CAJA DE PUBLICIDAD DE FÁBRICA KOSHER DE COLECCIÓN CAJA DE PUBLICIDAD DE FÁBRICA JUDÍA LOGOTIPO-SIGNO Israel NARANJAS

EUR 50,32 EUR 47,30 ¡Cómpralo ya! o Mejor oferta, EUR 21,25 Envío, 30-Día Devoluciones, Garantía al cliente de eBay
Vendedor: judaica-bookstore ✉️ (2.805) 100%, Ubicación del artículo: TEL AVIV, IL, Realiza envíos a: WORLDWIDE, Número de artículo: 285584728574 CAJA DE PUBLICIDAD DE FÁBRICA KOSHER DE COLECCIÓN CAJA DE PUBLICIDAD DE FÁBRICA JUDÍA LOGOTIPO-SIGNO Israel NARANJAS. DESCRIPTION : Here for sale is an ORIGINAL and VERY COLORFUL and GRAPHICALY DESIGNED Hebrew - Israeli JEWISH ADVERTISING LOGO - Cut out from a cardboard box of the KOSHER CANNING MANUFACTURER of mainly ISRAELI FRUITS and VEGETABLES , A factory which was closed in the 1980's . The factory "PRI-ZE" ( This Fruit ) was one of the main Jewish-Israeli-Kosher FOOD MANUFACTURERS , Specializing in PROCESSING and CANNING of fruits and vegetables,tomato concentrates,cooking sauces,ready-made dressings for salads and pasta,drinking concentrates,vinegar and lemon juice for flavoring , citrus (slices and cells),apples,melon,tomatoes,corn,peas,crrot,chickpeas,beans,potatoes,peppers,etc . The CARDBOARD CUT OUT SIZE is  around 7" x 11.5" . Very good condition. ( Pls look at scan for accurate AS IS images )  Will be sent flat in a special protective rigid sealed packaging. PAYMENTS : Payment method accepted : Paypal & Alll credit cards. SHIPPMENT : Shipp worldwide via registered airmail is $ 19 . Will be sent flat in a special protective rigid sealed packaging.. Handling around 5-10 days after payment.  Kosher foods are those that conform to the regulations of kashrut (Jewish dietary law). Food that may be consumed according to halakha (Jewish law) is termed kosher in English, from the Ashkenazi pronunciation of the Hebrew term kashér (כָּשֵׁר ), meaning "fit" (in this context, fit for consumption). Food that is not in accordance with Jewish law is called treif (Yiddish: טרײף or treyf , derived from Hebrew טְרֵפָה trēfáh ). A list of some kosher foods are found in the books of Leviticus 11:1-47 and Deuteronomy 14: 3-20, as are also certain kosher rules. Reasons for food not being kosher include the presence of ingredients derived from nonkosher animals or from kosher animals that were not slaughtered in the ritually proper manner, a mixture of meat and milk, wine, or grape juice (or their derivatives) produced without supervision, the use of produce from Israel that has not been tithed, or the use of non-kosher cooking utensils and machinery. - Margarine is an imitation butter spread used for spreading, baking, and cooking. It was originally created from beef tallow and skimmed milk in 1869 in France by Hippolyte Mège-Mouriès, as a result of a challenge proposed by Emperor Louis Napoleon III,[1] as a substitute for butter which would later be renamed “margarine”.Whereas butter is made from the butterfat of milk, modern margarine is made mainly of refined vegetable oil and water, and may also contain milk. In some locales it is colloquially referred to as "oleo", short for oleomargarine.[2]Margarine, like butter, consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase which is in a stable crystalline form.[3] Margarine has a minimum fat content of 80%, the same as butter, but unlike butter, reduced-fat varieties of margarine can also be labelled as margarine (in some countries).[4] Colloquially in the US, the term margarine is used to describe "non-dairy spreads" like Country Crock, and I Can't Believe It's Not Butter! with varying amounts of fat content.[5][6]Margarine can be used for spreading, baking, and cooking. It is also commonly used as an ingredient in other food products, such as pastries and cookies, for its wide range of functionalities.[7]Margarine originated with the discovery by French chemist Michel Eugène Chevreul in 1813 of margaric acid (itself named after the pearly deposits of the fatty acid from Greek μαργαρίτης or μάργαρον (margaritēs / márgaron), meaning pearl-oyster or pearl,[8] or μαργαρίς (margarís), meaning palm-tree, hence the relevance to palmitic acid).[9] Scientists at the time regarded margaric acid, like oleic acid and stearic acid, as one of the three fatty acids which, in combination, formed most animal fats. In 1853, the German structural chemist Wilhelm Heinrich Heintz analyzed margaric acid as simply a combination of stearic acid and the previously unknown palmitic acid.[10]Emperor Napoleon III of France offered a prize to anyone who could make a satisfactory alternative for butter, suitable for use by the armed forces and the lower classes.[11] French chemist Hippolyte Mège-Mouriès invented a substance he called oleomargarine, the name of which became shortened to the trade name "margarine". Mège-Mouriès patented the concept in 1869 and expanded his initial manufacturing operation from France but had little commercial success. In 1871, he sold the patent to the Dutch company Jurgens, now part of Unilever.[12] In the same year a German pharmacist, Benedict Klein from Cologne, founded the first margarine factory "Benedict Klein Margarinewerke", producing the brands Overstolz and Botteram.[13]The principal raw material in the original formulation of margarine was beef fat. In 1871, Henry W. Bradley of Binghamton, New York patented a process for creating margarine that combined vegetable oils (primarily cottonseed oil) with animal fats.[14][15] Shortages in beef fat supply combined with advances by Boyce and Sabatier in the hydrogenation of plant materials soon accelerated the use of Bradley's method, and between 1900 and 1920 commercial oleomargarine was produced from a combination of animal fats and hardened and unhardened vegetable oils.[16] The depression of the 1930s, followed by the rationing of World War II, led to a reduction in supply of animal fat; and, by 1945, "original" margarine almost completely disappeared from the market.