CANNING INDUSTRY

Lake County Mail, Issue 45, 14 April 1948, Page 8

CANNING INDUSTRY

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.

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 5000 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 servicemen, 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.

Even this great increase in canning vegetables was insufficient to meet the war-time 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 1,750,0001b dried weight. The main commodities dehydrated were kumeras, carrots, cabbages, beetroot, potatoes and applies. Continued experimentation with apples resulted in the development of the “Apple Slices ” which proved so popular.

The establishment of canning factorics throughout the country has assisted 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.

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

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 prewar 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.