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Scientists Invent Coconut-Flavored Pineapples

Scientists Invent Coconut-Flavored Pineapples

The AusFestival pineapple will be on the market in 2 years

Piña coladas just got a little bit easier to make.

For the past decade, scientists in Queensland, Australia, have been secretly toiling away in an underground bunker above-ground lab, hard at work on achieving what many believed was impossible: creating a pineapple that tastes like coconut. And with the announcement yesterday that they’ve achieved their task, the once-simple world of fruit (and cocktail mixology, for that matter), will never be the same.

"Taste tests tell us that [it] is a winner — it has this lovely coconut flavor, which you won't find in any other pineapple in Australia," horticulturalist Garth Senewski told the Australian Broadcast Corporation, via the Daily Mail. "It's sweet, low acid, very juicy," he added.

The creation is called the AusFestival pineapple, and researchers estimate that it may take up to two years before it’s produced commercially. But it exists, and according to one scientist who’s tried it, it’s delicious.

Interestingly enough, the scientists involved didn’t set out to make a pineapple that tasted like coconut; they were just looking for a sweeter, lower-acid fruit. But they’ve unwittingly created the delicious hybrid, and the cat’s out of the bag.

Be on the lookout for a taste-test on these pages a couple years down the road.

Scientists Develop Edible Sensors to Detect Food Spoilage

The sensors are made from silk and gold (fancy, huh?) and are tiny, thin stickers that are small enough to be placed on cherry tomatoes. You may wonder if you can really eat silk and gold. According to the research study, which was published in Advanced Materials, "These types of passive, chip-less sensor consist of an antenna or an array of antennas/resonators made of only a sub-micron thickness of gold, a level equivalent to common edible gold leaf/flakes used on cakes and chocolates." And silk? It's actually a protein that will "safely interface with consumable goods or can be in direct contact with food." But if you don't want to eat the sensors, you can just slice them off of the food and dispose of them. Good news &mdash they are also biodegradable.

Glue isn't necessary to hold the sensor on your food. According to, "The silk film doubles up as the sensor's glue, turning sticky when exposed to water. The sensor is then pasted directly onto the food that needs tracking, eliminating the need for an additional glue to keep it clinging on." The researchers tested the effectiveness of the sensors on bananas, eggs, apples, cheese, and even milk.

But how does this little sticker actually work? "When a fruit ripens or rots, chemical changes churn around inside it. Those changes and differences in the stiffness of the fruit translate to what's called their dielectric properties," explains The gold detects those changes and then emits an electromagnetic signal. "We can tailor our sensor to be extremely sensitive to the change of the dielectric property," Hu "Tiger" Tao, a Tufts researcher on the project, explained to

While it sounds like a nifty way to monitor those bananas, the researchers are banking on this scientific breakthrough to help manufacturers and suppliers better manage food safety.

"Food safety is an increasingly important public health issue for both the consumer and food industry," the study noted. Researchers believe using the sensors could aid quality control of agricultural and biological food products in the future.

Genetic Engineering: Will We Be Eating Pearapples and Kaletatoes Soon?

With all the talk of GMOs have you ever wondered how far genetic engineering will take us?

When it comes to engineering food scientists have done quite a lot (for better or for worse), from salmon that can grow twice as fast as usual to bananas that produce vaccines.

Since the publishing of the 1865 paper "Experiments on Plant Hybridization" by Gregor Mendel we have gotten used to putting different plants together to get a new one, which begs the question: what kind of food can we be looking at eating in the future?

Brusselkale is already in a produce aisle near you after all, and there&aposs more where that came from. An article on i09 took a look at exactly what we can expect from bioengineered plants in the future, and moving forward we can assume that food is going to get. well, weird.

Beans don&apost taste as good as meat to many people. Yet there is no reason they can&apost be engineered to taste like small chicken nuggets. Processed fungus proteinꃊlled mycoprotein, sold in grocery stores, tastes like chicken already. But why stop there? Potatoes with small hamburgers in the middle sounds good — let&aposs call them "hamburgatoes."

