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Show Leader in Canning Urges Creativity In Products Use Of 300,000 known vegetables only 30 are being used by the human race, according to Robert C. Cosgrove, Le Sueur, Minn., president of the National Can-ners Can-ners Association and Chairman of the Board of the Green Giant Company. Mr. Cosgrove used this example ex-ample to point up a talk urging "Creativity in Business" he made here to members of the Utah Canners Association at their 50th Annual Spring Meeting. "Somewhere among the unused un-used remaining 299,870 vegetables vege-tables lurks a little stranger that could have a profound effect on all of us as packers and marketers. market-ers. One of the newest discoveries is thistle juice most call it saf-flower saf-flower oil. "If our companies are to grow the need is to build and encourage encour-age creativity, because new products, pro-ducts, new packaging, and new ideas are the life-blood of the food business," he asserted. Mr. Cosgrove cited figures showing that 50 per cent of the food products on grocery shelves today were not there just 10 years ago; that two-thirds of today's to-day's grocery sales, or $35 to $40 billions, are in products new or basically improved since 1946; that 25 to 35 per cent of the volume of many manufacturers manufac-turers now comes from products that have been added during the past decade. "The number of new products ' is staggering in itself," he stated. "Back in 1947, the average super- nessman of today to be creative in planning new foods to stock those shelves. What an opportunity oppor-tunity for the leaders in the food business to encourage more creativity cre-ativity in the development of new products." Failure to do this has dangerous danger-ous possibilities, Mr. Cosgrove warned. He reported that several large chain organizations in accepting ac-cepting more than 1,800 new products, pro-ducts, made room for them by discontinuing more than 1,200 other items. "For every three new products that came in the front door, two old established products went out the back door. "We've got to be creative enough to come up with a steady stream of good, profitable new products or we'll just slip out the back door too. Any morning, any one of us here may wake up and discover that a hot, new product, package, or process has just shot the foundation out from under our most profitable item." Army Specialist Four Theodore C. Jorgensen completed the 12-week 12-week fuel and electrical systems repair course at the Ordnance School, at Aberdeen Proving Ground, Md., recently. He was trained to perform adjustments and repairs on the fuel and electrical systems used in military vehicles. The 26-year-old soldier is the son of Mr. and Mrs. Charles T. Jorgensen, 173 Paxton Ave. Army Second Lieutenants Edward Ed-ward S. Thomas and Milton R. Walker of Salt Lake City completed com-pleted the 8 week field artillery officer orientation course at the Artillerv and Missile School at market carried about 2,000 items. By 1955 this had increased to around 4,500 items. Today, an average supermarket carries 5,000 to 6,000 items, and many foodmen are saying that in another an-other 10 years the big supermarkets super-markets may carry as many as 12,000 items. "What an opportunity that creates for new products! And what an opportunity for the busi- Fort Sill, Okla., recently. The officers were trained in the duties and responsibilities of artillery officers. They received instruction in communications, artillery transportation, tactics and combined arms, gunnery and target acquisition. Lt. Thomas attended BYU and Lt. Walker attended the University Uni-versity of Utah. |
