CP+Group+8

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=The Tasty Story of the Bick’s Pickle  = = = = = = =  = = The Bick’s pickle is truly a story of Canadian success. Small town, immigrant farmers in Scarborough Ontario began the Bick’s company out of necessity. In order to save a crop of cucumbers from going to waste, the Bick’s family began pickling their over-abundance of cucumbers using an old-country family recipe. Indeed, pickles themselves were not a new invention at the time--they have been around for thousands of years. However, what now makes the Bick’s Pickle brand stand apart from the others is its success in the international market. Bick’s journey, from field to fork, involves sustainable farming practices and manufacturing methods, corporate drama, and nutritional issues. We also explore food safety issues associated with Bick’s pickles as well as a discussion on the prevalence of the Bick’s pickle in the market. (Written by Kristy)


 The founder of the Bick’s family enterprise was George Bick who emigrated from Holland to a farm north of Toronto in 1939. On the farm came livestock that the family cared for, they grew grain and hay to feed the animals as well as other produce to sell at the market: cucumbers were one such vegetable. During one growing season the family had an over abundance of cucumbers that they couldn’t sell at the market. Instead of letting the produce go to waste the excess crop was pickled using an old family recipe. The first year’s crop of cucumbers were put in barrels and cured in the fields. These barrels than were sold to local restaurants, butcher shops and army camps. In 1951 the family decided to pack the pickles into consumer friendly sized glass jars. Consumer size jars allowed families to enjoy the pickles at home and not just in local restaurants. The first year the pickles were packed into jars the family produced 60,000 jars in total. By 1960 the Bick’s company was producing 12 million jars a year. Originally the process of pickling the cucumbers was all done by hand, it was a large time consuming job. What makes the Bick’s pickle stand apart is the use of real ingredients, real dill weed, garlic and spices were used as well as the secret recipe for the brine; Grandma’s original brine recipe from Holland.

The Bick’s family not only introduced their family recipe to the public they also established what is known as fresh pack processing. In the 1950’s the family set the standard that once the cucumbers were picked they were pickled and processed within 24 hours thus ensuring their crispness. The cucumbers are grown and harvested mainly in Ontario and Quebec. Bick’s does not use very large cucumbers in their jars since the seeds are too big and the cucumber skin is too tough. The Canadian manufacturing plant for the pickles is located in Dunnville, Ontario. The plant has a seasonal workforce of up to 400 people. During the harvesting season the plant receives up to 600,000 pounds of cucumbers every day.

As the Bick’s company grew and grew it became too much to be run by the family so it was sold. In 1966 the company was sold to the Robin Hood Brand of Canada. Than in 2004 the company was again sold to the Smucker’s family of products, which has remained the same since.


The ingredients in Bick’s Dill Pickles are cucumbers, water, white vinegar, salt, dehydrated garlic, calcium chloride, seasonings, polysorbate 80 and turmeric. Cucumbers are less nutritious than most fruit, but are still a very good source of vitamin C, vitamin K, and potassium, and also provide some dietary fiber, vitamin A, vitamin B6, thiamin, folate, pantothenic acid, magnesium, phosphorus, copper, and manganese. You have to eat a lot of pickles in order to get any source of nutrition. Pickles are often eaten as a snack and for enjoyment not for their nutritive value.

The nutritional fact of a cucumber: Nutrition Facts Serving Size: 1/2 cup slices (52.0 g)

Amount per Serving % Daily Value *

Calories 8 Calories

Total Fat 0.1g 0% Saturated Fat 0g 0% Monounsaturated Fat 0g Polyunsaturated Fat 0g Cholesterol 0mg 0% Sodium 1mg 0% Potassium 76mg 2% Total Carbohydrate 1.9g 1% Dietary Fiber 0.3g 1% Sugars 0.9g Protein 0.34g 1%

