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Ferdinand Schumacher started selling his oatmeal, and from there it branched out to the rest of the United States. In 1857, he rented water power on the Ohio Canal in northwest Akron to power a mill for production of oatmeal. In 1858 he added equipment for pearling barley. He continued adding to his plant, and introduced steam power in 1875. [4]
The Quaker Mill Company was a 19th-century American oat mill company in Ravenna, Ohio. After merging with three other companies in 1901, the company became the Quaker Oats Company. Today it is a subsidiary of PepsiCo.
In 1901, the Quaker Oats Company was founded in New Jersey with headquarters in Chicago, by the merger of four oat mills: the Quaker Mill Company in Ravenna, Ohio, which held the trademark on the Quaker name; the cereal mill in Cedar Rapids, Iowa, owned by John Stuart, his son Robert Stuart, and their partner George Douglas; the German Mills American Oatmeal Company in Akron, Ohio, owned by ...
Meat rationing during World War II boosted annual sales to $90 million (equivalent to $1.5 billion today), and by 1956 sales topped $277 million ($3.1 billion today). By 1964 the firm sold over 200 products, grossed over $500 million ($4.9 billion today), and claimed that eight million people ate Quaker Oats each day.
In February 1955, Quaker Oats was blocked from trading the deed for a box top by the Ohio Securities Division until it received a state license for the "sale" of foreign land. [3] To get around the injunction, the company stopped the trade-in offer and instead put one of the deeds in each box of cereal produced.
Oatmeal is a preparation of oats that have been de-husked, steamed, and flattened, or a coarse flour of hulled oat grains that have either been milled (ground), rolled, or steel-cut. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or pinhead oats.
Ohio: A History of the Buckeye State (Wiley-Blackwell, 2013), 544pp; Knepper, George W. Ohio and Its People. Kent State University Press, 3rd edition 2003, ISBN 0-87338-791-0; Murdock, Eugene C. and Jeffrey Darbee. Ohio: The Buckeye State, An Illustrated History (2007). popular; Roseboom, Eugene H.; Weisenburger, Francis P. A History of Ohio ...
The cuisine of Ohio is part of the broader regional cuisine of the Midwestern United States and reflects the influence of German, Italian, Eastern European, and other communities. Some foods are associated with specific cities of Ohio ; for example, sauerkraut balls in Akron , Polish Boy sandwiches in Cleveland , Johnny Marzetti casserole in ...