful rations that kept us going during our days
of combat in WWII. I suppose we owe a debt of gratitude and thanks to the
Quartermaster guys and gals who developed them.
Now go on the the next page for other exciting information about Army Rations.
.