Vitamin A 2.25% Vitamin C 4.6% Calcium 8% Iron 1% Vitamin D 0% Vitamin E 0.06666666 Thiamin (B1) 0.01mg Riboflavin (B2) 0.016mg Niacin (B3) 0.047mg Vitamin B6 1.05% Vitamin B12 0% Magnesium 1.45% Panthothenic Acid 0.13mg Zinc 0.66666666 Manganese 2%

Est. Percent of Calories from: Fat 11.2% Carbs 95.0% Protein 17.0%

A major health concern with the ingredients in Bick’s pickles is the use of Polysorbate 80. It is a nonionic surfactant and emulsifier derived from polyethoxylated sorbitan and oleic acid, and is often used in foods. Polysorbate 80 (also known as tween 80) is a stabilizer used in a wide variety of products including ice cream, milk products, vitamin tablets, lotions and creams and medical products like vaccines and anti-cancer medications. According to Annals of Allergy, Asthma and Immunology, polysorbate 80 " is of current relevance as a 'hidden' inductor of anaphylactoid reactions", and "Polysorbate 80 was identified as the causative agent for the anaphylactoid reaction of nonimmunologic origin in the patient. Polysorbate 80 is a ubiquitously used solubilizing agent that can cause severe nonimmunologic anaphylactoid reactions." Meaning, polysorbate 80 can affect your immune system and cause severe anaphylactic shock. The study included a pregnant woman who suffered anaphylactic shock after being given an IV drip of multi-vitamins containing polysorbate 80.

Another health concern in regards to the consumption of pickles is the amount of sodium contained in the product. One pickle can contain 350-500 mg, or 15-20% of the recommended daily limit of 2400 mg.[7] Sodium is one of the primary electrolytes in the body. Too much or too little salt in the diet can lead to muscle cramps, dizziness, or even an electrolyte disturbance, which can cause severe, even fatal, neurological problems. The risk for disease due to insufficient or excessive salt intake varies because of biochemical individuality. Some have asserted that while the risks of consuming too much salt are real, the risks have been exaggerated for most people, or that the studies done on the consumption of salt can be interpreted in many different ways. Some scientists believe that excess salt intake has no ill health effect, as an adult will be able to remove salt from the body through the kidneys into the urine.


 As a society, people sometimes take food for granted. People consume food with no knowledge of where it has come from, or how far it has traveled to leave a savory taste in one’s mouth. The cucumbers that are used to create Bick’s Pickles are generally grown in different parts of Ontario. Bick’s goal is to use cucumbers that are grown only in Canada. In a rare case, for example a shortage of cucumbers, Bick’s will buy pickles from suppliers in other counties such as Mexico, the United States or India. On the whole, Bick’s remains loyal to Canada, and tries to keep its business local

Once the cucumbers are grown they are sent to Bick’s headquarters in Ontario where they are sorted and inspected upon their arrival. Some of the criteria that the cucumbers are evaluated for, is the size and ripeness. The company also makes sure that the cucumbers are not damaged or spoiled. The cucumbers can not be used unless they meet Bick’s strict specifications. Cucumbers could be rejected for the following reasons: 1. They are too curvy for efficient packaging. 2. They have a small white spot at one end (this is caused by the tip being buried and missing out on photosynthesis 3. They have small cracks. Although cucumbers do have a short shelf life, the cracks don’t affect taste or ripeness. (Beyond Bread)

However, with food security at the forefront of everyone’s mind, food inspectors worldwide are relaxing their standards for produce. In previous years, cucumbers by the truckload would be rejected for sale because they looked odd. That’s right—in a world where we just beginning to accept people for their less than perfect looks, cucumbers are getting the same treatment. “Crooked cucumbers are making a comeback” (DW). The European Union, for example, has been throwing away perfectly good cucumbers because they don’t have the right curve or a white spot on the end. However, 97% of the cucumber is green and edible, but grocery stores still won’t take them. After twenty years of food waste and produce holocaust, inspectors are changing their tune, “90% of the cucumbers in [the] dump truck taste perfectly fine and have the same nutrition. They just don’t look good enough to be sold.”(Beyond Bread).

