Air Cargo Cocktail

In Detroit's 243-year history, probably no more exotic a luncheon had been served. The 275 guests at the Inter-American Air Cargo luncheon ate food that had been flown thousands of miles.

The menu included: fruit cocktail (Texas grapefruit, Brazilian pineapple, Guatemalan bananas, Mexican papaya) ; vegetable plate (Guatemala chayote, Pennsylvania mushrooms, California asparagus, Texas broccoli, Louisiana sweet potatoes, Florida tomatoes); salad (artichoke stuffed with avocado, South American water chestnuts, water-lily roots, papaya); mousse Tropicana (a scooped-out Temple orange, frozen solid, filled with ice cream, chopped figs, dates, California walnuts and Brazilian nuts); pia-pie Brazil (sponge cake and fresh pineapple).

This gastronomical spree, sponsored by Wayne University and the Detroit Board of Commerce, celebrated the publication of Wayne University's heavily documented survey of "air cargo potential in fresh fruits and vegetables," initiated under a grant by Edward S. Evans.

The study of the 1941 distribution and demand for fresh produce in ten leading U.S. markets was less encouraging than the feast. Main fact: the carriers' present rate for fresh produce is 77-c- per ton-mile.

To get the business, the study said, the rate should be 15-c- or less per ton-mile.

But to attract substantial business from trucks and railroads (average rates: 1-c- a ton-mile), the air rate must get down around 5-c-. At this low figure the airlines might expect a billion ton-miles of fresh fruits and vegetables.

The airlines kept cool, made a few polite remarks to the effect that it might still be some years before they could get their charges down to 15-c-. Their reasons:

1) special cargo planes might be needed;

2) most perishable shipments originate in areas that might not take return cargo;

3) handling costs at terminals will be high until new super-airports are built all over the U.S.

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