Francesco Cirio, Italian businessman and inventor of canned vegetables and meat (Nizza Monferrato close to Turin 1836-1900). He was borned in Nizza Monferrato close to Turin, in a very poor and illeterate family. When he was 14 years old he came to Turin. A few years later he invented canned vegetables and meat because he wanted to export food from Piedmont. At the end of the year 1856, he created his own company in order to produce these canned vegetables and meat and obtained several prizes at the Universal Exhibition in Paris (1867). The company was transformed in 1885 into Societa Anonima di Esportazione Agricola Francesco Cirio in Turin. This company had very soon subsidiaries in Milano, Napoli, Beograd, Berlin, Bruxelles, London, Paris and Wien. The rest of his life, Cirio tried and succeeded in boosting the agriculture of Southern Italy. The term canned may refer to: The canning of food (invented by Francesco Cirio) Withdrawing/removing something, or putting it on hold (as in The idea to move office has been canned as its way too expensive to do so. ... Location within Italy Region Piedmont Province Turin Area – Total – Water 130 km² (50 mi²) ##.# km² (#.# mi²) #.##% Population – Total (2002) – Density 857,433 6,596/km² Time zone CET: UTC+1 Latitude Longitude 45°04′ N 7°40′ E1. ... Location within Italy Region Piedmont Province Turin Area – Total – Water 130 km² (50 mi²) ##.# km² (#.# mi²) #.##% Population – Total (2002) – Density 857,433 6,596/km² Time zone CET: UTC+1 Latitude Longitude 45°04′ N 7°40′ E1. ... Piedmont is a region of northwestern Italy. ... Alternate uses: See Naples (disambiguation) Naples (Italian Napoli, Neapolitan Napule, from Greek Νέα-Πόλις, latinised in Neapolis) is the largest town in southern Italy, capital of Campania region. ...
Nel 1856, all'età di 20 anni, FrancescoCirio fu tra i primi al mondo a dare credito alla crescente tecnica dell’appertizzazione (l’inventore era, infatti, il francese Nicolas Appert), e con questo metodo di conservazione superò i problemi legati alla deperibilità dei prodotti ortofrutticoli.
A soli 20 anni creò così a Torino il primo stabilimento Cirio, e, partendo dall’enorme successo ottenuto inizialmente con i piselli, allargò il campo a diversi altri prodotti alimentari, lanciando un’impresa fiorente in grado di esportare in tutto il mondo.
Al tempo dei primi esperimenti di FrancescoCirio il metodo dell’appertizzazione era ancora empirico e non aveva una chiara spiegazione scientifica: fu proprio lui a mettere a punto quello che divenne per tutti “il metodo Cirio”, in grado di rendere disponibile tutto l’anno il gusto di una natura intatta.
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