Despite food waste, rejected cucumbers are used as fertilizer in the cucumber fields. This is a far more healthy and environmentally sound practice than the use of pesticides. Another issue with cucumbers is the use of pesticides. Many cucumbers are sold with waxy coating to prolong their shelf life. Unfortunately, the wax also seals in toxic pesticides. However, Bick’s cucumbers are not waxed, so there is less concern for pesticides (KMBC).

After the cucumbers are sorted and inspected, they are washed, scrubbed and brushed. It is imperative that the cucumbers are cleaned before the next step can commence. Next, the cucumbers undergo a quick heating process that generally lasts a few minutes. The objective of the heating process is to make sure that the cucumbers are soft. Afterwards, the softened cucumbers are placed into a jar. When the cucumbers are secured in a jar, the jar is situated on an assembly line and the brine (pickle juice) is poured over them. The brine is what gives the pickles the flavor that consumers love. Finally, when the cucumbers and brine are poured into the jar, the jar undergoes one more heating process. This is the final step for creating a consumable jar of pickles. Once this second heating process occurs the product goes from “cucumbers and brine” to pickles. Finally, the jars are labeled and the pickles are ready to be shipped and sold.


<span style="color: rgb(0, 128, 0);"> Overall, Bick’s has been actively critical of it’s own practices. It stays current about agricultural issues. Indeed, Bick’s supports sustainable practices by commissioning research for open pollination. In fact, through Bicks, the Ontario Bee Keepers Association and Peter Kevan, an environmental biologist both received prestigious awards for their studies in pollination. The Synergy Award from the Natural Sciences and Engineering Research Council of Canada and the Conference Board of Canada awarded Kevan a $25,000 grant for his research in pollination (University of Guelph).

The award recognizes Kevan's work with the Ontario Beekeepers Association, a guild of 3,400 beekeepers. As a result, individual beekeepers, numerous growers' associations and individual growers, along with Bick’s, have gained economically from planting their fields according to sustainable pollination methods.

According to Kevan, "The role of insect pollinators has been greatly underestimated and is a key constraint in contemporary agricultural practices," he says. "The economic value of such insects to pollination, seed set and fruit formation greatly outweighs the economic value of the honey and wax that honeybees alone produce."(University of Guelph). Kevan also warns that modern agricultural practices disrupt natural pollination processes. As a result Canada and the world's food diversity and ecosystems are at risk.

Indeed, Canada’s need for sustainable agriculture means that Bick’s has also had to examine their quantity of waste water. “In 2006, the company [learned] that their water costs would increase by $2.3 million over five years as water discounts are phased out for industrial and commercial users of large amounts of water. The discount is being eliminated to ease the burden on homeowners who have financed the discount in the past” (Dunneville Chronicle).

Bicks, in turn, has actively worked to find engineered solutions. In many processes, waste water is used as an ingredient instead of being discharged into the town's system. However, Bick’s continues to find solutions to the discharged waste water. In 2001, the company spent $6 million to build its own waste water treatment plant. Further improvements were designed to make the operation competitive in the North American market and Bick’s continues to stay current on the issue (PR Newsline).

<span style="color: rgb(0, 128, 0);">
<span style="color: rgb(0, 128, 0);"> From barrel to jar, Bick’s Pickles has transformed itself from a small family farm business, to an international success. The beloved Bick’s pickle has adorned many a Canadian burger with a devoted following as far as Japan. However, the process has been long and complicated.

In a relatively short period of time, this little Mom and Pop business blossomed into a corporate giant. Yet after fourteen years, Walter Bick decided that he could no longer keep up with the demand of his business so he sold to Robin Hood Foods, a Canadian corporation, in 1965. Later, Robin Hood Foods grew and changed its name to Multifoods International, which then merged with the American giant, J. M. Smucker in 2004 (PR Newswire).