[16] In the US, problems with supply, coupled with changes in legislation, caused manufacturers to switch almost completely to vegetable oils and fats (oleomargarine) by 1950 and the industry was ready for an era of productdevelopment.[16]While butter that cows produced had a slightly yellow color, margarine had a white color, making the margarine look more like lard. Many people found it to look unappetizing. Around the late 1880s the manufacturers decided to dye the margarine yellow, so it would sell more. Dairy firms, especially in Wisconsin, became alarmed and succeeded in getting legislation passed to prohibit the coloring of the stark white product. In response, the margarine companies distributed the margarine together with a packet of yellow dye. The product was placed in a bowl and the dye mixed in with a spoon. This took some time and effort and it was not unusual for the final product to be served as a light and dark yellow, or even white, striped product. During World War II, there was a shortage of butter in the United States and "oleomargarine" became popular. In 1951 the W. E. Dennison Company received patent number 2,553,513 for a method to place a capsule of yellow dye inside a plastic package of margarine. After purchase, the capsule was broken inside the package and then the package was kneaded to distribute the dye. Around 1955, the artificial coloring laws were repealed and margarine could for the first time be sold colored like butter.During WWII rationing, only two types of margarine were available in the UK, a premium brand and a cheaper budget brand. With the end of rationing in 1955, the market was opened to the forces of supply and demand, and brand marketing became prevalent.[16] The competition between the major producers was given further impetus with the beginning of commercial television advertising in 1955 and, throughout the 1950s and 1960s, competing companies vied with each other to produce the margarine that tasted most like butter.[16]In the mid-1960s, the introduction of two lower-fat blends of butter oil and vegetable oils in Scandinavia, called Lätt & Lagom and Bregott, clouded the issue of what should be called "margarine" and began the debate that led to the introduction of the term "spread".[3] In 1978, an 80% fat product called krona, made by churning a blend of dairy cream and vegetable oils, was introduced in Europe and, in 1982, a blend of cream and vegetable oils called clover was introduced in the UK by the Milk Marketing Board.[3] The vegetable oil and cream spread I Can't Believe It's Not Butter! was introduced into the United States in 1981 and in the United Kingdom and Canada in 1991.[17][18][19]In recent decades, margarine spreads have gone through many developments in efforts to improve their healthfulness. Most brands have phased out the use of hydrogenated oils, and are now also trans fat free. Many brands have launched refrigerator-stable margarine spreads that contain only 1/3 of the fat and calorie content of traditional spreads. Other varieties of spreads include those with added Omega-3 fatty acids, those with low or no salt, those with added plant sterols, claimed to reduce blood cholesterol, and some made from olive oil or certified vegan oils.[20][21]Manufacturing processThe basic method of making margarine today consists of emulsifying a blend of vegetable oils and fats, which can be modified using fractionation, interesterification, and/or hydrogenation, with skimmed milk, chilling the mixture to solidify it and working it to improve the texture.[8] Vegetable and animal fats are similar compounds with different melting points. Those fats that are liquid at room temperature are generally known as oils. The melting points are related to the presence of carbon-carbon double bonds in the fatty acids components. A higher number of double bonds gives a lower melting point.Commonly, the natural oils are hydrogenated by passing hydrogen through the oil in the presence of a nickel catalyst, under controlled conditions.[22] The addition of hydrogen to the unsaturated bonds (alkenic double C=C bonds) results in saturated C-C bonds, effectively increasing the melting point of the oil and thus "hardening" it. This is due to the increase in van der Waals' forces between the saturated molecules compared with the unsaturated molecules. However, as there are possible health benefits in limiting the amount of saturated fats in the human diet, the process is controlled so that only enough of the bonds are hydrogenated to give the required texture. Margarines made in this way are said to contain hydrogenated fat.[23] This method is used today for some margarines although the process has been developed and sometimes other metal catalysts are used such as palladium.[8] If hydrogenation is incomplete (partial hardening), the relatively high temperatures used in the hydrogenation process tend to flip some of the carbon-carbon double bonds into the "trans" form. If these particular bonds aren't hydrogenated during the process, they will still be present in the final margarine in molecules of trans fats,[23] the consumption of which has been shown to be a risk factor for cardiovascular disease.[24] For this reason, partially hardened fats are used less and less in the margarine industry. Some tropical oils, such as palm oil and coconut oil, are naturally semi-solid and do not require hydrogenation.[25][26]Modern margarines can be made from any of a wide variety of animal or vegetable fats, mixed with skim milk, salt, and emulsifiers.[27] Margarines and vegetable fat spreads found in the market can range from 10 to 90% fat. Depending on its final fat content and its purpose (spreading, cooking or baking), the level of water and the vegetable oils used will slightly vary. The oil is pressed from seeds and refined. It is then blended with solid fat. If no solid fats are added to the vegetable oils, the latter undergo a full or partial hydrogenation process to solidify them. The resulting blend is mixed with water, citric acid, carotenoids, vitamins and milk powder. Emulsifiers such as lecithin help disperse the water phase evenly throughout the oil, and salt and preservatives are also commonly added. This oil-and-water emulsion is then heated, blended, and cooled. The softer tub margarines are made with less hydrogenated, more liquid, oils than block margarines.