Foreword 
The processing of canned food began in 1809 in the Paris kitchen of Nicholas 
Appert as he worked to win the prize offered by Napoleon for a new method of 
preserving the foods needed to feed his army. 
Today, France has a fairly large food processing industry, part of it canning the 
deciduous fruits of the country’s many orchards. Although other countries have 
established larger deciduous fruit canning industries, France—as a member of the 
European Community—enjoys an advantage that could limit the sales of other suppliers, 
including the United States, to the large EC market. This survey covers current and 
prospective trends in the French industry and their effects on the EC canned deciduous 
fruit market. 
The author gratefully acknowledges the cooperation of French Government 
officials, agricultural specialists, fruit growers, and members of the canning industry, as 
well as assistance from the U.S. Agricultural Attache’s staff in Paris, especially Assistant 
Agricultural Attaché Frank A. Padovano. 
J. W. Stewart, Director 
Fruit and Vegetable Division 
