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The Origins of Canning
  • 2018-05-23 14:27:50


In 1795, the French led by Emperor Napolean Bonapart realized that their soldiers were being defeated and demoralized more by hunger and malnutrition rather th an by war.  Napolean announced a reward for anyone who could invent a method to preserve food for longer duration.




In 1809, Nicolas Appert The Father of Canning published his work in a book called The book of All Households.

After his trials and experimentation of 15 years, he could successfully prove that food could be safely preserved through sterilization in sealed glass containers. In 1810, he received the cash award and recognition from the Emperor himself.

Later in the year of 1810, an Englishman named Peter Durand made further studies and experiments and introduced the first metal container using the tin plate. This Empty BPA Tin Can could also be sealed airtight to retain the freshness and prevent the penetration of water, light and oxygen. The Food Grade Metal Can was more robust that the fragile glass container. King George III conferred the patent for the idea of preserving food in vessels of glass, pottery, tin and other metals to Mr Peter Durand in 1810.

In 1812, Bryan Donkun and John Hall worked further on the idea of the metal can and set up the first commercial canning factory in England. The cans produced were used by the French and English troops to transport canned and nutritious fruit and vegetables over long distances by sea. The soldiers rejoiced and were healthier as canned foods preserved all the vitamins and nutrients in the preservation, storage and transportation with no noticeable impact of the weather hazards.

The industry has since come a long way ahead in the past two centuries. Metals Can is considered as the most sustainable and reusable packaging medium with endless possibilities...

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