The results of the expansion of the Archbold facilities, which began in 1955 and reached completion 1958, can be seen by comparing the two photos. The rear page of both booklets show black and white photos of the La Choy Archbold, Ohio plant. These descriptions also sometimes vary a bit. The dishes shown in the 1962 version are a little nicer in appearance than those shown in the 1954 version.īoth booklets have small black and white illustrations of the La Choy products with a product description on the bottom portions of the pages. The 1962 vesion contains dessert recipes which were absent from the version published in 1954.īoth booklets have some of the prepared recipes shown in color photos and as always, the food photography improved with the passage of time. Most of the recipes that are similar were updated and sometimes the names of the recipes were slightly changed. The booklets are quite similar, sharing many of the same recipes and basic content format, although the covers are different. The two editions from 1954 (30 pages) and 1962 (30 pages) were published while under the ownership of Beatrice Foods. It's easy to see the progress and changes made by the company when one examines the various editions. Throughout the years millions of copies of their recipe booklet, The Art and Secrets of Chinese Cookery, have been published. The La Choy brand is currently part of the ConAgra family. Since the company's inception in 1922 it has gone through many changes, both in ownership and in the number and variety of products offered to consumers. The eventual growth and success of the company "sprouted" from this single product. La Choy Food Products got it's start from two men in Michigan who had the innovative idea of selling canned bean sprouts. The oldest and most well-known brand of Oriental food products in the United States is La Choy.
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