Title: The Evolution of Ketchup and Where It Originated
Headings: The Evolution of Ketchup From a Simple Fish Sauce to the Modern Condiment
The Evolution of Ketchup From a Simple Fish Sauce to the Modern Condiment
Ketchup dates as far back as 300 BC
Lindsey Jay
But what about the tomatoes?
How Did Heinz Come Out On Top?

Content: Then, in the 1830s, Dr. John Cook Bennett from Ohio declared tomato ketchup as an all-purpose medicine to fight diarrhea and indigestion. By the end of the 1800s, ketchup, with the help of the not-so-trustworthy doctor, took off, appearing in many American households. Many companies attempted to commercialize the production of ketchup. But, due to the lack of quality control, it often contained mold, yeast, spores, and bacteria, some of which were deadly. To make matters worse, some of the ingredients used such as coal tar or preservatives such as boric acid were directly harmful to one’s health. How Did Heinz Come Out On Top? PIN IT
Maria Xu
Out of the many tomato ketchup competitors, Henry J. Heinz emerged triumphant when his chief food scientist G.F. Mason developed a preservative-free ketchup (and thus less-deadly ketchup) for production. Heinz eventually beat out competitors and established itself as the leading tomato ketchup, its “57” label appearing in the vast majority of American homes. From its humble Asian origins to its ubiquitous presence today, this tomato-y concoction has found its permanent spot in modern American pantries. SHARE