At the time, Multifoods International was worth US$840 million. J.M. Smucker bought the company and assumed its debt of US$340 million. “Under the terms of the agreement, Multifoods' shareholders also received US$25 per share in a combination of 80 percent Smucker’s common stock plus 20 percent cash” (PR Newswire). The combined sales of Smucker’s and Multifoods exceeded US$2.3 billion based on 2004 fiscal estimates.

Despite major profits and giant corporate profile, J.M. Smucker, like Bick’s, also had humble roots. Known originally for its jams over 100 years ago, J.M. Smucker now owns over twenty eight food manufacturing companies, including Carnation Milk and Europe’s Best produce, both Canadian. On top of employing 2,700 employees worldwide, Smucker distributes products in more than 45 countries. It was also recognized as the top company in FORTUNE Magazine's annual survey of The 100 Best Companies to Work For in 2003 (FORTUNE).

Likewise, Bick’s also has a reputation as being a fair employer. Playing a key part in the local economy, Bick’s creates work for small businesses. Local farmers, grading station operators, truckers and cooling and refrigeration specialists, are all employed because of Bick’s Pickles. Over a fiscal year, the benefit to Bick’s contractors adds up to an average of $750,000.

Indeed, Bick’s has also supported the community by keeping their facilities local. Their devotion to remaining local has allowed other local businesses to grow and succeed. Thames Van Farms Ltd. who processes and inspects the cucumbers for Bick’s is one example. The two companies have been in business together since the 1965. “That year [Walter Bick] contracted 1,000 ton (2,000,000 pounds) that were delivered in baskets and burlap bags and everything was loaded by hand,’’ (Chatham Daily News).

Recently Thames Van Farms was able to have a $3.5 million facility upgrade with help from a grant from the government. This upgrade will allow for the processing of 17,000 ton (34,000,000 pounds) of cucumbers (Chatham Daily News). Which means that Ontario will be able to compete more on the global scale thus removing the imports of cucumbers from China, Mexico and India. In fact India is Bick’s largest competitor for pickle manufacturing (Dunneville Chronicle). Furthermore, the new facilities “will increase growing opportunities and contracts for up to 150 local producers and create and retain 100 full and part-time plant jobs and more than 2,000 seasonal jobs,’’ according to MP Maria Van Brommel. A little extra support for our local economy is just what we need during this time of economic crisis--- all thanks to Bick’s.

Furthermore, Bick’s supports the community through charitable donations and actions. Bick’s sponsors the Mayor's Charity Golf Tournament, actively participates in the Dunnville Chamber of Commerce, donates to the United Way, and Dunnville Hospital and Healthcare Foundation golf tournament (Dunneville Chronicle).

However, Bicks’ has not thrived without it’s challenges. Up until the merger with J.M Smucker, Bick’s had enjoyed a stellar reputation as a fair employer that kept business within the community. However, the Bick’s reputation was soon tarnished as accusations flew in 2006 (Jesin versus Bick’s). Employees at the pickle processing plant in Dunville Ontario claimed that they were not paid for overtime work and legal action was taken. A group of employees banded together and sued Bick’s for damages. However, Bick’s claimed that employees kept working despite maintenance shut down at the facility. In the end Bick’s paid for some overtime claims but not the claims made during the maintenance shut down.

These labor issues are relatively small compared to the ethical practices of some companies. In spite of it all, Bick’s retains a loyal following and remains a regal symbol in grassroots Canadiana.

<span style="color: rgb(0, 128, 0);">
<span style="color: rgb(222, 18, 18);">“Let Bick's Take You There!" <span style="color: rgb(0, 128, 0);"> One aspect of Bick’s, that hasn’t changed over the years, is its label and packaging. While other food products give themselves face-lifts every few years, Bick’s has remained loyal to its aging image. In fact, its recognizable retro oval label with the ‘I’ in Bick’s made into a pickle, and the saw tooth lid is much loved by many. Indeed, Bick’s is the perfect example of the old becoming trendy again. It’s also a good marketing gimmick, intentional or not, because it pulls at the nostalgic strings of our Canadian hearts.