Thanks to the power of food marketing, you can expect that if someone can find the science and technology to make a new product through genetic engineering, someone will eat it.

Consider the following future foods: pearapples (fruit transgenic hybrids that taste like apple and pear at the same time), peacherries, nectarmelons (watermelons that taste like nectarines), bananaberries, and so on. If people would eat them, someone will want to create and sell them.਌oconut flavored pineapples (why aren&apost they called coconapples?), which already exist, helped pave the way. If you can dream up the flavor, size, and texture, it will be possible.

Yes, that&aposs right: coconut flavored pineapples, which might just make your morning fruit plate taste more like a bottle of tropical sun tan lotion.

Daniel Berleant ends his article by saying, "the creation of life at the limits is an engineering field that is barely in its infancy, but with a future likely to be more strange and dramatic than most dare dream."

It&aposs true that we have come to be enamored with science - it has done some truly amazing things for us - but the question is, when is dreaming going too far? Do we need crazy plant hybrids like a cucumbertato or a kaleapple (wouldn&apost that make all the kale salad makers out there very happy) or should we just stick to growing the heirloom varieties?

You have to wonder if in our quest for scientific and technological greatness we are losing something in the process. Certainly our connection with what&aposs natural and what isn&apost.

30 Pineapple Recipes That Will Make You Fall for the Sweet, Juicy Fruit

Don't be deterred by this fruit's prickly exterior fresh pineapple is the perfect sweet, sunny treat to brighten up any day. Once rare in the United States, pineapple was served only on special occasions, so it became a symbol of hospitality.

Because pineapple doesn't ripen further after being picked, select a ready-to-eat one. Look for fruit that's heavy for its size, with a rich, sweet fragrance. The leaves should be green and fresh-looking. If you can pull one from the center of the stem with only slight resistance, you'll know it's ripe.

Ripe pineapple will keep at room temperature for about two days and in the refrigerator (either in a plastic bag or in the crisper) for about four days. The flesh could develop dark spots from temperature changes, so refrigerate pineapple that was bought chilled.

To prepare, slice away the spiky skin to reveal the juicy golden flesh, and cut it into chunks or rounds. Use raw pineapple in smoothies or spritzes, like a Pineapple Highball or Crushed Pineapple-Rosemary Limeade. Bake it into desserts like an old-fashioned Pineapple Upside-Down Cake or a gorgeous presentation of Caramelized Pineapple with Vanilla Ice Cream. It's also wonderful for savory fare: An enzyme in pineapple breaks down protein molecules, making it a great meat tenderizer in marinades. It's delicious when grilled for Pork-and-Pineapple Tacos, or served alongside these tropical Mexican inspired Spicy Shrimp Fajitas with Grilled Pineapple Pico. Plus, it pairs well with fresh herbs, soy sauce, or chile peppers.

Here are our best recipes highlighting the tropical fruit, so go ahead and start cooking.

Vegan Leather Industry Will Hit $89.6 Billion By 2025, Says Report

Faux Fears Over Vegan Leather: What The Leather Industry Doesn’t Want You To Know

Adidas Launches Iconic Stan Smith Sneakers Made From Vegan Mushroom Leather

She says she was ‘shocked’ by the working conditions of leather tanneries, as well as leather’s impact on the planet

“She immediately shifted her business focus and was motivated to develop a sustainable textile that better used Filipino skills and raw materials,” EPO said.

“Inspired by the pineapple leaf fibres that have been used in the Philippines for 300 years in traditional hand-woven textiles… She decided to make these leaves into a mesh to replicate the knot of collagen fibres found in leather.”

The name piña colada (Spanish) literally means "strained pineapple", [3] a reference to the freshly pressed and strained pineapple juice used in the drink's preparation.

