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Sweeteners Used by Food Processing Industries in The United States: Their Competitive Position in The Canning Industry

Author

Listed:
  • Ballinger, Roy A.
  • Larkin, L. C.

Abstract

Excerpt from report Summary: The canning industry (canned, bottled, and frozen foods, jams, jellies, pickles, and preserves) is one of the larger users of sugar and corn sweeteners in the United States. The industry produces a wide range of products, and the type and quantity of sweeteners used in them vary considerably. Since 1952 the use of sweeteners (sugar, dextrose, and corn sirup) in the canning industry has increased at an average rate of about 38,000 tons per year, a gain of about 50 percent. The most rapid increase was in the use of corn sirup more than 100 percent from 1952 through 1961. The use of dextrose fluctuated irregularly during this period and had only a slight upward trend. The use of sugar increased at an average rate of about 31,000 tons per year -- a gain of 49 percent. Canners indicate that relatively lower prices for corn sirup have been an important factor in the more rapid increase in its use instead of sugar.

Suggested Citation

  • Ballinger, Roy A. & Larkin, L. C., 1962. "Sweeteners Used by Food Processing Industries in The United States: Their Competitive Position in The Canning Industry," Agricultural Economic Reports 307165, United States Department of Agriculture, Economic Research Service.
    • Handle: RePEc:ags:uerser:307165
    DOI: 10.22004/ag.econ.307165
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    Cited by:

    1. Ballinger, Roy A., 1966. "Markets for Sweeteners," Miscellaneous Publications 321055, United States Department of Agriculture, Economic Research Service.
    2. Ballinger, Roy A., 1978. "A History of Sugar Marketing Through 1974," Agricultural Economic Reports 307665, United States Department of Agriculture, Economic Research Service.

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