#ARCTIC. #SIBERIA. THIS IS TAIMYR. Scientists of the sixth expedition of the RAS Federal Center for Food Systems named after V.M. Gorbachev checked how toffee and chocolate, which were held in a natural refrigerator on cape Depot from 12 to 42 years old, were preserved. Earlier, canned food and Eduard Toll polar expedition reserves, stored since 1900, were found there. Baron Toll was a polar explorer, geologist and zoologist who went to Taimyr on his Zarya yacht in search of the legendary Sannikov land.
Scientists have been conducting an experiment to store products in Taimyr permafrost since 1980.
Researchers are sure that the sweets in aluminum containers, stored at a depth of two meters, retained their useful properties, reports the Goarctic.ru portal. Toffee was laid in 1980, chocolate – in 2004, and in 2010.
“All samples are perfectly preserved, just the chocolate turned gray a little, it’s caused by the fat migration, which is inevitable at a temperature difference. According to preliminary estimates, the food properties of products are normal”, said Vladislav Ovchinsky, the Moscow investment and industrial policy department head.
Sweets are now in Moscow, they will be studied in detail for three weeks. Researchers divided the products into three groups by storage in permafrost. In the first group, there are those that may be in such conditions for an unlimited time: black tea and vodka.
In the second, canned meat, bread, condensed milk, confectionery with a small percentage of moisture content, including chocolate are contained – they can stay in permafrost up to 100 years.
In the third group, products that can last up to three-six years are kept – these are fish and vegetables, paste, sausages.
It’s planned to extract and check products in 2028, 2034, 2040 and 2050.
Recall that Norilsk scientists have collected material for the film about Taimyr, the military and the Russian Geographic Society cleaned up Wrangel island, as well as the new discoveries were made by the Arctic floating university expedition.
Text: Angelica Stepanova, Photo: Olga Zaderyaka