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The Canadian Seasoning and Dressing Manufacturing Industry

The Canadian seasoning and dressing manufacturing industry, North America Industrial Classification System (NAICS) 31194, comprises establishments that are primarily engaged in the manufacture of dressings and seasonings, including salad dressings and mixes, prepared mustards, mayonnaise, dips (except cheese and sour cream–based), food colourings, malt extract, syrups, flavouring extracts (except meat and coffee), dry gravy mixes, sandwich spreads (except cheese), soy sauce, vinegar, worcestershire sauce, and table salt and spice grinding.

Not included in this industry are ketchup and other tomato–based sauces, canning gravy, boullion and salad dressing mixes made by dehydrating ingredients.

Introduction

Consumer willingness to experiment with new flavours and widespread interest in new ethnic tastes has generated a proliferation in product offerings and a growth in sales of seasonings and dressings. Industry success can be attributed to the industry’s response to consumer needs for healthy products, convenience and flavour variety.

Like many parts of the branded high value–added food industry in Canada, over the past ten years the seasoning and dressing manufacturing industry has become integrated into the North American market as a result of tariff eliminations created by the Canada US Free Trade Agreement. Besides responding to consumer demand for new products, the industry has kept abreast of changing government labelling regulations and guidelines to reduce or recycle packaging waste. As well, there has been a shift from the use of glass to polyethylene terephthalate (PET) plastic containers.

Canadian–based production operations continue to serve primarily the domestic market. Statistics Canada data show that in 1992, 67.4% of manufacturing shipments were destined for the Canadian market while the remaining 32.6% were exported. Twelve years later, the level of both exports and imports have increased substantially, but domestic production still holds two–thirds of the domestic market.

Significance

The seasoning and dressing manufacturing industry is small, representing about 1% of the total value of food and beverage manufacturing shipments, 1% of employment in the sector, and about 2% of the number of food and beverage plants in 2003.

Despite the industry’s small size, salad dressings, condiments, spices and sauces of various kinds are consumed daily by the North American population.

Structure

In 2003, 114 establishments¹ (plants) across Canada employed 3,588 people and shipped $969.5 million worth of product of which $254.4 million was exported in 2003. The Canadian market absorbed the remaining $715.1 million plus $340.2 million in imported product. See Figure 1 and the statistical page at the end of this profile.

Figure 1: Imports, Exports and Domestic Market Shipments, 2003

For much of the 1990 to 1999 period, consolidation occurred in this industry. However, from 1994 onward the industry also experienced growth, with the number of establishments almost doubling between 1990 and 1999.

Many SMEs have rationalized their operations to remain competitive. These strategies involved the development of specialty products for market niches. In some cases, SMEs now co–pack brand name products for MNEs or produce private–label products.

The majority of seasoning and dressing manufacturing takes place in Ontario and Quebec. Companies range in size from large diversified multinationals employing hundreds of people to small and medium–sized Canadian–owned firms located across the country serving regional markets.

The cost of ingredients for seasoning and dressing manufacturers varies depending upon the type of product manufactured. The cost of ingredients and packaging materials, combined, can be as high as 73% of total costs. Labour costs for the industry make up about 20% of total costs, while fuel and electricity make up about 2% of total costs but utility and energy costs are rising.

Products are sold mainly through retail stores and mass merchandise chains. Competition is based on brand name, advertising and promotion, product quality and cost. Shelf image is an important consideration and market promotion plays a significant role, especially among the larger firms.

Performance

From 1992 to 2003, the value of shipments of own manufacture for the seasoning and dressing manufacturing industry more than doubled from $369.4 million to $969.5 million. See Figure 2 and statistical page at the end of this profile.

The term “value–added” is the measure of the value of an establishment’s outputs minus the cost of inputs. According to Statistics Canada, the definition of a value–added industry is an industry that adds value to its inputs (such as food ingredients, packaging, utility costs, etc.). Primarily this includes the value of the labour component plus profits.

Value–added for this industry almost doubled from $181 million in 1992 to $343.7 million in 2003 which suggests that profitability has been reasonably good.

Consumer trends have affected growth patterns of industry products differently. In the salad dressing category, new product offerings such as ethnic–influenced multi–purpose dressings, which double as marinades, satisfy consumer needs for flavour and convenience. In the 1990s, salad dressings were a mature product category, but, more recently, a multitude of new flavours have revived sales including those of more traditional flavours and brands as well.

