Bay of Plenty Beacon Published Mondays, Wednesdays and Fridays. MONDAY, JULY 14, 1947 CANNING INDUSTRY

Bay of Plenty Beacon, Volume 11, Issue 53, 14 July 1947, Page 4

Bay of Plenty Beacon Published Mondays, Wednesdays and Fridays. MONDAY, JULY 14, 1947

CANNING INDUSTRY

INCREASE OVER YEARS QUANTITIES GIVEN Vegetables have been canned in New Zealand for many years, but not on the same scale as in some countries with less favourable climatic conditions than the Dominion, where fairly adequate supplies of fresh vegetables are generally available throughout the year. During World War II the industry greatly expanded to meet the needs of the Armed Forces in the Pacific, and production rose to phenomenal heights, the output in 1944 being nearly 15,000 tons or more than 16 times the average for 1938 and 1939.

Even this great increase in canning vegetables was insufficient to meet the wartime demand. Shortage of shipping further complicated the position. To overcome the difficulties the dehydration of vegetables began in 1943. Production of dehydrated vegetables grew rapidly, and in the year ended March 31, 1945, production was more than 1,750,0001b5. dried weight. The main commodities dehydrated were kumaras, carrots, cabbages, beetroot, potatoes and apples. Continued experimentation with apples resulted in the development of the “Apple Slices” which proved so popular. Since the end of the war, dehydration (except apples) has been discontinued owing to the lack of consumer demand. Canning, however, although not on the high level reached during the war years, has been maintained on a scale far above pre-war production. In fact, production of canned vegetables for the year ended September 30 last exceeded 5,000 tons—more than five times the pre-war output. Benefit to Growers Green peas now comprise the bulk of the vegetables canned in New Zealand, but substantial quantities of asparagus, beans, tomatoes and •mixed vegetables are also canned. Certain' quantities of canned meat and vegetables, so well known to the serviceman, are also still produced, finding a market as a nourishing and easily transported meal for trampers, besides being a handy standby for the housewife during holiday periods. The establishment of canning factries throughout the country has asisted commercial gardeners, assuring them of an. additional market for their produce. Where the system of contract growing for the canneries has been introduced, growers have been able to concentrate on a particular crop desired by the canners. They are relieved of the fear of producing crops that may have to be disposed of in a glutted market.

Modern methods of. processing vegetables have produced a canned product, particularly with green peas and beans, that is. almost indistinguishable from the fresh vegetable. Although the present output is far in excess of pre-war figures, it seems that there is still room for a considerable expansion in production for use in the off season and in time-of crop failure. The quantities (if canned vegetables produced in New Zealand each year since 1938 are:— Tons 1938 720 1939 1,080 1940 1,830 1941 2,100 * 1942 .... 2,170 1943 .... .... 6,492 1944 14,922 1945 11,647 1946 ;. .... .... 5,119