The earliest known story states that in the 19th century, Puerto Rican pirate Roberto Cofresí, to boost his crew's morale, gave them a beverage or cocktail that contained coconut, pineapple and white rum. [4] This was what would be later known as the famous piña colada. With his death in 1825, the recipe for the piña colada was lost. Historian Haydée Reichard disputes this version of the story. [5]

In 1950 The New York Times reported that "Drinks in the West Indies range from Martinique's famous rum punch to Cuba's pina colada (rum, pineapple and coconut milk)." [6]

The Caribe Hilton Hotel claims Ramón "Monchito" Marrero created the Piña Colada in 1954 while a bartender at the hotel. According to this account, Marrero finally settled upon the recipe for the Piña Colada, which he felt captured the true nature and essence of Puerto Rico. [7] The hotel was presented with a proclamation in 2004 by Puerto Rico Governor Sila M. Calderón celebrating the drink's 50th anniversary. [8] [9]

Barrachina, a restaurant in Puerto Rico, says that "a traditional Spanish bartender Don Ramon Portas Mingot in 1963 created what became the world's famous drink: the Piña Colada." [10] [11]

In 1978 Puerto Rico proclaimed the cocktail its official drink. [5] [12]

Historically a few drops of fresh lime juice or bitters were added to taste. [ citation needed ]

As recounted by his friends in José L. Díaz de Villegas's book, the original Monchito recipe was to pour 85 grams of cream of coconut, 170 grams of pineapple juice and 43 grams of white rum into a blender or shaker with crushed ice, blend or shake very well until smooth, then pour into chilled glass and garnish with pineapple wedge and/or a maraschino cherry.

There are many recipes for piña colada. The International Bartenders Association specifies it is:

  • (one part) 3 cl (1.0 US fl oz) white rum
  • (one part) 3 cl (1.0 US fl oz) coconut cream
  • (3 parts) 9 cl (3.0 US fl oz) pineapple juice

Mix with crushed ice in blender until smooth, then pour into a chilled glass, garnish and serve. Alternately, the three main components can simply be added to a cocktail glass with ice cubes. [13]

  • 1 US fl oz (3.0 cl) heavy cream
  • 6 US fl oz (18 cl) frozen freshly pressed pineapple juice
  • 1 US fl oz (3.0 cl) cream of coconut
  • 2 US fl oz (5.9 cl) rum (any flavor)

Freeze pineapple juice before use. In a blender, combine cream of coconut, frozen pineapple juice, heavy cream and rum. Pour in a desired 12-ounce container and use a cherry and fresh pineapple for a garnish. [12]

Variations Edit

Different proportions of the core ingredients, as well as different types of rum, may all be used in the piña colada. Frozen piña coladas are also served. Other named variations include:

  • Amaretto colada – amaretto substituted for rum [14]
  • Chi chi – with vodka substituted for rum
  • Lava Flow – strawberry daiquiri and piña colada blended together [15]
  • Virgin piña colada or piñita colada – without the rum, thus non-alcoholic
  • Kiwi colada – with kiwifruit (fruit and syrup) in place of pineapple juice
  • Soda colada – resembles original recipe but soda is used instead of coconut milk
  • Kahlua colada – Substitute Kahlua (coffee liqueur) for rum.
  • Scotsman colada – Substitute Scotch for rum. [16] is a cocktail consisting of equal parts Malibu (flavored rum) and pineapple juice served over ice. In flavor it resembles a Piña Colada (due to the coconut flavor of Malibu rum). As it does not require cream of coconut, it is thus more easily prepared in bars that lack the specialty ingredients and blender that a Piña Colada would typically require.
  • Caribou Lou – 1 oz of Malibu rum, 1.5 oz of 151 Proof Rum, and 5 oz of Pineapple Juice. Very strong.
  • A Blue Hawaiian differs from a piña colada mainly by including blue Curaçao.

In the United States, National Piña Colada Day is celebrated on 10 July. [17]

The cocktail gained worldwide fame after Rupert Holmes released his 1979 song "Escape (The Piña Colada Song)", which became a popular hit around the world. [18] [19]

Jazz icon and flugelhorn player Chuck Mangione likewise released a tune titled "Piña Colada" on his 1979 album Fun and Games.

The cocktail serves as part of the title of the Garth Brooks song "Two Piña Coladas".