Current interest in eating healthy foods like salads, including the introduction of salads onto fast food industry menus has driven food service demand for salad dressings. At retail, the comparatively recent innovation of packaged salads is driving salad dressing demand and has also fostered the success of new salad dressings (for example “low carb” products).

ACNielsen retail data show sales of pourable salad dressings for 2003 were $196 million, 10.8 % greater than sales in 2000 which totalled $167 million.

The trend toward fusion cuisine, which occurs when ingredients and techniques from one culture are merged with others, has been a factor in the increased use of spices and seasonings in home–prepared meals.

A widespread interest in ethnic flavours has influenced sales of Mexican salsa, dips and garnishes which totalled $105.2 million in 2003, according to ACNielsen, while sales of Mexican seasonings in 2003 amounted to $16.1 million. However, familiar products such as mayonnaise and prepared mustard, which in 2003 reported sales of $77.6 million and $45.4 million, respectively, are still popular. Continued strong interest in these traditional products could be a direct result of the baby boomer influence in the marketplace.

Not only are spices used as a flavour enhancer, but they have also long been known to have antimicrobial effectiveness because of phenolic and other properties which are present. Garlic, clove, sage, oregano and others, for example, have been found to be effective in controlling certain strains of E. coli in meat, while other spices such as cinnamon can inhibit E.coli growth in juices. The phenolic compounds in some spices can also function as antioxidants in products such as beverages and meats.

Seasoning and spice manufacturers have benefitted from the success and growth of other food and beverage industries which use their products. Spice manufacturers develop and provide products for consumers for use in home meal preparation, as well as flavourings and industrial formulations for other food and beverage manufacturers (i.esavoury snack foods, seasoned meat products, frozen food preparations, etc.).

According to ACNielsen, in 2003 sales of pepper totalled almost $23.6 million, a 4% increase over 2000 when sales totalled $21.2 million. Sales of spices in 2003 totalled $57.9 million, an 8% increase over 2000 when spice sales totalled $48.3 million. Sales of salt and salt substitutes in 2003 totalled $13.4 million, 7.4% greater than sales in 2000 which amounted to $12.3 million.

Opportunities also exist in health conscious or special health–related diets in which spices can be used to replace salt.(i.e. in snack and other foods).

The spice industry also offers extractives of spices in which the essences are concentrated from the raw products and these are available in various forms (such as essential oils, oleoresins, etc.) to meet specific flavouring needs.

The versatility of products such as soya sauce, which can be used in combination with other flavours to vary the ethnic profile of a food, makes them desirable to consumers. Combinations of chili, brown sugar and sesame added to soya sauce bring about a Korean flavour, while the addition of coconut and ground peanuts to chili creates an Indonesian flavour.

ACNielsen data indicate sales of barbeque sauces totalled $47.7 million in 2003, an increase of 5% over sales in 2000 which totalled $39.8 million. In 2003, sales of meat and seafood sauces amounted to $59.2 million, a 5.5% increase over 2000 sales which totalled $52.5 million.

Sales of table syrup totalled $30.2 million in 2003, while vinegar sales in the same year totalled $38.7 million, owing to the versatility of these products in the kitchen.

Attesting to their usefulness in home meal preparation, dry sauce and gravy mixes exhibited sales of $84.6 million in 2003.

Employment

In 2003, 3,588 people were employed by the seasoning and dressing manufacturing industry. In 1992, total employment in this industry was 1,505 people. Note all of this increase in employment is not necessarily due to growth in industry size. Due to significant alterations Statistics Canada made to its statistical methodology, caution has to be exercised in comparing employment data for the years prior to 2000 with the years since that date³. However growth in production and exports (see Trade Performance Section below) has occurred which has been beneficial for job creation in the sector.

Investment

Only limited Statistics Canada investment data is available for this industry. See statistical page at the end of this profile⁴. During the 1992–2003 period, it would appear that the industry has been successful in attracting new investment needed to supply the new production capacity needed to generate the growth in output and employment that has occurred.

