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A pioneer settler in Texas, he wished to develop
methods of preserving food so that it would remain edible during
the long pioneer wagon treks of the time. Bordon first developed
a dehydrated meat biscuit, then in 1853 perfected a process for
preserving milk by boiling and evaporating it in a closed container.
While staying with friends in a Shaker community in
New York, Borden observed the use of a heated, airtight pan in
the production of sugar. He realized that such a method could
be used to condense milk into a form that would not spoil on
long trips. In the process that Borden developed, milk was evaporated
in a vacuum over low heat to remove much of its water content.
The concentrated milk was then packed in hermetically sealed
cans to keep it from spoiling. The process was patented in 1856,
and it was the first method for producing condensed milk that
had any commercial success.
His condensed milk was used by the U.S. Army during
the Civil War, afterward becoming a popular staple, since it
was safe and long-lasting, unlike the raw milk then available.
The New York Condensed Milk Company (later renamed the Borden
Company) became truly profitable during the war when the Union
Army purchased all the condensed milk Borden could produce.
Borden also experimented with the preservation of
meat, and he commercially produced a dried meat biscuit similar
to the pemmican prepared by Native Americans. He invented methods
of extracting meat juices and of concentrating tea, coffee, cocoa,
and fruit juices.
Today the Borden Company has many factories that produce
a wide variety of dairy products and other foods. |
Gail Borden