Final answer:
The claim that a vegetable canning operation must be near the consumer market due to perishability is false, as modern canning methods have extended the shelf life of products, allowing them to be transported longer distances without spoiling.
Step-by-step explanation:
The statement that a vegetable canning operation is likely to be located near the consumer market because of perishability concerns is false. With advancements in technology, especially improvements in sterilization and canning procedures, perishability is less of an issue for canned goods. These advancements have significantly reduced the incidence of foodborne illnesses such as botulism associated with canned vegetables. Canned goods have a much longer shelf life and can be safely transported over long distances without spoiling, making it less critical for canning operations to be close to consumer markets.
However, it is important to note that the location of various types of agricultural production has historically been influenced by the perishability and transport costs of products, according to Von Thünen's model. Nonperishable goods like grains could be located further from markets, while perishable goods like milk or vegetables needed to be closer to avoid spoilage. The principles of this model, while developed in the early 19th century, still have relevancy in understanding agricultural location decisions before modern preservation techniques.