Trade Performance

The signing of the Canada US Free Trade Agreement in 1989 paved the way for an integrated North American market. Total exports for this industry increased 553.5% from a value of $38.9 million in 1992 to $256 million in 2004. Imports also increased significantly but at a slower rate. See Figure 3. The extent to which exports of an industry sector exceed its imports can be considered as a rough measure of an industry’s international competitiveness. As Figure 3 below demonstrates, since 1992 this industry has had a global trade deficit (imports greater than exports) which was greatest in 1994 at $303.5 million.

Figure 3: Trade Performance, 1992–2004

However, this global trade deficit has been decreasing since 1999. In 2004 the trade deficit stood at $102.3 million which would suggest that the industry has improved its international competitiveness relative to its competition, in particular the US. The lower value of the Canadian dollar relative to the US dollar during the 1999–2003 period was likely an important factor in narrowing the gap between exports and imports. Where spices are concerned, many of these have to be imported for climatic reasons which makes it difficult to fully eliminate the global trade deficit.

The bulk of these exports are shipped to the United States. In the 1994–2004 period, the percentage of exports going to the US increased slightly from 79.8% to 81.9%.

Figure 4 shows the changes in the composition of this export trade during the 1995–2004 period. Accounting for the largest category of total exports in this industry were exports of sauces, dressings (including mayonnaise), mixed condiments and mixed seasonings.

Figure 4: Changes in the Composition of Exports 1995–2004

These higher value–added products (i.e. sauces, dressings, etc.) increased their share of exports from 48% to 64% during this period while mustard declined in importance from 22% to 11% and spices from 10% to 5% in 2004.

Exports categorized as “other” in Figure 4 constitute food preparations (HS code 21069080 which includes vegetable preparations for use as flavouring and flavouring extracts and essences) and together with vinegar maintained their market share of exports.

Total imports of products in this industry have also increased significantly (113%) from a value of $159.9 million in 1992 to $358.2 million in 2004. Most of this increase ($238.6 million) came from the US. In 2003, imports made up 32.4% of the domestic market for this industry.

Figure 5: Changes in the Composition of Imports 1995–2004

Figure 5 shows the composition of imports during the 1995–2004 period. Imports of sauces, dressings, mixed condiments and seasonings made up more than half of the imports of this industry during the 1995–2004 period and increased their share of total imports from 53% to 60%. The “Other” category comprised of largely flavouings and flavour extracts of various kinds declined during this period.

Imports of spices, mustard and vinegar maintained their relative shares of imports during this period as shown in Figure 5.

Linkages To Agriculture – The Oilseed Value Chain

For products such as salad dressings or mayonnaise, vegetable oils are a critical ingredient and Canada is an important producer and exporter of vegetable oils. As a result, vegetable oils, in particular canola oil, are available to Canadian manufacturers at internationally competitive prices.

Canadian oilseed producers and crushers have benefitted from the increased demand for their inputs due to the popularity of salad dressings in the North American marketplace.

Canadian oilseed production is, on average, around 10 million tonnes, of which canola accounts for roughly 70% of the total, soybeans account for 22%, and flaxseed makes up around 8%. Canola is grown mostly in the Prairie provinces of western Canada (Saskatchewan, Alberta and Manitoba) as well as in Northern British Columbia, with smaller acreages also planted in Ontario.

Regarding vegetable oils derived from these crops, canola oil accounts for about 82% of total vegetable oils produced in Canada, followed by soybean oil which accounts for close to 15%, linseed oil (i.e. flaxseed oil) which makes up about 2%, and sunflower oil accounting for about 1%.

In total, Canadian vegetable oil production is on average close to 1.6 million tonnes, with an additional 300,000 tonnes of diverse other oils imported (mainly from the U.S.) and 800,000 tonnes exported (also with the US as Canada’s largest client, mostly for canola oil). Thus, the Canadian domestic disappearance of vegetable oils is around 1.1 million tonnes per year. Of this total, salad oils are estimated to account for close to 60% of the market with a total of approximately 600,000 tonnes.

Issues, Challenges and Opportunities

Issues

Like other sectors of the value–added food industry, firms in the Canadian seasoning and dressing manufacturing industry closely monitor policy issues which influence product development, and labelling and environmental regulations as these issues influence business opportunities.

Nutrition Labelling

Health Canada, which is the regulatory agency responsible for the development of food labelling policy, published new regulations on January 1, 2003 which make nutrition labelling mandatory on most food labels. These regulations update requirements for nutrient content claims and permit, for the first time in Canada, diet–related health claims for foods. Details on the new nutrition labelling rules can be found at Health Canada's website.