[28]Blending with butterMany popular table spreads sold today are blends of margarine and butter or other milk products. Blending, which is used to improve the taste of margarine, was long illegal in countries such as the United States and Australia. Under European Union directives, a margarine product cannot be called "butter", even if consists mostly of natural butter. In some European countries butter-based table spreads and margarine products are marketed as "butter mixtures".Butter mixtures now make up a significant portion of the table spread market. The brand "I Can't Believe It's Not Butter!" spawned a variety of similarly named spreads that can now be found on supermarket shelves all over the world, with names like "Beautifully Butterfully", "Butterlicious", "Utterly Butterly", and "You'd Butter Believe It". These butter mixtures avoid the restrictions on labelling, with marketing techniques that imply a strong similarity to real butter. Such marketable names present the product to consumers differently from the required product labels that call margarine "partially hydrogenated vegetable oil".NutritionDiscussions concerning the nutritional value of margarines and spreads revolve around two aspects — the total amount of fat, and the types of fat (saturated fat, trans fat). Usually, a comparison between margarine and butter is included in this context as well.Amount of fat[29] The roles of butter and traditional margarine (80% fat) are similar with respect to their energy content, but low-fat margarines and spreads are also widely available.Saturated fatSaturated fatty acids have not been conclusively linked to elevated blood cholesterol levels. Replacing saturated and trans unsaturated fats with unhydrogenated monounsaturated and polyunsaturated fats is more effective in preventing coronary heart disease in women than reducing overall fat intake.[30][31][32][33] See saturated fat and cardiovascular disease controversy.Vegetable fats can contain anything from 7% and 86% saturated fatty acids. Liquid oils (canola oil, sunflower oil) tend to be on the low end, while tropical oils (coconut oil, palm kernel oil) and fully hardened (hydrogenated) oils are at the high end of the scale.[34] A margarine blend is a mixture of both types of components. Generally, firmer margarines contain more saturated fat.Typical soft tub margarine contains 10% to 20% of saturated fat.[35] Regular butterfat contains 52 to 65% saturated fats.[36]Unsaturated fatConsumption of unsaturated fatty acids has been found to decrease LDL cholesterol levels and increase HDL cholesterol levels in the blood, thus reducing the risk of contracting cardiovascular diseases.[31][32][33]There are two types of unsaturated oils: mono- and poly-unsaturated fats both of which are recognized as beneficial to health in contrast to saturated fats. Some widely grown vegetable oils, such as rapeseed (and its variant canola), sunflower, safflower, and olive oils contain high amounts of unsaturated fats.[34] During the manufacture of margarine, some of the unsaturated fats may be converted into hydrogenated fats or trans fats in order to give them a higher melting point so that they are solid at room temperatures.Omega-3 fatty acids Omega-3 fatty acids are a family of polyunsaturated fatty acids, which many claim[who?] have been found especially good for health. This is one of the two Essential fatty acids, so called because humans cannot manufacture it and must get it from food. Omega-3 fatty acids are mostly obtained from oily fish caught in high-latitude waters. They are comparatively uncommon in vegetable sources, including margarine. However, one type of Omega-3 fatty acid, alpha-Linolenic acid (ALA) can be found in some vegetable oils. Flax oil contains 30-50% of ALA, and is becoming a popular dietary supplement to rival fish oils; both are often added to premium margarines. An ancient oil plant, camelina sativa, has recently gained popularity because of its high Omega-3 content (30-45%), and it has been added to some margarines. Hemp oil contains about 20% ALA. Small amounts of ALA are found in vegetable oils such as soybean oil (7%), rapeseed oil (7%) and wheat germ oil (5%).Omega-6 fatty acids Omega-6 fatty acids are also important for health. They include the essential fatty acid linoleic acid (LA), which is abundant in vegetable oils grown in temperate climates. Some, such as hemp (60%) and the common margarine oils corn (60%), cottonseed (50%) and sunflower (50%), have large amounts, but most temperate oil seeds have over 10% LA. Margarine is very high in omega-6 fatty acids. Modern Western diets are frequently quite high in Omega-6 but very deficient in Omega-3. The omega-6 to omega-3 ratio is typically 5:1 to 10:1. Large amounts of omega-6 decreases the effect of omega-3. Therefore it is recommended that the ratio in the diet should be less than 4:1, although optimal ratio may be closer to 1:1.[37][38]Trans fatUnlike essential fatty acids, saturated and trans fatty acids are not essential and provide no known benefit to human health besides providing calories. There is a positive linear trend between saturated and trans fatty acid intake and LDL cholesterol concentration, and therefore increased risk of coronary heart disease,[24][39] by raising levels of LDL cholesterol and lowering levels of HDL cholesterol.[40]Several large studies have indicated a link between consumption of high amounts of trans fat and coronary heart disease, and possibly some other diseases,[30][41][42][43] prompting a number of government health agencies across the world to recommend that the intake of trans-fats be minimized.In the US, partial hydrogenation has been common as a result of preference for domestically produced oils. However, since the mid-1990s, many countries around the world have started to move away from using partially hydrogenated oils.