EATING HABITS(饮食习惯) have changed a lot in the past 150 years. Offal and jellied eels(鳗鱼冻（英国传统食物）) rarely make it onto(成功出现在……上) Britons(不列颠人（英国人）)’ and Americans’ plates any more. But one food product has remained a staple(主要产品；主食) since it first hit shelves(上架，上市) in 1876: Heinz tomato ketchup.
在过去150年里，饮食习惯发生了巨大变化。动物内脏和鳗鱼冻很少再出现在英国人和美国人的餐盘上。但有一款食品自1876年上架以来一直是主打产品：亨氏番茄酱。
Heinz says it sells over 650m bottles of the red stuff(红色酱料（指番茄酱）) every year (meaning that more than 1,200 bottles land in(进入，落入) shopping baskets every minute). Its factories process(加工，处理) enough tomatoes each day to fill an Olympic swimming pool. The ubiquity(无处不在，普遍性) of its ketchup is partly a matter of taste and partly a triumph(巨大成功，胜利) of marketing.
亨氏称，每年售出超过6.5亿瓶这种红色酱料（意味着每分钟有超过1200瓶进入购物篮）。其工厂每天加工的番茄足以填满一个奥林匹克游泳池。其番茄酱的无处不在，一半归功于口味，一半归功于营销的成功。
Versions of the condiment(调味品，佐料) long predated(先于……存在) Henry J. Heinz(亨利·J·亨氏（亨氏创始人）), a son of German immigrants to America. Ketchup is probably derived from(源自，衍生于) ke-tsiap(鱼露（东南亚发酵鱼酱）), a sauce made in Asia from fermented fish. It is thought British and Dutch traders encountered the salty, savoury sauce in the late 17th century and tried in vain(徒劳地，无结果) to recreate it at home. Recipes often used mushrooms, but others made ketchup with plums or walnuts. (In the 1800s, the spelling “catsup” was also used.)
这种调味品的各种版本早在亨利·J·亨氏（一位德国移民之子）之前就已存在。番茄酱可能源自“ke-tsiap”，一种亚洲用发酵鱼制成的酱汁。据信，英国和荷兰商人在17世纪末遇到了这种咸鲜酱汁，并试图在家中仿制，却徒劳无功。食谱常用蘑菇，但其他版本用李子或核桃制作。（在19世纪，也有“catsup”的拼法。）