These regulations will be enforced by the Canadian Food Inspection Agency (CFIA) which is responsible for the enforcement of the food provisions of the Food and Drugs Act and Regulations. Health Canada will respond to industry and consumer enquiries related to the new regulations. CFIA will respond to enquiries related to compliance and enforcement activities. Health Canada and CFIA will provide industry with a CD–ROM and other tools to help them with compliance.

Natural health regulations came into force on January 1, 2004, with a transition period ranging from two years to six years. Natural health products include vitamins, minerals, herbal remedies and homeopathic medicines.

The Natural Health Products Directorate of Health Canada is finalizing a standards of evidence framework intended to indicate the type of information that will be necessary to support various health claims

Fortification of Foods

In January 1998, Health Canada initiated a comprehensive policy review on the addition of vitamins and minerals to foods. This policy review was conducted to take into account the public health role of nutrient additions to foods, consumer needs and industry concerns.

A set of guiding principles for fortification was developed with the involvement of many stakeholders and with the assistance of an External Advisory Panel. A report on the Policy Recommendations was published in October 1999 and sent nationwide to over 2000 representatives of all interested sectors for review and comment as part of the public consultation process. Feedback was received and stakeholders' comments were published, with further consultations in 2002 on final policy and implementation plans. The proposed final regulation is scheduled for release by Health Canada in 2005.

Further details on the Policy Recommendations are contained in Health Canada’s Consultation Document entitled, "The Addition to Foods of Vitamins and Minerals Policy Review and Implementation, October 2002" located at Health Canada's website.

Consumer Packaging and Labelling Act

The Consumer Packaging and Labelling Act, also enforced by the Canadian Food Inspection Agency (CFIA), requires that prepackaged foods either imported or made in Canada must not bear any false or misleading information regarding their origin, quality, performance, net weight or quantity.

Environment

With respect to environmental issues, processing firms must meet all laws (e.g. the Canadian Environmental Protection Act, the Canadian Environmental Assessment Act and each province’s legislation) and regulations. Under the Pest Control Products Act and regulations pursuant to this Act, Health Canada determines which pesticide sprays are approved for use and how they are to be used. Firms check pesticide residue levels in their products to ensure that they are within regulation levels. Consumer awareness of pesticide residues and their impacts on human health and the environment is increasing.

One environmental issue that food processors in general have faced is waste remaining from packaging. Reductions in container weight can result in reductions in fuel used by large trucks as well as wear and tear on tractor trailers when hauling product to market, with the added environmental benefits of reducing the amounts of wasted materials as well as emissions of greenhouse gases and other air pollutants.

Waste reduction is important everywhere and particularly for large urban centres that are rapidly using their landfill capacity and are experiencing difficulty and expense in finding and using acceptable new landfill sites. Reduction of materials in packing cartons can potentially provide both financial and environmental benefits.

Similarly, reductions in waste go hand–in–hand with cost savings as food processors and other manufacturers make increasing use of plastic, rather than wooden, pallets. Although more expensive to buy, plastic pallets, which can be made from recycled plastic, can be used many more times than wooden pallets which tend to be mangled fairly quickly by fork lifts and then sent to landfill.

Prior to plant construction, food processors must meet municipal zoning requirements. A proposal to build a new state of the art plant or to substantially enlarge an existing facility could result in hearings to assess environmental impacts before construction may proceed. Provinces and municipalities have to be satisfied that systems will be put in place for waste water treatment. Some processors take a pro–active approach by developing "best practices" with respect to the environment, for example reducing their energy and water usage as well as their creation of both solid and water waste.

Overall, there is a trend to internationalize regulations through general trade treaties, and the industry will face the challenge of looking at regulations that could be harmonized, either bilaterally with the U.S. or multilaterally through the World Trade Organization and Codex Alimentarius.

Labelling of Health Claims

Health Canada is reviewing Schedule A to the Food and Drugs Act. A Working Group on Schedule A to the Food and Drugs Act is being established pursuant to a Regulatory Review Program and in response to a report of the House of Commons Standing Committee on Health on Natural Health Products.

Section 3 of the Act prohibits the advertising of any food, drug, cosmetic or device to the general public for the treatment, prevention or cure of any of the diseases, disorders or abnormal physical states listed on Schedule A to the Act. Section 3 also prohibits the sale of a food, drug, cosmetic or device that is labelled in this manner. Schedule A includes forty diseases, such as cancer and obesity.