[44] This led to the production of new margarine varieties that contain less or no trans fat.[45]CholesterolsHigh levels of cholesterol, particularly of the LDL kind is associated with an increased risk of atherosclerosis and atheroma formation. These narrowing of important blood vessels can cause reduced blood flow to the brain, heart, kidneys and other parts of the body. Cholesterol, though needed metabolically, is not essential in the diet. The human body makes cholesterol in the liver, adapting the production according to its food intake, producing about 1g of cholesterol each day or 80% of the needed total body cholesterol. The remaining 20% comes directly from food intake.Therefore overall intake of cholesterol as food has less effect on blood cholesterol levels than the type of fat eaten.[46] However, some individuals are more responsive to dietary cholesterol than others. The US Food and Drug Administration states that healthy people should not consume more than 300 mg of cholesterol each day.Most margarines are vegetable-based and thus contain no cholesterol, while 100 grams of butter contains 178 mg of cholesterol.[35]Plant sterol esters and stanol estersPlant sterol esters or plant stanol esters have been added to some margarines and spreads because of their cholesterol lowering effect. Several studies have indicated that consumption of about 2 grams per day provides a reduction in LDL cholesterol of about 10%.[47][48]Market acceptanceMargarine, particularly polyunsaturated margarine, has become a major part of the Western diet and had overtaken butter in popularity in the mid-20th century.[28] In the United States, for example, in 1930, the average person ate over 18 lb (8.2 kg) of butter a year and just over 2 lb (0.91 kg) of margarine. By the end of the 20th century, an average American ate around 5 lb (2.3 kg) of butter and nearly 8 lb (3.6 kg) of margarine.[49]Margarine has a particular market value to those who observe the Jewish dietary laws of Kashrut. Kashrut forbids the mixing of meat and dairy products; hence there are strictly Kosher non-dairy margarines available. These are often used by the Kosher consumer to adapt recipes that use meat and butter or in baked goods that will be served with meat meals. The 2008 Passover margarine shortage in America caused much consternation within the Kosher-observant community.[citation needed]Regular margarine contains trace amounts of animal products such as whey or dairy casein extracts. However, margarine that strictly doesn't contain animal products also exists. Such margarines provide a vegan substitute for butter.[50]National standardsAustraliaMargarine is common in Australian supermarkets. Sales of the product have decreased in recent years due to consumers "reducing their use of spreads in their daily diet".[51] Butter-colored margarine was sold from its introduction in Australia, but dairy and associated industries lobbied governments strongly in a (vain) attempt to have them change its color, or banned altogether.[52]Australia New Zealand Food Standards Code - Standard 2.4.2 - Edible Oil Spreads requires that edible oil spreads and table margarine must contain no less than 55 μg/kg of vitamin D.[53]CanadaCanadian standard B.09.016 states that margarine shall be:"An emulsion of fat, or water in fat, oil, or fat and oil that are not derived from milk and shall contain not less than 80% fat and not less than 3300 IU of vitamin A and 530 IU of vitamin D."[54]Calorie reduced margarine is specified in standard B.09.017 as:"Containing not less than 40% fat and having 50% of the calories normally present in margarine."[54]In 2007, Health Canada released an updated version of the Canada's Food Guide which recommended Canadians choose "soft" margarine spreads that are low in saturated and trans fats and limit the use of traditional "hard" margarines, butter, lard, and shortening in their diets.[55]European UnionUnder European Union directives,[56] margarine is defined as:"A water-in-oil emulsion derived from vegetable/animal fats, with a fat content of at least 80% but less than 90%, that remain solid at a temperature of 20°C and are suitable as spread."Margarines may not have a milk fat content of more than 3%. For blends and blended spreads, the milk fat may be between 10% and 80%.[57]Spread that contains 60 to 62% of fat may be called "three-quarter-fat margarine" or "reduced-fat margarine". Spread that contains 39 to 41% of fat may be called "half-fat margarine", "low-fat margarine", or "light margarine". Spreads with any other percentage of fat are called "fat spread" or "light spread".Many member states currently require the mandatory addition of vitamins A and D to margarine and fat spreads for reasons of public health. Voluntary fortification of margarine with vitamins had been practiced by manufacturers since 1925, but in 1940 with the advent of the war, certain governments took action to safeguard the nutritional status of their nations by making the addition of vitamin A and D compulsory. This mandatory fortification was justified in the view that margarine was being used to replace butter in the diet.[58]United KingdomIn the United Kingdom there are no brands of spread on sale which contain any partially hydrogenated oils. Fortification with vitamins A and D is no longer mandatory for margarine,[59] this brings it in line with other spreads where it is only a voluntary requirement.[60]Legal issuesSince margarine intrinsically appears white or almost white, by forbidding the addition of artificial coloring agents, legislators found they could protect the dairy industries by discouraging the consumption of margarine based on visual appeal (if margarine were colored the same as butter, consumers would see it as being virtually the same thing as butter, and as a natural product, even though it is not). Bans on adding color became commonplace in the US, Australasia, Canada, and Denmark and, in some cases, those bans endured for almost 100 years. It did not become legal to sell colored margarine in Australia, for example, until the 1960s. The rivalry between the dairy industry and the oleomargarine industry persists even today.