This sector is comprised of groups of establishments primarily engaged in the manufacturing of fruits, vegetables and specialty food manufacturing. The Fruit and Vegetable Manufacturing Sector is divided into two main sub groups which categorize the different types of fruit and vegetable manufacturing; they are:
- Frozen Food Manufacturing
This industry is comprised of establishments primarily engaged in manufacturing frozen fruit and vegetables, except seafood. Included are establishments primarily engaged in manufacturing frozen dinners and side dishes containing several ingredients.
- Fruit and Vegetable Canning, Pickling and Drying
This industry is comprised of establishments primarily engaged in preserving fruit and vegetables by canning, pickling, brining and dehydrating (including freeze-drying). Canning uses heat sterilization; pickling uses vinegar solutions and brining uses salt solutions. Establishments primarily engaged in manufacturing mixtures of dried ingredients, such as soup mixes and salad dressing mixes, are included provided they dehydrate at least one of the ingredients.
The trend toward buying foods low in sugar, fat and salt has continued to grow, fostering the consumption of fruit and vegetables in Canada. Between 2000 and 2009, the total consumption of fruit and vegetables per person increased. In 2009, 45.6% of Canadians (12 years of age and older) reported that they consumed fruit and vegetables five or more times per day, up from 43.7% in 2008 and 37.6% in 2001