The Working Group's mandate will be to make proposals with respect to the criteria that could be used for determining which diseases ought to be included in Schedule A and on possible modifications to the Schedule.

Health Canada is also issuing a Guidance Document which clarifies the intent and applicable current interpretations of Section 3 and Schedule A to the Food and Drugs Act.

Further information on Health Canada’s review of Schedule A to the Food and Drugs Act is available from Health Canada's website.

Allergies

As the diversity of new product development occurs, the potential for a wider range of ingredients (i.e. eggs, ham, bacon, cheese) could be included in industry products like sauces and dressings.

A variety of foods contain ingredients that can cause allergic reactions in sensitive individuals. Most adverse reactions are caused by the following foods and their derivatives: peanuts, tree nuts, sesame seeds, milk, eggs, fish and crustaceans, soy, wheat and sulphites. If these foods, or their derivatives, are not labelled or are incorrectly labelled, or if an inadvertent carry–over occurs during manufacture, the results can be serious and sometimes fatal.

The CFIA is working with the food industry to ensure that these foods are always declared in the list of ingredients on the food label, and that they develop allergen prevention strategies to manage the allergy risk.

In consultation with the food industry and allergy groups, the federal government has developed a precautionary labelling policy, e.g. “may contain peanuts. This policy allows the food industry to voluntarily label products that may inadvertently contain substances capable of causing severe adverse reactions. Precautionary labelling must be truthful and must not take the place of good manufacturing practices. Further information on Canada’s food safety standards and labelling requirements is available from CFIA's website.

Obesity

An increasing incidence of obesity at all age levels of the Canadian population has resulted in targeting certain food industries as contributors to this condition. Larger serving sizes, increased offerings of highly processed carbohydrate foods, and intense advertising are viewed as negatively affecting eating patterns. As people reassess what they eat, and low carb dieters look to salads as a healthy solution, product developers can respond with complimentary low carb dressings.

Challenges

In a rapidly changing climate, the seasoning and dressing industry, along with other food processing industries, must address a number of challenges if it is to continue to grow and prosper. Some of these include the following:

1. Concentration of major retail chains, resulting in a higher degree of competition for shelf space and a smaller choice of outlets from which to offer products to consumers;
2. An increase in demand from these same retailers for private label products which compete directly with manufacturers’ brands continues to put retailers in position of strength when it comes to dealing with processors for control of brand equity.
3. The introduction of warehouse club stores that emphasize value, as well as the increasing concentration of the distribution sector in general, have increased pressure on processors to reduce prices and focus on efficiencies.
4. The domestic market will likely continue to be the most important market for this industry for the foreseeable future. However, the Canadian market is small, slow growing, already very well served, spread out geographically, sophisticated and demanding in its product selection. Competition will be an ongoing challenge for this industry.
5. The rising value of the Canadian dollar is beginning to put pressure on Canadian export competitiveness which in turn could have an impact on future export sales.
6. A weaker US dollar adds to the potential of increased competition from imports in the future.
7. In a move to create product extensions and greater consumer interest, the concentration of retail and foodservice sectors will force manufacturers not only to develop new products but also to absorb the risk of failure for new product introductions which do not sell.
8. Like all food and beverage processors, the seasoning and dressing manufacturing industry is assessing how to deal with the emergence of E–commerce. The industry is examining how it can effectively use this medium to increase efficiencies through business–to–business solutions and the development of web–based marketing strategies. For example, as a minimum most major firms have websites which they use to provide information to raise the profile of their company and products they produce.
9. Similarly, the seasoning and dressing manufacturing industry is rapidly moving with the rest of the retail packaged goods industry to using Canada’s national electronic product registry/catalogue known as ECCnet, developed by the Electronic Council of Canada. The registry facilitates E–commerce by ensuring the integrity of product data using international standards of data exchange. As of January 2003, the registry became the sole source of product information for selling to Canada’s major food retailers. As part of its E–commerce development, food processors are developing the capability to track and trace their products throughout the food chain to specific batches at processing plants and will eventually be able to trace batches back to their origin.
10. The industry is aware of the public`s perception of biotechnology and biotechnology–derived food products. There is concern that the industry could be affected if their products are negatively associated with these issues.

