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» Economics » Entrepreneur (nutrition) » Topics begins with J » Julius Maggi

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Julius Michael Johannes Maggi (* 9 October 1846 in woman field; "† 19 October 1912 in was as founders of the company Maggi and Erfinder of the Maggi spice of one of the pioneers of the industriellen food production. It operated early intensive mark advertisement and was in this connection temporarily employer of the later famous dramatist franc Wedekind.

Youth and Lehrjahre

Maggi was that youngest of five children of an Italian immigrant from the Lombardei, which had brought it as a and businessman in Switzerland to prosperity and reputation (the original discussion of the surname was thus about WAD ski). After jerky youth years with frequent school changes and a prematurely broken off commercial theory in Basel he visited the recruit school of Swiss Kavallerie. From 1867 to 1869 he - first as a trainee, finally as a Vizedirektor - worked at the "first furnace Pester steam mill AG" in Budapest. 1869 he took over the hammer mill from his father in the Kempttal with Winterthur (today duly to Lindau). In the following years the family acquired further mills in Switzerland. That were in the meantime no longer tradition enterprises relating to crafts, but half halbindustrielle enterprise.

For the industry Mueller critical years had begun. Technical innovations brought increased productivity on a limited market, and also increasing import trade strengthened the competition pressure; Firmenpleiten were not rarity. The company Maggi - since 1872 were called it "Julius Maggi & Cie", some partners had additional capital brought in - was allowed to rely not longer exclusively on the production and the trade of grain flours, if she wanted to survive. The special sociopolitical conditions of that time finally opened a way to new products and new markets.

Leguminosen and spice

Migration from the land, depletion and dwelling emergency in the cities had entailed the Industrielle revolution. In the last third 19. Century was intensified the "social question", the pauperization of the lower classes increased. Workers and female workers organized themselves and began, on a fundamental change of conditions in addition-work. The middle class, also so far it socially engaged was natural, wanted no revolution. One hoped to be able to improve the life circumstances of the workers without endangering the own position seriously. On a conference of the Swiss "non-profit society" the physician and factory supervisor Dr. Fridolin Schuler spoke 1882 about the miserable nourishing situation of the factory hands: Female workers did not find any longer enough time to cook on wood-beaconed herds pedantically for their families cold meals or alcohol replaced often warm meals; in the cafeterias of the factories meals were given, which were cheap, but by far not sufficiently nutritious. The consequences: far malnutrition, spread gastroses, high child number of deaths. Dr. Schuler publicised protein-yielding, easily digestible leguminous plants (Leguminosen); they should be offered to the workers in a form, which for fast preparation suitably and besides cheap would be. The "society" took up the suggestion and contacted among other things the company Maggi.

Julius Maggi saw here also a business chance and began immediately with the work. Two years long he experimented with different methods of mechanical and chemical dressing of the leguminous plants and different mixtures. Dr. Schuler had arranged the scientific support of several university professors for it, created Maggi mainly the technical facilities for production. The results were presented the assigned one of the "non-profit society" on 19 November 1884. After a positive appraisal of Dr. Schuler, after discussion and a menu in several courses ("fortunately nevertheless not completely built up from Leguminosen. ") was one itself united that Maggis of products had three substantial advantages compared with similar products: they were clearly cheaper, contained proportionally more proteins and tasted better. In a contract the "society" committed itself to recommend three years long excluding Maggis Leguminosen to Maggi for his part guaranteed for the sales in Switzerland a fixed price and accepted regular product controls. The regulation proved as quite salespromoting, completely large success certainly was missing. The "society" and Dr. Schuler had to resist even reproaches, to represent it on one side would have the interests of a private enterprise; the enterprise Maggi again had substantial problems thereby despite the support, into a market einzdringen, which was already to a large extent occupied by other offerers by soup flours. Nevertheless: starting from 1885 Maggi brought nine industrially manufactured Leguminose sorts on the market. On the Swiss cook art exhibition in Zurich 1885 it received the "diploma of first Classe" for its new manufactured product.

1886 were a particularly important year for Maggi. Further limited partners with partially substantial capital paid in were added, since 1 June were called the company now "Maggi & CO". In the following three years however the paragraph of Leguminosen stayed behind expectations, more successfully was clearly numerous sorts cook manufacturer soups. First Warenlager and addresses abroad were created, 1887 also in singing of Baden. In order for the planned further expansion fresh capital too constituted, was converted the company 1889 into a corporation, with Julius Maggi than general manager.

1886 appeared also the Maggi spice on the market, first under other designations. The substance in the salient brown bottles with long neck, with yellow-red label and the brand name "cross star" ("by the cross to success") became fast the synonym for all such peppering sauces and the most well-known product of the company. Form and colors of the equipment had prescribed Julius Maggi. There were not connections with flour and mills no more, the spice was an invention from the laboratory here. It was to be made tastier suitably - and probably also developed for it - those for moderately good-tasting Leguminosen, was considered than solution to the wide-spread problem of the "weak soups" (without sufficient quantities of meat or vegetable) and stood soon than for many different meals in countless households. A copy of the manufacturing secret, which know to today only very few persons, was deposited with the "Swiss loan corporation".

Articles in category "Julius Maggi"

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» Johann Jacobs
» John Harvey Kellogg
» Julius Maggi
» Julius Meinl II.
» Julius Meinl III.

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