Tradition and Adaptability: The History of Canning in Galicia

The Canning Museum, an initiative driven by ANFACO and managed by FUNPROMAR, has become a key place to showcase the tangible and intangible heritage of the canning industry. During our visit this month, we had the opportunity to delve into centuries of tradition in this sector and learn about the history and evolution of canning in Galicia. From its humble beginnings in Vigo to its expansion, the canning industry has undergone various changes throughout the 20th century, adapting to historical, political, and economic circumstances.

Stages in the History of Galician Canning

In this article, we will explore the three key stages of this fascinating history and highlight the capacity for adaptation and resilience that has allowed the canning industry to remain at the forefront to this day.

1880: The Birth of the Canning Industry

The canning industry in Galicia developed starting from the 19th century. The scarcity of sardines in France drove the importation of knowledge and the utilization of excellent Galician raw materials, resulting in a flourishing canning industry in Vigo and other Galician towns. The combination of expertise in salting and the French preservation method laid the foundation for the success of the canning industry in the region.

1910 and 1920: The Golden Age of Canning

During this stage, especially in Vigo, the canning industry experienced a boom thanks to the benefits generated by World War I and export opportunities. The emergence of large canning factories consolidated Vigo as a significant center for the production and export of canned fish and seafood.

1930-1980: Sardine Crisis and Sector Transformation

The economic crisis of 1929 and the export difficulties during the Francoist period marked the beginning of challenging times for the canning sector in Vigo. However, many companies seized this situation as an opportunity to diversify their products and venture into new species, specifically tropical tuna. For many, that decision was the driving force behind building a new stage, the era of current canned goods.

Furthermore, there was a significant relocation of the canning industry from Vigo to other areas of Galicia. The consequences of the war led to a need to reduce fiscal costs, resulting in the establishment of factories in the Ría de Arousa area, where the demand for seafood, especially in the eastern coast of Spain, was high.

This relocation not only allowed for cost reduction but also sparked the interest of many locals from the Ría de Arousa area, who were seafood sellers from their own estuaries, to establish their own canneries. This was the case with Real Conservera Española. Therefore, this relocation also spurred the development of new artisanal canneries in the southern region of Galicia, thus consolidating a new stage in the history of Galician canned goods.

The role of women in the canning industry

At Real Conservera Española, we are well aware of the importance of women in our sector. From the shellfish gatherers who harvest the precious products from the sea to the packers who carefully select and prepare the canned goods, women play a fundamental role in every stage of the process.

But during our visit to the Canning Museum, we discovered something truly interesting about the role of women in the canning industry. At the beginning of the 20th century, canning advertisements started portraying women in a completely new and revolutionary way.

Traditionally, women in canning advertisements were portrayed in an idealized manner, often removed from the work and the reality of the industry. However, between 1910 and 1920, a transformative image emerged: that of a working woman in the factory, a can seamer female operator. This image of a can closer had a significant impact on canning factories.

The change was remarkable. Welders, who were once considered the most highly regarded and well-paid workers, began to retire from the factories. The introduction of the can seamer female operator represented an opportunity to reduce costs and increase efficiency. That’s when women took on the responsibility of performing this task.

This organizational change transformed the work dynamics. The skills, dedication, and adaptability of women were key to maintaining excellence in canned food production.

A Canning Legacy

The history of canning in Galicia is a fascinating testament to tradition and adaptability. Throughout the centuries, this sector has demonstrated a unique ability to face challenges and reinvent itself in times of structural and circumstantial changes. From its humble beginnings in Vigo to its expansion in Galicia and beyond, the canning industry has made its mark on history and the palates of many generations.

We have covered the three key stages of this fascinating history. From the birth of the canning industry in Galicia, based on the combination of ancestral salting traditions and the French method, to its peak during World War I and the diversification of products in times of crisis, each stage has left a significant mark on the sector’s development.

Today, the canning industry in Galicia continues to be a benchmark worldwide, thanks to its adaptability, product quality, and respect for tradition. It is a living testament to the importance of preserving the tangible and intangible heritage of this sector deeply rooted in our culture.

At the Canning Museum, we have had the opportunity to immerse ourselves in this rich history and appreciate the work of all those who have contributed to keeping the canning tradition alive. We celebrate their dedication and passion for bringing quality products to our tables, crafted with the artistry and expertise passed down from generation to generation.

We hope you have enjoyed the legacy of canning in Galicia as much as we have. We hope that the next time you enjoy the delicious taste of our gourmet preserves, you remember that behind each can lies a story of effort, adaptation, and love for tradition. We appreciate your support for the canning industry, and we look forward to continuing to share our legacy with all of you with every bite.