"Bick's relationship with its customers and consumers has been proudly built upon generations of family trust. It's no coincidence that Bick's products frequently become family favorites and traditions for every-day enjoyment as well as for large gatherings and special events” says Mark Williamson, director of sales, Bick’s (Bick’s)

"We pride ourselves on offering a wide variety of high-quality products with the best ingredients, and yet keeping our pricing competitive,". "We also understand that just having a good product isn't enough anymore. So we put tremendous emphasis on providing our customers with the support they need. That includes leveraging our sales, marketing, technical and customer service expertise to help our customers be as competitive and as profitable as they can." (Bick’s)

Futhermore, the company's leadership in pouch-pack technology and state-of-the-art facilities, as well as increased plant capacity ,an extensive product line have kept Bick’s in the No. 1 position for over 60 years (All Business). Indeed, Bick's modern manufacturing plant is the only Hazard Analysis Critical Control Points (HACCP) approved pickle and condiment facility in North America. Not bad for a small business that started on a little family farm.

<span style="color: rgb(0, 128, 0);">
<span style="color: rgb(0, 128, 0);"> Food Safety is an important issue. It is imperative that individuals learn how to handle, prepare, and store food that is purchased to prevent food borne illnesses. Bick’s has a few safety measures that they take to ensure a safe product is provided to their customers. Firstly, the product contains a safety seal. If this safety seal is missing or damaged the product should be discarded. Secondly, a consumer should pay attention to the vacuum seal on the product. This vacuum seal is essential to prevent food borne illnesses because it helps keep air out and the product safe to sit on a shelf for quite some time. If the vacuum seal is missing then the product should not be consumed. If the packaging or label looks altered, then that also means that the product has been tampered with, and should be discarded. Finally, if there is any foreign object on the label or on the jar, then it depicts signs of being tampered with and should not be consumed. There is an issue to be aware of when snacking on Bick’s Pickles. When ingesting a pickle it is very important that a person does not use their finger to pick a pickle out of a jar; this can be harmful because a problem of mold formation can occur. It is crucial that an individual uses a clean utensil when removing a pickle from the jar. There are no real food safety issues in terms of the ingredients used in the pickles. The ingredients in the pickles are commonly recognized as safe by CFIA. A jar of Bick’s Pickles can be kept at room temperature if it is not opened. Once it has been opened and the safety seal is broken, the pickle jar needs to be refrigerated; failure of doing so can be harmful because bacteria can multiply, and this can result in a food borne illness.

<span style="color: rgb(0, 128, 0);">
<span style="color: rgb(0, 128, 0);"> There are two types of food born illnesses that can affect the pickling process. Both E.coli and botulism can occur from the field to the jar. Therefore caution and careful handling are mandatory.

Escherichia coli, or E.coli causes gastro- intestinal illness and occurs in the field when untreated human waste or animal manure is used as fertilizer during the later stages of cucumber growth. Mexico and India both use these fertilizers, and they are the countries from which Canada imports the most cucumbers. However, vinegar can inhibit the growth of the E.coli bacteria. Furthermore, when used in conjunction with salt, the anti-bacterial properties vinegar are amplified.

Clostridium botulinum, or botulism, is a risk factor in the canning of pickles. This food born illness occurs with improperly canned, low-acid food. Botulism is a rare, but serious illness caused by a toxin made by bacteria. The toxin binds to nerves and blocks messages to muscles causing paralysis. The spores of botulism are found in soil and can survive extreme environments. Unlike most bacteria, botulism needs an environment without oxygen to grow and produce the toxin.

