Where is crisco manufactured

Many farmers just let their piles of cottonseed rot. It was only after a chemist named David Wesson pioneered industrial bleaching and deodorizing techniques in the late 19th century that cottonseed oil became clear, tasteless and neutral-smelling enough to appeal to consumers.

Soon, companies were selling cottonseed oil by itself as a liquid or mixing it with animal fats to make cheap, solid shortenings, sold in pails to resemble lard.

Earlier generations of Americans had produced lard at home after autumn pig slaughters, but by the late 19th century meat processing companies were making lard on an industrial scale. Instead, its issue was cost.

While lard prices stayed relatively high through the early 20th century, cottonseed oil was abundant and cheap. Americans, at the time, overwhelmingly associated cotton with dresses, shirts and napkins, not food.

Nonetheless, early cottonseed oil and shortening companies went out of their way to highlight their connection to cotton. They touted the transformation of cottonseed from pesky leftover to useful consumer product as a mark of ingenuity and progress. Brands like Cottolene and Cotosuet drew attention to cotton with their names and by incorporating images of cotton in their advertising. Like other brands, it was made from cottonseed.

There was no law at the time mandating that food companies list ingredients, although virtually all food packages provided at least enough information to answer that most fundamental of all questions: What is it? In contrast, Crisco marketers offered only evasion and euphemism. Smucker Co. The transaction includes oils and shortening products sold under the Crisco brand, certain trademarks and licensing agreements, dedicated manufacturing and warehouse facilities located in Cincinnati, and approximately employees.

This acquisition is consistent with our longstanding acquisition strategy of targeting well-established brands with defensible market positions and strong cash flow at reasonable purchase price multiples. Crisco is the No. The divestiture aligns with J. The history of Crisco is essentially the history of our modern lab-created, highly processed food.

Through highly successful marketing, lab food has gradually and insidiously replaced many of our delicious and healthy traditional foods.

Candle maker William Procter and soap maker James Gamble launched their company in Ivory was the first mass-produced branded soap, replacing the bulk soap previously sold at local stores. The process of hydrogenation, initially developed by chemists to produce soap, proved to be useful to create Crisco as well. Crisco was invented by chemists, not developed by cooks in kitchens. Sound appetizing? Why would you want to eat it? Crisco was introduced in and initially marketed by paying customers such as train lines to use it instead of lard.

Testimonials from doctors and rabbis as a kosher substitute for lard and butter were solicited and society teas were held in many U. The cookbook became very popular, partly because it was often given away free, prompting many home cooks to begin using Crisco for their baking.

Even more concerning is that Crisco is specifically promoted for children. The hydrogenation process used to make Crisco creates a plastic-like fat with a much higher melting temperature than the oils it is made from. He was also one of the baleful influences that persuaded the American Heart Association to preach the phony gospel of the Lipid Hypothesis. Smucker Co. It probably contains as much trans fat as allowed without having to admit it.