Only nature has had more experience with citric acid than Pfizer
[Alt text] In this two page advertisement, the first page is a large red image. In a droplet or bubble, are finely drawn citrus fruits and flowers. The picture is elegant and visually appealing.
Transcription:
Only nature has had more experience with citric acid than Pfizer
Making the complex look simple is an art. Here, you see the art of a master engraver who has worked for months with the purest crystal. His efforts delight the eye. Yet his subject, the orange and the stages in its growth, is greater than he. Oranges are one of nature’s own masterpieces, evolved over countless eons. They create and protect, in lovely and fragrant form, that complex compound called Citric Acid. Exactly how nature produces Citric Acid was long a mystery; the chemistry was too subtle, too sophisticated. But Pfizer was determined to solve that mystery, and set out to find ways to produce bountiful new supplies of Citric Acid through the natural process of fermentation chemistry. It took us almost a generation of work, but it was done and done well. Today, Pfizer produces more Citric Acid than anyone in the world. Far more. And we have been working on Citric Acid longer than anyone else. With the sole exception of our teacher, Mother Nature herself. Pfizer commissioned this exquisite crystal piece in appreciation of the models she gave us.
Comments: In this advertisement, Pfizer promotes themselves as the biggest producer of citric acid, a compound naturally found in lemons, oranges, and other citrus fruits. The text is written in a storytelling manner, discussing where citric acid is naturally found and how Pfizer came to become one of the biggest producers of it. The text and image highlight the idea that citric acid is naturally produced, demonstrating the value of food and processing agents as natural (Leila Dubon).
- Ad Title
- Only nature has had more experience with citric acid than Pfizer
- Creator
- Pfizer Company
- Date
- 1983-01
- Type
- trade ad
- Periodical
- Food Technology
- Volume
- 37
- Issue
- 1
- Page(s)
- 36-37

