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Sardines are commonly canned for preservation and transport. The process of canning fish was pioneered in the early 19th century by French inventor Nicolas Appert. Appert discovered that heating food in sealed containers prevented spoilage. Later, sardines caught in Brittany, France began to be fried and packed in tin cans to be preserved and exported. By the late 19th century, the canned sardine industry in Brittany was producing over 50 million cans annually through entirely manual processes. The technolo

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GD MEPFC

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EN