THE TRUE STORY OF FOOD PRESERVATION WAR
Nicholas Appert
For his first preservation N.Appert used Glass jar
The first Tinplate can created by Bryan DONKIN
First Sardines cans looks familiar but you needed knife and hammer to open it.
1795 FRANCE.
Nicholas APPERT invented new preservation method
1805 Nicholas APPERT recieved Award of 12.000 Francs from French Goverment for his invention
1809 Nicholas Appert published a book - The Art of Preserving Animal and Vegetable Substances
1810 The oldest known can of sardines in France was manufactured by Joseph Colin in his kitchen.
1811 Frenchmen Philippe de Girard sold Appert’s patent for preservation food to Englishman Peter Durand
1812 FRANCE. Nicholas Appert opened the first commercial cannery, the House of Appert, at Massy near Paris.
1812 Charles Desire Rodel start to work in Appert laboratory and cannery to learn a new profession.
1812 – Peter DURAND was granted a patent by King George III to preserve food using tinplated cans
1812 Peter Durand sold patent to Bryan DONKIN and John HALL
1813 UK. The first canning factory of Donkin, Hall & Gamble Company opens using Appert’s method and Durand’s tinplated cans. The company was after many changes bought by Rödel holding in 1926 and closed.
1820 FRANCE, the government appointed Charles Desire RÖDEL to create a canning factory in Bordeaux to feed the French navy: the factory would be installed in the Building of the Navy at 37 rue du Jardin Public
1824 FRANCE – Charles Desire Rödel founded RÖDEL & Fils Freres The First cannery in BORDEAUX with address at 37 rue du Jardin Public
1824 FRANCE, NANTEX, Joseph – Pierre COLIN opening Colin Cannererie in NANTES
Today, we have 16 fish canneries in France whose brands are well-known, guaranteeing the expertise of the pioneers.
ONLY QUALITY LAST
In 1850, there were 25 fish canneries in France , producing 3 million cans
In 1876, there were 150 canneries, producing 56 million cans per year
In 1879, France produced 82 million cans.
In 1954, there were 234 fish canneries in France
Canning:
a sustainable model for tomorrow's food
For over two centuries, canned food has been a constant companion to the French, guaranteeing accessible, healthy, and sustainable food. With the growing need to reduce our environmental impact and combat food waste, canned food has become an essential solution to meet
the challenges of the 21st century.
A promising future
Faced with climate and demographic challenges, the canning industry is continuing its commitments by optimizing its processes and innovating to offer ever more responsible products.
👉 Eating sustainably also means choosing canned food!
A responsible ally
Zero waste :
canning reduces agricultural losses and extends the shelf life of food.
Fully recyclable packaging :
the steel and aluminum in the cans are reused continuously, limiting the amount of resources taken from the natural environment and enhancing existing resources.
Energy-free storage :
the can is stored at room temperature, thus reducing energy consumption.
A strong societal commitment
Guaranteed food safety :
canning (heat treatment in airtight packaging) means no preservatives are added to the preserves and ensures their bacteriological safety.
Support for local industries :
by promoting French agricultural and fishing production, it preserves employment and know-how.
Accessibility for all :
affordable, it ensures a varied and nutrient-rich diet for all categories of consumers.