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<span style="color: rgb(0, 128, 0);">
<span style="color: rgb(0, 128, 0);"> The Bick’s manufacturing plant is strategically located in Southern Ontario in the Niagara Peninsula. This allows easy access to both the Canadian and the American markets. The manufacturing plant is also HACCP (Hazard Analysis and Critical Control Point) approved. Meaning that is has strict food safety training. In 1952 the Bick’s company entered the retail market, previously they sold to restaurants, butcher shops and army camps. Gradually the company expanded sales throughout Ontario, than into Eastern and Western Canada and eventually around the world. In Canada and the States more than 5 million pounds of pickles are consumed daily. The Bick’s brand has been successful because it listens to the consumer, over the years the company has made product adjustments in accordance with feedback from the customers. Once the pickles are packaged they have an average shelf life of 12 to 15 months, within this time is when they are at their best. Bick’s has also expanded its product line in the market; they do not only sell pickles. The Bick’s line includes relishes, gherkins, cocktail onions, hot peppers, pickled beets and sauerkraut.

Another indicator of the success of Bick’s pickles is the advertising used in the media. The infamous alien commentator of the back yard attack on the pickle. Where humans were the predator and the pickle was the prey! Pickles are often advertised for consumption when having a BBQ or entertaining either in doors or out. The role pickles play in our diet can be considered as an accompaniment. Pickles are often served at family dinners on the side or given as a condiment or garnish with a hamburger. The pickle has never played the leading role in our diets. The foods that pickles are most often consumed with have not changed over time. Pickles have become a classic fridge item with the likes of ketchup. Consumption of pickles has not changed over time for several reasons. First the practice of growing cucumbers is a sustainable agricultural business, therefore pickles are always available. Second people enjoy the taste of pickles; pickles are often served at public gatherings which encourages social consumption of the product. Although pickles themselves are low in nutrients the foods with which they are consumed with allow people to enjoy a pickle while still maintaining proper nutrition.

<span style="color: rgb(0, 128, 0);">
<span style="color: rgb(0, 128, 0);"> ➢ William Shakespeare coined the term “to be in a pickle”. He first used the phrase in The Tempest “How cam’st thou in this pickle” ➢ Records indicate that pickles were introduced to China in the second century BC. ➢ America was named after a 15th century pickle dealer. Americus Vespucius was a pickle dealer before he became an explorer for the New World. ➢ Historians claim that pickles were enjoyed as far back as 2030 BC in Northern India where cucumbers were grown in the Tigris Valley ➢ May is International Pickle Month

<span style="color: rgb(0, 128, 0);">
<span style="color: rgb(0, 128, 0);"> The story of the Bick’s pickle is interesting. The company was started by an immigrant family in Ontario Canada and has soared to international recognition under the Smucker’s label. Had the Bick’s family not experienced an over abundance of their cucumber crop in the 1940’s and pickled the excess, who knows if the world would know one of Canada’s favorite snacks. Although many people enjoy eating Bick’s pickles the nutrition value they contain is minimal. The pickle is intended more as an accompaniment rather than to fulfill daily nutritional needs. While the Bick’s pickle was originally grown and processed in Ontario and Quebec, the market today has expanded. The company uses local cucumbers as their first choice; however, cucumbers from outside of Canada could be used in seasons of low productivity. The manufacturing of Bick’s pickles today looks nothing like the past. The original pickles were all done by hand, when the family run company was small. Now the production method is increased with the aid of the technology. The production line is mostly automated, there is some human involvement in the selection and cleaning process, the rest is completed by machines. Food safety is a concern for any manufactured product in Canada the Bick’s pickle is no different. There are signs to look for when purchasing the pickles to ensure that the product is safe, such as product tampering as well as unsealed jars. Proper storage of opened jars of pickles is also important for consumers to be aware of. The Bick’s company does its best to ensure a safe product since it is HACCP approved, but the public still needs to do its part to follow food safe guidelines.

