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 waste the Bick’s family
began pickling them using an old family recipe. Pickles
themselves are not a new innovation, they have been
around for thousands of years. However, what makes
the Bick’s Pickle brand stand apart from the others is its
prevalent success in the international market. This paper
will explore the Bick’s success story from the
manufacturer, to nutritional issues, as well as the journey
from field to fork including methods and issues
associated with each part of the journey. We will also
explore any food safety issues associated with Bick’s
pickles as well as a discussion on the prevalence of the
Bick’s pickle in the market.
Analysis of the Manufacturer
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 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 in 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.
Nutritional Issues
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 from
________________________________________
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.
It is toxic and should not be eaten, drunk, put on the skin or injected.
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 which can kill.
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.
The Pickles Journey
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 the mouth! The cucumbers that are used to create Bick’s
Pickles are generally grown in Canada. These cucumbers are grown in different
areas in Canada. Bick’s goal is to use cucumbers that are grown in Canada. This
is something they try to abide by. In a rare case, for example a shortage of
cucumbers, Bick’s would buy pickles from another supplier in another country.
This supplier may be found in Mexico or the United States. On the whole, the
company has contracts set up with farmers/suppliers in Canada who provide
cucumbers to the company; their initial choice is to use cucumbers grown in
Canada.
After the cucumbers are grown they are sent to Bick’s headquarters in
Ontario. When they are sent there the cucumbers are sorted and inspected upon
their arrival. Some of the criteria that is evaluated for the cucumber is the size
and ripeness of the cucumber. The company also makes sure that the
cucumbers are not damaged or spoiled. The cucumbers can not be used unless
they meet Bick’s specifications.
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 which
generally lasts a few minutes. The objective of the heating process is to make
sure that the cucumbers are soft. The next step is to place the softened
cucumbers 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 flavor! This flavor is what 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! After this final heating process the product is ready to be
consumed and is labeled as Bick’s Pickles!
Methods and Issues Associated with the Pickles Journey
Charlottes section
Food Safety Issues
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
Prevalence in the Market Place
The Bick’s manufacturing plant is strategically located in Southern Ontario
in the Niagara Peninsula. This gives it 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 any
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
has 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.
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.
Works Cited
AllBusiness. 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-storesstores/132460-1.html
Bicks. 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=234FFCB1E8DF4FACBAFF60DFFD8AD3
7C&nm=&type=MultiPublishing&mod=PublishingTitles&mid=A533BDC6582947448BBFA37BFF
6394FF&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+bic
ks+pickles+are+made&source=bl&ots=6dP-sAQKvz&sig=rXJ2WrqgDPQBzo2pt0z3c1xmZ4&hl=en&ei=wmo1SpXkHYnosQPz3on3Dg&sa=X&oi=book_re
sult&ct=result&resnum=4#PPA41,M1
Meanwhile. Bick’s TV spot. Bicks 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/howproducts-encyclopedia/pickle
http://www.mayoclinic.com/health/food-and-nutrition/AN00284
http://www.bodybuildingtipsguide.com/blog/pantothenic-acid-an-important-healthcomponent/
Jennifer Moen- Bick’s Consumer Representative
www.inspection.gc.ca
www.bicks.ca
http://www.thedailyplate.com
http://en.wikipedia.org/
**__http://infertility.suite101.com/article.cfm/polysorbate_80_causes_infertility#ixzz0IFjYJRPW&D