How to Make Good Mixed Drinks With Grey Goose

The French martini, which was really invented in a New York City restaurant, is credited with inspiring the flavored-martini craze of the 1990s. The original recipe calls for 3 parts vodka to 1 part pineapple juice and 1 part Chambord (a black raspberry liqueur and the source of the "French" part of a French martini). Serve the drink in a chilled martini glass. Variations use flavored vodkas – try cranberry, lemon or vanilla – and different liqueurs, such as limoncello, creme de cassis (flavored with black currants) or orange liqueurs such as Cointreau.

The passion star martini is a sweet concoction comprising vanilla vodka, vanilla syrup, passion fruit puree and a muddled slice of pineapple. When it's served with a shot of champagne on the side, the drink combination goes by the attention-grabbing name of porn star martini.

Similar to a martini, but made with a greater proportion of juice and served in a highball glass, is the Pearl Harbor cocktail. It uses melon liqueur along with vodka and pineapple.

Pineapple Coconut Smoothies

Need a delicious poolside companion? Try this pineapple coconut smoothies recipe for a great flavor combination of fresh pineapple and coconut milk. Jenna Weber shares why she loves this recipe in a full post on the Fresh Tastes blog.



Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.

Bahama Mama Cocktail History

The fact that it comes from the Bahamas is pretty much all we know about the origins of the Bahama Mama rum cocktail. The Bahama Mama in question was a calypso singer and dancer named Dottie Lee Anderson, who performed in the Bahamas and around the Caribbean in the 1930s. Whether the drink was invented then, or was created later and named after her catchy stage name, we don’t know.

Bahama Mama Rum Cocktail Ingredients

Who Invented the Bahama Mama?

The person who claims to have invented the drink is a Bahamian bartender and mixologist named Oswald Greenslade, who worked at the Nassau Beach Hotel. He wrote a book called One More Cocktail: A Guide to Making Bahamian Cocktails. Among the staggering 1,078 cocktail recipes in the book are drinks like the Splish Splash and Bikini Below the Knees. In his recipe for the Bahama Mama, Greenslade says that he did indeed invent the drink.

However, on his website the author says he started working and making cocktails at the Nassau Beach Hotel in 1961, but the Bahama Mama was already a popular cocktail in the 1950s. Greenslade’s recipe may have been his own original variation on a drink that already existed.

Prohibition Cocktail?

Some people even say that the drink goes back to the time of Prohibition in the United States, when the Bahamas was a popular spot for smuggling alcohol into the USA. The Bahamas is only about 130 miles from Miami and the east Florida coast.

What Is a Bahama Mama?

There’s no definitive recipe for the Bahama Mama, but there are basically two different variants. One uses coffee liqueur, to produce a coffee-colored drink, while the other uses grenadine, to produce a vivid red drink, depending on the amount of grenadine used and how you prepare the drink. It’s also possible to make a Bahama Mama so that the grenadine stays at the bottom of the glass, making it look more like a Tequila Sunrise.

Bahama Mama Recipe

There are usually two types of rum in a Bahama Mama, including at least one dark rum, although some recipes even use three different ones. As the recipe usually calls for the taste of coconut and/or pineapple, you can achieve the effect by using a coconut- or pineapple-flavored rum as one of the rums. Some people also like to use a dash of over-proof rum as the third rum, to give the drink an alcoholic boost.

The Bahama Mama is one of those recipes you can experiment with, to develop your ‘house’ version. It’s also a good drink for making in large batches and serving in a pitcher on a warm summer day, with more ice standing by.

Bahama Mama Rum Cocktail Ingredients

Classic Bahama Mama Recipe


0.5 oz. dark rum
0.25 oz. 151 proof rum (75.5% ABV) such as Goslings Black Seal Rum 151
0.5 oz. coconut liqueur
0.25 oz. coffee liqueur, like Kahlua
4 oz. pineapple juice
1 oz. lemon juice

Combine all the ingredients in a cocktail shaker and shake vigorously
Strain into a Collins glass over ice and your choice of garnish: a cherry, an orange slice, a pineapple wedge, a strawberry, or some mint sprigs.

