author
National Canners Association
An influential American trade group rather than an individual writer, this association published practical books and bulletins that helped shape canning and food-processing standards in the 20th century.
1 Audiobook
Tomato products: pulp, ketchup, and chili sauce.
by W. D. (Willard Dell) Bigelow, A. E. Stevenson, National Canners Association
About the author
The National Canners Association was a U.S. industry organization that also functioned as a corporate author. Its name appears on technical manuals, bulletins, industry histories, and public-facing publications about food preservation, sanitation, and the canning business.
Its publishing work seems to have focused on explaining canning methods, promoting the industry, and sharing research relevant to food safety and processing. Catalog records and library listings connect the association with works from the early 1900s through the mid-1900s, showing a long-running role in documenting and supporting the canned-food industry.
Because this is an organization, not a person, there does not appear to be a standard author portrait to use here.