In the 1930s, the German-British scientist Eric(h) Huzenlaub (1899–1964) invented a form of parboiling designed to retain more of the nutrients in rice, now known as the Huzenlaub Process. It involves first vacuum drying of the whole grain, then steaming, and finally vacuum drying and husking.Besides increasing rice's nutritional value, it also made it resistant to weevils and reduced cooking time.In 1942, Huzenlaub partnered with a Houston food broker, Gordon L. Harwell, forming Converted Rice, Inc., which sold its entire output to the U.S. Armed Forces. In 1944, with additional financing from the Defense Plant Corporation and an investment by Forrest Mars, Sr., it built a second large plant. Not long afterwards, Mars bought out the founders and merged the company into his Food Manufacturers, Inc..
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