Bahama Mama Recipe with Grenadine


0.5 oz. dark rum
0.5 oz coconut-flavored rum
0.5 oz. grenadine syrup
1 oz. orange juice
1 oz. pineapple juice
1 cup crushed ice

Combine all the ingredients in a blender and blend until it becomes slushy

Ready-Made Bahama Mamas

Alternatively you can cheat and buy a Bahama Mama in a can from somewhere like Drizly.

What Costa Rica Products Can You Buy?

This list of top Costa Rican products and souvenirs has something for everyone on your list. When your Costa Rica vacation nears the end, don’t despair! There is always some special piece that you can bring home as a token of the unforgettable time you had. And of course don’t forget to bring something back for your family and friends.

Food Products

Your taste buds will be overwhelmed by all the flavors found in Costa Rica. Between fruits that you’ve never seen before, fresh veggies and herbs, and the traditional cuisine you find here, there is a lot to miss when you get back home. Luckily there are a few things that are easy to take home with you to share…or not.

  • Coffee: Just about everyone who comes to Costa Rica falls in love with the notoriously flavorful coffee. This unofficial national drink of choice is found everywhere and at all times. A clever way to take it home is buying it in bags made out of natural fiber which often have colorful motifs like landscapes, butterflies or hummingbirds. These bags make a perfect gif. Read more about coffee here.
  • Salsa Lizano: This rich vegetable sauce reminds some of American and British steak sauces, but few are ever able to say exactly what is it they find so addictive about its tangy, spicy flavor. The trick is, of course, in its secret recipe which the Lizano family has been able to maintain for generations. Since its creation, the sauce has become a staple of Costa Rican homes..
  • Chocolate: Cacao beans are an official ‘superfood’ and a favorite treat of many jungle animals. Found natively in the jungles here, it is no surprise that Costa Rica has some exceptional chocolate. This treat is not only incredibly tasty, but thanks to the high cacao bean content it’s actually good for you, too! Try chocolate combined with unexpected flavors like ginger and even chili for something unique and delicious.

Costa Rica, Pura Vida, and Imperial

There are a few symbols and phrases that you will see everywhere throughout your trip. Their meaning and what they represent may even mark your soul in a way that cannot be undone. And, if not, they at least make cool souvenirs.

  • Costa Rica: I’ve been there!: From the grocery store and the airport to tour companies and restaurants, you will be hard-pressed to miss the opportunity to buy something with “Costa Rica” on it. Perhaps the most famous shopping area for Costa Rican souvenirs is at the Artisan Market in San José, where you’ll find both commercial and handmade items.
  • “Pura Vida” souvenirs: The national slogan literally translating to “pure life” can be found on every sort of product imaginable. From colorful shirts, to tie-dyed pants, from keychains to mousepads and pens, you can’t go wrong buying your friends and family “pura vida” souvenirs.
  • Imperial Merchandise: Calling itself “the beer of Costa Rica”, this clear colored lager is found in restaurants, bars, and lounges throughout the country. Its emblem features imperial eagles and crowns recalls ancient European coats of arms. It has become iconic and can be found on hoodies, t-shirts, key chains, and much more. Be sure to take home a souvenir with the famous eagle on it!

Handcrafted Souvenirs

Costa Rica is famous for its colorful culture, which is well represented in the variety of souvenirs found in souvenir shops. If you’re looking for variety, make sure to visit the Central Market in San Jose, where you will also find great prices. You will find hand crafted souvenirs in almost every town and of course in the tourist places however, try to seek out the places locals shop at as the prices will be better.

  • Ox-carts: These colorful ox-carts originated in the region of Sarchí and have become the international symbol of Costa Rica. In fact, they were declared Intangible Cultural Heritage of Humanity by UNESCO in 2008. Often painted in red and featuring bright details in blue, yellow, green, and similar hues, artisans take special delight in creating miniature versions of these which people take home after a visit to the country.
  • Hammocks and woven goods: Colorful hammocks and hand woven hanging seats are popular in all Costa Rican souvenir markets. They are usually sold for low prices and are made out of all-natural fibers which makes them an eco-friendly present as well. The bright colors make them great conversation starters when they’re hanging back on your terrace back home.
  • Bamboo and seed jewelry: Necklaces, earrings, bracelets, and even rings made of bamboo, seeds, and other natural elements are popular and plentiful in artisan markets in Costa Rica. Even if you aren’t a jewelry wearer, you will want to take back some of these inexpensive trinkets back, as they make excellent, unique gifts.