The Bick’s pickle is a well known product in the Canadian marketplace.The company has remained popular due to its policy of following consumer suggestions. The Bick’s brand has also grown into other pickled accompaniments besides just dill pickles. The future of Bick’s pickles will always give us something to ‘crunch’ on.

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<span style="color: rgb(0, 128, 0);"> www.allrecipes.com PREP TIME 2 Hrs

<span style="color: rgb(0, 128, 0);">[[image:images-5.jpg]]
<span style="color: rgb(0, 128, 0);"> COOK TIME 15 Min READY IN 2 Hrs 15 Min

<span style="color: rgb(0, 128, 0);">
<span style="color: rgb(0, 128, 0);"> Original recipe yield 8 - 1 quart jars

INGREDIENTS

<span style="color: rgb(0, 128, 0);">
<span style="color: rgb(0, 128, 0);">
 * <span style="color: rgb(0, 128, 0);">8 pounds 3 to 4 inch long pickling cucumbers
 * <span style="color: rgb(0, 128, 0);">4 cups white vinegar
 * <span style="color: rgb(0, 128, 0);">12 cups water
 * <span style="color: rgb(0, 128, 0);">2/3 cup pickling salt
 * <span style="color: rgb(0, 128, 0);">16 cloves garlic, peeled and halved
 * <span style="color: rgb(0, 128, 0);">8 sprigs fresh dill weed
 * <span style="color: rgb(0, 128, 0);">8 heads fresh dill weed

DIRECTIONS

1. Wash cucumbers, and place in the sink ( I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes. 2. In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil. 3. In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue. 4. Process sealed jars in a boiling water bath. Process quart jars for 15 minutes. 5. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place

<span style="color: rgb(0, 128, 0);">
<span style="color: rgb(0, 128, 0);"> All Business. The Bick’s Pickles: Your passport to profit. Private Label Buyer. Friday, March 1, 2002. Visited June 19, 2009. http://www.allbusiness.com/retail-trade/clothing-clothing-accessories-stores-stores/132460-1.html

Bick’s. The Bick’s Story: It’s a family Affair. Visited June 19, 2009 http://www.bicks.ca/en/all-about-bicks.aspx

CBC Digital Archives. Walter Bick gets out of a pickle. Broadcast August 24, 1961. Visited June 19, 2009 http://archives.cbc.ca/economy_business/consumer_goods/clips/16822/

Consumer Goods Technology. Consumer Goods Visionaries. Posted 6/1/2005. Visited June 19, 2009 http://www.consumergoods.com/ME2/dirmod.asp?sid=234FFCB1E8DF4FACBAFF60DFFD8AD37C&nm=&type=MultiPublishing&mod=PublishingTitles&mid=A533BDC6582947448BBFA37BFF6394FF&tier=4&id=05FC1000155D40C788125126B225E095

Google Books. I Know that Name! Mark Kearney, Randy Ray. Visited June 19, 2009 http://books.google.ca/books?id=e3KE9KjwONEC&pg=PA40&lpg=PA40&dq=how+bicks+pickles+are+made&source=bl&ots=6dP-sAQKvz&sig=rXJ2Wrqg-DPQBzo2pt0z3c1xmZ4&hl=en&ei=wmo1SpXkHYnosQPz3on3Dg&sa=X&oi=book_result&ct=result&resnum=4#PPA41,M1

Meanwhile. Bick’s TV spot. Bick’s Advertising. September 11, 2006. Visited June 19, 2009 http://meanwhile.wordpress.com/category/bicks/

"Pickle." How Products are Made. Ed. Stacey L. Blachford. Gale Cengage, 2002. eNotes.com. 2006. 29 Jun, 2009. Visited June 19, 2009 http://www.enotes.com/how-products-encyclopedia/pickle http://www.mayoclinic.com/health/food-and-nutrition/AN00284

http://www.bodybuildingtipsguide.com/blog/pantothenic-acid-an-important-health-component/

