Tinned spaghetti was first produced by New Zealand manufacturers in the 1930s. Along with macaroni, tinned spaghetti was probably the only type of pasta regularly eaten by New Zealanders until the 1950s, when a greater variety of pasta started to be consumed. James Wattie (right), the founder of New Zealand's canning empire Wattie's, poses with three of his long-standing employees and tins of spaghetti at the Hastings factory in 1972.
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