Costa Rica Coffee


Coffee production in Costa Rica goes back to the year 1779 when the first Coffea arabica crops were brought directly from Ethiopia. The struggling government saw potential in the innovative crop and soon they started offering free land to anyone who showed interest in harvesting the plants. By the year 1829 coffee had become one of the most important sources of revenue for the country.

By the mid-nineteenth century, Costa Rican coffee was being exported to England, under a Chilean banner. Upon realizing the origin of the coffee they were consuming, British officials entered direct trade relations with Costa Rica and became their most loyal customer up until WWII.

During the early 20th century, coffee revenue aided in the construction of the first modern railroads and even the National Theater (which now boasts murals featuring the crop and is home to one of the most famous cafés in the country).

Nowadays, thanks to the rich volcanic soil, Costa Rica is well-known for its gourmet coffee beans with the famous Tarrazú considered among the finest beans in the world. Along with bananas, coffee might just be the most famous Costa Rican export.


It’s true that the secret is out on Costa Rica coffee, but what many people don’t know about is how Costa Ricans make it. They use an apparatus called a chorreador or a rustic drip coffeemaker. Much like the coffeemakers we know, it consists of a filter and a way to pour water in.

To make coffee the Tico way, you only need three items: the chorreador, a wood stand which holds the cloth filter where you put the coffee grounds the bolsa, a small cotton bag held open by a wire rim and handle that is used as a filter and a cup or pitcher for coffee placed below. Place coffee in the bag and pour hot water over, where it will seep through the coffee grounds and trickle out of the bag and into the cup.

This process allows for any quantity of coffee to be made and the strength of the brew to be adjusted to taste—from one, strong cup first thing in the morning to a whole pot as family and neighbors. It’s rare to enter a Costa Rican household and not find a chorreador in the cupboard or on the counter.

The chorreador has become a popular souvenir item for travelers that would like to take something authentic home with them after visiting Costa Rica. You can now find a wide variety of these unique coffeemakers in stores and supermarkets all over the country, ranging in style from the very basic to the beautifully decorative. It’s something easy to transport that won’t break the bank and can be used at home or just kept as decoration.

Once you try café chorreado, you may never go back to using a coffeemaker!

Scientists Invent Coconut-Flavored Pineapples - Recipes

HELLO "There's Always Room for Jell-O." This is the campaign slogan of a simple gelatin dessert that today is known as "America's Most Famous Dessert." The success story is one, the result of advertising and merchandising methods, new and different, never before employed. Salesmen, well-trained, well groomed, well versed in the art of selling went out in "spanking rigs, drawn by beautiful horses" into the roads, byroads, fairs, country gatherings, church socials, and parties to advertise theirproduct. First came team-drawn wagons, to be followed by smart auto-cars. Pictures, posters, and billboards over the American landscape, as well as page ads in magazines, carried the Jell-O Girl and the six delicious flavors into the American home.

In 1845, Peter Cooper dabbled with and patented a product which was "set" with gelatin. Suffice it to say, it never did "jell" with the American public. In 1897, Pearle Wait, a carpenter in LeRoy, was putting up a cough remedy and laxative tea in his home. He experimented with gelatine and came up with a fruit flavored dessert which his wife, May, named Jell-O. He tried to market his product but he lacked the capital and the experience. In 1899 he sold the trademark to a fellow townsman for the sum of $450.

The buyer already had some success in manufacturing and selling. He was one of the best known manufacturers of proprietary medicines. Orator Frank Woodward was born in North Bergen in 1856 and moved with his family to LeRoy in 1860. Life was not easy for the boy, but no job was too menial for him, because in his mind every opportunity was a step toward his goal. By 1876 he was making composition balls used by marksmen for target shooting. Then he engaged in the manufacture of a composition nest egg with "miraculous power to kill lice on hens when hatching." This became a widely known and used product in the United States and Canada.

