California League of Food Producers 25 H■RECOLLECTING H R CLFP introduces a new feature – Recollecting – in which events will be profiled from CLFP’s rich history since its formation in 1905. Many of the recollections are from a booklet “1905-2005 - CaliforniaLeagueofFoodProcessorsMilestones.”Eachrecollectionwillincludeaneventtiedtothe theme of the current issue ofThe California Food Producer– in this case food safety.The following recollections refer to the Canners League of California, which was CLFP’s name at the time. * Some were from California. ** A prominent scientist at the time, Meyer was known as the “Pasteur of the 20th century.” 1905The first meeting of the Canners League of California was held on January 12 at the San Francisco Chamber of Commerce in the Merchants Exchange Build- ing. L. F. Graham, a manager of the J.H. Flickinger Company, is elected the League’s first president. Howard Rowley is elected the first secretary. The League continues as a small-time association until 1919. The work in those early years focused on pure-food laws, 8-hours laws, weights and traffic. The fruit and vegetable pack is 4.5 million cases. 1919The Canner’s League sets up an office at 112 Market Street in San Francisco. An outbreak of deadly botulism in Ohio and Michigan, caused by commercially canned olives*, prompts the organization of research partially funded by the Canners League of California. Dr. Karl F. Meyer** and Dr. E. C. Dickson prepare recommendations for safe processing times and tempera- tures for various products. By 1925 a law was passed placing cannery inspections in the hands of the state with the cost paid for by canners. For more information about this incident visit in-1919/#.WwctjI-cEdU The California fruit and vegetable pack is 20.5 million cases. 1925The “California Fruit Standardization Act” or the “Seconds Law” as is commonly re- ferred, is passed by the California Legisla- ture with strong support from the Canners League. The Act defines the grade of canned apricots, pears, peaches and cherries below which the cans have to be embossed “Seconds” or “Seconds Without Added Sugar.” Higher grades of canned fruit do not require labels, enabling cus- tomers to know when they are buying higher quality fruit. K–––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––k