Canned

Tomato Soup
Campbells
The first can of
ready-to-eat soup
 Campbells Tomato Soup Ingredients

Tomato Puree (Water, Tomato Paste), Water,

Wheat Flour, Sugar, Contains Less Than 2%
Of: Salt, Potassium Salt, Natural Flavoring,
Citric Acid, Ascorbic Acid (Vitamin C),
Monopotassium Phosphate, Celery Extract,
Garlic Oil. Contains: Wheat
Campbells Tomato Soup
Campbells Tomato Soup is a processed food product,
specifically a canned product. As this product falls
under the process of canning, I think the procedure
would first begin with prepping the harvested tomatoes,
then simmering the tomatoes with other food
ingredients, third would be smoothening the soup’s
texture by possibly bending it, next would be to add the
preservatives, then taste test, and finally package the
products. As a processed product, Campbells Tomato
Soup undergoes a long procedure before it can be made
commercially available.
“Headquartered in
Camden, New Jersey,
Campbell's once sourced
most of its tomatoes
from local farms.”

—Google
 Campbells Tomato Soup’s Innovative Process
I can only guess that Campbell had a talented
personnel that was able to innovate the process of
making condensed soups. Turns out my guess
wasn’t far off. Upon research, I gathered that The
company was originally called the Joseph A
Campbell Preserve Company. At first the business
produced minced meat, canned tomatoes and
vegetables, jellies, soups, and sauces only.

A significant turning point happened in 1897 when

Arthur Dorrance, the firm's general manager,
grudgingly employed his 24-year-old nephew. A
chemist with European training named Dr. John T.
Dorrance. Dr. John T. Dorrance created
condensed soup in 1897. The soup industry was
revolutionized by this invention.
 Campbells Tomato Soup’s Origin
From pickling and salting to smoking and drying humans
of ancient times has innovated ways to preserve food. By
the 18th century they were able to come up with canning.
Which is considered to be a truly effective method of
preserving of food. By then almost all kinds of food were
canned, from oysters, to vegetables, to fruits, to fishes
and even snails.

However, those kinds of food didn't necessarily filled the

stomachs of people by itself. It still had to be cooked
with other ingredients to be made into a dish. That's why
canned soups came to be. Canned soups were especially
useful during war and winter seasons. It was A full meal
in a can, that can be eaten anywhere and anytime.