[61]CanadaIn Canada, margarine was banned from 1886 until 1948, though this ban was temporarily lifted from 1917 until 1923 due to dairy shortages.[62] Nevertheless, bootleg margarine was produced in the neighboring Dominion of Newfoundland from whale, seal, and fish oil by the Newfoundland Butter Company and was smuggled to Canada where it was widely sold for half the price of butter. The Supreme Court of Canada lifted the margarine ban in 1948 in the Margarine Reference. That year, Newfoundland negotiated its entry into the Canadian Confederation - one of its three non-negotiable conditions for union with Canada was a constitutional protection for the new province's right to manufacture margarine.[63]In 1950, as a result of a court ruling giving provinces the right to regulate the product, rules were implemented in much of Canada regarding margarine's color, requiring it to be bright yellow or orange in some provinces or colorless in others. By the 1980s, most provinces had lifted the restriction. However, in Ontario it was not legal to sell butter-colored margarine until 1995.[62] Quebec, the last Canadian province to regulate margarine coloring, repealed its law requiring margarine to be colorless in July 2008.[64]United StatesIn 1877 New York became the first US state to attempt legal restriction of the sale of oleomargarine through compulsory labeling. The law, "to prevent deception in sales of butter," required retailers to provide customers with a slip of paper that identified the "imitation" product as margarine. This law proved ineffective, as it would have required an army of inspectors and chemists to enforce it. By the mid-1880s, the US federal government had introduced a tax of two cents per pound, and manufacturers needed an expensive license to make or sell the product. The simple expedient of requiring oleo manufacturers to color their product distinctively was, however, left out of early federal legislation. But individual states began to require the clear labeling of margarine. The color bans, drafted by the butter lobby, began in the dairy states of New York and New Jersey. In several states, legislatures enacted laws to require margarine manufacturers to add pink colorings to make the product look unpalatable, despite the objections of the oleo manufacturers that butter dairies themselves added annatto to their product to imitate the yellow of mid-summer butter.[65]By the start of the 20th century, eight out of ten Americans could not buy yellow margarine, and those who could had to pay a hefty tax on it. Bootleg colored margarine became common, and manufacturers began to supply food-coloring capsules so the consumer could knead the yellow color into margarine before serving it. Nevertheless, the regulations and taxes had a significant effect: the 1902 restrictions on margarine color, for example, cut annual US consumption from 120,000,000 to 48,000,000 pounds (54,000 to 22,000 t).With the coming of World War I, margarine consumption increased enormously, even in countries away from the front, such as the United States. In the countries closest to the fighting, dairy products became almost unobtainable and were strictly rationed. The United Kingdom, for example, depended on imported butter from Australia and New Zealand, and the risk of submarine attacks meant little arrived.The long-running rent-seeking battle between the margarine and dairy lobbies continued: in the US, the Great Depression brought a renewed wave of pro-dairy legislation; the Second World War, a swing back to margarine. Post-war, the margarine lobby gained power and, little by little, the main margarine restrictions were lifted, the most recent states to do so being Minnesota in 1963 and Wisconsin in 1967.[66][67] Lois Dowdle Cobb (1889–1987) of Atlanta, Georgia, wife of the agricultural publisher Cully Cobb, led the move in the United States to lift the restrictions on margarine.[68] Some unenforced laws remain on the books.[69][70] Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a shelf life typically ranging from one to five years, although under specific circumstances it can be much longer. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state. In 1974, samples of canned food from the wreck of the Bertrand, a steamboat that sank in the Missouri River in 1865, were tested by the National Food Processors Association. Although appearance, smell and vitamin content had deteriorated, there was no trace of microbial growth and the 109-year-old food was determined to be still safe to eat.[1] Contents 1 History and development of canning 1.1 French Origins1.2 In the United Kingdom1.3 In Europe1.4 In the United States1.5 World War I 2 Methods 2.1 Double seams 2.1.1 Seaming2.1.2 First operation2.1.3 Second operation2.1.4 Seamer setup and quality assurance 3 Nutritional value4 Potential hazards 4.1 Migration of can components4.2 Salt content4.3 Botulism 5 Canning and economic recession6 In popular culture7 Notable canned foods8 See also9 References10 External links History and development of canning See also: Mason jar French Origins During the first years of the Napoleonic Wars, the French government offered a hefty cash award of 12,000 francs to any inventor 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. Limited food availability was among the factors limiting military campaigns to the summer and autumn months. In 1809, Nicolas Appert, a French confectioner and brewer, observed that food cooked inside a jar did not spoil unless the seals leaked, and developed a method of sealing food in glass jars.[2] Appert was awarded the prize in 1810 by Count Montelivert, a French minister of the interior.