The fruit juice processing industry of the United States is said to have been started by Dr Thomas B Welch and his son Charles in Vineland, New Jersey in 1868.
In 1865, Welch, a graduate of Syracuse University, moved to Vineland with his family to begin a dental practice, a profession in which he continued until 1880.
In 1869, having been elected recording steward of the Vineland Methodist Episcopal Church, he protested against wine for communion.
When he was told he could provide whatever he wished, he created his ‘unfermented wine’. His juice making process utilized the pasteurizing techniques developed by Louis Pasteur for milk.
By 1870 this grape product was being produced on a small scale for local church use.
By 1893, grape juice had become a national favorite beverage in the United States as thousands sampled it at the Chicago World’s Fair.
In 1896, Welch and his son began a national advertisement campaign to take Welch’s grape juice from the sacristy to the kitchen tables of American.
In 1897, a new plant location was chosen for processing operations at Westfield, New York.
History of grape juice processing in United States