Opportunities

Opportunities for new product introductions are taking shape in four separate segments across the North American market where this industry is concerned. These four segments to which consumers are responding are health, packaging for convenience, premium quality/flavour and organic.

Increased world travel and exposure to different cultures, as well as an increased availability of ethnic ingredients have brought about a shift to more exotic flavour combinations. Restaurants lead the way in introducing and experimenting with ethnic cuisines which are later offered by food manufacturers who follow suit.

Although making goods for private label strengthens retailers' control over "brand equity", it provides opportunities for some small– and medium–sized processors without requiring the expenditures needed to launch their own brands.

Increased awareness of health issues and concerns about obesity offer an opportunity for the seasoning industry to replace fat with seasonings to create flavour. As long as there are concerns about healthy eating, salads and salad dressings have promise for continued growth. Manufacturers will continue to respond with a variety of new product introductions to fill this need.

The addition of fat–soluble nutrients (such as vitamins A, D, E, and K) and herbs that carry omega–3 fatty acids could increase the interest of health–conscious consumers in these products and continue to provide new product opportunities in this sector.

Time–starved consumers will continue to find value in the convenience and flexibility offered by products in this industry which lessen the labour of meal preparation. Bagged salads are an excellent example of a popular new convenience concept which continues to drive demand for salad dressings in the foreseeable future.

Associations

Departmental Contact

The Following Analysis Reports are Available from the Food Value Chain Bureau, Agriculture and Agri–Food Canada:

Food & Beverage Processing Sector Analysis

• The Canadian Food and Beverage processing Sector – An Overview of Opportunities and Challenges at the Turn of the Century
• Historical Perspective of the Canadian Food and Beverage Processing Sector
• Analysis of the structure of the Canadian Agri–food Industry

Sub–Sector Profiles

• The Canadian Bottled Water Industry
• The Canadian Bread and Bakery Industry
• The Canadian Brewing Industry
• The Canadian Cane and Beet Sugar Industry
• The Canadian Confectionery Industry
• The Canadian Distillery Industry
• The Canadian Dairy Processing Industry
• The Canadian Fish and Seafood Industry *
• The Canadian Flour and Related Products Industry
• The Canadian Frozen Food Industry
• The Canadian Fruit and Vegetable Processing Industry
• The Canadian Poultry Processing Industry
• The Canadian Snack Food Industry
• The Canadian Soft Drink Industry
• The Canadian Tea and Coffee Industry
• The Canadian Wine Industry

* Titles marked with an asterisk are not complete at time of publication. Published profiles are available on the internet at http://www.agr.gc.ca

We would be pleased to receive your views, and any comments or suggestions that would improve the substance of these reports. For additional information and/or to provide your comments, please contact:

Food Value Chain Bureau
Agriculture and Agri–Food Canada
Room 501
Sir John Carling Building
930 Carling Avenue
Ottawa, Ontario
Canada K1A 0C5
(613) 759–7556.

Les documents sont disponibles en français.

Footnotes

¹ In examining the establishment data in the statistical page at the end of this profile it is important to note that Statistics Canada made methodolological changes to the Annual Survey of Manufacturers with the result that caution needs to be exercised in comparing establishment data before and after the year 2000. Establishments are manufacturing facilities which belong to incorporated businesses with employees and sales greater than $30,000. As of the year 2000 head offices within a manufacturing facility are no longer counted. Establishments included in this industry (NAICS 31194) have the largest portion of their manufacturing production in seasonings and dressings.

² In 2000, a number of major conceptual and methodological changes were made to Statistics Canada’s Annual Survey of Manufactures (ASM) which affects the comparability of the data with previous years. Data most affected by the changes are: number of establishments, number of employees, wages and salaries. Value of shipments, however, was little affected.

³ Statistics Canada made methodological changes in to the way it collects employment data in its Survey of Manufacturers. Caution should be exercised when interpreting data and subsequent rates of change from year 2000 onward with previous years. See Changes Affecting Historical Comparability of Data.

⁴ Statistics Canada investment data are not available for this sector for the 1990–97 period. The data that is available as shown in the statistical page at the end of the profile represents the 4–digit level for NAICS 3119 only, which includes other food manufacturing industries besides the seasoning and dressing industry.

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Date Modified: 2006-03-31		Important Notices
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