[3] 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. Appert canning jar Nicolas Appert, developer of the canning process The French Army began experimenting with issuing canned foods to its soldiers, but the slow process of canning foods and the even slower development and transport stages prevented the army from shipping large amounts across the French Empire, and the war ended before the process was perfected. Unfortunately for Appert, the factory which he had built with his prize money was razed in 1814 by Allied soldiers invading France. Following the end of the Napoleonic Wars, the canning process was gradually employed in other European countries and in the US. In the United Kingdom A Dixie Can Sealer for home use. Now in Thinktank, Birmingham Science Museum. Based on Appert's methods of food preservation, the tin can process was allegedly developed by Frenchman Philippe de Girard, who came to London and used British merchant Peter Durand as an agent to patent his own idea in 1810.[4] Durand did not pursue food canning himself, selling his patent in 1811 to Bryan Donkin and John Hall, who were in business as Donkin Hall and Gamble, of Bermondsey.[5] Bryan Donkin developed the process of packaging food in sealed airtight cans, made of tinned wrought iron. Initially, the canning process was slow and labour-intensive, as each large can had to be hand-made, and took up to six hours to cook, making canned food too expensive for ordinary people. The main market for the food at this stage was the British Army and Royal Navy. By 1817 Donkin recorded that he had sold £3000 worth of canned meat in six months. In 1824 Sir William Edward Parry took canned beef and pea soup with him on his voyage to the Arctic in HMS Fury, during his search for a northwestern passage to India. In 1829, Admiral Sir James Ross also took canned food to the Arctic, as did Sir John Franklin in 1845.[6] Some of his stores were found by the search expedition led by Captain (later Admiral Sir) Leopold McLintock in 1857. One of these cans was opened in 1939, and was edible and nutritious, though it was not analysed for contamination by the lead solder used in its manufacture. In Europe Throughout the mid-19th century, canned food became a status symbol amongst middle-class households in Europe, being something of a frivolous novelty. Early methods of manufacture employed poisonous lead solder for sealing the cans, which may have worsened the disastrous outcome of the 1845 Franklin expedition to chart and navigate the Northwest Passage.[citation needed] Increasing mechanisation of the canning process, coupled with a huge increase in urban populations across Europe, resulted in a rising demand for canned food. A number of inventions and improvements followed, and by the 1860s smaller machine-made steel cans were possible, and the time to cook food in sealed cans had been reduced from around six hours to thirty minutes. In the United States 1914 magazine advertisement for cookware with instructions for home canning Canned food also began to spread beyond Europe — Robert Ayars established the first American canning factory in New York City in 1812, using improved tin-plated wrought-iron cans for preserving oysters, meats, fruits and vegetables. Demand for canned food greatly increased during wars. Large-scale wars in the nineteenth century, such as the Crimean War, American Civil War, and Franco-Prussian War introduced increasing numbers of working-class men to canned food, and allowed canning companies to expand their businesses to meet military demands for non-perishable food, allowing companies to manufacture in bulk and sell to wider civilian markets after wars ended. Urban populations in Victorian Britain demanded ever-increasing quantities of cheap, varied, quality food that they could keep at home without having to go shopping daily. In response, companies such as Underwood, Nestlé, Heinz, and others provided quality canned food for sale to working class city-dwellers. In particular, Crosse and Blackwell took over the concern of Donkin Hall and Gamble. The late 19th century saw the range of canned food available to urban populations greatly increase, as canners competed with each other using novel foodstuffs, highly decorated printed labels, and lower prices. World War I Demand for canned food skyrocketed during World War I, as military commanders sought vast quantities of cheap, high-calorie food to feed their millions of soldiers, which could be transported safely, survive trench conditions, and not spoil in transport. Throughout the war, soldiers generally subsisted on low-quality canned foodstuffs, such as the British "Bully Beef" (cheap corned beef), pork and beans, canned sausages and Maconochies Irish Stew, but by 1916 widespread boredom with cheap canned food amongst soldiers resulted in militaries purchasing better-quality food to improve morale, and the complete meals in a can began to appear. In 1917 the French Army began issuing canned French cuisine, such as coq au vin and Vichyssoise while the Italian Army experimented with canned ravioli, spaghetti bolognese and Pasta e fagioli. Shortages of canned food in the British Army in 1917 led to the government issuing cigarettes and amphetamines to soldiers to suppress their appetites. After the war, companies that had supplied military canned food improved the quality of their goods for civilian sale. Methods The original fragile and heavy glass containers presented challenges for transportation, and glass jars were largely replaced in commercial canneries with cylindrical tin or wrought-iron canisters (later shortened to "cans") following the work of Peter Durand (1810). Cans are cheaper and quicker to make, and much less fragile than glass jars. Glass jars have remained popular for some high-value products and in home canning. Can openers were not invented for another thirty years — at first, soldiers had to cut the cans open with bayonets or smash them open with rocks. Today, tin-coated steel is the material most commonly used. Laminate vacuum pouches are also used for