A. E. Stevenson

A. E. Stevenson is credited as co-author, with W. D. Bigelow, of Tomato Products: Pulp, Ketchup and Chili Sauce, a bulletin issued by the National Canners Association Research Laboratory in Washington, D.C. and originally published in August 1923.

The book is a technical, hands-on work rather than a literary one. It covers factory sanitation, product quality, composition, and methods for analyzing tomato pulp, ketchup, and chili sauce, suggesting that Stevenson was involved in the scientific or laboratory side of early twentieth-century food production.

Beyond that publication, reliable biographical details about A. E. Stevenson are hard to confirm from readily available sources. No clearly verified portrait was found during this search, so the profile image is left blank.