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As now processed, fish flour is virtually odorless and tasteless, and Interior Department researchers report that it blends well in soups, noodles, gravy, bread�even cookies and milk shakes.

He called the development of fish flour "a tremendous breakthrough in the war on hunger," and added: "It may be the greatest boon to mankind in helping to give him a sound body and a sound mind since, I guess, the beginning of time."

To spread the wealth of fish flour, the U.S. will help three protein-starved nations, as yet unnamed, to set up pilot plants for its production.

Conversely, a biologist who merely wanted to find out whether a high-protein fish flour was unsafe for human consumption landed a grant by emphasizing that he wanted to know if the flour would induce cancer.

Approval of the fish flour by the Food and Drug Administration marked the end of a long struggle within the Government.