canning, such as used in MREs and Capri Sun drinks. To prevent the food from being spoiled before and during containment, a number of methods are used: pasteurisation, boiling (and other applications of high temperature over a period of time), refrigeration, freezing, drying, vacuum treatment, antimicrobial agents that are natural to the recipe of the foods being preserved, a sufficient dose of ionizing radiation, submersion in a strong saline solution, acid, base, osmotically extreme (for example very sugary) or other microbially-challenging environments. Other than sterilization, no method is perfectly dependable as a preservative. For example, the microorganism Clostridium botulinum (which causes botulism) can only be eliminated at temperatures above the boiling point of water. From a public safety point of view, foods with low acidity (a pH more than 4.6) need sterilization under high temperature (116-130 °C). To achieve temperatures above the boiling point requires the use of a pressure canner. Foods that must be pressure canned include most vegetables, meat, seafood, poultry, and dairy products. The only foods that may be safely canned in an ordinary boiling water bath are highly acidic ones with a pH below 4.6,[7] such as fruits, pickled vegetables, or other foods to which acidic additives have been added. Double seams Invented in 1888 by Max Ams,[8] modern double seams provide an airtight seal to the tin can. This airtight nature is crucial to keeping micro-organisms out of the can and keeping its contents sealed inside. Thus, double seamed cans are also known as Sanitary Cans. Developed in 1900 in Europe, this sort of can was made of the traditional cylindrical body made with tin plate. The two ends (lids) were attached using what is now called a double seam. A can thus sealed is impervious to contamination by creating two tight continuous folds between the can's cylindrical body and the lids. This eliminated the need for solder and allowed improvements in manufacturing speed, reducing cost. Double seaming uses rollers to shape the can, lid and the final double seam. To make a sanitary can and lid suitable for double seaming, manufacture begins with a sheet of coated tin plate. To create the can body, rectangles are cut and curled around a die, and welded together creating a cylinder with a side seam. Rollers are then used to flare out one or both ends of the cylinder to create a quarter circle flange around the circumference. Precision is required to ensure that the welded sides are perfectly aligned, as any misalignment will cause inconsistent flange shape, compromising its integrity. A circle is then cut from the sheet using a die cutter. The circle is shaped in a stamping press to create a downward countersink to fit snugly into the can body. The result can be compared to an upside down and very flat top hat. The outer edge is then curled down and around about 140 degrees using rollers to create the end curl. The result is a steel tube with a flanged edge, and a countersunk steel disc with a curled edge. A rubber compound is put inside the curl. Seaming See also: Can seamer Opened can The body and end are brought together in a seamer and held in place by the base plate and chuck, respectively. The base plate provides a sure footing for the can body during the seaming operation and the chuck fits snugly into the end (lid). The result is the countersink of the end sits inside the top of the can body just below the flange. The end curl protrudes slightly beyond the flange. First operation Once brought together in the seamer, the seaming head presses a first operation roller against the end curl. The end curl is pressed against the flange curling it in toward the body and under the flange. The flange is also bent downward, and the end and body are now loosely joined together. The first operation roller is then retracted. At this point five thicknesses of steel exist in the seam. From the outside in they are: EndFlangeEnd CurlBodyCountersink Second operation The seaming head then engages the second operation roller against the partly formed seam. The second operation presses all five steel components together tightly to form the final seal. The five layers in the final seam are then called; a) End, b) Body Hook, c) Cover Hook, d) Body, e) Countersink. All sanitary cans require a filling medium within the seam because otherwise the metal-to-metal contact will not maintain a hermetic seal. In most cases, a rubberized compound is placed inside the end curl radius, forming the critical seal between the end and the body. Probably the most important innovation since the introduction of double seams is the welded side seam. Prior to the welded side seam, the can body was folded and/or soldered together, leaving a relatively thick side seam. The thick side seam required that the side seam end juncture at the end curl to have more metal to curl around before closing in behind the Body Hook or flange, with a greater opportunity for error. Seamer setup and quality assurance Many different parts during the seaming process are critical in ensuring that a can is airtight and vacuum sealed. The dangers of a can that is not hermetically sealed are contamination by foreign objects (bacteria or fungicide sprays), or that the can could leak or spoil. One important part is the seamer setup. This process is usually performed by an experienced technician. Amongst the parts that need setup are seamer rolls and chucks which have to be set in their exact position (using a feeler gauge or a clearance gauge). The lifter pressure and position, roll and chuck designs, tooling wear, and bearing wear all contribute to a good double seam. Incorrect setups can be non-intuitive. For example, due to the springback effect, a seam can appear loose, when in reality it was closed too tight and has opened up like a spring. For this reason, experienced operators and good seamer setup are critical to ensure that double seams are properly closed. Quality control usually involves