The process of canning was pioneered in the 1790s when a French confectioner, Nicolas Appert, discovered that the application of heat to food in sealed glass bottles preserved the food from deterioration. By 1812, the US had its first canning facility for oysters, meats, fruits and vegetables. Demand for canned foods grew with armies marching longer distances and explorers needing canned goods as they pushed back the frontiers of the known world.

A common misconception is that canned food is not healthy or tasty. That is not true. Commercial canned food is prepared using fresh ingredients that are cooked quickly at high temperatures and sealed in sterile containers, eliminating the need for preservatives. Processing times are maintained at the minimum needed to ensure that foods are commercially sterile, yet retain the greatest flavour and nutrition. Once the cans are sealed and heat processed, the food maintains its high eating quality for at least two years and is safe to eat as long as the container is not damaged in any way. The highest possible safety standards are maintained, making sure that the canned food that reaches the market is the safest possible product for the consumer.

Anything harvested or processed can be found in a can. Canned vegetables can be a source of fibre and vitamins. Wholesome, nutritious, convenient, long-lasting and containing no preservatives, canned food can be a very good standby for emergencies. In fact, some foods taste better canned than fresh.

Amocan concentrates on what it does best - sharing Asia's food heritage. Working closely with local chefs throughout the region, it unravels the mystery ingredients and cooking methods behind closely guarded kitchen secrets, and shares this with the world through its canned dishes. With the Amocan range of Asian dishes, the best flavours and textures of Asian cuisine can be delivered to your tables.