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Canned Foods 2002 |
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1.) Canned foods are foods that have been packed and sealed in cans made of metal such as tinplate or aluminum, and sterilized by heating so that they can be kept for long periods. In the broader sense, bottled and boil-in-the-bag foods also closely resemble canned foods. Here, however, we shall not be touching on bottled and boil-in-the-bag foods. Currently, 60% of canned foods are canned in aluminum cans and 40% in tin cans. 2.) The principle for manufacturing canned foods was invented in 1804 by the Frenchman Nicolas Appert (1752-1841). When Napoleon offered a prize for the invention of a long-lasting food for military rations, the winner was the Parisian manufacturer Appert, who came up with a preservation technique that combined storage in a sealed container with heat sterilization. While Appert used a glass flask, six years later in 1810 the Englishman Peter Durand invented and patented a sealed can made of tinplate. Thus came into being canned foods. 3.) The first canned foods made in Japan were canned sardines preserved in oil, which were made in Nagasaki in 1871 by Masanori Matsuda following the advice of a French instructor. 4.) While the specific production processes differ somewhat depending on the ingredients concerned, canned foods are basically all manufactured the same way. The ingredients are washed and prepared, weighed into cans and liquid added, and the can deaerated, sealed, sterilized, cooled and inspected. 5.) There are an enormous variety of canned foods, which differ both in terms of type of ingredients and method of processing. However, the main types are as follows: (a) Types of ingredients: marine products, meat, fruit, vegetables 6.) The main advantages of canned foods are: (a) they are safe and hygienic and have high nutritional value; (b) they are economical as the entire contents can be eaten, whereas 30~50% of fresh food cannot be eaten due to perishing and loss in weight; and (c) they come in a wide assortment, from main dishes to side dishes and desserts, and have utility value; and (d) they keep for a long period. 7.) Although canned foods are said to be semi-permanent, they are generally best consumed within three to four years. 8.) In 2000, domestic output came to 399,000 tons, exports came to 11,000 tons, and imports came to 751,000 tons, giving a total of 1,161,000 tons. Domestic consumption in 2000 was 1,280,000 tons, the difference being accounted for by stocks from the previous year. 9.) As well as being the world's third largest producer of canned foods after U.S.A. and China, Japan is also a major consumer. 10.) The leading manufacturers of canned foods in Japan were relatively quick to establish operations in countries such as China, Thailand and Vietnam through joint ventures and independent investment. Produce in these countries is exported to and sold in Japan rather than being sold locally. Many manufacturers also import ingredients that are canned and sold in Japan. 11.) Imported canned foods are cheaper than domestic produce and also differ in type. Generally speaking, domestic canned foods are 50% more expensive than imports. One emerging new trend is the production of overseas dishes using products from countries concerned. 12.) The principal exporters of canned foods to Japan in 2000, in order, were as follows: 1) China, 2) U.S.A., 3) Thailand, 4) Italy, 5) South Africa, 6) Indonesia, 7) Philippines, 8) Turkey, 9) Chile, 10) Greece and 11) Australia. 13.) Imports of canned fruit in 2000 came to a total of US$246,653,000. Imports in the main categories were as follows:
Unit: U.S. dollars Source: Japanese Ministry of Finance trade statistics 14.) Imports of canned vegetables in 2000 came to a total of US$254,612,000. Imports in the main categories were as follows:
Unit: U.S. dollars Source: Japanese Ministry of Finance trade statistics 15.) Imports of marine canned products in 2000 came to a total of US$99,632,000. Imports in the main categories were as follows:
Unit: U.S. dollars Source: Japanese Ministry of Finance trade statistics 16.) As noted above, Japan exported 11,000 tons of canned food in 2000, the bulk of which was made up of mackerel (3,912 tons), sardine (942 tons), and tuna and bonito (494 tons). 17.) Imported canned foods are subject to the Food Sanitation Law and JAS (Japanese Agricultural Standards) quality labeling standards. They must therefore bear labels on the cans themselves giving the following information in accordance with the "Regulations on the Labeling of Imported Canned Foods" : names of ingredients, contents, name and address of business, shomi kikan or hinshitsu hoji kigen or shohi kigen (best-before, good-until or use-by date), method of preservation, and place of origin. Month and year of import do not need to be indicated. 18.) Inspections of imported canned foods are conducted at the quarantine station of the port of import. Checks are performed to confirm that there are no problems regarding food hygiene and that the product is correctly labeled in accordance with the documents submitted beforehand, and checks may be made of the contents where necessary. Every effort is taken to proactively prevent the distribution of unsatisfactory food products, and a certificate of analysis produced by a designated test institute may need to be submitted if it is suspected that the product has deteriorated or degenerated, or that the use of food additives contravenes the Food Sanitation Law. 19.) Canned pineapple is subject to a tariff quota when imported. In 2000, imports were subject to a low tariff up to 49,800 tons, and the tariff was approximately doubled when this quantity was exceeded. 20.) Imports of canned foods have already peaked, and there is now something of a glut, especially of mandarin oranges and sweet corn. There is thus little prospect of much growth. One reason for this is the emergence of boil-in-the-bag foods. (Produced with the cooperation of the Japan Canners Association.) |
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