taking full cans from the line - one per seamer head, at least once or twice per shift, and performing a teardown operation (wrinkle/tightness), mechanical tests (external thickness, seamer length/height and countersink) as well as cutting the seam open with a twin blade saw and measuring with a double seam inspection system. The combination of these measurements will determine the seam's quality. Use of a Statistical Process Control (SPC) software in conjunction with a manual double-seam monitor, computerized double seam scanner, or even a fully automatic double seam inspection system makes the laborious process of double seam inspection faster and much more accurate. Statistically tracking the performance of each head or seaming station of the can seamer allows for better prediction of can seamer issues, and may be used to plan maintenance when convenient, rather than to simply react after bad or unsafe cans have been produced.[9] Nutritional value Canning is a way of processing food to extend its shelf life. The idea is to make food available and edible long after the processing time. A 1997 study found that canned fruits and vegetables are as rich with dietary fiber and vitamins as the same corresponding fresh or frozen foods, and in some cases the canned products are richer than their fresh or frozen counterparts.[10] The heating process during canning appears to make dietary fiber more soluble, and therefore more readily fermented in the colon into gases and physiologically active byproducts. Canned tomatoes have a higher available lycopene content. Consequently, canned meat and vegetables are often among the list of food items that are stocked during emergencies.[11] In 2013, the Can Manufacturers Institute launched the Cans Get You Cooking Campaign[12] with the support of Crown Holdings, Inc., Ball Corporation, and Silgan Containers. The goal of the campaign is to get consumers to use more canned goods in their daily meals.[13] Potential hazards See also: Packaging and labeling and Food safety Women working in a cannery In the beginning of the 19th century the process of canning foods was mainly done by small canneries. These canneries were full of overlooked sanitation problems, such as poor hygiene and unsanitary work environments. Since the refrigerator did not exist and industrial canning standards were not set in place it was very common for contaminated cans to slip onto the grocery store shelves. [14] Migration of can components In canning toxicology, migration is the movement of substances from the can itself into the contents.[15] Potential toxic substances that can migrate are lead, causing lead poisoning, or bisphenol A, a potential endocrine disruptor that is an ingredient in the epoxy commonly used to coat the inner surface of cans. Salt content Salt (sodium chloride), dissolved in water, is used in the canning process.[16] As a result, canned food can be a major source of dietary salt.[17] Too much salt increases the risk of health problems, including high blood pressure. Therefore, health authorities have recommended limitations of dietary sodium.[18][19][20][21][22] Many canned products are available in low-salt and no-salt alternatives. Rinsing thoroughly after opening may reduce the amount of salt in canned foods, since much of the salt content is thought to be in the liquid, rather than the food itself.[citation needed] Botulism Further information: Botulism Foodborne botulism results from contaminated foodstuffs in which C. botulinum spores have been allowed to germinate and produce botulism toxin,[23] and this typically occurs in canned non-acidic food substances. C. botulinum prefers low oxygen environments, and can therefore grow in canned foods.[23] Botulism is a rare but serious paralytic illness, leading to paralysis that typically starts with the muscles of the face and then spreads towards the limbs.[24] In severe forms, it leads to paralysis of the breathing muscles and causes respiratory failure. In view of this life-threatening complication, all suspected cases of botulism are treated as medical emergencies, and public health officials are usually involved to prevent further cases from the same source.[24] Canning and economic recession Further information: Recession Canned goods and canning supplies sell particularly well in times of recession due to the tendency of financially stressed individuals to engage in cocooning, a term used by retail analysts to describe the phenomenon in which people choose to stay at home instead of adding expenditures to their budget by dining out and socializing outside the home. In February 2009 during a recession, the United States saw an 11.5% rise in sales of canning-related items.[25] Some communities in the US have county canning centers which are available for teaching canning, or shared community kitchens which can be rented for canning one's own foods.[26] In popular culture There was a 1956 US documentary The Miracle of the Can that mentions the Pea Tenderomiter for the canning trade.[27] Notable canned foods Baked beansCanned AsparagusCanned HamCanned sardines Canned tunaCream of mushroom soupMushroomspeachesPearsPineapple Pink salmonSpamTomato juiceTomato soupVegetables - usually carrots, peas, Corn and SpinachVienna sausages See also Amanda Jones inventor of a vacuum method of canning Canned fishCanned waterCanstructionFood industry Food preservationHome canningList of canneriesPasteurizationSalmon cannery EBAY3245
  • Condition: Usado
  • Condition: Very good condition. ( Pls look at scan for accurate AS IS images )
  • Type of Advertising: PRI-ZE Box LOGO
  • Modified Item: No
  • Country/Region of Manufacture: Israel
  • Date of Creation: Ca 1960's up to 1980's
  • Color: Red
  • Brand: KOSHER JEWISH FOOD FACTORY
  • Time Period Manufactured: 1960-69

PicClick Insights - CAJA DE PUBLICIDAD DE FÁBRICA KOSHER DE COLECCIÓN CAJA DE PUBLICIDAD DE FÁBRICA JUDÍA LOGOTIPO-SIGNO Israel NARANJAS PicClick Exclusivo

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