Jennifer Moen- Bick’s Consumer Representative

www.inspection.gc.ca Visited May 30, 2009

www.bicks.ca Visited May 30, 2009

http://www.thedailyplate.com Visited May 30, 2009

http://en.wikipedia.org/ Visited May 30, 2009

Visited May 30, 2009
 * __http://infertility.suite101.com/article.cfm/polysorbate_80_causes_infertility#ixzz0IFjYJRPW&D

<span style="color: rgb(0, 128, 0);">
<span style="color: rgb(0, 128, 0);"> All Business. Julie V. Watson (N.D). Retrieved June 25, 2009. http://www.allbusiness.com/retail-trade/clothing-clothing-accessories-stores-stores/132460-1.html

Bicks. Did You Know? (N.A). Retrieved June 25, 2009. http://www.bicks.ca/en/fun-facts.aspx

Beyond Bread Food Waste Up Close: Sorting Cucumbers (July 1, 2009). Retrieved June 25, 2009. http://breadforthecity.blogspot.com/2009/07/food-waste-up-close-sorting-cucumbers.html

Benton Franklin Health Center Botulism Brochure (N.D.). (N.A). Retrieved July 6, 2009. www.bfhd.wa.gov/forms/brochures/BFHD-E-0010.pdf

CBC Digital Archives Walter Bick gets out of a pickle (Broadcast Date: Aug. 24, 1961). Retrieved June 25, 2009. http://archives.cbc.ca/economy_business/consumer_goods/clips/16822/

Chatham Daily News Tax Support for Ag Biz. Bob Boughner (2009). Retrieved June 25, 2009. http://www.chathamdailynews.ca/ArticleDisplay.aspx?e=1628282

Dunneville Chronicle Bicks working with county to measure waste water treatment Employs hundreds, invested $23 million in plant upgrades Karen Best (2009). Retrieved June 25, 2009. http://www.dunnvillechronicle.com/ArticleDisplay.aspx?e=1533910

DW-World.de European Union. Crooked cucumbers and co. make a European comeback; 20 years of strict rules on cucumber's curvature (2009). (N.A). Retrieved June 25, 2009. www.dw-world.de/dw/article/0,,4446228,00.html

I know that name! By Mark Kearney, Randy Ray (2002). Retrieved June 25, 2009. http://books.google.ca/books?id=e3KE9KjwONEC&pg=PA40&lpg=PA40&dq=Bick%27s+pickles+label&source=bl&ots=6dP0yHPFvB&sig=_NFuEzxCi3qXUVj3bZWGZVn-6j8&hl=en&ei=WOBOSuzPF4j6sQOF68zkBQ&sa=X&oi=book_result&ct=result&resnum=4

Jesin Versus Bick’s (2006). Retrieved June 25, 2009. http://docs.google.com/gview?a=v&q=cache%3AiwEplShj_f4J%3Aonlinedb.lancasterhouse.com%2Fimages%2Fup-Jesin_BicksPickles.pdf+bick%27s+pickles+processing&hl=en&gl=ca&pli=1-

Kansas City News- KMBC.com Tip: Cucumbers. Paulette Mitchell. ( February 1, 2004). Retrieved June 25, 2009. http://www.kmbc.com/food/2809558/detail.html

PR Newswire The J. M. Smucker Company to Acquire International Multifoods Corp. for US$840 million. (March 15th, 2004). Retrieved June 25, 2009. http://www.prnewswire.co.uk/cgi/news/release?id=118716

University of Guelph Pollination conservationist wins prestigious Synergy Award (December 06, 2001). Retrieved June 26, 2009. http://www.uoguelph.ca/news/archives/000053.html

Wikipedia J.M.Smucker. Retrieved June 26, 2009. http://en.wikipedia.org/wiki/The_J.M._Smucker_Co.

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