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Salmon cannery
A salmon cannery is a factory that commercially cans salmon. It is a fish processing industry that became established on the Pacific coast of North America during the nineteenth century, and subsequently expanded to other parts of the world that had easy access to salmon.
==Background==
The "father of canning" is the Frenchman Nicolas Appert. In 1795, he began experimenting with ways to preserve foodstuffs, placing food in sealed glass jars and then placing the jars in boiling water. During the first years of the Napoleonic Wars, the French government offered a 12,000-franc prize to anyone who could devise a cheap and effective method of preserving large amounts of food. The larger armies of the period required increased and regular supplies of quality food. Appert submitted his invention and won the prize in January 1810. The reason for lack of spoilage was unknown at the time, since it would be another 50 years before Louis Pasteur demonstrated the role of microbes in food spoilage. However, glass containers presented challenges for transportation. Shortly after, the British inventor and merchant Peter Durand patented his own method, this time in a tin can, creating the modern-day process of canning foods.〔Klooster, John W (2009) (''Icons of invention: the makers of the modern world from Gutenberg to Gates'' ) p. 103, ABC-CLIO. ISBN 978-0-313-34745-0.〕
Canning was used in the 1830s in Scotland to keep fish fresh until it could be marketed. By the 1840s, salmon was being canned in Maine and New Brunswick.〔Newell, 1990, p. 4.〕 The commercial salmon canneries had their main origins in California, and in the northwest of the US, particularly on the Columbia River. They were never important on the US Atlantic Coast, but by the 1940s, the principal canneries had shifted to Alaska.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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