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How Worcestershire Sauce was made in 1975

S

Stokkie

master brummie
https://www.bbc.co.uk/videos/c6290xdy6k9o
A Taste of Britain: The Heart of England, originally broadcast on BBC One. August 1975. A very old-fashioned method of production for the mid-70s.

Inside Worcester Museum there's a preserved chemist's shop with many bottles of sauce. Lea and Perrins is still manufactured at Midland Road, Worcester. But the brand is now owned by Kraft since 2005.
 
Maybe old-fashioned, but changes often/usually affect the flavour of a product. Chocolate crumb manufacture from a batch to continuous process meant a considerable change (deterioration) in the flavour of Dairy milk even before Kraft took over. At one time it was possible to still get the best flavour in products made by the older process in Ireland. The difference s were obvious. Though I should say that, on occasion , changes can improve a product. When Pcocoaroasting moved from Bournville to Chirk in the 1960s, there were considerable worries that dark Bournville chocolate might be affected; changes and a considerable stockpile of the older product was made in case there might have to be made to the process. The product was different, but in fact the average consumer preferred the new product
 
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