This text provides a detailed history of military rations, starting from the French Revolution in 1795 when concerns over feeding the army led to the search for food preservation methods. It describes the evolution from early glass containers to the invention of the tin can in 1810. The narrative continues through various ration types used in different wars, such as the iron ration, trench ration, and sea ration. It highlights the development of the modern MRE (Meal, Ready-to-Eat) introduced in 1986, known for its variety, durability, and nutritional value, making it a staple for soldiers in the field.
Here are the key facts extracted from the provided text:
1. In 1795, during the French Revolution, the French government offered a 12,000-frank prize for a new method of food preservation.
2. Nicholas Appare claimed the prize in 1810 with a method involving airtight glass containers and boiling.
3. The tin can was invented by Philippe Gerard in 1810.
4. Duncan Hall and John Gamble made the tin can available for mass use.
5. America's canning industry developed slower than in Europe.
6. Canned goods became part of the standard US military ration by World War I.
7. Various types of rations, including the iron ration, trench ration, and reserve rations, were used during World War I.
8. The MRE (Meal Ready to Eat) was introduced in 1986 as a replacement for earlier rations.
9. The MRE is designed to be lightweight, easy to carry, and long-lasting.
10. It includes a variety of food items, accessory packs, and menu options.
11. The MRE is nutritionally balanced and designed to meet soldiers' calorie requirements.
12. It remains stable for a minimum of three years, even in harsh conditions.
These facts provide a historical overview of the development of military rations.