On September 9, 1899 he purchased the name and the business of Jell-O from Mr. Wait. The bill of sale bears the name of Everett W. Bishop as witness. Manufacturing was carried on under the supervision of Andrew Samuel Nico of Lyons, NY. Sales were slow and disheartening for the new product, but income from Grain-O remained steady. One day in a gloomy mood "O.F." offered Sam Nico the whole blankety-blank business for $35. This story is vouchsafed by George McHardy. In 1900, the Jell-O name was first used by the Genesee Pure Food Company. The advertising campaign proved so successful that in 1902 Jell-O sales mounted to $250,000. Jell-O prospered and the consensus of the townspeople is carried in a colloquial expression heard in town - "Grain-O, Jell-O, and Nico."

From the beginning Jell-O's advertising was directed by William E. Humelbaugh followed by Frank LaBounty. These men began the distribution of recipes and samples in 1904. A three-inch ad costing $336 in the Ladies Home Journal launched the printed portion of the campaign, and the first of the Jell-O "best seller" recipes rolled off the presses. In some years as many as 15 million booklets were distributed. Noted artists such as Rose O'Neill, Maxfield Parrish, Coles Phillips, Norman Rockwell, Linn Ball, and Angus MacDonald made Jell-O a household word with their colored illustrations.

In 1904, Jell-O introduces the Jell-O Girl, four year old Elizabeth King whose father, Franklin King, was an artist connected with the Dauchy Company - Jell-O's advertising agency. In her right hand the little girl held a teakettle and in her left a package of Jell-O. Advertising kept abreast of the times and so in 1934 General Foods, a pioneer in selling by radio, signed Jack Benny and the whole world came to know "J-E-L-L-O."

To return to the early days, on November 5, 1923 the Jell-O Company, Inc. was organized and took over the entire assets of the Genesee Pure Foods Company with no change in management or control. The purpose of this change was to protect the value of Jell-O as a trade name by closely identifying it with the business. The intent was to keep it from becoming a common noun. The officers in 1925 just before it joined with Postum were: Ernest L. Woodward, James Gordon Gilfillan, Charles W. Metcalf, Frank L. LaBounty, Donald Woodward, and Miss Beatrice Curtiss.

Succeeding years saw Jell-O change from a hand-packaged business to a highly mechanized factory, and become one of LeRoy's most important industries. The search for new products and unique advertising and merchandising break-throughs developed a phenominal record. On December 31, 1925 the Jell-O Company, Inc. was sold to the Postum Cereal Company, Inc. by exchange of stock, thereby becoming the first subsidiary of a large merger that would eventually become General Foods Corporation. And so the little Jell-O package which was born in LeRoy in 1897 grew from childhood to adulthood. Jell-O left its hometown to make its way in the wide wide world in 1964. Today Jell-O is manufactured by Kraft/General Foods in Dover Delaware.

During an airshow at the Woodward

Airport, one of the contests involved having the pilot land the plane, run up to a table and eat a bowl of Jell-O and then run back to the plane and take off.

Fruits that float: fresh fruits such as apples, bananas, orange and grapefruit sections, sliced peaches and pears, strawberries, and fruit packed in light syrup.

The first four Jell-O flavors were orange, lemon,strawberry, and raspberry. Lime was introduced

Fruits that sink: seedless

grapes and fruits in heavy

In 1909, the Genesee Pure Food Company posted sales earnings of over a million dollars. Four years later, that number doubled.

The people of Salt Lake City consume more lime-flavored gelatin than any other city in the United States

January 6, 1925, Jell-O was issued a patent for a sugarless gelatin dessert known as D-Zerta.

March 17, 1993, technicians at St. Jerome hospital in Batavia tested a bowl of lime Jell-O with an EEG machine and confirm the earlier testing by Dr. Adrian Upton that a bowl of wiggly Jell-O has brain waves identical to those of adult men and women.