Пища для ума. Коломейцева Е.М - 6 стр.

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6
T a s k T h r e e . Read, translate the text and answer the questions.
1. What kind of sector is confectionery industry?
2. What is it made up of?
3. What commercial operations are there in Canada?
4. Where was the industry concentrated in?
5. Where are new companies appearing now?
6. What is the confectionery industry dependent on?
7. What did Statistics Canada report by the end of the century?
8. What is the reason for the reduction?
9. How can any sharp increase in the international price of raw sugarcane
or cocoa beans affect the industry?
10. Which country has always been a major Canadian supplier of high-
quality candies?
Confectionery Industry, a manufacturing sector made up of companies
primarily involved in processing candies, chocolate and cocoa products and
chewing gum. Confectionery manufacturing started to emerge as an important
industry in the late 1800s. One of the earliest commercial operations, McCor-
mick's Ltd, was established in London, Ont, in 1857. Robertson Brothers Ltd
was in the candy business in Toronto by 1864, and Ganong Brothers opened in
St Stephen, NB, in 1873. In 1873 Moirs Ltd, originally a bakery, commenced
candy production in Halifax, NS. Robert Watson Co started in Toronto in 1874,
and by 1879 Viau Ltée was in production in Montréal.
In Toronto, Patterson Candy Co was established in 1888, and the Cowan
Co in 1890. Confectionery production greatly increased in Canada in the early
1900s with the establishment of several major producers, including William
Neilson Ltd in Toronto in 1908, Willard's Chocolates Ltd, Toronto, 1914, and
Fry-Cadbury Ltd, Montréal, 1920. Walter M. Lowney Co of Montréal and Wal-
ter Baker Co of Canada, Toronto, also became established during this period. In
these formative years the industry was concentrated in Eastern Canada, a situa-
tion that prevails today, although in Western Canada a number of smaller manu-
facturers emerged during this period and new companies are still appearing.
During the past 2 decades, a considerable amount of plant consolidation
has taken place. In 1961 the industry had 194 plants in production. By the end
of the century Statistics Canada reported 94 plants in production: NS had 4;
NB, 2; Qué, 29; Ont, 41; Man, 3; Sask, 0; Alta, 2; and BC, 13. As is the case in
most other food sectors, the major cause of the reduction has been the steady
phasing out of smaller, obsolete production facilities and their replacement with
fewer, larger, highly efficient operations.
The confectionery industry is unique among segments of the Canadian
FOOD AND BEVERAGE manufacturing system in that it is dependent on fo-

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