A new industry was started in the city yesterday, that of preparing for the wholesale market Mexican canned foods and dainties in which the chile pepper forms an important item.
Such foodstuffs have never before put up in this way for the market.
Hot stuff is getting popular in all sections of the United States, and as about the hottest stuff is a chile pepper, there is a greater demand for the red pod than ever before and greater than can be supplied.
. . . tourists coming to Los Angeles acquire the taste for Spanish dishes and, securing recipes, reproduce the tasty dishes at home and pass along the recipes to their neighbors.
. . . there are carload orders from many parts of the country which cannot be filled.
Naturally the price of chiles has boomed. Last spring the rate wholesale for red peppers was 10 cents a pound; now it is from 12 to 13 cents and not enough at this price.
. . . the home of the chile at present is about Anaheim, Fullerton and Santa Ana.
Near Santa Monica is a rancher who raises what is
|called the black chile, which has a thicker skin and a sweet flavor, though just as hot as the old-fashioned kind. . . .
Vice-president J.B. Jacobs of the Simon Levi Company, produce dealers, stated yesterday that his firm had orders from the North and East for about three carloads of chiles which could not be filled.
Ranchers raised about a ton of chiles to the acre and received over $200 a ton for them evaporated. . . .
This week there was opened at the corner of Colton and Vincent streets a model, up-to-date packing house under government supervision, which is branching out into practically unknown fields.
This is the Morris Provision Co. This house is as clean as whitewash and soap suds can make it.
It has had installed one of the two vacuum packing machines on the Pacific Coast, and it is making a specialty of Mexican canned goods. . . .
This vacuum machine is a wonderful one. It sucks all the air out of a can and then solders and seals it.
It is in charge of David H. Shogran, who has for 15 years helped develop packing-house
|industries for Armour. . . .
Valdivia Fernando, a Chilean from Valpariso, . . . is the chef is the house. He it is who gets up the toothsome Spanish dishes which will be canned and sent broadcast. . . .
Besides putting up chile sauce, there will be frijoles and chile; chorizo, which is a preparation of beef, pork and chile sauce; shredded beef as a substitute for hamburger steak; albondigas, which is a Chilean preparation, and menuda [sic], a Mexican dainty composed of tripe, corn, chile and the hoofs of cattle.
This is considered a great dainty. . . .
Albert J. Morris, head of the company, says he is a phoenix. He was proprietor of a $450,000 packing plant in Kansas City, but was totally ruined by the flood there three years ago.
Now he has come to Los Angeles after a two years experience in Mexico and will introduce for the first time Mexican national food products in cans for the American people. . . .
As Mr. Morris stated yesterday, This coast presents a wonderful field for commercial enterprise.