The cans are getting worse and worse.

 

Five years ago, Umebayashi Masahirowa, who sold canned luncheon meat, had an annual revenue growth of two digits. By 2014, the growth rate dropped to 2.35%, which turned negative last year. The main meat products, which accounted for 59% of the company's income, were not sold. They just wanted to make the pork a little cheaper - making a "bill on the joint venture with the Shanghai farm in Shanghai and the company to buy the pig breeding assets."

 

Half a year ago, at the 20th anniversary year meeting of the China canning industry association held in Beijing, Zong Qinghou, the chairman of the Wahaha Group, proposed that "stimulating domestic demand is an urgent task for the development of canned industries and enterprises." Without saying the meaning of this sentence, it at least illustrates one point: Nowadays people's demand for canned goods has declined. Not only in China, the Canned Food Market in the United States is projected to grow at a compound annual rate of 1.69% over the next five years, which is lower than 2.23% for fresh food.

 

 

Compared to 90s, people are satisfied with canned meat as a year's home, and now the canned food areas on the supermarket shelves are far less expensive than those of the year, even on the side of Umebayashi Masahirowa, with a whole row of imported cans: the spicy sauce sardines with Thailand cocks and the sweet and spicy olive fruit of the West class teeth. In fact, it's all just set up. "Large supermarkets do not have imported food, but they sell well or domestically. Well, the people can afford it. " A tally clerk of Shanghai Century Lianhua Supermarket told.

 

The more fashionable convenience stores almost don't sell cans. In a Rosen, you might have to find one or two cans of meat and sardines in the corner, and the clerk told us that it would take a few months to sell one, the last one or the employee's own money to buy a can of lunch.  As we all know, the fastest selling convenience store is the fresh lunch served on that day.

 

The Chinese have an unusually persistent commitment to freshness.  The OGS company that produces film coated iron (a kind of tank material) has done a market survey, and 74.5% of China's respondents will pay attention to the shelf life (even if its shelf life may only be over a half), the highest among all the concerns, and more than half of the people think canned food is not healthy. In the media's long-standing fear bombs on preservatives, additives, and other news, people have misunderstood the long - term food in the shelf, thinking that canned preservatives, no nutrition, and, in fact, can not be incorporated into Chinese cuisine.

 

The more popular American situation in cans is not optimistic, and the biggest soup canned producer, Jin Baotang (Campbell), has reached a peak of $16 billion 200 million in 2012 because of its high salt content and began to go downhill since 2012. In order to adapt to the taste of young people, Jinbao soup began to change the formula of the canned soup. In February this year, they set up a $125 million special fund to invest in the acquisition of new food startups.

 

 

In 1969 of inflation, the soup can still be low

But it is indeed a symbol of modern civilization. The industrial revolution transformed the food storage technology, which was born in nineteenth Century, into a popular consumer product. In the Japanese science and technology video series, the industrial cans were described in detail.  The sardines that have just been caught have been collectively cut down and can be canned in a tight assembly line. During the process of weighing, draining, cooking and so on, we admire the cruelty of the skills, and you have a weird trust in the food industry.

 

The most canned food is still American. According to statistics, the annual per capita consumption of cans in the United States is about 90 kilograms, Western Europe is about 50 kilograms, Japan is 23 kilograms, and China is only 1 kilograms. In January 2016, the statistics released by the General Administration of Customs issued 3474 tons of pork canned pork in China and 21505 tons of canned mushrooms. In all the food we exported, the canned food accounted for 33.94%, which you may not love to sell to the American table.

 

You may wonder why Americans would like this kind of food. The formation of the canned market was backed by war, the change of American cooking habits, and the triumph of consumerism - Andy Warhol, who had been canned the canned gold Soup for twenty years as breakfast, and one day he defined the pop art with 32 cans of Jin Baotang.

 

Before the world turned to the button war, the food of the army was an important indicator of a country's armaments and technology: on the eve of the outbreak of World War II, it took less than 30 minutes for Americans to kill a cow and make a canned beef. In fact, the original canned food was designed to solve the food supply problem of Napoleon army during the early nineteenth Century.

 

 

Military needs are closely related to the progress of food storage technology. Today, most of the processed foods we can buy at the supermarket: the energy rods, the cooked meat, the canned and so on, as well as a lot of packaging technology, from the army's laboratory.  Interested in this topic can be found in the book "War Preparedness Kitchen: How the U.S. Army Can Change Your Dining Table" which came on the shelf last August.

 

There is also evidence that cans were not originally designed for the general public: they were invented in 1810, but the can opener did not appear until 1858.

 

 

Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat You

In 1935, the average per capita consumption of canned food in the United States doubled in the past 17 years.