REYMER & BROTHERS, INC. 
“Remember, Everybody Likes Candy.” This is the slogan 
of the National Confectioners’ Association. And it is also a 
truism. Perhaps, however, a better truism is: “Remember, 
Everybody Likes More Candy.” For actual facts, borne out 
by statistics, are that the consumption of sugar, in the United 
States, which now leads the world, is constantly on the in- 
crease, and a large part of this increase is used in the making 
of confectionery. 
As it is the intent of this article to relate what we believe 
are interesting facts concerning confectionery as a food pro- 
duct, it will be noted we but briefly comment on the numerous 
commodities that enter into its manufacture. To do justice 
would require another article; perhaps several. Neither is it 
the intention to debate or explain the probable reason for the 
marvelous increase in the apparent liking for sweets, interest- 
ing as this might be; sufficient to say that 100 years ago the 
amount of sugar used per capita in the United States was 
10 Ibs. Last year it was over 100 lbs.! And so to what effect 
the 18th Amendment has had, some say this and some say 
that, but deponent sayeth not. 
In 1849, which appears the first year a census was taken 
of the candy industry, we find the number of manufacturing 
confectioners in the United States is given as 383—with a 
capital of $1,036,000 and annual sales of $3,041,000. In 1879 
this had increased to 1450 manufactories—with a capital of 
$8,487,000 and sales of $25,637,000. In 1928 there were over 
8500 manufacturing confectioners, this not including many 
small factories making goods valued at less than $5000 yearly. 
There are over 70,000 retail confectioneries in the United 
States and last year’s sales are variously estimated from one- 
half billion to one billion dollars. And strictly chocolate and 
cocoa are not included. 
It is doubtful if there is any modern industry that has 
experienced more radical changes during the last 100 years 
than that of candy making. Prior to 1846 the manufacture of 
“boiled sweets,” as candy then was called, was largely an 
English specialty, and it is doubtless a fact that the great 
International Exhibition in London in 1851, when the unique